Sex on the Beach
July 18, 2016
Ham and Leek Empanadas
July 25, 2016
My favorite potato salad is the simplest. Just a few accentuating ingredients to give it a crunch or enhance the flavor. Cool and creamy with a tang of vinegar and most of all TONS of mustard! This works great saddled-up next to your hamburger or hot dog by being very tasty but not stealing the show from the glorious meat! On these humid summer days when get-togethers always seem occur, your only worry will be how much of this dense-tatery-goodness can you get on your paper plate before it collapses and the dog gets to eat your dinner.
This makes enough to serve with sandwiches for a week or it's something good to take to a pitch-in. Depending on how much dressing you like on your potato salad you might have some left over. It's great to dip french fries in or use as a hamburger topping. Make sure to let the potatoes cool completely before adding the dressing or your mayonnaise might separate and the salad will get dry then you'll have to add even more mayo. Instead of peeling the potato skins I cook them first, wait for them to cool, then with my hands pull them off in big pieces.
Cool and creamy with a tang of vinegar and most of all TONS of mustard!
In a large pot boil potatoes in salted water until softened but still firm, where you can pierce it easily with a fork. about 20-25 minutes. Drain the potatoes and set aside until cool.
To make the dressing: In a mixing bowl whisk together the mayonnaise, mustard, and vinegar. Then stir in in the celery, onion, pimentos, pickle relish, and chives. Season with salt and pepper. Cover and set in the fridge until potatoes are ready.
When the potatoes are cool enough to touch peel the skins if you want then chop the potatoes into ½ inch pieces. When the potatoes reach room temperature, fold in the mayonnaise mixture until evenly coated. Season with salt and pepper and chill in the refrigerator for at least an hour. Lasts for a week in the fridge.
Ingredients
Directions
In a large pot boil potatoes in salted water until softened but still firm, where you can pierce it easily with a fork. about 20-25 minutes. Drain the potatoes and set aside until cool.
To make the dressing: In a mixing bowl whisk together the mayonnaise, mustard, and vinegar. Then stir in in the celery, onion, pimentos, pickle relish, and chives. Season with salt and pepper. Cover and set in the fridge until potatoes are ready.
When the potatoes are cool enough to touch peel the skins if you want then chop the potatoes into ½ inch pieces. When the potatoes reach room temperature, fold in the mayonnaise mixture until evenly coated. Season with salt and pepper and chill in the refrigerator for at least an hour. Lasts for a week in the fridge.