Come dinner time I still had a bunch of 'taters. I decided to make an American potato salad (as opposed to German or Serbian potato salad). I boiled the potatoes in salty water until they were just soft enough to get a fork into. (I have learned that the #1 potato salad FAIL is to overcook the potatoes.) I immediately removed them from the heat, drained them, ran cold water over them, and refrigerated them. In the meantime I chopped some onions and celery and sauteed them in oil, salting them once they just started to get translucent. I was careful not to over-do it, and soon removed them from the heat and refrigerated them as well. I also hard-boiled two eggs and refrigerated them when they were done. Shortly before serving time I took all out and mixed in a bowl with a healthy dollop of mayonnaise along with salt and pepper to taste.
It was one of the best potato salads I've made, and I think the reasons were:
- Plenty of salt in the water when I boiled the potatoes
- Didn't overcook the potatoes (as I said, this is critical)
- Use a lot of celery and onions: by volume there was almost as much of them as potatoes
No comments:
Post a Comment