Homemade Potato Salad Sy’s Way
"Summer is here and potato salad is a popular dish for picnics and summer time parties in your back yard. This is a very easy recipe to make and contains chopped up olives & pimentos, capers, red onions… and most importantly the recipe suggests using a high quality mayonnaise which will bring out the best in this potato salad."
photo by SkipperSy
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 lb yukon gold potato (substitute 4 Idaho potatoes)
- 1⁄4 teaspoon coarse salt
- 1 hard-boiled egg
- 1⁄2 cup mayonnaise (preferably Hellmans)
- 1 tablespoon mustard (Nathans Deli, Boards Head)
directions
-
PREPARATION:
- Peel the potatoes and cut up into small bite sized pieces.
- Grade a hard boiled egg.
- Chop up the olives and pimentos into small pieces and add a small amount of juice from the bottle.
- Chop up the red onion into small pieces.
- Rinse the capers in water to remove the excess salt.
- Squeeze ½ of a lemon for the juice.
-
DIRECTIONS:
- In a large pot add cold water, salt and then the potatoes, cook for about 15 or more minutes and test with a fork to see that they are somewhat firm, but not over cooked.
- Then place the potatoes in a colander and run under cold water to stop the cooking, set aside to cool for about 15 or so minutes.
- In a large bowl, add the mayonnaise, mustard, olives and pimentos, onions, capers, lemon juice, Bijol food coloring, mix well.
- Add the potatoes and blend in with the above ingredient, being careful not to break up the potatoes, add salt and pepper to taste.
- Next add the graded hard boiled egg and sprinkle with fresh parsley on top of the potatoes for a nice decorative effect (or toss lightly) and serve.
- Enjoy!
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RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
