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A decade (or two!) ago I first made a Best Foods Mayonnaise potato salad recipe and eureka! I had found the potato salad of my dreams! Over the years, I made it so much I kind of had it committed to memory, so I quit referring to the recipe and made it on the fly. Depending on how many people I was feeding, the quantities went up and down, so I started tasting as I went and adjusting ingredients accordingly. My friend Vickie, suggested I blog about my potato salad, so I figured I better work on putting a recipe together.

As time went on, I started experimenting with my creamy potato concoction! Tried it with dijon mustard. Husband didn’t like it! Tried adding dill. He didn’t like that either. I like to think paying attention to his opinions is one of the reasons we’ve been married almost 30 years!

As I mentioned in yesterday’s Mexican Pinto Beans post, cumin is my all-time favorite spice, so at some point that made it into the recipe and everyone would ask about that pleasant, but “different” flavor. Am I in a spicy mood? Sometimes yes, sometimes no, so if I am I will add some hot sauce or crushed chili flakes. (Here’s where a confession comes in: Today’s potato salad will not be made spicy! I made my Mexican Pinto Beans and I didn’t notice the can of diced green chilies I added were labeled “hot” and then I added jalapenos on top of that! I think that’s enough fireworks for one 4th of July!)

Another change I made to the potato salad recipe over the years as I struggled with my weight, is to use low-fat or fat-free mayonnaise. This is a big way to lower the fat and calorie content. I’m still happy with the taste and I still get lots of compliments, so it works for me, but you may be a mayo purist and want to stick with the full fat version.

If you haven’t found your favorite potato salad recipe, I hope you’ll give mine a try. Let me know what you think! 

You all have a wonderful, safe and flavorful Independance Day!!!

Kel’s Classic Potato Salad

7 medium russet potatoes, peeled, washed and halved

2-3 hard boiled eggs, peeled and chopped – I sliced one to add to the top

1 cup mayonnaise (If you use regular mayo, also add a tsp of sugar. I find low-fat/fat-free mayo to be sweeter, so I pass on the sugar)

1 medium red onion, chopped

2/3 cup sweet pickle relish

1 tbsp yellow mustard (I sometimes use Sweet/Hot Mustard)

1/2 tsp cumin

1 tbsp vinegar (use white or apple cider)

1 small can of chopped olives

1 tsp salt

1/2 tsp pepper

Optional: 2 tsp hot sauce or crushed pepper flakes

Boil potatoes for about 20 minutes and then remove from water and cool. Cut up potatoes into bite-size pieces. In a large bowl, mix together all ingredients and refrigerate. I think this is best served cold, so it will need a couple hours in the fridge. This is one of those dishes that is even good made a day ahead as it improves as the flavors mingle.

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