05-22-2020, 11:55 PM
I was never interested in making potato salad, much less crafting it, until recently.
It all started because of a pre-made potato salad I used to buy. I liked the taste of it, but the potatoes were too crisp. And it didn't have hard-boiled eggs, which I consider essential in potato salad.
Anyway, after I moved here, I couldn't get it anymore, and couldn't find one locally that I really liked. So I decided to recreate that one, with improvements.
The essential elements of Southern potato salad are:
potatoes, preferably red
hard-boiled eggs
chopped onion, preferably red
mayonnaise
yellow mustard
sweet relish
salt
pepper
I put in less mustard and relish than most people. I want to be able to taste the actual food, namely the potato, egg, and onion.
I put in a good squirt of ranch dressing. About as much ranch as mustard. Not very much of either. The mayo is the main condiment, and I only put in enough of that to make the food stick together.
I also make it noticeably less than "salty enough" because of how it makes other elements stand out.
This is not yer gandmaw's mushy potato salad. The potatoes and eggs are cooked to the exact desired firmness, then immediately chilled before the final mix.
It all started because of a pre-made potato salad I used to buy. I liked the taste of it, but the potatoes were too crisp. And it didn't have hard-boiled eggs, which I consider essential in potato salad.
Anyway, after I moved here, I couldn't get it anymore, and couldn't find one locally that I really liked. So I decided to recreate that one, with improvements.
The essential elements of Southern potato salad are:
potatoes, preferably red
hard-boiled eggs
chopped onion, preferably red
mayonnaise
yellow mustard
sweet relish
salt
pepper
I put in less mustard and relish than most people. I want to be able to taste the actual food, namely the potato, egg, and onion.
I put in a good squirt of ranch dressing. About as much ranch as mustard. Not very much of either. The mayo is the main condiment, and I only put in enough of that to make the food stick together.
I also make it noticeably less than "salty enough" because of how it makes other elements stand out.
This is not yer gandmaw's mushy potato salad. The potatoes and eggs are cooked to the exact desired firmness, then immediately chilled before the final mix.
