Everyone wants potato salad on the hot days of summer. I make a large bowl of it for myself and eat it as a side dish for several days.
I am not fond of egg whites, hence mine is called Egg Yolk and Potato Salad.
The Ingredients for this batch were:
4 Medium large Russet Potatoes, peeled and cubed
6 Large eggs, hard boiled
2 small Cucumbers, the less seeds the better
1/4 of a medium Onion, finely chopped
1 Tablespoon Yellow Mustard
3 Tablespoons Mayonnaise, heaping
Salt and Pepper to taste.
Above is a photo of said ingredients.
First of all, one must boil the taters. I peel them and cube them and boil them til just tender.
Over medium heat they only take about 12 minutes.
I put 7 large eggs in a pan to cook. I always add one extra in case one of them splits and I have to toss it out, as happened in this pan of eggs.
I always test my taters with the sharp point of my paring knife because it pierces it nicely. When it can just enter easily its done. Next its drain time.
I drain them in colander, rinse about 30 seconds under cold water, shake the excess water out of the colander, place the colander on a plate and stick the whole thing in the fridge to cool.
The eggs are next. I run them under cold water so they can peel more easily. Peel them and place them in a bowl and stick in the fridge to cool.
While the main ingredients are cooling in the refrigerator, I wash 2 small cucumbers, cut in half lengthwise, and slice very thinly. Do not use large wet cukes because the seeds will water down the salad too much. Try small cukes with tight seeds. The onion is sliced and chopped into small bits. I set these aside together in a bowl on the counter awaiting the main dish.
When the taters and eggs have cooled, its time to get mixing all the ingredients. I put my yellow mustard in the bottom of a large bowl, add the mayo to it.
Stir both together smoothly til well mixed. If you do not want too much mustard, you can always reduce the amount you add to less that a tablespoon. Or just start with less mustard and you can add more after stirring all together evenly. I like the added tang that the mustard gives.
Toss in the potatoes and stir together with the mayo and mustard.
Removed the yolks from the whites and break them down with a folk.
Add the cukes and onions to the mixture then sprinkle with salt and pepper to taste. Stir together gently.
Add your egg yolks to the mixture and stir together
very gently. You do not want to break up the eggs too small so you can have a bit of texture to your salad.
This is my finished product today. Mmmm good. I always taste test it before putting it away.
Spoon the potato salad loosely into a covered dish and set in fridge. It will keep fresh several days.
There are of course, different variations on this. Some add pickle juice and though I love my Causton Dill Spears, I do not like it in my salad. The cucumbers are pickles in their original form which I much prefer. Some like to add finely chopped celery. Others do not want onions added at all. This is a salad one can tailor to their preferences. Some use the whole egg, both yolk and white Its a dish one can make according to one's favorite flavors.
Enjoy. Have a great day.
