Friday, July 16, 2010
This potato salad I made up all by myself. Duck hates eggs, and my old potato salad was kinda blah without them. This recipe is pretty simple and crazy tasty. Its also a bit healthier than the way we used to make it. Mostly due to using canola oil mayonnaise and olive oil instead of regular mayo.
I like to fill the bowl I plan on serving the potato salad in with the raw potatoes for the rinsing step. That way I am pretty sure I won't make too much :).
This was about 9 to 10 red potatoes.
I love to use red potatoes because, well, I'm lazy. I don't like the mouth feel of russet potato skins, so I have to peel them. Red potato skin is tasty, and the texture is awesome, so that is the kind of potato I almost always use.
Place the potatoes in a large pot and cover with water.
Add about 1/2 tsp of salt to the water.
1 smashed clove of garlic. To easily get the skin off of your garlic clove, lay it on a cutting board. Place the flat side of a large knife on top of it, then kinda slam your palm onto the knife. This smashes the clove and loosens the skin. Discard the skin and drop the smooshed clove into the water.
This will add a slight hint of garlic to the potatoes, without overwhelming it with full on garlic flavor.
1 1/2 cups canola oil mayonnaise. I really like this kind of mayo. It is similar enough to regular mayonnaise, and way better for you. Its fatty still, but at least its a heart healthy fat. (That's what my nutritionist says anyway).
2 tbs coarse ground mustard. Now, I usually hate this stuff. I think its completely gross on sammys and such. I love it in potato salad though. If you don't normally like ground mustard, well, give it a try in this recipe. Its glorious, really.
Regular yellow mustard, 1 tbs
1 tbs season salt.
1 tsp sea salt, and 1/2 tsp accent seasoning
1 tsp pepper
Mix thoroughly with a whisk.
Realize you have forgotten the olive oil and add 1/2 cup olive oil, mix again.
Chop 3 to 4 stalks of celery. I prefer the inner pieces. Leave all the leaves on and chop those too. They are really tasty and add a great texture to the salad.
1 shallot, diced.
1/2 a large onion, diced.
You can tell if the potatoes are ready by sticking them with a fork. If it slides easily into the potato, its done. Chop the warm potatoes into bite size pieces.
Drop the potatoes into a large mixing bowl.
Add all the veggies.
Dump in the dressing.
I was making this salad for the 4th of July, and my weirdo sister in law, who hates pickles, was coming over. So I chopped and added the pickles after pulling out some potato salad for her.
In go the yummy salty pickles. I use spicy pickles, you can use whatever your favorite pickle is. This as about 1/2 a cup of chopped pickles.
Mix until everything is coated in the salad dressing.
Place in your serving dish, cover and let this sit in the fridge for about 2 hours before serving. You want to let all the flavors really marry before eating.
I am serious, this is the best potato salad in the world! I love it. Honestly, I wanna eat the whole bowl, and lick it... but that's another story!
9 to 10 red potatoes
1/2 tsp sea salt for boiling water
1/2 large onion. diced
1 shallot, diced
1/2 cup diced
3 center celery stalks including leaves
1/2 cup diced pickles
1 garlic clove, smashed
1 1/2 cups canola oil mayo
1/2 cup olive oil
2 tbs coarse ground mustard
1 tbs yellow mustard
1 tbs seasoned salt
1 tsp sea salt
1/2 tsp accent seasoning
1 tsp coarse ground pepper
In a large pot cover potatoes garlic and pinch of salt with water. Boil on high heat until potatoes are easily pierced with a fork. drain and set aside. Dice onion, shallot and celery. Chop cooled potatoes into bite size pieces. add potatoes and other veggies to a large mixing bowl. in a separate bowl, add mayo, coarse ground mustard, yellow mustard, olive oil, and dry seasonings. Mix completely. Add dressing to potatoes. Mix until everything is covered in the dressing. Cover and refrigerate for at least 2 hours to meld all the flavors. serve. 8 servings.