Thursday, June 7, 2012
The Best Potato Salad
I like to make cold salads all Summer long to serve at the beach or while we are out sailing. I have been practicing making different potato salads, trying to find the one my family loves. We have a winner folks! My daughter who claimed: "I don't like potato salad" ended up eating a full portion and said: "ok, nevermind, I like this one". It just happens to be naturally Gluten Free.
I hope you all love it as much as all of us did!
The Best Potato Salad - Gluten Free
adapted from Epicurious | May 2012
10 Medium Russet Potatoes
1 1/2 teaspoons sea salt plus more for boiling
1/4 tsp freshly grated pepper
3/4 cup mayonnaise
1/2 cup sweet pickles diced fine
1/4 cup yellow mustard
1/4 teaspoon freshly ground black pepper plus more
6 large hard-boiled eggs diced into cubes
2 tablespoons chopped red onion
2 tablespoons chopped flat-leaf parsley
Place potatoes in a large pot with skins on. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes.
Drain. Place potatoes in a large bowl and let cool, then peel. Meanwhile, whisk mayonnaise, Mustard, 1/4 teaspoon pepper, and 1 1/2 teaspoons salt in a small bowl for dressing.
Dice up the potatoes into bite sized cubes. Add chopped sweet pickes on top of potatoes.
Add chopped hard boiled eggs.
Add diced red onion.
Add dressing and stir.
Chill for at least one hour before serving.
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