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Recipe: Potato Salad
People keep asking me to post this and I, flake that I am with the attention span and recall abilities of your average goldfish, keep forgetting (as an aside, my neon tetras, which are wee and adorable, apparently have connected the time of day that I feed them and me walking up to the tank with the appearance of food. Consequently, they rise to the surface in anticipation, followed by my penguin tetras, which suggests that they, at least, have a greater mental capacity than I do most days).
So here it is. This is potato salad, a la![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
terimaru, who taught me how to make her version of Tennessee/German potato salad on one of my trips over there. In return, I think I made mushroom pate ::g::
Apologies toterimaru if I've forgotten anything she taught me, but this is the way I make it at least.
Ingredients
1 kg of Potatoes
3 hard boiled eggs
Half a bunch of spring onions (3 or 4 reasonably sized ones)
Half a small jar of pickled gherkins (or cucumbers for the non-Brits)
A couple of tablespoons of mayonnaise
A couple of teaspoons of mustard
This what I call a 'rough and ready' recipe, in that it's not important to keep to those quantities or those ingredients, which is why I'm not too concerned if I've adapted Teri's recipe over the years ::g:: If you don't like gherkins, leave them out, although you might lose the crispy biteness of them. If you like strong onions, use regular or even red onions, shredded, in place of the spring ones. Add as much or as little mayonnaise as you like - I add enough so that they're not dry. Mustard gives it a bite, so I'd suggest leaving it in, and I probably put closer to a tablespoon in than a couple of teaspoons, but whatever floats your boat ::g:: Basic instructions, which I'm sure you don't need:
1. Wash the potatoes and, leaving them in their skins, cut them into large chunks. I tend to use salad potatoes, which are small anyway, and cut them in half if they're a couple of inches long, leaving the little ones whole. That way the skin is less likely to come off than if you use large ones and chop.
2. Boil for 15-20 minutes until they're cooked but still firm, then put to one side to cool from hot to warm.
3. Boil the eggs for as long.
4. Roughly chop the onions and gherkins into half an inch or so pieces and put in a bowl. If you're using red onions etc, I'd suggest chopping more finely as it tends to have more of a kick. If you're lazy (like me) you can even buy prechopped gherkins.
5. When the eggs have boiled, peel them out of their shell and then roughly chop them up or use an egg slice and add to the bowl.
6. Add the mayonnaise and mustard, and mix.
7. Add the potatoes and mix more, with a wooden spoon and fairly gently so you don't end up with mashed potato salad ::g::
8. Leave to cool and serve.
I tend to mix it all up when the potatoes and eggs are still a little warm, because it makes everything just sort of soak up the flavours, but whatever is good for you.
There. Recipe posted after more than a year of subtle prodding. ::g::
So here it is. This is potato salad, a la
terimaru, who taught me how to make her version of Tennessee/German potato salad on one of my trips over there. In return, I think I made mushroom pate ::g::Apologies to
terimaru if I've forgotten anything she taught me, but this is the way I make it at least.Ingredients
1 kg of Potatoes
3 hard boiled eggs
Half a bunch of spring onions (3 or 4 reasonably sized ones)
Half a small jar of pickled gherkins (or cucumbers for the non-Brits)
A couple of tablespoons of mayonnaise
A couple of teaspoons of mustard
This what I call a 'rough and ready' recipe, in that it's not important to keep to those quantities or those ingredients, which is why I'm not too concerned if I've adapted Teri's recipe over the years ::g:: If you don't like gherkins, leave them out, although you might lose the crispy biteness of them. If you like strong onions, use regular or even red onions, shredded, in place of the spring ones. Add as much or as little mayonnaise as you like - I add enough so that they're not dry. Mustard gives it a bite, so I'd suggest leaving it in, and I probably put closer to a tablespoon in than a couple of teaspoons, but whatever floats your boat ::g:: Basic instructions, which I'm sure you don't need:
1. Wash the potatoes and, leaving them in their skins, cut them into large chunks. I tend to use salad potatoes, which are small anyway, and cut them in half if they're a couple of inches long, leaving the little ones whole. That way the skin is less likely to come off than if you use large ones and chop.
2. Boil for 15-20 minutes until they're cooked but still firm, then put to one side to cool from hot to warm.
3. Boil the eggs for as long.
4. Roughly chop the onions and gherkins into half an inch or so pieces and put in a bowl. If you're using red onions etc, I'd suggest chopping more finely as it tends to have more of a kick. If you're lazy (like me) you can even buy prechopped gherkins.
5. When the eggs have boiled, peel them out of their shell and then roughly chop them up or use an egg slice and add to the bowl.
6. Add the mayonnaise and mustard, and mix.
7. Add the potatoes and mix more, with a wooden spoon and fairly gently so you don't end up with mashed potato salad ::g::
8. Leave to cool and serve.
I tend to mix it all up when the potatoes and eggs are still a little warm, because it makes everything just sort of soak up the flavours, but whatever is good for you.
There. Recipe posted after more than a year of subtle prodding. ::g::