Ken’s Superior Potato Salad

There are more variations on Potato Salad than there are varieties of Potato.

I like mine the best and so do all my adult children but they may just be trying to make sure they get invited back to dinner again.

How Much Salad? The recipe below will be like many of my recipes, expressed in ratios rather than finite measurements so that it can be expanded or contracted. One medium Potato will probably provide two servings of salad.

Enough potatoes to feed your dinner party and provide the next day’s lunch. I usually work with 6 - 8.

Scrub but do not peel the Potatoes and then chop them into cubes about 1 - 1.5 cm square.

Boil the chopped potatoes for 8 -10 minutes until just fork tender.

Boil one egg for each 3 potatoes. Just throw them in the same pot as the Potatoes are boiling in and they will cook to the proper consistency.

As soon as the Potatoes are done, run them under cold water to stop them from getting softer from staying warm.

When cooled and drained add about 1/3 cup of vinegar for each 3 potatoes. Use a flavoured vinegar such as malt or red wine or even balsamic. Stir the potato pieces thoroughly to help them absorb the vinegar. There should be no standing vinegar in the bottom of the bowl.

Chop the eggs into fine pieces and add to the Potatoes.

Chop one dill pickle into small pieces, about 1/3 cm, for each 3 Potatoes and add to the bowl.

Add 3 - 4 ml of dried mustard powder for each three potatoes.

Add fresh chopped mint and Garlic or Garlic Scapes or chives whatever is available. Be generous.

Add 3 - 4 ml of Paprika for each three potatoes.

Mix all of these ingredients well and put into refrigerator until ready to serve.

Just before serving add about 25 ml of mayonnaise, per 3 potatoes, just enough to give this Potato Salad a lightly creamy texture. Sprinkle surface lightly with paprika.

Serve decorated with a Nasturtium flower if available.

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