Potato SaladServes 12
When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish.
5 pounds red potatoes, peeled and cut in 1⁄2-inch cubes
2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled, and diced
3⁄4 cup mayonnaise
1⁄2 cup sweet pickle relish
Black pepper
Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
From Gwen:
Don’t overcook the potatoes. They should hold their shape during mixing.
Note: The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer’s instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes.
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Excerpted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood Copyright © 2008 by Trisha Yearwood. Excerpted by permission.
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