Sunday, September 2, 2012

Easy-Does-It Potato Salad

No fuss: Easy-Does-It Potato Salad
This delicious potato salad has a “Don’t-mess-with-me” taste. Simple to make, it’s perfect as it is! Don’t try to gussy it up with celery, radishes, or anything else. 

Easy-Does-It Potato Salad:

4 c. white nugget potatoes, skin on
1-½ tsp. granulated sugar
1-½ tsp. white vinegar
¾ c. finely chopped onion
2 tsp. celery seed
⅛ tsp. salt
¾-to-1 c. mayonnaise
3 hard-cooked eggs, peeled and sliced (see Note)

Wash and scrub potatoes, measuring out 4 cups. Place in medium saucepan, covering with cold water. Bring water just to a boil, immediately lowering heat to simmer. Cook 15 min., removing smallest potatoes sooner, or until a sharp knife easily pierces largest ones. Chill in ice water bath. Blot dry, slicing into irregular chunks. Toss with sugar, vinegar, onion, celery seed, and salt. Add mayonnaise gradually, starting with smaller amount and increasing as needed. Carefully fold in eggs. Refrigerate at least 1 hr. to allow flavors to blend. Serves 4-to-6.

Note: If necessary, see Index for How to Hard-Cook an Egg.

Further Note: As this Potato Salad is mayonnaise-based, dont leave it unrefrigerated in the summer sun. Although it’s excellent served after an hour, I like it even better prepared a day ahead.

Wash, scrub and measure 4 cups white nugget potatoes
Cook 'em until they cry "Uncle!", Dollinks! 

Slice them into irregular chunks

Lightly toss with sugar and white vinegar

Add onions and celery seed ... Both are a must!

Ron jumped in to slice the eggs ... We like lots! 

And mayonnaise! Avoid the temptation to use too much

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