Boardwalk Bistro Potato Salad
List of Ingredients
Boardwalk Bistro Potato Salad
San Antonio Express-News
06/20/2001
3 pounds (about 6 medium) red or white potatoes
POTATO SALAD SEASONING BLEND:
1 tablespoon dry mustard
1 teaspoon ground celery seed
1 tablespoon dried dill weed
1 tablespoon salt
1 teaspoon white pepper 1 cup sour dill pickles, medium diced (about 5 pickles)
1 1/4 cups finely diced red onion (about 1 medium onion)
8 hard-cooked eggs, chopped (cook an additional egg for garnish)
4 stalks celery, medium diced 1 cup green olives, thinly sliced
1 tablespoon prepared horseradish
1 1/2 cups Hellmann's mayonnaise, or to taste
GARNISH:
Slices of hard-cooked egg
Chopped fresh parsley
Paprika
Scrub the potatoes until clean. Steam or boil the potatoes until
thoroughly cooked, then remove from stock pot with tongs or a slotted
spoon and align in a single layer to air cool slightly and release
all moisture.
Meanwhile, measure the seasonings into a bowl and mix well. Squeeze
excess liquid from the pickles. Cube the potatoes, leaving the peel
intact. In a large bowl, combine the potatoes, pickles, onion, eggs,
celery and olives. Distribute the horseradish over the mixture.
Sprinkle in the potato salad seasoning blend and stir well to evenly
distribute the seasonings. Fold in the mayonnaise. Taste and adjust
seasoning as needed. Refrigerate if possible for several hours to
allow flavors to blend. Garnish the top with slices of egg, parsley
and paprika.
Makes 10 cups.
06/20/2001Recipe
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