Here is a family favorite recipe
from my Mom's side.
I LOVE potatoes
and this is my preferred way
to eat them in the summertime!
Potato Salad
serves 4
Ingredients:
5 medium regular potatoes or 2 sweet potatoes
(I prefer Yukon gold for a smooth texture and buttery taste)
2 Eggs
3/4 cup Mayo
1 tbsp dill or regular pickle juice
1 tsp mustard, dry or prepared
Salt and pepper to taste
Directions:
1) Peel, dice (bite sized), and boil potatoes
in generously salted water.
*Keeping the skins on the sweet potatoes
will prevent your salad from getting mushy.*
Once a knife can smoothly pierce the potatoes
remove from heat and drain.
Place potatoes in a mixing bowl to cool.
2) Place eggs in a pan and bring to a boil.
Once the water reaches a boil,
turn off burner, cover, and time
for 10 minutes.
When eggs are ready, pour out hot water
and rinse under cold water for 10 minutes.
Peel, dice, and mix eggs with potatoes.
Add sprinkling of salt and pepper.
3) For the sauce, mix together
mayo, pickle juice, mustard, salt,
and pepper.
(you can start with less of each and
add more until it is to your taste).
For sweet potato salad I tend to add more mustard and dill.
*It is best to add the sauce once the potatoes
are at room temperature, not hot.*
Gently fold the sauce into the potatoes and eggs.
Move salad into a decorative bowl
and sprinkle with dill.
Chill until ready for use.
This is a perfect side for any BBQ meal!
 |
| Sweet Potato Salad |
 |
| Regular Potato Salad |
I like to make both regular and sweet potato
salad as a side for the same meal
due to a white potato allergy.
This way, no one is left out!
I made these this morning and 1/4 is already
missing from the regular batch...
I wonder how that happened?
Hopefully there will be enough left to
go with my oven-fried chicken!
~Michelle
Comments