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Patti's Potato Salad




Source of Recipe


Patti LaBelle


List of Ingredients




3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked (see Note)
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
Salt and freshly ground black pepper
Paprika

Recipe



Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.

Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season well with salt and pepper to taste.

Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

Note: I know that most people actually boil their eggs to hard-cook them, but if you overdo it, you can get that thin green line around the yolk that everyone just hates. Here's the foolproof professional way to hard-cook eggs that cuts down on the actual boiling time to avoid overcooking. Place the eggs in a saucepan just large enough to hold them in one layer. Fill with enough cold water to cover by one inch. Bring to a gentle boil over high heat. Cook for 30 seconds. Remove from the stove and cover tightly. Let stand for 15 minutes. Pour out most of the water and place the pan in the sink. Let cold water run over the eggs for about 3 minutes. Crack and peel eggs while still warm.

Patti's Pointers: I use red-skinned potatoes because the slices retain their shape when the salad is tossed -- russets and Idaho potatoes will crumble. Remember: Always choose smooth, firm potatoes that have no bruises. Wash the potatoes just when you are ready to use them. Don't store the potatoes in the refrigerator because they will turn dark when you cook them. Be sure to cut off any greenish discoloration because it will have a bitter taste. For a potato salad with a kick, I sometimes spice this salad up with 2 seeded and minced jalapeño peppers.

Makes 8 to 12 servings