April 10, 2010

All-American Potato Salad

2 lb of russet potatoes, unpeeled.
2 tablespoons of apple cider vinegar.
3 hard-boiled eggs, peeled and cut into small dice.
5 green onions, diced.
3 stalks of celery, diced.
1/2 cup of mayonnaise.
Bacon bits
Sweet pickles, diced

For boiling the potatoes: Start with cold, well salted
water. Bring it to a boil, then reduce to a simmer and cook the spuds for
about 35 minutes.

2. When they're just tender, drain off the
water and grab your thickest oven mitts. You want to peel these potatoes
while they're hot to absorb the flavor of the dressing. In this case, a
component of the dressing, vinegar, salt and pepper.

3. Now let
the potatoes cool in the fridge while you chop the onions and celery, and
prepare the hard boiled eggs for the salad. Some bacon bits and or sweet
pickles would be great!

4. Toss all of the ingredients with the
mayonnaise and place the salad back in the refrigerator until you're ready
to serve.

For the problem of mushy potatoes, boil them with their
skins on. This will keep them intact. Start with cold, well salted water. If
you pick potatoes that are all about the same size they will cook up evenly.
If you peel and cube the potatoes while they're hot and drizzle them with
vinegar they will absorb the flavor. They won't absorb any flavor cold. 

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