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Sunday, February 9, 2014

The Perfect Potato Salad


This is a recipe where improvisation and artistic license are not encouraged. Because it's already perfect. I don't care if it looks bad (mayonnaise dressed potato salad probably shouldn't be photographed!). Just do what I tell you.

Perfect Potato Salad
(serves an army*)

4 lbs boiling potatoes
8 hard boiled eggs
8 large pickles
1 sweet onion
½ red bell pepper
2 tbs yellow mustard
2 tbs apple cider vinegar
2 tbs sweet relish
1½ cup mayonnaise
1 tsp celery salt
black pepper (to taste)

Peel your potatoes and put them in a large pot of cold water. When they're all peeled, cut them as necessary (halve some if you have to) so that they are roughly the same size for even cooking. Put the pot on high heat and boil the potatoes for ten to twenty minutes or until they are just tender enough to easily pierce through the center with a fork. Now strain the potatoes and let them cool.

While the potatoes are cooling, chop all your vegetables and your eggs. I like my pickles and eggs chopped large and my onions and peppers nearly minced. You must practice a particular method for cutting the pickles and eggs: quarter them lengthwise then chop them into quarter inch chunks. I will not abide any other method of pickle and egg preparation for my perfect potato salad. If I did, it wouldn't be perfect. Understand?

Your potatoes should now be cool enough to handle. Roughly chop them (they deserve the abuse) into one inch chunks. Gather all the chopped ingredients in a large bowl.

Now we prepare a kind of dressing for the salad (maybe I'll allow you a little leeway on the amount of mayonnaise). Stir the remaining ingredients together in a small bowl until well combined, then pour it over the potatoes, etc.  in the large bowl. Gently stir it all together until everything is nicely coated. Don't over do it; you'll break up all the eggs and mash the potatoes.



For best flavor allow the salad to sit in the fridge for an hour or so before digging in. Try not to eat it all in one sitting.

*Not literally. I usually do about one large potato per person plus one or two more because I don't want to be short on the stuff and I never mind having leftovers.

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