Friday, October 19, 2007

Red Skin Potato Salad

I use red skin potatos because you don't have to peel them. And the peel is the healthy part, anyway.

I usually start by making mashed potatos. Just wash, chop and boil red skin potatos until slightly firm. Then mash roughly (I use a plastic cup as my masher), leaving some chunks. We usually eat some of the mashed potatos the first night, but I don't season the whole batch with butter and salt because we will turn these mashed potatos into potato salad the next night.

So, once potatos are cool, add:
mayonaise
mustard
chopped pickles
olives
green onions
sliced hard boiled eggs
chopped celery

I usually add a cup or so of mayonaise in the beginning to get the potatos to be stirable, and then once the other ingredients are added, I add more mayonaise to cover it all. Once mixed to your satisfaction, add a few more sliced hard boiled eggs to the top and sprinkle with paprika.

This is really good with fried chicken.

2 comments:

Katie said...

Do you need a masher, or is the cup the tool of choice? This looks yummy. We gave up peeling potatoes long long ago.

scottandlesley said...

Tool of choice. I break fancier tools. " ) Just make a fist in the plastic cup and mash.