Potato Salad... a la Poun

 

Got this recipe from Poun (April 2014). She makes the most excellent potato salad.

Made it this weekend with a ham sandwich and we loved it.

As for the ingredients, it depends on how much you are making. You can add other crunchy veggies such as green/red/orange/yellow peppers – whatever you like. Adjust ingredients accordingly.

Ingredients
Potatoes
Celery – diced
Chives – minced
Miracle Whip – a must (not mayo)
Boiled eggs – hard
Salt, pepper, garlic salt

Paprika and parsley

 

1. Cooking and cooling the potatoes...

Peel, cube (thumb size), and boil in salted water. Test after
8 min. They should be firm, but not crunchy. Drain and return to pot and top them 'immediately' with cold water to stop the cooking process. Don't want them mushy.

 

It might take 3-4 cold water bath until water stays cool. When cool, drain water and place in colander. Strain well.

**In a picture below, you will note that my eggs are cooked and cooling as well.

 

2. Prepping the potatoes...

To ensure the mayo adheres to the potato, they need to be fairly dry.
Place taters in a colander lined with a tea towel. Blot to remove excess water. Move them around gently and continue patting.

**Avoid using paper towel – it may stick and not be readily visible.

Once dry, transfer cubes in dry bowl, cover with foil, and refrigerate until ready to mix.

 

3. Getting you ingredients together...

Dice/chop 1 egg. Keep the other one for the topping.
Dice celery and other finely diced veggies.
Refrigerate until ready to serve.

 

4. Serving time...

When ready to serve, remove all from fridge.

Add mayo, 2 tbsp. at a time and mix. Gauge quantity and add more as required. The result should be a nice coating, but not runny.
**Use Miracle whip – A MUST!!!

 

Add a touch of salt, pepper, light touch of cayenne, and a dash of garlic salt.

Sprinkle conservatively paprika and dried parsley for color.

Compliments to Chef Poun!