Best ever potato salad
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Best ever potato salad
  Potato    Vegetables    Salad  
Last updated 6/12/2012 12:44:26 AM. Recipe ID 3851. Report a problem with this recipe.
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      Title: Best ever potato salad
 Categories: Salads, Vegetables
      Yield: 16 Servings
     16 md Small Potatoes
    3/4 c  Mayonaise
  1 1/2 ts Yellow Mustard
     12    Eggs, hard boiled.
      1 c  Apple cider vinegar
  1 1/2 tb Pickle relish
    3/4 tb Dry parsley flakes
           Pinch of Celery Salt
    1/2 md White onion, diced
      4    Celery stalks, split
  Gather ingredients. The half cup of sprinkling vinegar should be just
  estimated from the bottle as you sprinkle. It's just a conservative
  guestimate and the exact amount will depend upon the amount of
  potatoes to sprinkle. Don't worry about it too much. Boil potatoes
  whole. If your potato size varies much, put in the larger ones first.
  A medium sized potato will take ABOUT 25 minutes total. A smaller one
  maybe 18 minutes. One of the keys here is to boil the potatoes till
  cooked but still a little firm. If they are cooked till soft, then
  the subsequent stirring will render the salad mushy. You don't want
  them crunchy, but just cooked and still firm. That's the first
  secret! Peel the potatoes when they are still warm. The warmer the
  better. Peeling them AFTER they are cooked seems to make a difference
  in taste. They MUST not cool entirely or the vinegar will not be
  absorbed properly. I peel them almost straight out of the pot when
  still darn hot. That's the second secret! Cut them into irregular
  chunks, little wedges about an inch or slightly less on a side with
  the greatest thickness about a half inch. Just cut a little off one
  end, then cut another small chunk off, then keep cutting pieces off
  in random sizes of varying shapes, mostly you end up with very
  irregular pyramidal shapes....You want pieces big enough to not turn
  into mush but small enough for ...your liking! The edges will
  eventually break off and mush up onto the salad while the larger
  parts of the bodies will remain whole. You are cutting, peeling and
  dropping them into a large bowl. There really should be two people
  doing this or one should work as quickly as possible. After you have
  cut up a potato or two, sprinkle them fairly generously vinegar and
  stir around a bit in the bowl..just a bit so you get the vinegar that
  fell to the bottom of the bowl on the potatoes. As you finish a
  potato or two, sprinkle each (they should be warm to hot when you
  sprinkle, if possible...THAT's the BIG secret to this recipe)  fairly
  generously. I put my finger over the end of the bottle of cider
  vinegar and drizzly drip it onto the potatoes making sure each is
  sprinkled well. If you run out of the half cup, just use more. Each
  potato gets a fairly generous sprinkling of vinegar. THAT point is
  more important than the measurement of the 1/2 cup of vinegar above.
  Note: I don't measure out a half cup and then pour it on them. That
  would be awkward. I did measure this once out so I could have a
  recipe for a friend and I learned I sprinkled ABOUT a half a cup.
  Salt them at this point; I don't know how much....Just salt them like
  you like. The vinegar needs a comment. The importance of a generous
  sprinkling of vinegar while the potatoes are warm/hot can't be over
  emphasized. They will soak up the vinegar. I am always amazed at how
  much vinegar it takes and how when they are done, the vinegar is
  tasted, but the dish is not 'vinegary' like a hot German potato salad
  which I in a good sprinkling of vinegar at this point
  and if in doubt, sprinkle a little more! Stir in the other
  ingredients, leaving the eggs to last. Chop up the eggs, slicing,
  cutting in whatever size/shape you wish but we are not talking about
  whole or half eggs here. Cut them up. The yolks will fall apart when
  sliced up and that's ok. Stir all the eggs into the rest of the mix.
  The yolks will incorporate into the salad and you don't have to worry
  about them; don't stir forever or worry about being gentle or
  anything. Just mix it up. Add the other 1/2 cup of vinegar. If you
  are a real chicken, you may wish to add only a 1/4 cup but it will
  probably take it all (and maybe even a bit more eventually). Take a
  taste. Add some more salt if needed. It will be good but not perfect
  at this point. Taste it again. Note the vinegar flavor peeking
  through. It may even be fairly vinegary (that's a word, right?).
  Cover and put in a fridge over night. That's the last big secret.
  Taste again after sitting in the fridge overnight. Notice that the
  vinegar flavor is much softer. Add some more vinegar and let that
  absorb for an hour or two. You may well have used much more than the
  1 cup total by this point. Salt to taste if needed. You can serve
  this without the over-night setting but it will truly be a noticeably
  better salad the next day. You will want to adjust the amount of mayo
  to suit your taste. I like a pretty mayoee salad. Probably even a bit
  more than this calls for. Some don't. You may want more or less
  celery. My wife doesn't like any (egads!) None of these amounts need
  be exact, but they are close enough for a good starting point. The
  key is to use more vinegar than you could have imagined, sprinkling
  well while the potatoes are hot and firm but not crunchy. The rest is
  all to taste. I've never served this to a group that didn't ohh and
  ahh over it. It is a bit of an effort but if you take the time you
  will have some of the best potato salad ever.

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Recipe ID 3851 (Apr 03, 2005)

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