Today is going to be potato day on the blog. Here's another way to use the freshly dug potatoes that have been in the box the past two weeks: potato salad with egg.
I start by boiling eggs a few hours before I boil the potatoes. I like lots of egg in my potato salad, about four eggs per pound of potatoes. To boil eggs, start them in cold water. When the water comes to a boil, turn off the burner and set a timer for 8 minutes. When done, drain off the hot water and replace with cold. To make the eggs easier to peel, crack each one gently on the bottom of the pan. After 15 minutes or so, peel the eggs and put them in a container in your refrigerator.
When you're ready to make the potato salad, scrub your potatoes. I leave the skins on with red potatoes in potato salad, but peel other types of potatoes. Not sure why.
Chop the potatoes into your preferred size for a potato salad, then boil them for 10-15 minutes (check with a fork to determine when they are done).
When the potatoes are cooked, drain them and spread on a baking sheet to cool for at least a half hour.
While the potatoes are cooling, I chopped a large bunch of chives from my herb garden and put the eggs through the egg slicer (twice - once in each direction). There are a lot of chives in the container; you just can't see them under all of the eggs.
Add the potatoes to the container. Then add mayonnaise and mustard. Stir. Add more mayo as needed.
I like to let the potato salad sit in the fridge for a few hours, even overnight, before eating it. You might find that it looks a little dry after the mayo sinks in. If this is the case, stir in a bit more before serving.
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