Recipes

[novamc1]

From Cook's Country magazine, June/July 2016........

Serves 8-10

3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

Salt & Pepper

2 tablespoons distilled white vinegar

1 cup mayonnaise

3 tablespoons yellow mustard

1/4 teaspoon cayenne pepper

3 hard-cooked eggs, chopped

3 scallions, sliced thin

1/2 cup chopped sweet pickles

1/2 cup finely chopped celery

1/4 up finely chopped onion

Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat.  Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14-17 minutes.

Drain potatoes in colander.  Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. 

Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine.  Let cool completely, about 15 minutes

Whisk mayo, 1/2 cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl.  Stir mayo mixture into mashed potatoes.  Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined.  (Mixture will be lumpy.)

Cover & refrigerate until fully chilled, about 2 hours.  Season with salt & pepper to taste.  Serve.

Notes from the recipe's author:

Gently smashing an entire bowl of cooked potatoes yielded inconsistent results:  Some batches were too smooth, others too chunky.  The easiest way to get enough smooth potatoes to bind the salad but enough chunks to give it some texture was to fully mash a set amount of potatoes and then add the mashed portion to the rest of the salad.

[beckyb1012]

I grew up on my Mom's completely mashed potato salad.  I was and adult before I would eat the chunky kind.  I tried it the first time as a child and thought this no good and would skip it if that was the only kind available.  It was just Mom's anything was always better.  Now I am not skipping any potato salad chunky, creamy or red white & blue colored!!

[Kachina624]

I absolutely can't stand potato salad made from mashed potatoes.  That's the way commercial caterers looking to cut corners make it for large events in Texas...along with a slice of white bread.  Can you tell I've had it once too often?