Saturday, October 3, 2009

Potato Salad

It's been so long since I've cooked. Well, I've been cooking...but only functional cooking. What's functional cooking? That means cooking just because you HAVE to and not because you WANT to. When I WANT to cook something, I call that recreational cooking. Hehe!

I'm making a potato salad today since S&A are coming over and we're having a BBQ to say good-bye to summer :-(

So here's my recipe for potato salad:

1. Boil about 2 lbs. of potatoes, skin on, until soft but not mushy.
2. Meanwhile, in a large mixing bowl, mix together:

1 heaping cup mayonnaise
3 heaping tsp. whole grain mustard
1 tsp. dijon mustard
2 tbsp. apple cider vinger
1/2 pack cooked minced bacon (or a whole pack if you want)
4 stalks of chopped green onions
2 tbsp. extra virgin olive oil
freshly cracked black pepper
about 2 tsp. salt and 3 tsp. sugar

Here's how mine looked at this point...

By now, your potatoes are probably done so drain them well and let them dry completely. Cut them into manageable sized chunks and put them into your dressing mixture while they are still warm. Gently toss until the potatoes are evenly coated. Stick in the fridge to cool.

A few notes: make sure you like the way your dressing tastes before you put the potatoes in. Adjust the salt/pepper/sugar accordingly because once the potatoes are in, they're in. Can't adjust the seasoning anymore unless you want your potato salad to turn into mush. Also, peeling the potatoes is optional. I happen to LOVE potato skins. I like the textural contrast it gives. Just make sure you scrub the potatoes well before cooking.

Final product:


Anonymous said...

What kind of potato did you use---yellow, white, red, baking? Please specify.

Mia Castrillo said...

Will try this soon, Chinks! I love potato salad!

ctl said...

Dear anonymous,

I used yellow potatoes. You want to use a waxy one and not a starchy one since the starchy ones will fall apart.

@Mia: for the ultimate potato salad, you could top this with crumbled bacon.