I promised to give you all my potato salad recipe… and here it is. Just in time for your July 4th celebration!
There are so many different kinds of salad recipes out there. Salads are wonderful year-round, but I have one pet peeve that will ruin any salad for me. When it comes to salad dressing, it is important to remember that there is such thing as too much of a good thing. My nieces come and cook with me often, and one of the first things I taught them is how to dress a salad without overdoing it. This is a very important thing to know.
Most restaurants, even the best of them, will overdress a salad. Often, too much mayonnaise, sour cream, mustard, or buttermilk is added. I recognize that these ingredients are important, however, they should be used with great restraint. Let’s face it, a soggy, overdressed salad is just not appealing!
Here are a few tips for dressing your salad:
You don’t have to prepare the recipe for the salad dressing exactly as it is written. Add the heavier ingredients slowly, just until you get the creamy consistency you prefer. The lighter the consistency, the better your salad will look and taste.
When you dress the salad, add the dressing a little bit at a time. When the salad is just glistening, stop! Do not add more. Lastly, taste it. Even if you think you should add more at first, wait. Once you take a few bites, you will realize it is perfectly dressed as is.
This recipe was such a hit on Father’s Day, and I was so surprised. Personally, I am not a fan of potato salad. I went to my supermarket to purchase it, looked at the ingredients, and just couldn’t buy it because some of them are so bad for you. I decided I would make it myself. I looked at a few recipes, took all the ingredients I thought would be good together, and I served it, not really giving it a second thought. To my surprise, everyone loved it, even me! Now I am happy to share it with you.
When you take a bite of this salad, the flavor practically shouts at you from the mustard grains. The sweet pickle relish adds sweet and tang at the same time. The eggs complete the taste sensation with a hardy texture. This is perfect for your July 4th barbeque. Try it for yourself and share it with friends, just like I am!
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This recipe will serve 6-8 people who will smile in between bites of this well-seasoned salad!
Ingredients for Fabulous Potato Salad
5 potatoes
5 eggs, hard-boiled, cut into medium-sized chunks
2 cups chopped celery (about 3 stalks)
3/4 cup red onion, chopped
1 1/2 cup (or more) sweet pickle relish
2 large garlic cloves, minced
1/4 tsp. garlic salt
1/2 tsp. celery salt
2 (or more) tbsp. whole grain mustard
1/4 cup mayonnaise
1 tsp. kosher salt (or more to taste)
1/2 tsp. freshly ground black pepper (or more to taste)
Today’s Hint: To make an egg easier to peel, crack the top and bottom parts of the eggs first. Then roll the eggs gently on the countertop. The shells should peel away easily!
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15- 20 minutes.
Drain, cool and peel.
Chop into 1 -1 1/2-inch pieces.
Place eggs into saucepan.
Cover with water 1-inch above eggs.
Bring to a boil.
Remove eggs from heat, cover and set a timer for 12 minutes.
Drain and immediately place eggs in ice water.
Peel and cut into 1-inch pieces.
In an extra large bowl, combine the potatoes, celery.
Add the onion.
Mix carefully to combine. You do not want the potatoes to become smaller and mushy.
Add the mustard.
Carefully fold in the pickle relish, garlic, garlic salt, celery salt, mayonnaise, salt and pepper.
Add the eggs. Fold in gently.
Taste and add more of your favorites ingredients, if needed!
Transfer to serving platter and refrigerate until chilled.
It’s that simple!
