Monday, August 12, 2019

Classic Potato Salad - Recipe Video

You are entering Carb Heaven, please take a seat at my celestial table! Summer is here and it's time for a picnic or patio party cold Potato Salad! You know you want to serve it with your next backyard barbeque.

Nothing better than a creamy cool side with your hot grilled burger, whether it's a veggie one or a beefy one.

Potatoes are the cheapest vegetable. I get mine at my local Latin Market, Superior Grocers,  or 99c only Stores.

I like a little crunch in my Potato Salad, so there is chopped celery and onion. And these are cheap ingredients, too!

I like a rich Potato Salad with the addition of boiled eggs and a lot of real mayo. It's up to you how many eggs and the amount of mayo you like.

And Vegan Potato Salad can be had by leaving out the eggs and substituting vegan mayo.

You can get budge condiments like mustard and pickle relish at a regular grocery or Dollar Tree.

Of course, you can keep the Potato Salad vegan and use a mayo substitute and leave out the eggs.

This recipe comes together quite easily. Just boil the potatoes for an hour and the eggs for 10 minutes. Let them cool down then chop, chop, chop.

I peel my potatoes, but you can leave some skin on for a rustic version -- okay a lazy version!

I use about 5 large Russet potatoes on sale, but you can use more expensive Red or White potatoes, too.

My Mom makes a creamy Cajun Potato Salad that is more like mashed potatoes. I like her version too, and you can see it by clicking here.

Spring and summertime are when I pull out my yummy homemade Potato Salad. I'll make it several times for sure, and for the 4 of July too!

Potato Salad - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

  • 4 or 5 russet potatoes - large. Roughly mashed or cubed.
  • 4 eggs - I used medium size. Okay to use less.
  • 1/2 chopped onion - I like a finely chopped onion. 
  • 1 stalk celery -  chopped.
  • 3/4 cup mayo - add more or less to suit your tastes.
  • 1 tablespoons mustard - any type, I used brown mustard.
  • 2 tablespoons pickle relish - sweet or regular.
  • Salt and pepper to taste.

Start by rinsing potatoes and add to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.

Remove and allow to cool down for 5 or 10 minutes. When they are cool enough peel them. Potatoes are easier to peel when cooked.

Roughly break them apart into bite-sized pieces. Add to a large bowl.

You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.

Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. Just my preference.

Now time to bring it all together in a large bowl. Add chopped veggies and egg.

Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard and 3/4 cup of mayo.

Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo and stop when you like it!

Finally, add a little salt and pepper. Again, taste and adjust to your liking.

Mix well, cover and refrigerate until ready to serve.

I've made a Potato Salad without celery and pickle relish, so you can adapt my recipe to the ingredients you can afford, or have on hand.

1 comment:

B. Keene said...

Yum, this is a keeper. Thanks for posting .

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