Potato salad is a must have at any BBQ or covered dish in the south. There is nothing like a crunchy or creamy potato salad along side some sweet or savory ribs, burgers, or pork. This recipe is a take on potato salad made with ingredients used in deviled eggs.
Ingredients:
- 3 lbs white potatoes, peeled, washed, and cut into wedges or cubes
- 3/4 to 1 cup mayonnaise
- 1/4 to 1/2 cup yellow mustard (spicy if desired)
- 2 to 3 tablespoons paprika
- Salt and Pepper
Directions:
- Place the potatoes in a large pot of water, bring to boil over high heat.
- Turn heat down to medium high and continue boiling for 15 to 20 minutes (until soft but not soft enough to mash).
- Drain the water and let the potatoes cool for about 30 minutes.
- Meanwhile, mix the mayo and mustard in bowl, set aside.
- Once the potatoes have cooled a bit, mix in the mayo/mustard, then the paprika and salt and pepper (the amount of salt and pepper is up to the cook).
- Cover and chill for 2 hours or over night.
This is a pretty basic recipe, mainly because my family does not like any extra crunch, onions, or anything besides a creamy texture. Even so, this recipe can easily be added to. Here are some optional additions to be included in the salad.
Optional Add Ins:
- 3-6 hard boiled eggs, chopped
- 1/4 cup pickled relish
- 1/4 cup white vinegar or apple cider vinegar
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