Creamy Potato Salad

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It’s Spring! We have eggs, eggs, and more eggs and that means preparing some of our favorite egg-laden recipes. This is Kori’s basic potato salad recipe and it seems to get made a bit differently every time.  It can be spicy or mellow; full of fresh herbs or dried; and it goes oh, so well, with everything from baked ham to roasted chicken (Teri likes to eat it on its own as a lunch dish!)  Here’s how it’s done…

Creamy Potato Salad

12 medium potatoes–whole and unpeeled (but washed)

6 eggs, hard boiled and cooled

1/2 cup chopped onion (yellow, white or red)

1/2 cup diced pickles (dill or sweet)

2 Tablespoons pickle brine/juice

4 cloves garlic, peeled and minced

1/4 cup prepared mustard–homemade or purchased

1/2 cup sour cream

1 cup mayonnaise

1/2 teaspoon celery salt

salt & pepper to taste

Optional: chopped parsley, chopped cilantro, 1/2 cup chopped celery, 1/2 teaspoon smoked paprika, fresh or dried dill weed, etc.

Cover potatoes with water and put a pinch of salt in the water. Boil 20 minutes or so until fork-tender, but not soft. Drain and allow to cool. Meanwhile, peel eggs and chop the onion and pickles.

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After potatoes have cooled, slice into bite-sized chunks. Toss these in a bowl with chopped onion and diced pickles. Cut peeled, boiled eggs in half, putting the yolks in a medium-sized bowl. Chop the whites into small pieces and add to the potatoes and vegetables.

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Mash the yolks with a fork. Add pickle brine/juice to the mashed yolks and stir to make a paste. To this, add the minced garlic, mustard, sour cream and mayonnaise and stir well. Pour this over the potato mixture. This is where you can add any other seasonings like celery salt, dill, etc.  Fold all ingredients together carefully until well mixed. Add salt & pepper to taste and top with sprinkled parsley, smoked paprika, dill or other garnish of choice.

This is best made a few hours before you intend to serve and then refrigerated. This gives the flavors a chance to blend and become well-incorporated.

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