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Wednesday, 16 July 2014

Everybody's favourite potato salad

Everybody's Favourite Potato Salad

Recipe by Fluudbloggler

Summer just wouldn't be summer without potato salad.  However, I know a lot of people who don't actually like potato salad.  Probably because so many people tend to go overboard and put too much "stuff" in their salad.  

A friend of mine hates onions, will not eat onions, and she's one of those people who never ate potato salad because most people put onions in.  I like onions, but when having potato salad, I don't want to only taste onions.  So I developed this recipe.  It's simple, it's easy - and for every BBQ I get requests to make it.  And my onion hating friend, now loves potato salad. Enjoy!

  • 8 Medium white or red potatoes cut into small cubes
  • 3 Eggs
  • 1/4 cup Cheddar Cheese cubed
  • 2/3 cup mayonaisse
  • 3 tsp dried dill weed
  • 2 tbs; bacon bit (optional)
Cooking Directions
  1. Instead of medium potatoes, you can use mini potatoes & cut them into quarters. Using a combination of both red & white potatoes makes for a prettier salad. Do not use Yukon Gold. They are great potatoes, but tend to get too mushy in potato salad. I always leave the skin on my potatoes, but you can chose to peel if you wish.
  2. Cook potatoes in boiling salted water for about 20 minutes. 
  3.  While cooking potatoes, hard boil the eggs. Once eggs are ready, put in cold water to cool. Once cool enough to the touch, peel, and slice, and put in bowl.
  4. When potatoes are thoroughly cooked, drain and run cold water over them. This releases some of the starch, and helps them to cool down.
  5. Once potatoes are cool, combine all ingredients together in a large bowl. And you're ready to serve.

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