3 hours ago
Wednesday, August 31, 2011
I love potato salad, with vinegar or mayo, it matters not.
But it's a summer thing only. I won't be thinking about it for the next 9 months or so.
Labor Day is my last potato salad of the season, it will be soup and chili time before you know it (sorry to depress you).
I rarely deviate from a tried and true recipe.
Such would be my Classic Potato Salad.
For this holiday weekend, I did a trial run on Roseanne Cash's potato salad. Very similar to the classic w/ egg and mayo, celery and onion, but Ms. Cash uses cilantro and chopped pickles instead of parsley and pickle relish. She uses Dijon mustard instead of Gulden's spicy brown, as I do, and red onion instead of white.
Roseanne Cash's Potato Salad Recipe:
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (I used pickle relish instead)
3 celery stalks, chopped
1/2 medium red onion, chopped
4 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes.
Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
It was just a little different and I don't think anyone noticed, but everyone loved it just the same.
Bye bye my beloved potato salad. See you next summer!