Another great salad for the beach, for grillin’, parties, or whatever your pleasure may be, is potato salad. There are many variations out there but, and I must be bias now, mine has got to be the best.
“Why?” you may ask? I could get into a million reasons, but let your tongue do the judging. It's simple to make and you will definitely not be disappointed.
To begin, let me give you a couple of simple “potato tips.” The best accommodation for these spuds is to be kept in a dry, dark, and cool place to prevent them from turning them green and bitter. A refrigerator is too cold so don't put them there. They need to be in room temperature, cool, like a closet or pantry.
Any potatoes that are green or ripened to the sprout or eye stage may contain a mildly toxic compound you don’t want anything to do with. Cut away these portions or discard the potato all together, especially if it has an odor. That’s basically it. “Easy peasy.”
My personal favorite potato to use for my potato salad is the red creamer or new potatoes. They will stay together after they are boiled, preventing you from making potato salad puree when you mix the ingredients together.
If you use baking potatoes, which, by the way, have a higher starch content (and this is what makes them flaky and fluffy when making mashed potatoes), they will start to crumble up when you mix the salad ingredients together. In my opinion, it doesn't make for a very appetizing looking concoction so I don't use them for this dish..
Now, this is just a matter of preference but I sometimes leave the skins on for a little flair. It's totally up to you.
Red Creamer or New Potatoes – about 2 pounds and diced to 1-inch cubes
Hard Boiled Eggs – 3 and chopped
Mayonnaise – 1/2 cup (Hellman’s brand is my favorite)
Onion (red) – 1 medium size and diced
Celery – 2 diced stalks
Salt – Kosher
How To Make It:
1. Cut the potatoes into 1-inch cubes and place in a large pot. Put enough water in the pot to cover the potatoes.
2. Boil for about 15 minutes or until tender. When done, let them cool in a colander.
3. Mix together the eggs, mayonnaise, onion, and celery in a large measuring cup.
4. When the potatoes have cooled, transfer them to a large bowl. Add the contents of the large measuring cup to them and fold together gently. (To “fold” means to cut and mix lightly with a spoon to keep as much air in the mixture as possible.)
5. Season with salt and pepper to taste.
No matter what you call it, Spud Salad or Tater Salad, this Potato Salad rocks!