Saturday, August 14, 2010

one potato two potato three potato four



There are a few things I do not readily enjoy discussing with most people........Religion....Politics.......Potato salad.........Potato salad is just one of those things that people have a big opinion about. There are those who love a red potato salad...there are those that believe potato salad should be warm.....There are vinegar dressings or mayonnaise dressings.....some folks like bacon in it...or eggs...and of course pickles...sweet or dill? Yes, potato salad is just one of those dishes that most people are stuck on the recipe their momma made. And guess what? That's totally ok with me.
But.........(there is always a but with me)........I do totally have an opinion on the matter...not surprised are you? And because this is my blog....I will express it as I will. For me, potato salad must be made with russet potatoes, that have been peeled and boiled. There should always be very finely diced green onions, green olives with pimento, and sweet gherkins. Hard boiled eggs are a must, and a mayonnaise dressing seasoned with a tad of dry mustard, and sweetened with reserved pickle juice. Finely chopped celery and diced radishes add to the flavor, but are not always a must for me. And the final clincher, is that it has to be made well in advance because it is only yummy if very cold. I only have one cardinal rule when it comes to potato salad.....it should, under no circumstances, never.....ever....never ever... be purchased at a store of any kind.....BLAAAAAAGH!!!
So, without further adieu, I offer to you my potato salad recipe...give it a try....or not if you are stuck in your ways.

BETTER THAN THE BEST POTATO SALAD

3 1/2 pounds (about 6 large) russet potatoes, scrubbed, and peeled
6 hard-boiled eggs, chopped
8 radishes, chopped
4 green onions, chopped
1 c sweet pickles, finely diced
½ c green pimento filled olives, diced
¼ c black olives chopped
2 celery stalks, diced very small
mayonnaise to taste (1 ½ c)
pickle juice to taste (1/4 c)
dry mustard to taste (2 t )
salt, pepper and paprika to taste

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely and dice. Place in large bowl. Add next 8 ingredients.
Mix mayonnaise, pickle juice, and mustard in a bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley and paprika.

4 comments:

Jennifer said...

Your potato salad looks great! Loving the ingredients. I've had my share of different kinds but had No idea that innocent potato walad would induce such intense and heated debate. If it's in the same realm of politics and religion, now that's intense.

5 Star Foodie said...

Awesome potato salad here!

alicia said...

Yummy. I'd love for you to share this for Tasty Tuesdays tomorrow if ya can.

Reeni said...

I used to be all about my Mom's potato salad but have since branched out! Yours sounds mighty delicious!