July 6, 2009

Best Potato Salad.

I love Potato Salad and the 4th is the perfect excuse to makes some. Having picked up many of the ingredients (potatoes, eggs, and pickles) at Froberg's on Friday, it was time to make a batch.

To me there is little better than a big chilled bowl of potato salad on a hot summer day.

Best Potato Salad:

Serves: 6

2 lbs. small red potatoes
4 hard boiled eggs
3/4 cup chopped dill pickle
1/2 medium red onion
3/4 cup Helman's Real Mayo
2T Annie's Naturals Horseradish Dijon Mustard
2T apple cider vinegar
2T fresh minced dill
Salt and pepper to taste

Wash yer 'taters.


Set a large pot of salted water to boil. Wash you potatoes. Add them to the pot - about 30 minutes (you know they are done if you can easily spear the medium sized easily).
At the same time and in a smaller saucepan boil your eggs - approximately 15 mintues at simmer (bubbles should just trail up).

Tip for better eggs:
-Never salt water for boiling eggs - it raises the boiling point and often makes you egg whites rubbery.
-When your eggs are done, drain them, run cool tap over them until the water no longer turns warm from the eggs, fill the pot with the cool tap, and add handfuls of ice cubes, adding more as they melt. This facilitates easy peeling.


In a seperate bowl, add your vinegar, mustard, mayo, and dill, stirring until well mixed.
After you potatoes are done, chop them - halving or quartering depending on their size (I like large chunky potato salad) - and place them in a large bowl.
Chop you pickles and hard-boiled eggs and add them to your potatoes.
Then pour your dressing over the top and stir until the potatoes are well coated.
Chill briefly in the fridge (if time allows).
Stir the salad before you serve as the dressing tends to settle in teh container.

Make it and enjoy. That is all.


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