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Better Potato Salad Recipe

Category: Side
Source: Kristen J. Gough
Description:

Crumbs blogger Kristen J. Gough and her husband merged their dueling potato salad recipes: This one contains both herbs and eggs!

Prep Time: 40 minutes
Number of Servings: 4-6
Ingredients: 2 1/2 lb. red potatoes
1/2 small red onion, diced fine
1 1/4 cup mayo
1/4 cup red wine vinegar
1/2 tsp. garlic powder
1/2 to 1 tsp. yellow mustard
1/2 to 1 tsp. Dijon mustard
1 Tbsp. honey
1/2 tsp. black pepper
1/4 tsp. Worcestershire sauce
3 drops liquid smoke
3 drops Tabasco sauce
1/2 tsp. chili powder
2 eggs
2 pickle spears, diced fine
2 Tbsp. minced, fresh chives
1 4-oz. can green chiles (optional, but good!)
Crumbled bacon (optional)
Directions: Fill a large cooking pan with water, leaving about 1 1/2 inches of space from the rim. Peel any hard surface spots off of the red potatoes and then cut into half-inch cubes. Place the cubes into the water, along with two eggs. Place the pan over high heat on your stovetop and bring to a gentle boil. Add 1 tablespoon of salt to the cooking water.

Cook the potatoes until they are firm to the touch but soft in the center. Drain immediately and rinse with cold water. Place the eggs into ice cold water. Allow the potatoes to cool while you mix up your sauce.

For the sauce – combine the mayonnaise and the rest of the ingredients (except diced onions and pickles) in a mixing bowl. Remove the shells from the hardboiled eggs. Scoop the cooked yolk out of the center of the eggs and whisk it into the sauce. The yolks will thicken the sauce and should break up during stirring. Dice the white egg parts using a sharp knife.

In a large bowl, combine the cooked potatoes, onions, egg whites and pickles, herbs. Add the sauce and stir. Adjust the seasonings – you may need to add more salt, pepper or vinegar to get the flavor perfect for your palate. If you're looking for a real kick to your potatoes, we also add one fresh, diced Serrano chili with the seeds removed.


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