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Sunday, 6 May 2012

Potato Salad is the classic summer dish

I have been making this potato salad for over 20 years and I have yet to taste one I like better.  The trick is to combine your salad dressing first so the flavours have time to mingle - they are very social.

3 to 4 medium potatoes
3 hard-cooked eggs
1 small onion

Peel and boil the potatoes in salted water until fork tender. When cool, chop and place in a large bowl.
Boil the eggs for at least 15 minutes, then run the eggs under cold water. This makes it much easier to remove the peel. Chop and add to potatoes. (The egg yokes{and mustard} will make the salad very yellow, omit 1 yoke if the colour bothers you) Peel and finely chop the onion, don't leave these out, add to the potato mixture.


1/4 cup of pickle relish ( the stuff you put on hamburgers) or chopped pickle
1 teaspoon salt - use it all!
1/8 teaspoon pepper
3/4 mayonnaise  (I always use Hellmann's)
1 tablespoon prepared mustard  

Add 1/2 the dressing to the potatoes and combine, continue to add more dressing until it reaches the desired consistency.  4 to 6 servings

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