Old-Fashioned Potato Salad Adapted from a Recipe Courtesy of Bob |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I found this recipe in Guy FIeri's Diners, Drive-ins, and Dives from Bob Mueller of Louie Mueller Barbecue in Taylor, Texas. I must admit I thought the ingredients sounded too simple to be so delicious. This is a potato salad you can't stop eating. I really liked the idea of mashing the potatoes because I've been told the secret to a great potato salad is small and uniform potatoes. I'm way too impatient to dice perfect potatoes, but I did partly mash them and loved the creamy texture (next time I'll mash more thoroughly). Mashing potatoes makes them taste better for some reason, kind of like what happens when shredding cheese (it's just tastier)! I'll make this one again because it's that good. I may have found the potato salad motherload. Serving size is estimated because it wasn't listed. Ingredients:
3 lbs russet potatoes, whole |
2 teaspoons kosher salt, plus more for cooking the potatoes |
1/2 cup mayonnaise |
1/3 cup dill relish |
6 large eggs, hard boiled and diced |
3 celery ribs, diced |
3 tablespoons prepared mustard (yellow or spicy brown) |
fresh ground black pepper |
Directions:
1. Put potatoes in a large pot of water and season with salt.
2. Bring to a boil and cook until fork tender, about 25 minutes.
3. Drain and let potatoes cool. Peel once cooled.
4. Dice, crumbled or mash the potatoes in a large bowl.
5. Stir in the mayonnaise, relish, eggs, celery, mustard, 2 tsp salt, and pepper to taste.
6. Serve immediately or refrigerate until serving time (I picked serve immediately).
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