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A Great American Tradition potato salad

Potato Salad Recipe ...A Great American Tradition

There are entire cookbooks dedicated to potato salad.
What is "extra special" about a really good basic potato salad is
that it "goes" with so many other food items.
This potato salad recipe has been “tested” by thousands of my
restaurant customers (guests) for over 20 years. They really like it.
Different kinds of potatoes "behave" differently when cooked
mostly because of their starch content. I think the best potatoes for
potato salads are Yukon Gold, Yellow Finn, new potatoes, redskinned
potatoes, white round potatoes, and purple potatoes.
At my restaurant I use either red potatoes or new potatoes or Yukon Gold.
Restaurant Potato Salad Recipe
Preparation time: 1 hour. 8-10 servings, depending on size of each.
Cooking Conversion Table
2 1/2 pounds of potatoes, boiled (or baked and peeled)
3 stalks of celery, diced
4 hard-cooked eggs, sliced
1/4 cup cooked bacon, diced
2 cups mayonnaise
2 teaspoons yellow mustard
1 teaspoon Kosher salt (or sea salt)
1/4 teaspoon coarse black pepper (or to taste)
Dice cooked potatoes and combine with celery, eggs and bacon
Combine dressing ingredients well, then add dressing to potato mixture
Adjust salt a little at a time if needed
bet ax

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