Clint
TVWBB Olympian
"Few salads make a splash at potlucks or picnics the way potato salad does—this classic, all-American side always seems to disappear first. We wanted a recipe for a traditional, creamy (read: mayonnaise-based) potato salad that looked good—no mushy, sloppy spuds—and tasted even better.
We began by choosing red potatoes. The skin adds color to a typically monochromatic salad. We boiled them whole for best flavor and then used a serrated knife to cut the potatoes into fork-friendly chunks—the serrated edge helps prevent the skins from tearing for a nicer presentation. While the potatoes were still warm, we drizzled them with vinegar and added a sprinkle of salt and pepper; this preseasoning gave the finished salad more flavor. When the potatoes were cool, we folded in the final traditional touches—mayonnaise, pickles, and red onion—for a perfect potluck potato salad, with a creamy dressing and firm bites of potato."
INGREDIENTS
2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
¼ cup red wine vinegar
½ teaspoon salt (I added more salt after it'd sat for a while)
½ teaspoon ground black pepper
3 hard-boiled eggs, peeled and cut into small dice (skipped these)
2 tablespoons red onion, chopped
1 small celery stalk, cut into small dice (about 1/2 cup)
¼ cup finely chopped sweet pickle (not relish)
½ cup mayonnaise
2 teaspoons Dijon mustard
¼ cup fresh minced parsley (didn't have parsley, I chopped the leafy tops of the celery sticks though)
INSTRUCTIONS
SERVES 6 TO 8
1. BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
3. Mix in remaining ingredients; refrigerate until ready to serve.
NUTRITIONAL INFORMATION
Per Serving (Serves 8)
Calories 222
Cholesterol 61 mg
Fat 12 g
Sodium 272 mg
Saturated 2 g
Carbs 22 g
Trans 0 g
Dietary Fiber 2 g
Monounsaturated 3 g
Sugar 2 g
Polyunsaturated 6 g
Protein 4 g
https://www.americastestkitchen.com...ican-potato-salad-with-eggs-and-sweet-pickles
We began by choosing red potatoes. The skin adds color to a typically monochromatic salad. We boiled them whole for best flavor and then used a serrated knife to cut the potatoes into fork-friendly chunks—the serrated edge helps prevent the skins from tearing for a nicer presentation. While the potatoes were still warm, we drizzled them with vinegar and added a sprinkle of salt and pepper; this preseasoning gave the finished salad more flavor. When the potatoes were cool, we folded in the final traditional touches—mayonnaise, pickles, and red onion—for a perfect potluck potato salad, with a creamy dressing and firm bites of potato."
INGREDIENTS
2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
¼ cup red wine vinegar
½ teaspoon salt (I added more salt after it'd sat for a while)
½ teaspoon ground black pepper
3 hard-boiled eggs, peeled and cut into small dice (skipped these)
2 tablespoons red onion, chopped
1 small celery stalk, cut into small dice (about 1/2 cup)
¼ cup finely chopped sweet pickle (not relish)
½ cup mayonnaise
2 teaspoons Dijon mustard
¼ cup fresh minced parsley (didn't have parsley, I chopped the leafy tops of the celery sticks though)
INSTRUCTIONS
SERVES 6 TO 8
1. BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
3. Mix in remaining ingredients; refrigerate until ready to serve.
NUTRITIONAL INFORMATION
Per Serving (Serves 8)
Calories 222
Cholesterol 61 mg
Fat 12 g
Sodium 272 mg
Saturated 2 g
Carbs 22 g
Trans 0 g
Dietary Fiber 2 g
Monounsaturated 3 g
Sugar 2 g
Polyunsaturated 6 g
Protein 4 g
https://www.americastestkitchen.com...ican-potato-salad-with-eggs-and-sweet-pickles