Tuesday, July 06, 2010

Potato Salad

Potato Salad

Despite not generally liking mayonnaise, I have something of a love affair with potato salad. Only, before this weekend, I had never made any. My mother in law has an amazing recipe, but since we couldn't get ahold of her, I scoured the internet and then just sort of threw things together. I'm sure some extra seasoning would punch it up (I think my mother in law uses paprika, among other things), but this was tasty. The hubby is happily munching the leftovers, so I may have to make this again this summer to get my potato salad fix!

Makes 4-6 servings

3-4 small potatoes
3 eggs
1/2 cup white onion
1 cup light mayo
1/4 tsp salt
1/4 tsp pepper

PLACE potatoes in a large pot and fill with enough water to cover them completely
Bring to a BOIL
SIMMER until potatoes are fork tender to the center
REMOVE potatoes from water
ADD eggs
COOK for 7 minutes

PEEL potatoes and eggs
CHOP potatoes, eggs, and onion into small chunks

MIX mayo, salt and pepper in a medium sized bowl
ADD potatoes, eggs, and onion
STIR until well coated

CHILL for at least 30 minutes


My Thoughts
1. As I mentioned above, some sort of spice combination might add some oomph to the salad, but as is it was tasty and not bland.

2. The egg yolks give the salad a vaguely yellow color, if you prefer a more white look, simply discard the egg yolks before chopping and adding your egg.

3. We used one russet and two medium sized red potatoes from our CSA. Feel free to mix and match with whatever you have on hand.

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