Monday, July 18, 2011
Homestyle Potato Salad
Potato salad is one of my favorite summer side dishes. However, for years I didn't make it myself because I thought it was too hard. Whenever I tried, it never turned out the way I liked it. After doing some research, I discovered that I was really making things more difficult for myself and that potato salad is really very, very easy.
There are tons of tricks out there to making sure your eggs peel well. I've noticed, since I started using farm-fresh eggs, that it's very, very difficult to get a good peel on the eggs, because they're just so fresh. (It's best to use older eggs.) Unless I want several cartons of variously-aged eggs in my fridge, I don't really have a choice in that matter. To get the best peel out of my eggs, I use a variety of techniques. First I give them a nice, big pinch of salt.
I heat the pot over medium heat and do nothing until the water starts to boil. I let it boil for a minute or two (although there's no harm in letting them go longer, if you forget or lose track of them.) Then I turn off the heat and let them sit for about 5 minutes.
If you really want to avoid this issue, use older eggs from the grocery store. I understand they will also peel better if they have been pasteurized.
Anyhow, let's skip to the potatoes, since you'll also need some of them.
We're very technical here. "Boil until they're done how you like 'em." What is that?
I've tried making this with both hot and cooled potatoes, and I much prefer the texture with the cooled. The dressing is creamier and is just more visually appealing.
Now stir everything together--use the back of the spoon to smoosh up the egg yolks to incorporate them into the dressing. They'll make your dressing rich and creamy.
You can either serve this right away, or let it sit in the fridge for the flavors to meld. Make this for your next picnic and any potato salad lovers will thank you!
Recipe: Homestyle Potato Salad
3 lbs. potatoes (3 large, or 6 small)
1 large pinch salt
2 tbsp. vinegar
1/3 c. red onion, finely minced
2 green onions, white and light green parts, sliced
2-3 stalks celery
2 c. mayo
1 tbsp. yellow mustard
salt and pepper, to taste
Peel and dice potatoes; cover with cold, salted water. Boil until tender. Drain potatoes; move to a bowl and refrigerate until cool.
In a separate pot, cover eggs with cold water. Add salt and vinegar. Boil for 1-2 minutes; turn heat off (but leave eggs on burner.) Let eggs sit for 5 minutes; move pot to sink and rinse eggs with cold water until they are cool enough to handle. Peel.
Cut eggs in half and separate whites from yolks. Chop whites and move to one bowl; move yolks to another bowl.
Add onions and celery to the bowl with the egg whites.
Add mayo, mustard, and salt and pepper to bowl with yolks. Use the back of your spoon to mash yolks into a paste and incorporate with the mayo.
Combine all ingredients in a large bowl. Serve immediately and enjoy!