Hearty Potato Salad
This potato salad is the one grandma used to make. It was heaped on the plate stacked on a lettuce leaf, but goes even better on a large slice of ham. This will make sixteen servings or so. It does take a considerable investment in time, mainly in chopping, boiling, etc. That doesn't even include the four hour refrigeration time. But it is all worth it in the end.
8 slightly larger than medium potatoes
6 hard-boiled eggs
1 medium onion
3 or 4 heaping tablespoons mayonnaise or dressing
1 teaspoon or tablespoon of mustard - depending on how much you like the stuff
3 dashes paprika (mainly for looks)
1 tablespoon parsley
1 dashes pepper
This is a great meal for after easter because plenty of hard boiled eggs are probably available. However, to hard boil place eggs in a saucepan and crank up the heat on high until boiling. Then reduce to medium for about 20 minutes. Clean potatoes, removing any sprouts, boil until soft. These can be peeled or with the skins left on. (Remember most of the nutrients of the potato are in the skin.
While the eggs and potatoes are boiling dice the onion fairly small. Cool eggs by running cool water into the pan of eggs under the faucet. When sufficiently cooled, shell the eggs. They can then be cut into small pieces.
Place the eggs, potatoes, and onions into a large bowl and add mayonaise, mustard, along with pepper and parsley. For those who like them, now is the time to add chopped green or red peppers. Mix all the ingredients with a large spoon. If your hands are clean and it is an especially large batch, try mixing with bare hands. If the potatoes turn to mush, it is okay. Some people prefer their potato salad almost as if it were mashed potatoes.
Smooth out the potato salad and wipe the sides of the bowl with a paper towel (or a bare finger) to remove excess salad. Sprinkle on paprika. The salad should go into the refrigerator for four hours or better yet, over night.
This recipe created by the author of The Real Man's Cookbook.
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