March 08, 2009
Yesterday, I had great plans for dinner. I think that since I came back from Las Vegas, I haven't made a meal. We have been running around, my son ...
Yield: 8 servings
edit Ingredients
4 |
lbs red potatoes |
5 |
hard-boiled eggs , separated |
1 |
teaspoon salt , divided |
3 |
small green onions , sliced |
1 |
cup celery chopped |
2 |
tablespoons sweet pickle relish |
1 |
tablespoon prepared mustard |
½ |
teaspoon pepper |
½ |
teaspoon celery seeds |
1 |
cup mayonnaise |
edit Preparation
Step 1 |
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. |
Step 2 |
|
Step 3 |
Chop egg whites. |
Step 4 |
In a large bowl, stir together potato, egg whites, 1/2 t. salt, celery, and green onions. |
Step 5 |
Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. |
Step 6 |
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. |
Step 7 |
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day). |
edit About Potato Salad
Potato salad is a picnic classic; make sure that it stays cool or the mayonnaise may turn.
Other Names: Red Potato Salad
Edited by: Aaron Krill, Darren Vengroff, The Duo Dishes, Alisa Escanlar, Helen Pitlick, Sheri, Barnaby Dorfman
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Wikipedia
Potato salad is a dish made from potatoes, and varies throughout different regions and countries of the world. With respect to its place among the various individual menu courses served together as one meal, it is better classified as a side dish rather than a salad per se, as it generally accompanies the main course. General versions of potato salad include: *salad made with baby potatoes, cooked in their jackets and left whole (skin on) *larger potatoes, cooked in their jackets and then peeled and cut *salad with a mayonnaise, Miracle Whip, sour cream or milk dressing *salad with vinegar dressing *salad with bacon, anchovies, or mustard. *salad with a fresh herb or dill dressing and/or gherkins, capers and other spices. *salad with raw onions, cooked onions or pickled onions. *salad with tomatoes or green beans. *salad with hard-boiled eggs (a combination of potato salad and egg salad) *salad with ham, pickles, corn, hard-boiled egg and tomato (known in France as salade piémontaise) *salad with orange slices, Worcestershire sauce, bacon, and chives. Different versions of potato salad are served at different temperatures. Most potato salads are served at room temperature, the southern German variant may be served warm as well. In the U.S. and northern Germany potato salads are commonly served chilled. Potato salad recipes can be found in many cookbooks, but potato salad connoisseurs and enthusiasts encourage experimentation. Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires only inexpensive ingredients. , actually from southern Poland, is a popular variation which is generally served warm. It is typically more sour in taste and contains pork or bacon. Potato salad from northern Germany, however, is generally based on mayonnaise and quite similar to its US counterpart.
