Sister Jen asked me for my Potato Salad recipe. Uhhh... well... I don't really measure anything but I can tell you WHAT I put in it and what it should look like. Does anyone else do this?
I didn't know that this type of cooking was permissible in the homemaking realm until one weekend when my dear friend, "
J", was staying with us.
I said to
J, "how much of {insert ingredient here} do you usually use in {insert dish here}?"
She replied to my utter amazement in a cool and calm tone, "whatever I have."
Can you believe that... WHATEVER YOU HAVE!
How can one cook without following directions? But since she's been a darn good cook since our college days, she must know what she's talking about. Needless to say, this is the only way I cook now.
So, Jen, here's my Potato Salad recipe...
Potatoes - as many as you think you'll need for your crowd. I usually use around 8 when I'm taking it to a function or for supper in the field.
Mayonnaise - only use Hellman's Real Mayonnaise -
DO NOT USE SALAD DRESSING (Miracle Whip)
Onion - about 1/2 of a medium white onion, diced.
Celery - 3-4 stalks diced
Salt & Pepper - I use quite a bit
Here's the key...
BAKE THE POTATOES!
The baked taste is what makes this version of potato salad shine! Peel and cube the taters. Mix in celery, onion, and salt & pepper. Then comes the mayo. This is totally personal preference. I like just enough mayo to add the zing and hold everything together. Some like it creamier.
Around here we probably use about 1 1/2 cups of mayo.
Clear as mud? Now go bake some taters and give it a try.
Blessings - B
