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Honored Contributor
Posts: 9,139
Registered: ‎04-16-2010

Re: Mary Beth’s potato salad

@ValuSkr  The recipes I have call for either Red or Golden. I don't peel either which makes it easier. 

Honored Contributor
Posts: 14,752
Registered: ‎03-15-2014

Re: Mary Beth’s potato salad

@SahmIam   Thank you so much.  I think I'll make some this weekend and red or golden it will be!

Honored Contributor
Posts: 43,246
Registered: ‎01-08-2011

Re: Mary Beth’s potato salad

[ Edited ]

I cook russet (easiest to peel) potatoes whole just until fork tender, a few below that state.

 

Using an oven mitt in my left hand I peel the skin off and quarter.  I add the rough cut celery, pickles (we like sweet)  and boiled egg whites (I don't use the yellows, cholesterol).  I salt, pepper, give a squirt of mustard and use Dukes mayo.

 

No water from boiling; nutrients conserved, and no water from relish that isn't thick enough to taste.

 

I get assigned potato salad  every time we go to something.