Potato Salad Recipe

Potato Salad Recipe

Southern Style Potato Salad is a must have for any festive holiday occasion. We make Potato Salad for Memorial Day, July Fourth and Labor Day. Potato Salad is a staple of America culture as well as apple pie, hot dogs and baseball.

Our Potato Salad recipe is simple and easy to make; even for beginners. Just follow the instructions below and watch the attached video.

Bon Appetite!

Equipment Needed:

• Large pot
• Small saucepan
• Large mixing bowl
• Medium mixing bowl
• Cutting board
• Knife
• Colander
• Mixing spoons

Ingredients Needed to Serve 6-8 people:

• 8 medium sized red potatoes (peeled & 1" cubes)

• 1 cup Mayo
• 1/2 cup yellow mustard
• 1/2 cup sweet pickle relish (dill is okay too)
• 1/2 cup chopped green olives
• 1 cup finely diced purple onion
• 4 stalks chopped green onions
• 1 cup finely dices celery stalks
• 4 eggs
• Cajun Seasoning
• Salt Shrimp/Crab Boil or substitute a teaspoon of cayenne pepper
• 1 Bay leaf

To make this easy Potato Salad Recipe. Prepare all your vegetables: peeling, chopping and dicing and have ready to go at mixing time.

Fill the small saucepan with water (enough to cover eggs). Place the 4 eggs in the pan and turn your stove on High. Once your water is boiling, put the lid on the pot and turn your stove on low (#3 or #4). Cook for 20 mins undisturbed.

Meanwhile, rinse your peeled and cubed potatoes in a colander. Pour the potatoes into the large pot and fill with water (enough to fully cover the potatoes). Turn your stove on High. Bring the water to a boil. Turn stove down to #7 or #8 to prevent water boiling over. Cook for only 10 mins. Drain in a colander and set aside for later.

The eggs should be done now. Pour out the hot water and refill with cold water. Add a few ice cubes to help cool the eggs enough for you to peel. Peel your eggs by holding an egg upright. on the larger bottom side tap on the counter to release the bubble and the egg with peel easily. Place back in your cool water to wash off any small shell left.

Next, cut the eggs in half and remove the yolks. Place in a medium mixing bowl. Chop the egg whites for use in the blended process.

With a small wisk or a fork chop up the egg yolks. Stir in the mayo and mustard. Add one by one all the chopped celery, onions, olives, relish and egg whites. Mix well.

Pour the cooked and drained potatoes into a large mixing bowl. Using a large wisk, chop up the potatoes to your desired consistantsy. We like the potatoes chopped well leaving small lumps. Some people like a chuncky potato salad. So whatever you like.

Now mix in the egg and vegetable mixture. You'll need a big spoon. Man that is looking good enough to eat - cher!

Pour into a serving bowl and enjoy.

Using 8 medium potatoes will feed about 6-8 people. If you need more, just double the recipe. Also remember - food with mayo and eggs should stay out no longer than 1 hour. Regrigerator promplty after everyone has eaten.

Now wasn't that easy. Bon Apetite!

How To Cut Celery:

To cut celery very small for the Potato Salad Recipe. Wash and clean several celery stalks. I like to use the celery hearts.

Take a stalk and using a small paring knife, slice the stalk into 3 long pieces. Start at one end and slice lengthwise. Do that for each stalk.

Then, line up several slivers of celery. Using your chopping knife, thinly slice the celery. This makes for much smaller, diced pieces of celery. It makes each bite of potato salad have a crunch without being too over whelming.