Fool proof great tasting potato salad

While not a ‘true’ heritage recipe because I switched the mayonnaise with Miracle Whip, I don’t think my grandma would complain.

A few summers back I packed up the car to attend a family reunion on my in-laws side of the family. Being late September, the 18 hour leisurely drive up to Cincinnati Ohio was beautiful. From a marina on the Ohio River near downtown, we all boarded my brother in-laws 80 foot Pluckebaum house boat and motored westward down the river out of Ohio. The reunion was actually being held in Indiana on the Ohio River shoreline near the quaint town of Rising Sun. Across the river is gorgeous Kentucky farmland. What a setting for a 100+ person cookout. The beer flowed as freely as the conversation and snacks ranging from deer jerky to homemade chocolates were plentiful. We had arrived at the property around two in the afternoon and the cookout was set for six that evening.

Everyone had been asked to bring a covered dish. Now, I know of few dishes that will survive a 4 hour boat ride on top of an 18 hour road trip so using our trail cooking / boat skills, we made up our dish on the houseboat.

Now the houseboat has a full sized kitchen in it. I have a hard time calling the kitchen a ‘galley’ as most boats have because a floating house does not in anyway shape or form, resemble a boat. The vessel is not only eighty feet long but eighteen feet wide! That’s longer and much wider than most house trailers. Having stopped at a Kroger’s in Cincinnati, I picked up all the necessary items for the covered dish.

Earlier, I mentioned my boating skills. When I had a restaurant in the Florida Keys, I lived there on my boat. I set up the galley so that even when rough weather was up, I could still cook with ease. Cooking in the houseboat was so calm it was like cooking in my house!

Pulling out a large stainless steel stock pot I began boiling my water. Figuring ten pounds* of Red Potatoes should do about right, I whipped out my Kitchen Aide potato peeler and went to work. *(The recipe below is much smaller but will still feed from 6-8 people.)

After I completed my recipe, I kept the finished product right in the stock pot. To chill it down, I slid the pot inside a beverage refrigerator after removing all its shelves.

By six o’clock, my covered dish was perfectly chilled and waiting to be devoured.

Recipe;

1)      Wash your potatoes and place them in a pot of cold water. Cover the potatoes with at least 1 inch of water. Do not peel at this time. (peeling the potatoes prior to boiling will over saturate them with water and make them too soft.)

2)      Place 4 eggs in a pot of cold water and while uncovered, bring them to a boil.  As soon as the water begins to boil, remove the pot from the burner, cover and let stand for 17 minutes. Then pour out water and replace with ice cold water. Let stand for 1 hour. These will now peel quite easily.

3)      When potatoes are thoroughly boiled, test by piercing them. They should offer little resistance to your fork or bamboo stick.

4)      Place pot of potatoes under faucet and run cold water for 1 minute, leave it partially filled then pour in ice and set aside for 1 hour. After 1 hour your eggs and potatoes should be well chilled.

5)      When potatoes and eggs are well chilled, peel them. Normally just rubbing the skins will remove the potato skins.

6)      Slice 2 eggs into ¼ inch thick slices. Set aside as they are used later on top of the potato salad

7)      Chop into medium pieces the last two eggs and place them into a large bowl.

8)      Add these ingredients into the bowl then mix it all together;

-2 tablespoons of dill pickle juice

-1/4 cup of chopped up red onion

-one fresh celery stalk chopped into 1/8 inch thick pieces (1 tsp of celery salt may be used)

-1 tsp of paprika

-1 tsp of mustard

-1 cup of Miracle Whip

9)      Mix all ingredients together then add your potatoes and re mix it until the potatoes are well coated.

10)   Transfer the coated potatoes into a smaller bowl that you will use to serve the potato salad from

11)   Place egg slices on top covering the salad

12)   Sprinkle paprika lightly over the entire top

13)   Cover with plastic wrap and refrigerate until served

PHOTO’S

Wash 6-8 Red Potatoes but don’t peel until cooked and chilled.

Place 4 eggs in a pan and bring to a boil uncovered. Once it reaches boiling, remove from burner, cover and let stand for 17 minutes.

Bring spuds to a boil. until done.

To rest doneness. Pierce spud with fork or bamboo stick. I slide mine in on an angle until it reaches past the center. There should be only minor resistance felt.

When eggs have sat for 17 minutes, place pan in sink and fill with cold water. Pour ice in pan top thoroughly chill eggs. When cold, they will easily peel.

Cool spuds down the same way you cooled the eggs

let eggs and spuds cool for an hour then drain and peel both.

Slice spuds to desired size. Mine are bigger than most folks like… I like the taste of potatoes!

Slice all your eggs about 1/4 inch in thickness

Chop two eggs into smaller pieces to mix in with the spuds but leave two in slices for the topping.

In a bowl, add your ingredients including the chopped up eggs but don’t include the potatoes yet.

Mix all ingredients into the eggs and celery.

Add your spuds into the egg mix and fold them into the mix until well coated.

Decorate the top with the reserved egg slices and sprinkle with a fine layer of paprika.

Cover with plastic wrap and refrigerate until ready to eat!

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18 comments on “Fool proof great tasting potato salad

  1. tbnranch says:

    Oh man!!!!! Totally my favorite! Printing….. lol

  2. Ingrid says:

    Printing…..will need to give this one a try. Thanks for sharing 🙂

  3. What great tips! I can’t wait to try this. I make a tasty potato salad, but I do think the potatoes often get too mushy! They are water-logged! I have always peeled the potatoes first. I really love your techniques and all the ingredients. Thank you!

    • The right potato for the job and prepare each one correctly. That’s how come we go to a restaurant and say, “If only I could cook a meal like this at home.” As in any recipe, adjust it to make it your own. Remember too, cooking temperature is ultra important in any successful meal. I’ve found most folks pan temperatures are too cold. They fear burning the product. Many recipes will start out be saying, “Saute the onions etc…” When they should explain (I’m guilty for this too) at what temp you should reach before sauteing. I’ll write a post soon on cooking temeratures!

  4. Wow you make a plant based person crave eggs….!

    • I think I wrote you that I’ve been doing a bit more research on eggs. After filtering through all the hype and biased research (both sides), I still find the positives are more than the negatives. A couple eggs a week satisfy certain nutritional needs and I discovered that if you eat an apple withing 2 hours of eating eggs, the unusual fiber within the apple captures nearly 100% of the cholesterol from the yolk where it is held in suspension during the entire digestive process. Albumin protein appears to be an essential protein for the body. When protein intake is too low, or of low quality, albumin decreases and a condition called protein-energy wasting (PEW) occurs. As a result, muscles and fat breaks down to supply essential amino acids needed for the body to work, which can cause weakness; slower wound healing and increased vulnerability to infection. I’m finding out the human body and it’s needs are much more complicated than first meets the eyes. I go forward cautiously because it is this same method of researching that led me to become a vegetarian in the first place… I’ll let you know what I find. Joe

    • Here’s a bit of info I dug up while researching albumin that I thought you might be interested in.
      ” Egg whites have no Casein.The protein found in egg whites is a quicker absorbing protein than the slow released meat and dairy casein protein. Egg White Protein (Albumin) provides an excellent combination of amino acids, and ranks very high on the biological value scale at 100, Whey Protein also ranks at a 100. Whey is considered a fast absorbing protein while Albumin Protein found in egg whites is a medium absorbing protein.This ranking means that all the protein present in the egg white is used and retained by the body. Dairy Casein is ranked at a much lower 80 which also means much less essential Amino Acids are present. While high in value, Soy Protein is not considered as effective as Whey or Albumin in regards to absorption and requires a larger amount to equal the other two.
      Be aware that consuming high amounts of UNFERMENTED soy products (such as those being marketed as a healthy alternative to Meat and Dairy Protein), can be a health hazard. FERMENTED soy products do not have these issues and therefore may be consumed in high quantities.

      Now I need to study fermented vs unfermented soy! LOL- Joe

  5. redjim99 says:

    What is Miracle whip, a cream cheese or some such?

    Jim

    • It is what’s called salad dressing. You can use regular mayonnaise in the recipe, many do who don’t like the more tangy flavor of Miracle Whip. I will add a post on how to make your own. JW

    • Put the following ingredients into a blender:
      2 eggs
      1 teaspoon of salt
      1 teaspoon of prepared mustard
      2 Tablespoons of powdered sugar
      3 Tablespoons of apple cider vinegar
      1 Tablespoon of lemon juice
      ½ teaspoon of paprika powder
      1/4 teaspoon of garlic powder
      1 cup of oil (safflower, grape seed or canola oil)

      Directions;
      In a blender, mix all ingredients together except oil for 1 minute at medium speed.
      Turn off blender, scrape sides down into bottom and let ingredients rest for 5 minutes.
      Turn blender on to high and slowly add the oil over 1 minute.
      Blend for 2 minutes to emulsify and thicken, shut off blender and scrape contents into your storage container.
      Refrigerate.

  6. This looks really good makes me think of summer.

    • Ahhh yes 🙂 Summer picnics and family get togethers. But it’s good on Thanksgiving and Christmas too! BTW, I love the pic of your tiny Donk wearing his fitted blanket. That little guy sure is some cute stuff!

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