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Lynne's Simple Is Better Potato Salad
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Brief Description
Though it sounds simple, this recipe has always been a HUGE hit at picnics and pot lucks. Not sweet, not sour, free of crunchy mix ins, just extra good! PLEASE READ NOTES BEFORE BEGINNING!!
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Main Ingredient
Potatoes
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Category: Salads
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
1. Among the best varieties of potatoes for salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets. 2. Once you've chosen your ingredients, mix everything together well, and take a taste. Need more salt? onion salt? mayo? Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. 3. The potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it's mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead to achieve optimum flavor.
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Posted By: lynnegee
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Posted On: Apr 02, 2013
Number of Servings:
Ingredients:
- 6 - Large Yukon Gold Potatoes Peeled and Diced
- 6 - Hard-cooked Eggs Peeled and Diced
- 2 cups - Kraft Mayonaise
- 1/4 cups - Sweet Onion Finely Diced
- 1 teaspoons - Celery Seed
- 1/2 teaspoons - Onion Salt
- - Salt and Pepper To Taste
Directions:
(See Notes on left before beginning.)
1. COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender.
Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained.
2. PREPARE DRESSING While potatoes simmer, combine Mayonnaise, onion, celery seed and onion salt. Set aside.
3. Drain potatoes. When they have stopped steaming, refrigerate until chilled (about 30 min.). Dice cooled potatoes into bite-sized cubes. Fold in hard-cooked eggs.
4. Using rubber spatula or wooden spoon, gently fold in dressing and toss until evenly mixed. Salt and pepper to taste. Refrigerate overnight.
(optional)
Garnish with quartered hard-cooked eggs, halved cherry tomatoes and a sprig of parsley. Serve with fresh, sliced home-grown tomatoes and grilled burgers. Perfect!
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