Potato Salad

I can safely say I will never win an award for blog photography. This one was so bad I consider not even including a picture this time. Ah well, can't do everything well. Just wouldn't be fair. 


Apologies for not posting in a bit. I don't like having such a hiatus but it couldn't really be helped between being out of town and beginning on-line work with TOEFL last week. But now I'm back and for some reason potato salad was calling my name. I guess that's normal for summertime. I'm sure everyone has a recipe for potato salad that they love as there are a zillion different ways to make it. I like mine to be very pickle-y. I'll do my best to convey how I make it, but bear with me as I NEVER measure when making potato salad. Luckily, it's pretty forgiving. The key is to taste it often and remember you can also add but you can't take away!



Ingredients: (for a large amount - it takes awhile to make so I like to make it worth the time!)

• about 10 gold potato, cut into small chunks (with the golden potatoes I don't bother with peeling them - the skin is pretty thin and you won't notice it) 
• about 5 eggs, hard-boiled 
• 2 celery stalks, chopped very small 
• 4 cloves garlic, minced
• a few spoonfuls dill relish or chopped dill pickles 
  
• about 1/2 to 3/4 cup sour cream
• about 1/2 to 3/4 cup mayo
• 1-2 tbsp mustard 
• seasoning: paprika, lots of black pepper, cajun seasoning, a bit of season salt (you shouldn't need to add regular salt after all that - the relish will be salty too of course) 
• chopped fresh parsley, about a tbsp or so, if you have it handy 

Begin by covering the diced potatoes in water, add some salt, and bringing to a boil. Cook for about 10-15 minutes. You'll want to check them as they cook. You don't want them to be mush, just tender so they'll hold their shape a bit. Drain well and set aside to cool down.


Meanwhile, boil the eggs. I cover the eggs with water in a pot and bring them to a boil. When they come to a boil, remove from heat and cover. Let them sit for about 13 minutes. Cool them down in cold water before peeling. 

When potatoes are cool enough to handle (they don't necessarily need to be cold), add them to a large bowl. Chopped the egg into small bits and add them to the potatoes. Add them celery, garlic, relish, spices, mustard, and parsley. Add some of the sour cream and mayo and mix together. If it needs be to creamier, add more until it's your preferred consistency. Taste to check the seasonings and add more if you like. Goes great with all your summer favorites. We had ours with veggie dogs and vegetarian baked beans. Well, Brian ate the baked beans. I'm not a fan. 


Can I just say how happy I am that it is finally hot-ish here! Happy summer!