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My potato salad


Forum: 2011 Playroom

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  #1  
April 18th, 2011, 02:36 PM
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Join Date: Dec 2006
Location: Pacific NW
Posts: 13,880
I started with a recipe from my mom but I've done some tweaking to make it my own. I made some this morning and had it for lunch and OMG it's soooooo gooood!

1. Cut up some potatoes into bite-sized pieces, toss them with olive oil/salt/pepper, and roast them in the oven. I like to use enough to cover the bottom of a 9X13 pan.
2. Hard boil half a dozen eggs. When they're cooled, cut them up into bite sized pieces.
3. Dice up and then fry up about a half a pound of bacon (or a whole pound if you're hormonal and craving bacon). Make sure it's nice and crispy.
4. Cut an onion into bite-sized pieces. If it's a sweet onion, you can just use it raw, but if it's not, then soften it just a bit in the bacon fat from the bacon you just cooked.
5. Cut up about 4 or 5 pickle spears into bite sized pieces.
6. Put everything in a big bowl together. Add some yellow mustard and some mayo (don't be afraid to use plenty of mayo, the potatoes will absorb it) and a little bit of brine from the pickle jar to make it come together. Add salt and pepper if needed.
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  #2  
April 18th, 2011, 04:24 PM
PointDefiance's Avatar My job is life itself.
Join Date: Feb 2011
Location: Everett, WA
Posts: 3,567
Mmmmm Beth this sounds super delicious! I am going to have to make this sometime this week, Blair has been grilling and we're supposed to have burgers tonite.

What kind of potatoes do you usually use? Just russet potatoes?
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  #3  
April 19th, 2011, 03:04 PM
Mom to Girls
Join Date: Dec 2010
Location: Florida
Posts: 2,265
I want potato salad now. I've never saw any potato salad recipe use roasted potatoes. This sounds good, when I start cooking again, I'll have to make it (minus the bacon, we don't eat pork).
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  #4  
April 21st, 2011, 03:49 PM
Platinum Supermommy
Join Date: Dec 2006
Location: Pacific NW
Posts: 13,880
I like to use red potatoes, they roast up nicely and don't need peeling, but russets work fine too.

I came up with the roasting thing because I can never get them cooked quite right when I boil them. Either they're too mushy and it turns to mashed potatoes, or they're half raw and crunchy (GROSS). My mom can boil them perfectly, but I just can't. With roasting, they get a bit of a crispy exterior while the inside is still nice and soft, plus the olive oil/salt/pepper adds a slightly different flavor.
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  #5  
June 17th, 2011, 06:38 PM
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Join Date: Mar 2011
Location: NY
Posts: 986
Sounds yummy!


Quote:
I can never get them cooked quite right when I boil them. Either they're too mushy and it turns to mashed potatoes, or they're half raw and crunchy (GROSS).
Not sure if you have tried this but when I make my potato salad, I boil the potatoes whole...about 20-25 minutes...fork test. I try to buy just the right sized taters, so that they all cook evenly. I also rotate them a few times while cooking so that they cook evenly. HTH! PS. I put eggs and mustard in mine too....yum!


Oh and also, boil with peels on!
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