Hello all, I hope this wonderful weather is treating you all well. Everyone is getting into the spirit of planting their gardens and having barbecues its hard not to follow suit. With all the smells and looks of Summer just getting closer and closer, everyone is ready to complain again about how hot it is. Granted we have it pretty easy here in Maine compared to the south in the Summer. However we are used to 30 below temps not 110 in the shade. So this brings me to my recipe today. My husband loves potatoes and it has caused me to open my imagination to different tator recipes. This one isn't one of those imaginative I should of thought of that myself moments. Its just potato salad very basic and very fuss free. I know everyone from their grandmother's grandmother has a recipe they all consider fabulous. I however would not feel like I have accomplished anything in the kitchen if I haven't made a tator salad too.
My husband loved it but more importantly my youngest daughter ate 3 servings of it. For her this is good, she could make Gordon Ramsey cry and reconsider his career of choice. So I m not going to so much talk about it as I will just list the ingredients for it and you can do with it as you wish.
4-8 Russet potatoes peeled and diced, depending on how much tator salad you want
3 diced green onions
2 stalks of celery diced
2 carrots diced
1 tablespoon of onion powder
1 tablespoon of garlic powder
salt and pepper to taste
1 tablespoon of celery seed
handful of minced parsley
1/4 cup of mustard of your choice I used sweet and spicy Raye's mustard
1/2 -1 cup of mayo of your choice
5 diced dill pickles
After you peel and dice your potatoes put them in a pot of cold salted water, I usually add a palmful to the water . If you use hot water it will start to cook the potatoes and it will leave them mushy. The salt will flavor the tators as they cook and it will add another layer of flavor to your salad. When the potatoes come up to a boil lower the heat and add your eggs so you can cook them with the potatoes. After about 10 minutes the eggs and potatoes should be done. You want the potatoes firm but cooked and the eggs to be hard boiled. Drain the potatoes and cool them in the fridge. While your potatoes are cooling, its a good time to prep all your veggies and mix up the dressing. Add your cooled potatoes to the dressing, eggs, and veggies and mix them all up. I like to mash my potatoes a little bit to add a little bit of texture through out. From here you want to chill the salad until your ready to serve it. Go ahead and give it a taste before you serve it just to make sure all the seasonings are right if it needs a little bit more of something add it in. When you have your seasonings just where you want them, add a little paprika for color and serve it up.
Here is the Video:
This is my Bailey approved Potato Salad, when Bailey likes it I know its got to be good!
Live laugh and love all.