Monday, 3 June 2013
Welp, the summer is here. It was so hot this weekend, and I got a taste of the summer by having a lovely 3-day weekend! I love having a day to myself, I get to go and do things that make me happy, and that's what I did today. This morning, I went and had a coffee, and read a book and knit (all at the same time!). I visited a friends new place, and then went to see my momma. After, I decided to go to the store and get the ingredients for my famous potato salad. My brother once said that it was so good "you'd slap your momma." Which my mom did not like; but that's another story.
I am not one of those people who like to keep their recipes secret. What good is that? So I am going to show you how to make the best, most perfect potato salad. It will work every time. Scout's honor.
Stephanie's Potato Salad
2 pounds red potatoes (about 5 medium large potatoes)
2-3 ribs celery
1/4 to 1/2 cup chopped parsley
1/2 large red onion, minced
3 hard boiled eggs
3-4 pieced of bacon, cooked and chopped into pieces
3/4 to 1 cup of mayonnaise (not mayonnaise-style dressing. Never that.)
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon green relish (or chopped sweet pickles)
salt and pepper.
Wash the potatoes, and boil them whole without skinning them. This will take about 25 minutes. Cook them until they are cooked. This is very important-- cool them before making the salad. I put mine in the fridge to cool them faster.
Once the potatoes are cooled, put them into the bowl with the eggs, and cut or mash them into bite sized pieces. I don't peel mine, but if you are so inclined go for it.
Toss in the onion, parsley, celery, and bacon pieces into the potatoes.
In a small side bowl, mix the mayo, vinegar, mustard, relish into a dressing. Pour over the salad and toss to coat evenly.
Chill it for a 1/2 hour before serving.
Make this and you will be the hit of the barbecue or whatever summer gathering you are invited to. Promise.