Wednesday, May 12, 2010

Southern Potato Salad

This is a combination of 2 potato salad recipes I really like. I love the colorful tomato and parsley garnish. I like to use small red potatoes and leave the skins on. There are optional add ins, but I don't use them. Memorial Day is coming up...don't forget the potato salad for your BBQ!

Southern Potato Salad
2lbs. red potatoes
1 cup mayo
1 1/2 tsp salt
1/4 tsp pepper
2 T white vinegar
1/2 tsp sugar
1 cup thinly sliced celery
1/2 cup finely chopped onion
Chopped parsley (optional) for garnish
Ripe tomato wedges (optional) for garnish
Other options:
2 chopped hard boiled eggs, 1/4 c sweet relish

1. Scrub the potatoes and cut them in half or quarters so the pieces are about the same size and about 2in. across. Place the potatoes in a medium size saucepan and add cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to low and let simmer, covered, until potatoes are barely tender and easily pierced with fork 15-20 minutes. Potatoes continue to cook as they cool, don't overcook.
2. Drain the potatoes, as soon as they are just cool enough to handle, remove and discard skins if desired. Cut potatoes into 1 inch cubes and place them in a large bowl. Cool completely.
3. In a small bowl combine mayo, salt, pepper, vinegar, and sugar. Whisk to combine.
4. Add the celery and onion to potatoes in the large bowl and toss to combine. Fold in the mayo mixture. Taste for seasoning adding more salt or pepper as needed. Refrigerate until served covered with plastic wrap. Garnish with parsley and tomatoes if desired.
Serves 8

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