RON’S NOT SO WORLD FAMOUS POTATO SALAD , THAT I HAVE TOO ! EATEN ! THAT I MAKE SOMETIMES

10 Jul

rs

Okay, So you might ask , “WHATS UP WITH A POTATO SALAD RECIPE TWO WEEKS IN A ROW ? ”

Well the answer would be , “A competition”

No , a Duel – fought with every bit of mustard and   mayo .

With  a skillful spoon  , potato folding , eating the last tiny bit of celery , with  devil –  may – care  abandon.

TO see who has the best POTATO SALAD.

YOU see ladies and gentlemen , boys and girls  ,

Last weeks entry to SCOTTY”S PLACE blog, as in

SCOTTY”S PLACE

That would be me , the entry KRIS” potato salad had the most hits , the highest response , that I have ever gotten on any of my recipes.af

So  even tho it was from my loving bride KRISTINE, ( and it’s pretty doggone good ! )  I just thought I should put out my best POTATO SALAD Recipe so that folks know that I can cook Too!

Now a lack of responses will not  necessarily  show that hers is better ,  So  ,  I will be looking for some comments from all of you on which one turned out better,

And there is still a lot of summer left and plenty of picnics  So enjoy

vintage_grilling

 

2  lbs. red potatoes – scrubbed and diced

  • 3 tablespoons cider vinegar
  • 34 cup  Miracle whip or mayonnaise mc
  • 1 Tbsp. spicy mustard  smm
  • 1 tablespoon  fresh tarragon chopped  or 2 Tsp dried
  • 3 cloves garlic smashed and minced
  • handful of Lat Italian parsley  – chopped   par
  • 12 red onion  –     diced
  • 2 stalks  celery  –  thinly sliced
  • 1 handful of black olives and 1 handful of green olives  – chopped
  • 1 teaspoon salt
  • 1 Tsp fresh ground black pepper

Place potatoes into a large heavy-bottomed pot

.Cover with cold water ,  1 tsp. salt and place over medium heat

Cover the pot and bring to a boil.

Immediately reduce heat and remove lid.

Gently simmer until potatoes are fork tender

.Drain and place into an ice bath to cool

.( I got this from Alton Brown )Add the vinegar and toss to coat all of the potatoes

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic , ,olives , onions, and celery.

Once evenly combined, add the potatoes and season with salt and pepper.

Let the salad chill in the refrigerator for at least an hour before serving.

Eat and Enjoy !

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