I enjoy cooking, and one of the things I love to make (that people love to eat!) is my potato salad. It’s my own recipe, and several people have asked for it, so here you go - my World Famous Potato Salad ® (tm) – enjoy :)
Ingredient / Supply List:
- 5 lbs Yukon Gold Potatoes (or any “gold” potato)
- 1 dozen large eggs
- Sea Salt
- Mayonnaise (1/2 Cup to 1 cup; I prefer HEB brand Mayo)
- Large Pot (for potatoes)
- Smaller pot (for eggs)
- Mixing Spatula or spoon
- Large Bowl
- Spoon for Mayo
(Please note that these instructions will be vague in some places) :)
1. In a large pot bring water to boil (I think I use a 2 Quart pot filled about 1/2 way with water; just make sure the pot is large enough to accomodate all the potatoes and still have room for the water to boil). Add a generous amount of Herbes de Provence to the water (or any herb blend – I like to infuse some flavor into the potatoes as they boil), as well as some Sea Salt to taste (or any kind of salt – potatoes are good at soaking up salt – but I prefer Sea Salt for the milder flavor and trace minerals that refined salt loses; if you need some iodine in your diet, they also sell Iodized Sea Salt, but I prefer the one you have to grind).
2. In a smaller pot, add 12 eggs and cover the eggs with about an inch of water. Bring them to a boil as well.
3. As both of these pots are starting to boil, wash and cube your potatoes. Make the cubes about bite-size, not too small or too large. I don’t skin the potatoes (gold potatoes tend to have a thin skin), but you can if you’d prefer. Add the potatoes to the pot as you continue to cube them.
4. Once the eggs have started boiling move the temperature down to simmer and keep them there for 10 minutes. When the time is finished, drain the boiling water down the sink and flush the eggs with cool water for about 5 minutes. (I tend to just leave the pot with the water running into in). (By the way, cooling your eggs like this before you peel them makes it easier to peel them) :)
5. Check on your potatoes – boil them until they are soft (but not falling apart – about 10-15 minutes should do it, depending on how large the cubes are).
6. Drain your potatoes and move them to a large container. Make sure it’s large enough to accommodate all of the potatoes, as well as the eggs, and still give you room to mix them once you add the mayonnaise.
7. Take your eggs and hit them on a hard surface three times – once on top, once on the bottom, and once on the side. Peel your way from the pointiest end to the roundest end carefully. They should peel well :)
8. Slice or cube your eggs (I use an egg slicer, but a sharp knife works, too) and put them on top of the potatoes. (If you’re worried about cholesterol use less eggs, or take out half the yokes before you slice them)
9. Add about a cup of mayonnaise (more or less depending on how creamy you want them) and then gently stir with a mixing spatula. Once it looks well stirred add in generous amounts of Vegetable Supreme seasoning and keep stirring. Also, add in more salt to taste.
10. I’ve added in shredded cheese and bacon to them before, both of which add a nice touch (and make them taste like loaded baked potatoes). You can add in any other things you like as well (pickles, celery, black olives, onion, mustard, etc.), but for a basic potato salad this works every time.
And that’s it – delicious potato salad for any time. Let me know if any of you try it! :)
Blessings & Peace,
Hugo
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