Directions: |
Directions: Given my choices, I would put plenty of “stuff” in potato salad. I like tomatoes, peas, olives, pickles…you name it…anything can help.
But here at the lake, I learned people, at least our family, like a simple potato salad…potato, eggs, onions and a creamy dressing. I sneak in a little seasoning, but basically the simpler, the better.
Boil potatoes with, or without, peeling them. Basically you need to bring the pot to a boil, and set it back to medium or less, tightly sealed, for 15 to 20 minutes. Cool immediately…and if you can wait, don’t cut until they are really cool. They will remain in form better that way. Dice them, chop them or just make large chunks. Everyone likes a different size or style. (Yes you can cook them already diced, and I have, but sometimes they get mushy, if they are overcooked.)
Meantime, your eggs should be boiled and cooled, and ready to peel. I use an egg slicer to make uniform egg pieces rather than end up with a mashed mess.
Put all your ingredients together in a large bowl…it doesn't have to be your serving bowl, but of course, it can be. Add chopped onion and I also add chives or parsley.
Mix your mayonnaise…yes, real mayonnaise (preferably Hellman’s), unless you still like “salad dressing” like Miracle Whip. Put a couple large spoonfuls of mayo into a bowl or cup to blend with milk until you have a creamy, not too runny, consistency. Yes, that’s my secret…I use a hand blender (or stand blender) to blend mayo with milk for a creamier dressing. I add salt and pepper or a mixed seasoning like “Nature’s Season” to not overpower the mix with too much of anyone seasoning. I also sprinkle on paprika for color…and maybe it helps the taste.
Serve it cool. |
This recipe for My own Classic Potato Salad is from