Potato Salad is highly subjective. Some are really bad and some can be really good. This recipe is flexible enough to highlight the flavors you enjoy most and create a wonderfully fresh potato salad that your family will love. I like to have a firm potato and a mild sauce that has the flavors evenly blended. This recipe takes some time but is worth the time for dinner parties, BBQ's or other special occasions.
Equipment:
Large Stock pot
Potato Peeler
Cutting Board
Wash Cloth
Chef's knife
Small Sauce Pot
Measuring Spoons
8" Skillet
1 Large mixing bowl
1 small mixing bowl
1 large mesh strainer
Ingredients:
8-10 medium size russet potatoes-slightly smaller than a large baking potato
2 pieces thick sliced bacon- I like the Costco brand
6 eggs
2 stalks of celery
3 T minced fresh chives-dried are fine if that is what you have
3 t dijon mustard
1 C mayonnaise
1 t kosher salt
1/2 t ground pepper
1 t minced white onion-add more if you want a more pronounced onion flavor
1 T distilled vinegar
1/2 C sweet-zucchini-relish-this will be to taste so start with 1/4 cup and see if you need more. If you don't have any of your own made you can use store bought relish but it will be considerably sweeter so use it sparingly.
Paprika
Ice cubes
Procedure:
1. Peel and rinse your potatoes.
2. Place wet wash cloth on the counter and put your cutting board on top of it. This will prevent it from slipping. Cut potatoes into 1 inch size pieces.
3. Fill the stock pot 1/2 way with water then put the potato chunks in the water.
4. Place on the stove and turn the heat up to high. The potatoes need to cook for about 15 minutes at a full rolling boil. Don't start the time until the water is at a full rolling boil.
5. While the potatoes are cooking, fill the sauce pot 1/2 way with water and put all 6 eggs into it. Turn the heat to high and place the lid on it. When it comes to a full rolling boil (the lid will start to jiggle; don't take it off) turn off the heat and let it sit for 10 minutes covered.
a. After 10 minutes, fill the pot with cool water and let them sit for another 10 minutes to cool off a bit before you peel them.
b. Peel the eggs and cut them in half. Separate the yolks from the whites. Put the yolks in the small mixing bowl and dice the whites placing them in one of the large mixing bowls. Set aside.
6. While the eggs and the potatoes are cooking, dice your bacon into small pieces then cook in the skillet till they are crispy. Drain onto some paper towels and set aside.
7. Check the potatoes to see if they are cooked. Don't cook them until they are falling apart. You want a nice firm, cooked potato. A fork should be able to easily pierce the potato pieces but not have it break apart.
8. When the potatoes are done, drain them completely and then rinse in cool water to wash off the starchy water from cooking. Pour them into the mesh strainer and put ice cubes on top of the potatoes to help them cool down quickly.
9. While the potatoes are cooling, we can prepare the rest of the ingredients. Wash off the cutting board and place it back on the wash cloth. Dice the 2 stalks of celery and put them in the large bowl with the egg whites.
10. Mince the white onion and the chives and put them in the large bowl.
11. Add the relish to the bowl.
12. In the small bowl with the yolks, add the mayonnaise, mustard, vinegar, salt, and pepper. With a fork, mash the yolks into the wet ingredients and make a sauce for the potatoes. Set aside.
13. Remove any ice cubes that haven't melted from the top of the potatoes and pour the potatoes into the large bowl with the egg whites and onions.
14. Add the sauce to the large bowl and mix to coat the potatoes and refrigerate for 2 hours to completely chill.
15. Remove from the fridge and gently mix again, then taste to see if the flavors are balanced. Add whatever you like to your taste then chill for another 30 mins.
16. When you are ready to serve, sprinkle the bacon over the top and some paprika.
Enjoy!
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