Monday, September 03, 2012

Homemade Potato Salad

A simple potato salad recipe for a summer picnic. I don't usually measure the ingredients for this recipe because I gauge the texture and flavoring simply on how it tastes. We like our potato salad with a hint of sweetness.
10-15 whole baby red potatoes, leave skins on
3-4 hard boiled eggs
1/2 diced shallot or onion (optional)
2 dill pickles (diced) (optional)
1/2 - 2/3 cup mayonnaise
1 T yellow mustard
1-2 T sugar
pepper and salt to taste
Place whole potatoes in medium size pan with cold water covering them and add about 1 inch above the potatoes. Heat over medium high heat until the boiling, then turn down (but still boiling) until the potatoes are soft (about 15 minutes). When potatoes are done, pour the hot water off and run cold water over them while in the pan. While they are cooling, mix mayonnaise with mustard and sugar. If the mixture is too thick, add a small amount of milk. You don't want it too runny because it needs to stick to the potatoes, eggs and pickles. Taste to make sure it is sweet enough or if you like it a little more tart, add about a teaspoon of mustard. Let this sit for a few minutes while you are quartering the potatoes and cutting the eggs. Add pickles and shallots to the potatoes and eggs. Add the liquid mixture and stir. I sprinkle the top with paprika and black pepper. Refrigerate 2 hours before serving. My favorite is to make it the day before and refrigerate it overnight. Enjoy!
Love and peace,
~ Simply Tammi

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