This video will show you how to make a great tasting potato salad. This potato salad is creamy, with a slight crunch of celery. Very simple yet delicious.
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NOTE: My wife approved of all the ingredients and the steps I made in making this video so I'll get to sleep in bed tonight. LOL
TRADITIONAL POTATO SALAD
INGREDIENTS
8 Jumbo eggs
8-9 red potatoes or 3 pounds
1 - 10 ounce Jar Salad Olives
1 2/3 cups Blue Plate Mayonnaise
2 Tbsp. Olive Oil
2 Tbsp. Apple Cider vinegar w mother
3 Ribs celery cut into small pieces
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
Salt and Pepper to taste
Paprika
Pinch of Cayenne Pepper
INSTRUCTIONS
Preparing the Eggs
Using a large pot, cover the eggs with cold water. Bring to a boil then lower the heat to medium. Boil for 10 minutes. Turn fire off and allow the eggs to set for 5 minutes in the hot water.
Drain off the hot water and rinse with cold water. Cool pot with cold water and drain the water off.
Add the eggs back to the pot and shake up and down and side to side. This will crack every shell very well. Now add some cold water on top of the eggs before you peel the shells off.
Preparing the Potatoes
Peel the skin off of the potatoes and remove any black spots.
Slice each potato into ½” slices. Then slice the slices into ½” cubes.
Add this to a pot of boiling water.
Boil until the potatoes are soft enough that a fork will glide through.
Drain the potatoes in a strainer. Rinse in cold water to stop the cooking.
Assembling the Potato Salad
In a large bowl. Add the potatoes, granulated garlic and onion. Add celery, olive oil and vinegar.
Cut up the eggs and add them to the bowl.
Mix.
Add the salad olives and mix.
Now add in the mayonnaise and mix well.
Taste for Salt and Pepper.
Make any adjustments now.
Once you like the way your Potato salad tastes, sprinkle on a pinch of cayenne pepper and sprinkle on the Spanish Paprika for presentation.
Chef Notes: You can add 2-3 Tbsp. of Mustard. Sometimes I do, sometimes I don’t. I like it either way.