Friday, November 12, 2010
So summer came and went, fall came and has almost went, and no bloggin' from my noggin came OR went for nearly three months (with the exception of a steal video post). Not that WTM is overflowing with blog posts in the first place, but still. I really didn't want to have all this empty space in between posts.
Summer was supposed to have had at least a couple more recipes-for-which-you-don't-need-a-recipe, and here is number one.
Potato salad blog posts should probably be banned from ze internetz by now, as there cannot possibly be another new way to make potato salad, but here's the iteration I used anyway.
My philosophy about macaroni salad holds true for potatoes- don't make 'em slimy!
3 lb. medium Yukon Gold or other boiling potatoes, quartered
1 cup mayo of choice
1-2 Tbs. pickle relish
2-3 tsp. prepared mustard
1 Tbs. cider vinegar
1 tsp. sugar
1 tsp. salt
½ tsp. freshly ground black pepper
½ tsp. dried dill weed
½ tsp. sweet paprika
½ cup finely diced celery
½ cup finely diced bell pepper (multiple colors are good)
½ cup finely diced red onion (or a mix of diced onion and slivered green onion)
2 Tbs. minced parsley
Cover potatoes with salted water and cook 15 to 20 minutes, until just tender. Drain in a colander, and rinse with cold water to halt cooking.
For dressing: blend mayo through paprika in a large bowl and mix to thoroughly combine.
Peel and cube potatoes (in about ¾" pieces), and add diced vegetables and parsley, mixing to combine.
Add dressing and mix again.
Adjust seasonings to taste, and garnish with additional paprika before serving, if desired (or as Mom always called it, "red stuff").