| Potato Salad |
Servings: 6
Ingredients:
| • Potato, red or white | 2 lb. (5-6 red) | |
| • Egg, hard boiled | 2 | |
| • Celery | 1 stalk | |
| • Onion, red | 1/4 medium | |
| • Scallion greens | 2-3 stalks | |
| • Mayonnaise | 3/4 cup | |
| • White vinegar | 2 Tbsp | |
| • Salt | 1 tsp | |
| • Black pepper | 1/4 tsp | |
| • Mustard | 1 tsp prepared or 1/2 tsp powdered |
|
| • Relish | 2 Tbsp | |
| • Celery seed | 1/2 tsp (optional) | |
| • Paprika | 1/2 tsp (optional) | |
| • Sugar | 1 tsp (optional) | |
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Directions:
- Boil the potatoes. In a pot, add enough water to cover the potatoes by an inch or so. Add a little salt. Bring to a boil then turn the heat down to medium (5). Simmer for 25 min. Drain completely. Let cool then peel and dice into 1/2 inch cubes.
- Hard boil some eggs. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering the eggs by 1 inch. Bring the water to a boil. Turn off the heat, cover, and let stand for 14 minutes. When done, rinse and fill the pan with cold water; let cool for 2 minutes. Crack an egg by gently rolling it against a hard surface. Peel starting at the wide end, there will generally be a small air pocket there. Rinse under cold, running water to remove any shell fragments. Yolks should be all yellow. If they have a gray outer layer, they were overcooked. Using an egg slicer, slice, then turn 90 degrees and slice again or simply use a knife and dice into 1/4 inch cubes.
- Chop the vegetables. Thinly slice celery and scallion greens. Finely dice the red onion.
- Make the dressing. Thoroughly mix the egg, vegetables, mayonnaise, vinegar and spices (except paprika) in a large bowl.
- Add in the diced potatoes. Using a large spoon, stir up from the bottom until the potatoes are fully coated in dressing. Be careful not to break up the potato pieces.
- Chill in the refrigerator for 30 min before serving. The flavor improves with time as things soak. It can actually be made a day ahead for optimum flavor.
- Optionally, when serving, sprinkle the paprika garnish on top. If desired, some parsley can also be used.
Notes:
It's hard to find a natural relish without a lot of chemical additives. So an alternative is to use chopped dill pickle. Just rinse well to reduce the salt content. Sprouts, Trader Joe's and Cascadian Farm have relishes without chemical additives.
The waxy potatoes (Red, White, Yukon Gold) are preferred for this recipe since they will hold their shape better after boiling. The mealy potatoes (Idaho, russet) are not as good for potato salads, soups, stews etc. They are better for baking or mashing.
Potato salad makes a good side dish for sandwiches, veggie burgers or tofu hot dogs.
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