this weekend we celebrated my son's fourth birthday and i baked and cooked for two days. one of the things i made was red skinned potato salad and you know what? it was the best potato salad i have ever made, seriously. i have always made some version of a yellow(mustard) potato salad and this had some mustard in it, but unlike the others, it was dang good. i mean really dang good. i have an cantankerous aunt who always says she doesn't like anyone's potato salad, but her own. i figured if i could get a compliment from her, and she will let me know, i did good. well, apparently i did do good because she made a point of telling me how much she enjoyed it.
what i did was poke around the net and pick a few recipes to combine. i don't like pickles or pickle relish, sweet or dill, in my salad. i don't like large hunks of onions or eggs either. i think paprika is unnecessary and i sure don't like salad dressing(miracle whip), ick.
i decided that i was way too lazy to peel potatoes before boiling, so i picked red skinned ones. they are yummy to eat, skin and all. i love potato skins, that is where all the flavor and vitamins are. (trying to keep it healthy, yea right) anyway, what i did was basically boiled a five pound bag of red skin potatoes, cooled and cubed into my big mixing bowl. i then mixed the following in a separate bowl:
1 to 1.5 cups of good mayo-i used duke's(good southern tradition and my mama's favorite)
2 tbsp of cider vinegar
a hefty tbsp of yellow mustard
a teaspoon or so of garlic salt
a hefty shake of black pepper, probably about .5 tsp
i blended this together, simply with a spatula and then folded it into my cooled potatoes trying not to break them up too much.
to the potatoes i then added six chopped boiled eggs, two springs onions, white and green, finely minced, and two stalks of celery sliced thin. fold these in till well mixed, once again trying not to break up the potatoes too much. let chill, overnight is best.
my picture does not do it justice. good stuff folks. enjoy.
3 hours ago