jdelasko
11-18-2008, 02:46 PM
SALAD INGREDIENTS
3 lbs red potatoes, diced, with skins left on
1 Cup shredded carrot
1 small jar diced pimento, drained
1 - 4 oz can, sliced black olives
1/2 cup chopped onion greens
4 -5 inner celery stalks, thinly sliced
6 Hard boiled eggs, coarsely chopped (Optional)
Paprika
DRESSING
1 Cup Hellman's Mayonnaise
1 Cup sour cream
3 Tbsp fresh lemon juice
1/2 Tsp salt
1 Tbsp dry mustard powder
1 Tsp cayenne pepper
PREPARATION
Scrub red potatoes with a vegetable brush and cut off any bad parts. Do NOT peel the potatoes. Place potatoes in a large pot of water to which 1 tsp of salt and 2-3 tbsp of lemon juice has been added. Boil the potatoes very gently for 30 minutes or until done. Is is better to cook the potatoes too long than not long enough. Nothing is worse than potato salad with bits of under cooked potatoes in it.
After potatoes are cooked, drain in large colander and let cool. After the potatoes have cooled, slice or dice to whatever size you like them, then place them in a large container along with the rest of the salad ingredients. (Use a large container with a cover if you have one)
Place all of the dressing ingredients in a separate bowl and mix thoroughly. Add the dressing to the salad ingredients and mix gently, but thoroughly. Use a spatula to remove any dressing left on the sides of the container - it'll get all dry and yucky if you don't. Shake a generous amount of paprika on top of the potato salad, cover, and refrigerate for at least 8 hours before eating. Refrigerating for 24 hours is best because it gives the flavors time to develop.
NOTES:
The boiled eggs are strictly optional. This recipe will make enough so that you can mix a few boiled eggs in a separate portion to see which you like better.
If the potato salad seems to dry, mix up more dressing. Don't overdo it though. Potato salad should NOT be dripping wet with dressing.
3 lbs red potatoes, diced, with skins left on
1 Cup shredded carrot
1 small jar diced pimento, drained
1 - 4 oz can, sliced black olives
1/2 cup chopped onion greens
4 -5 inner celery stalks, thinly sliced
6 Hard boiled eggs, coarsely chopped (Optional)
Paprika
DRESSING
1 Cup Hellman's Mayonnaise
1 Cup sour cream
3 Tbsp fresh lemon juice
1/2 Tsp salt
1 Tbsp dry mustard powder
1 Tsp cayenne pepper
PREPARATION
Scrub red potatoes with a vegetable brush and cut off any bad parts. Do NOT peel the potatoes. Place potatoes in a large pot of water to which 1 tsp of salt and 2-3 tbsp of lemon juice has been added. Boil the potatoes very gently for 30 minutes or until done. Is is better to cook the potatoes too long than not long enough. Nothing is worse than potato salad with bits of under cooked potatoes in it.
After potatoes are cooked, drain in large colander and let cool. After the potatoes have cooled, slice or dice to whatever size you like them, then place them in a large container along with the rest of the salad ingredients. (Use a large container with a cover if you have one)
Place all of the dressing ingredients in a separate bowl and mix thoroughly. Add the dressing to the salad ingredients and mix gently, but thoroughly. Use a spatula to remove any dressing left on the sides of the container - it'll get all dry and yucky if you don't. Shake a generous amount of paprika on top of the potato salad, cover, and refrigerate for at least 8 hours before eating. Refrigerating for 24 hours is best because it gives the flavors time to develop.
NOTES:
The boiled eggs are strictly optional. This recipe will make enough so that you can mix a few boiled eggs in a separate portion to see which you like better.
If the potato salad seems to dry, mix up more dressing. Don't overdo it though. Potato salad should NOT be dripping wet with dressing.