Potato Salad is a traditional American favorite and is the major hit at most all picnics and family barbeques. Making the perfect potato salad isn’t something that comes natural it takes skill and precision, from picking the right potato to adding just enough mayonnaise. There are hundreds of ways to make potato salad, but this is my favorite. This is the traditional pickle and mayonnaise style; in the first step you will want to pick about six medium-sized russet potatoes.
Then, peel the skin off all of them and wash the potatoes. You would then want to cut them into medium-sized chunks and put them in a medium-sized pot filled with water to cover them. Add 2 eggs to the potatoes to hard boil the egg. The pot needs to be set on a medium- high heat and a dash of salt should be added. Now, while the potatoes are cooking, you will need to find a large plastic or glass bowl.
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In this bowl you will need to mix together, about a ? to 1 cup of mayonnaise, about a teaspoon of yellow mustard, and 3 tablespoons of sweet pickle cubes. You may use dill pickle cubes for a stronger taste. Then add your eggs after you have sliced them and mashed them up. When the potatoes begin to boil turn them down to a medium heat. Take a fork and pick- up the fattest cut potato. You wouldn’t want them too hard and make sure they are not mushy like mashed potatoes.
Once that you feel they are ready turn off the stove and remove them from the burner. Once removed from the burner you will want to drain them and let them sit in the drainer for just a few minutes. Then, gradually start pouring them into the prepared mixture while stirring the mixture at the same time. When the potato salad is completed, you may want to taste it to see if it needs a little more of the ingredients. If it is perfect you can eat it warm or refrigerate it and have it later.