Tuesday, June 30, 2009

Potato Salad

I happened to see this recipe on Pioneer Woman the other day and thought it would be nice to have around with the 4th of July holiday coming up. Josh has been asking for potato salad, so the timing worked out great. (Sorry about the bad picture, it was rainy and dark here yesterday.)

PW's Potato Salad
serves a crowd

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise (NOT Miracle Whip)
4 tablespoons prepared mustard (regular, Dijon, or a mixture of both)
5 green onions, sliced up to the darkest green part
8 small sweet pickles (may use dill if that’s more up your alley)
1 teaspoon kosher salt (more to taste)
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 hard boiled eggs, coarsely chopped
(I also added 1/2 cup chopped celery to mine, and a few sprigs of dill from the garden)

1. Cut potatoes in bite-size chunks, then boil until fork tender. Drain and cool slightly.
2. Mash potatoes or run them through a ricer or food mill to make them extra fluffy.
3. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

This was good, but a tad too mustard-y for my taste. The pickles are essential though, and add a great crunch to the salad. This would be a great BBQ side.

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