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05-26-07, 01:25 PM
Ok, if you've been invited to a MD picnic & are supposed to bring something, here's my family Potato Salad recipe (Pop's Deli Potato Salad):
figure 2 russet potatos per person - or more. (or, you can use new red potatos & skip peeling stage)
cider vinegar
scallions
dried parsley
garlic salt
fresh ground pepper
Mayo (NOT MIRACLE WHIP!!) - Hellmans, Best, or make your own!
Boil the potatos until they are fork tender (that means a big cooking fork will pierce the tater easily. Don't overcook until the tater falls apart!). Drain the pot completely, and let the potatos sit in the pot drying for 10 minutes.
Meanwhile, chop up the scallions (or onions, or red onions - whatever) & put them in a large bowl)
Now, peel the skins off the potatos (best to leave the cold water dripping to cool off your fingers!) one at a time, and slice each potato, as it's peeled, into the bowl. 1st potato, dribble some cider vinegar over it, then repeat cider dribble every other potato. When you dribble cider vinegar, also shake some garlic salt, parsley, & ground pepper, and TOSS with a spatula - don't stir it up & smash those tater slices!
Cover this mix & put it in the fridge until tomorrow.
Tomorrow, add mayo & stir it up at least 2 hours before serving.... this stuff is foolproof, so long as you can keep people from eating it before you put the mayo in....
figure 2 russet potatos per person - or more. (or, you can use new red potatos & skip peeling stage)
cider vinegar
scallions
dried parsley
garlic salt
fresh ground pepper
Mayo (NOT MIRACLE WHIP!!) - Hellmans, Best, or make your own!
Boil the potatos until they are fork tender (that means a big cooking fork will pierce the tater easily. Don't overcook until the tater falls apart!). Drain the pot completely, and let the potatos sit in the pot drying for 10 minutes.
Meanwhile, chop up the scallions (or onions, or red onions - whatever) & put them in a large bowl)
Now, peel the skins off the potatos (best to leave the cold water dripping to cool off your fingers!) one at a time, and slice each potato, as it's peeled, into the bowl. 1st potato, dribble some cider vinegar over it, then repeat cider dribble every other potato. When you dribble cider vinegar, also shake some garlic salt, parsley, & ground pepper, and TOSS with a spatula - don't stir it up & smash those tater slices!
Cover this mix & put it in the fridge until tomorrow.
Tomorrow, add mayo & stir it up at least 2 hours before serving.... this stuff is foolproof, so long as you can keep people from eating it before you put the mayo in....