A very simple recipe for a summertime staple! People put a lot of different things into a potato salad to the point where, for me, it’s no longer a potato salad! This recipe is easy, simple and gives you that little something extra without changing the basic idea! Now that’s groovy!
Ingredients
6 medium potatoes (Red, Gold, and White make the best potato salad because of more moisture content than say Russet or baking potatoes)
6 large eggs
Bacon bits (these can be found made from soy for those non meat eaters)
16 ounces of mayonnaise
The eggs should be hard boiled, bring about two quarts of water to a rapid boil and place the eggs into the water using a slotted spoon and placing the large end of the egg in first to help prevent breakage. Boil for 14 minutes, remove from heat and immediately run under cool water drain and repeat (cooling the eggs down prevents them from continuing to cook within themselves and thusly turning the yolk green, it’s still good but doesn’t look as nice for presentation)
Boil the potatoes for approximately 45 minutes depending on the exact size. The best method of determining this is the “stick a fork in them” method. It should insert easily but before the potato starts to fall apart when attempting this. So slightly firm is good because you are going to remove from heat, drain and allow to air cool (which means they will cook a bit more while cooling).
Peel the eggs.
Chop half the potatoes into bite sized pieces into a bowl, do the same with the eggs, then sprinkle some bacon bits in (to taste) Repeat with the rest of the eggs and potatoes and a bit more bacon bits and begin mixing the mayonnaise into the blend, a spoon full at a time. Continue until you have used all the mayonnaise and the mixture is smooth and creamy.
Refrigerate and enjoy!
No comments:
Post a Comment