|there are potatoes somewhere under the eggs|
This is reaaaaaal American potato salad. I adapted it from a much more mayonnaise filled recipe called 'Ozark's Potato Salad' and I loved the name so much I decided to keep it. Mine is a moderately more dignified Ozark's Potato Salad. If that's even possible.
Yesterday I was a productive and busy little bee, bustling around, applying for jobs that I know I won't get, listening to show tunes, planting herb gardens, and planning the menu for the week. As I am approaching desperate poverty due to the fact I haven't worked in the last 7 weeks, I have decided it's time to stop buying stupid things at the grocery store (most recently: 7$ fig infused balsamic vinegar) (but it's SO good). I've been trying to cook my way through things I actually have in the house. I menu planned for an American-y dinner last night: cowboy mac + cheese (made with Monterey Jack, jalapeno, and beer), coleslaw, corn on the cob, and potato salad. There was also supposed to be a beer-butt chicken, but it didn't thaw in time and has been promptly moved to tomorrow night's menu. Which is in fact, actually, tonight. But I digress.
2 medium sized russet potatoes, cubed, cooked, cooled
1 celery stalk, diced
1/3 cup of onion (I used sweet onion), diced
2 hard-boiled eggs, sliced
3 - 4 tbsp mayo
4 tsp mustard (dijon or something fancy if you've got it)
1/2 tsp dill
1 tsp Old Bay Seasoning (I use this on everything now)
1 clove of garlic, minced
1/2 tbsp sweet relish
a big dash of lemon juice
3 dashes of tabasco
a good pinch of salt and a good pinch of pepper
other things you will need:
a pot to boil your potatoes in
a cutting board + knife
a big bowl for your potatah saaaalad
- If you haven't already, cube your potatoes, and cook in a pot of boiling water for 10-15 minutes. Test them at 10 - if they're soft, take em out, drain them, and rinse them with cold water. You don't want to over cook your potatoes as mushy potato salad is gross.
- If you haven't already, hard boil your eggs. I constantly fail at hard-boiling eggs. Consistently, and constantly. This time I didn't. Slowly boiling water, 2 eggs, 15 minutes. Let them cool, run them under cold water, keep them in a pot of cold water. You can even leave them there until the very end as they're the last thing to go on your potato salad.
- Chop your onion + celery too.
- In a bowl mix together the dill, old bay, garlic, relish, mustard, mayo, lemon juice, and tabasco. Add salt and pepper. Taste. Add anymore of the above if you need to (I didn't). The tabasco + lemon will brighten up your dressing, the dill and garlic and relish add a bit of complexity, and the mustard will add a little bit of smokiness to it.
- Toss your dressing with the potatoes, celery, and onion. Stir until coated. Slice your hard-boiled eggs and lay them on top of your salad. Garnish with a little extra dill + pepper. Refrigerate for 15 minutes - half an hour to chill it thoroughly and then enjoy at a picnic or BBQ! Or you know, sitting on your couch watching the habs lose. Whatever.