Sunday, September 1, 2019

Potato Salad

Pin It Potato Salad

I am a big fan of creamy potato salad and this weekend I made some. Potato salad goes great with chicken wings, chicken thighs, pork chops, ribs, steak, burgers, hot dogs, etc... It is the perfect accompaniment to round out your BBQ and enjoy this last weekend before cooler weather starts to kick in.

Potato salad

Creamy potato salad

Yummy potato salad
Allen made two kinds of chicken wings to go with this potato salad and those reviews will be up real soon. To really let the flavors develop, you need to chill this potato salad overnight or for at least 5-6 hours. This potato salad is very creamy, eggy, tangy, and perfect to share with your family and guests. This year, I added celery seed and sprinkled fresh dill over the potato salad, and this is by far the best potato salad I ever made. See recipe and directions below.

Eggs

Shallot cut in 4 and ready to dice

Diced shallot

Ingredients
1 5-pound bag of Russet Potatoes

2 cups Mayonnaise (adjust according to your preference)

6 Eggs

1 medium Shallot, finely diced

1/2 cup Relish

1/4 cup Dijon Mustard

3 tablespoons Apple Cider Vinegar

1 tablespoon Coarse Salt + 1 teaspoon

1 teaspoon Celery Seed

A small bunch of Fresh dill, taken off stem

Ingredients
Diced potatoes

Ready to mix in shallot and eggs

Mixed in

Directions
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 temperature for about 15 minutes.

1 of the 2 cups of Mayo and 1/4 cup Dijon mustard

Mayo and Dijon mixed in

Adding in relish and then the vinegar, celery seed, and fresh dill (see pic above)
Peel each potato and dice into pieces and place in a large bowl.

Add shallot and eggs to bowl and mix together with a wooden spoon or spatula.

Add the mayonnaise, and Dijon mustard and mix together.

Add the relish, apple cider vinegar, and 1 teaspoon of salt and combine.

Taste and adjust salt if necessary.

Sprinkle fresh dill over the potato salad.

Cover and chill in fridge for several hours or overnight.

Enjoy!

-Sophia/Two Frys