Potato Salad
The 4th of July is coming up very soon. Memories of picnics, BBQ’s , fireworks and lazy hazy days. No matter what you decide to serve as a main entree potato salad goes with them all. Easy to make at home, there really isn’t a reason to buy the store bought stuff.
There are many different styles and flavors of potato salad. First up is a simple and tasty one.
Ingredients for Potato Salad:
- Potatoes ( waxy work best-Yukon Gold or red skinned etc.)
- mayonnaise
- sour cream
- finely diced white onion
- finely diced clerey
- celery salt
- pepper
- A good BBQ Sauce (I like Kraft Hickory)
- parsley
The amounts of this recipe are totally dependent on how many people your making it for, and how many other side dishes your going to be serving.
A general rule of thumb is 4 to 8 ounces of a side dish per person , if you intend to offer a number of different salads at a BBQ ( macaroni, cole slaw, 3 beans , lettuce based) then you can figure on the smaller amounts. So a 5 pound bag of potato should be enough for 10 – 20 people.
The amounts that follow are for about three pounds of potatoes. The more you make you can increase the amount of sauce to fit your tastes.
For three pounds of potatoes I use
- 1 cup each of Mayonnaise and Sour Cream (if sauce seems too stiff add more sour cream).
- 1 medium onion finely diced
- 1 or 2 stalks of celery finely diced
- 1 – 2 Tbs of a good BBQ Sauce
- ½ tsp celery salt
- 1-2 tsp fresh ground pepper
Peel potatoes and cut into equally sized pieces ( this will insure all the potatoes are cooked evenly) and boil, smaller potatoes won’t need to be cut. For a rustic salad you can leave the skins on. Once they are cooked remove from the hot water and cool in a covered bowl in the refrigerator for a few hours. Once cool slice thinly or dice or cut to any shape you desire. Mix all the other ingredients together and gently combine with the cut potatoes. To serve place in bowl and sprinkle lightly with chopped parsley. Best made the day before so the flavors can all incorporate.
You can add additional ingredients to suit your tastes. Examples are hard boiled eggs ( see our deviled egg recipe for instructions on how to hard boil), chopped red or green bell pepper, scallions, add a bite with a little red wine vinegar mixed with the potatoes while they are still warm, pickles and capers, chives etc. The choices are endless start with the basic recipe and then add extras to make it your own.
For larger amounts of potatoes increase the sauce.
Here are few items to help make this recipe:
Cuisinart 744-24 Chef’s Classic Stainless 6-Quart Sauce Pot with Lid
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
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- Potatoes ( waxy- Yukon Gold, Red Skinned or Fingerlings work best)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 finely diced medium onion
- 1 -2 finely diced celery stalks
- 1 tsp celery salt
- pepper to taste
- 2 tbs BBQ Sauce (Kraft Hickory works well)
- parsley chopped for decoration
- Boil the desired amount of potatoes until done. Drain and cool, best refrigerated for a few hours. This recipe amounts are for about 3 pounds of potatoes. Once potatoes are cooled slice in what ever shape you desire. Take all the other ingredients and combine, add the potatoes and gently mix. Place into serving bowl and sprinkle parsly over top.
- Can be made a day ahead and refrigerated until ready to serve.
