Monday, June 29, 2015

#3537 - Yukon Gold Potato Salad

(by Shirley McNevich)

4 Yukon gold potatoes
4-5 hard boiled eggs (chopped)
2-3 celery ribs (chopped; more or less as you wish)
1/4 cup sweet relish (optional)
1 garlic clove (minced)
1 or 2 TBSP French's yellow mustard
1/2 cup mayo
salt and pepper (to your taste)
white sugar (as necessary)

Place the potatoes (skins on OR peeled--your choice) in a pot. Cover the potatoes with water and add a tsp. of salt. Bring the water to a boil over medium heat, then cook the potatoes until firm but tender. Drain the potatoes. If you want to eat the potato salad warm, cut the hot potatoes into bite sized pieces right away. If you want cold potato salad, cool the potatoes before cutting them into bite sized pieces. In a large bowl add bite sized potato pieces, chopped eggs, chopped celery, minced garlic, sweet relish, mustard and mayo--stir to mix. Taste--add salt/pepper as necessary. If you want the potato salad sweeter, add 1 tsp. white sugar at a time and stir again, tasting in between before adding more white sugar. If potato salad is too dry, add a little more mayo and stir again.

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