Both of these wonderful ladies have encouraged me to venture out of my cooking comfort zone and go for the gold. I might be cheating a little on my recipe of Saturday Salads, but I know I picked the "right" kind for Iron Chef.
This week on Sacred & Profane the recipes are all about the tater. Not just any tater, but the russet and white variety.
SO HERE GOES NOTHING...
Texas Style Mustard Potato Salad
(I made this recipe up after years of making potato salad. It is one of the few things I am asked to make again.)
*NOTE: You must like the mustard to enjoy this potato salad.*
- 4-8 large russet potatoes
- 6-10 boiled eggs
- sweet relish (you can use dill-if you like it better)
- mayo or miracle whip
- salt, pepper, garlic salt, season salt or paprika
1. Boil the eggs and allow to cool. I use 2 more eggs than I have potatoes.
*Add or subtract eggs as needed for your families taste.
2. Boil the number of potatoes you need for your family. Boil until fork inserts easily into potatoes. You know if you like them to me more mashed or solid... either way is fine.
*I usually use about 6 potatoes. We love this potato salad even better on day 2 or 3.
3. After potatoes have boiled, run them under cool water. When you are able to touch them but they are definitely still hot, peel the skin off of all the potatoes. Place them in a large mixing bowl.
4. Chop or mash the potatoes to the consistency you prefer.
5. Sprinkle a generous about of salt and pepper, about half that amount of garlic and seasoned salt.
*I sometime omit the season salt. Really depends on the day.
6. Add in 2 large table-sized spoonfuls of mayo or miracle whip.
7. Add in a very generous squirt of mustard. Ahhh, go ahead and add 2.
*NOTE: If the potato salad gets to tangy, just add more mayo.
8. Dump in a generous amount of relish. I would guess at least a half of cup.
9. Stir and mix and mix and stir. By this time your potato salad should be very yellow.
*My husband has used the word radio active, I think. I promise it very good.
10. Take a little taste. Add relish, seasoning, mayo and of course more mustard until it taste right to you.
*Don't forget to stir and mix every time you add more "STUFF".
11. Once you get the taste you like course chop the eggs and stir those in as well.
12. Take one last taste to make sure it is yummalicious. If so, proceed to next step. If not, repeat step 10.
13. Cover and place in refrigerator for as long as possible. Over night is best, but I tend to not be ahead of the game and sometimes only get 1 hour.
14. Sprinkle with paprika before serving. Omit this step if you like.
YET ANOTHER NOTE: I sometimes add shredded carrots into my salad for color and a little more veggie content. Doesn't really change the flavor much.
Hope you like this recipe. I know it takes awhile to make, but the results are so good. It's worth it!