Tuesday, May 17, 2011

Potato Salad

Made this one for dinner tonight ... LOTS of leftovers given we're just a family of 4 but now the Hubby has a yummy side for lunch for the rest of the week :) And if the sunny weather continues for the rest of the week as "forecasted" ... we might enjoy it again for dinner side ...

  • 8-10 Yukon Gold potatoes
  • 3 eggs, hard boiled
  • 1 ½ cups chopped celery
  • ¾ cup chopped onion
  • ¾ cup chopped kosher pickles
  • ¼ cup chopped red pepper (cause I had it on hand and like the color addition) :)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • Pinch or 2 of kosher salt
  • 1 ½ tablespoons Dijon mustard
  • 2 splashes Worcestershire sauce
  • ground black pepper to taste
  • ½ cup mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • Paprika
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 12 minutes. Drain, cool, peel and chop.
  2. In a small bowl, mix together garlic powder, celery salt, kosher salt, mustard, Worcestershire sauce, pepper, and mayonnaise. Stir until well blended.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, pickles, and red pepper. Add mayonnaise mixtures and stir together until well coated. Refrigerate until chilled.
  4. Top with parsley and paprika just before serving.
Note: I cooked and peeled my potatoes using this fancy tip as seen here… Highly recommend :)

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