Saturday, July 7, 2012

Potato Salad

My mom is admittedly not a big fan of cooking. I always cooked with my dad growing up and my mom GLADLY  passed on the cooking duties to us, but there are a few select dishes she LOVED to make. One of those dishes is potato salad and it's her specialty! She makes enormous batches for cookouts and barbecues and parties and it's always a big hit! The key to this potato salad - the crunch. It has plenty of crunchy little bits with the celery, onion, and radishes that are a nice variation in texture from the soft potatoes and creamy dressing. 

*Disclaimer: My mom insists that the hard boiled eggs are crucial in this recipe. I'm not a fan of hard boiled eggs so I left them out and it was still PHENOMENAL. Add them if you like hard boiled eggs in potato salad!

Mom’s Potato Salad
Makes 8 cups of potato salad
Total Time: 50 minutes

10 redskin potatoes (or other types of potatoes)
5 radishes
3 celery stalks
1 white onion
1 cup mayonnaise
1/3 cup milk
1 tsp mustard
1 tsp salt
A sprinkle of paprika
(optional) 3 hard boiled eggs, chopped

1. Rinse potatoes and boil in a large pot of water over high heat until fork tender, about 30 minutes.

2. While the potatoes are cooking, chop celery, onion, and radishes into small pieces. Mix together mayonnaise, milk, mustard, and salt.

3. Pour potatoes into a colander and let cool for 5 minutes. Peel the skin off of the potatoes. Cut potatoes into large 1 inch chunks.

4. Mix together all ingredients and season with more salt if desired. Let cool in the refrigerator before serving.

5. Sprinkle paprika on top and enjoy!

It takes a while to boil the potatoes, but that gives you time to chop the veggies and mix the dressing. It took these 10 redskin potatoes about 30 minutes in boiling water to get fork tender. Make sure you don't over cook them or else your potato salad will be mushy! Drain them when you can easily insert a fork into them but they're still firm enough to hold their shape and not fall apart.

Ah all the crunchy bits! This is my favorite part of the recipe because you get different textures in the potato salad. There's nothing worse than mushy potato salad!

Let the potatoes cool and peel the skin off. Chop the potatoes in larger chunks than you think you will need because they break up a bit when you stir everything together!

I forgot to take a picture of the dressing, but its very easy! Just mix the mayonnaise, milk, mustard, and salt. You can taste test the dressing before you mix everything together and add more salt if desired. Mix all ingredients! Let it cool in the refrigerator before serving.

Sprinkle with paprika and you've got a perfect side dish for any barbecue or cookout!

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