Friday, June 29, 2018

Potato Salad

Potato Salad

I love potato salad and with July 4th coming up it is the perfect accompaniment for your BBQ. When I make potato salad Allen and I have leftovers for several days since I buy a large bag of russet potatoes. This is a good thing since we usually have leftover spicy chicken wings for days. You need to chill the potato salad for several hours or overnight to let the flavors develop. This potato salad is rich, eggy, tangy, and creamy, and the ingredients combined make this a potato salad your family and guests will love. Recipe and directions below.

1 5 pound bag of Russet Potatoes

2 cups Mayonnaise (adjust according to your preference)

5 Eggs

1/2 1 medium Shallot, finely chopped

1/2 cup Relish

1/4 cup Dijon Mustard

2 tablespoons Apple Cider Vinegar

2 tablespoons Coarse Salt, divided

Ingredients for this yummy potato salad

Wash the potatoes in warm water.

Place potatoes in a large pot with water on medium heat and season with 1 tablespoon of coarse salt.

Cover and cook until potatoes are tender but not too soft; about 20-30 minutes.

After 20 minutes, test some of the potatoes with a fork and adjust extra time as needed.

Place eggs in a saucepan filled with water. Boil eggs for 15 minutes, turn off the heat and let them sit in the water for 10 minutes.

Remove from heat and place in a bowl with cold water for 5 minutes.

Peel the eggs and slice each one into 4 quarters and with a fork or potato masher break them up; set aside.

When the potatoes have cooked drain them into a colander, and cool to room temp for about 15 minutes.

Peel each potato and dice into pieces and place in a large bowl.

Using a sptaula or wooden spoon fold in the eggs, mayonnaise, dijon mustard, chopped shallot, relish, and the apple cider vinegar.

Add the remaining salt and combine all the ingredients together until incorporated.

Taste and adjust salt if necessary.

Cover with plastic wrap and chill in fridge for several hours or overnight.


-Sophia/Two Frys

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