Yeh, well, the surprise is that this totally boring – c’mon, it is a symphony in beige – potato salad is actually very, very good.
See, I had some Yukon Gold potatoes that needed to be used and I was stuck about the rest of dinner; grilled swordfish, garlic asparagus, then what?
Potato salad would use those aging spuds up, and I had a new recipe I wanted to try, but I was a bit short of stuff to add in, like celery and parsley, so…
A symphony of beige it was, but a tasty symphony of beige. Just think what it would be like with bits of color?
What I had:
•2-1/2 lb potatoes
•1 tbsp salt
•2 tbsp pickle juice
•1 cup red onion, chopped
•1/2 cup chopped Ranch Pickles
•1 cup mayonnaise
•2 tbsp yellow mustard
•1/2 tsp Seasoned Salt
•1/2 tsp pepper
What I would add:
•Sliced hard cooked egg
•Chopped fresh parsley
Note: peel the potatoes or don’t, to your preference. I didn’t peel mine.
Wash the potatoes, then cut into cubes and place in a large pot. Cover with cold water, add the tablespoon of salt, then bring to a boil for five to eight minutes, until the potatoes are tender, but not too tender.
Drain the potatoes, rinse with cold water, then, drizzle with the pickle juice and toss to coat them a bit. I do this all in the colander so there isn’t a puddle of juice left.
Stir the mayonnaise together with the remaining ingredients in a large bowl until well mixed, then add the potatoes and toss.
Transfer to a bowl, cover, and chill for a couple of hours before serving.
As with most any salad, I like to chill mine in a glass bowl, because, to me, the salad is somehow more thoroughly cool.
And I like that.