TRIPLE 3 POTATO SALAD
Summer time is here and that is the time for cookouts and cold summer dinners and that means old favorites like potato salad.
There are literally thousands of recipes for potato salad, some better than others,this is one of the best. Also, the process of making the salad has a great deal to do with whether it is delectable or soggy or too hard to eat. Follow the directions here and you will be pleased with the results.
- 3or 4 #1 potatoes
- 2 hard boiled eggs
- half a small onion, diced (three green onions may be substituted)
- 2 to 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- salt, pepper and powered garlic to taste
In a large pan on the stove top boil the potatoes whole with the skins on till tender, that is until a fork can easily be inserted into the potato. This will insure that your salad will not be soggy or too hard .
Pour the hot water off the potatoes into the sink and immediately run cold water over the potatoes dumping the water as you run it in in order to cool them.
Do not allow your potatoes to set in the water as they may absorb the water and become waterlogged. As soon as your potatoes are cool enough to touch dump them on a cutting board and peel them by hand as you would a boiled egg. The peel should come off easily if you have difficulty with this you can use a paring knife to lift the peel and you may use a clean towel or paper towel if it is too warm to handle,but if you do it this way there should be no waste of the white part of the potato and peeling should be much less difficult. Cut the potatoes into bite size pieces and place in a large mixing bowl.
Add salt,pepper,and powered garlic to taste.(lightly sprinkled evenly over the top of the potatoes,or about ½ a teaspoon)
Peel and dice your two boiled eggs while the potatoes cool and then add them to the bowl.
Add the diced onion. Next, add two tablespoons of mayonnaise or enough to coat your mixture,then a tablespoon of pickle relish. Lastly add the mustard while stirring it should be just enough to turn your salad a light egg yolk yellow.