I’ll show you how to make a delicious potato salad that I’m sure you will enjoy. Visit my website: http://www.cooking-mexican-recipes.com
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Tools I use and recommend:
Global 8 inch Chef Knife
Baking Sheet Tray
4 1/2 – 5 lbs or organic red potatoes
2 cups mayonnaise
2/3 cup miracle whip
6 hard boiled eggs, peeled
1/3 cup chopped black olives
4 – 5 radishes, super fine dice
1/2 medium yellow onion, super fine dice
4 green onion, finely diced
1 1/2 tsp. mustard or to taste
2 celery stalks, super fine dice
salt and pepper to taste
The secret to this recipe is giving the onion, radishes, celery, and the green onion the super fine dice. What this does is, it distributes these flavors completely through out the entire dish in a subtle way. It takes a little more time but in the end, I think it’s worth it.
Rinse and cut up the red potatoes into about 1 inch chunks. Try to keep all the potatoes roughly the same size for even cooking.
Place the potatoes into a large pot and fill with water, covering the potatoes by an inch or two. Place a cover on top and bring to a boil. Once it’s boiling partially remove the lid and reduce the heat to a low boil.
Cook the potatoes for about 18 minutes or until they are just fork tender. Then pour them into a colander to cool completely. Place them into the refrigerator to chill them.
Place the eggs into a sauce pan with cold water and bring to a boil. Once boiling, place a lid on top and turn off the heat. Set the timer for 17 minutes. When they are done, pour out the hot water and fill the pan with cold water and ice to cool completely.
All ingredients should be cold before combining.
While the eggs are cooking, chop your onion, celery, radish and green onion into the super fine dice and place them into a large mixing bowl.
Once the eggs are cold, peel and roughly chop them and place them in the bowl. Add the chopped olives and stir everything to combine well.
In a medium bowl, combine the mayonnaise, miracle whip, and mustard. Add the potatoes to the large mixing bowl and add 3 large spoonfuls of the mayonnaise mixture and stir gently so as to not break up the potatoes. Keep adding mayonnaise mixture until you get the consistency you like.
Add salt and pepper and stir. I repeat this process 3 times so that I get the salt and pepper through out the salad.
Remember that if you store the potato salad over night, it will dry up a bit and you may want to add more of the mayo mixture. Just remember the ratio of 3 parts mayonnaise to 1 part miracle whip and a little mustard.
This is great for that summer BBQ. Remember to keep this on ice.
Thanks for watching and sharing!
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Music by Kevin MacLead http://incompetech.com/.