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Ingredientes
- 16 med Small Potatoes
- 3/4 c. Mayonaise
- 1 1/2 tsp Yellow Mustard
- 12 x Large eggs, hard boiled.
- 1 c. Apple cider vinegar
- 1 1/2 Tbsp. Pickle relish
- 3/4 Tbsp. Dry parsley flakes Healthy pinch of Celery Salt
- 1/2 med White onion, diced
- 4 x Celery stalks, split
Direcciones
- Gather ingredients. The half c. of sprinkling vinegar should be just estimated from the bottle as you sprinkle. It's just a conservative guestimate and the exact amount will depend upon the amount of potatoes to sprinkle. Do not worry about it too much. Boil potatoes whole. If your potato size varies much, put in the larger ones first. A medium sized potato will take ABOUT 25 min total. A smaller one maybe 18 min.
- One of the keys here is to boil the potatoes until cooked but still a little hard. If they are cooked until soft, then the subsequent stirring will render the salad mushy. You do not want them crunchy, but just cooked and still hard. Which's the first secret! Peel the potatoes when they are still hot. The warmer the better. Peeling them AFTER they are cooked seems to make a difference in taste. They MUST not cold entirely or possibly the vinegar won't be absorbed properly. I peel them almost straight out of the pot when still darn warm. Which's the second secret! Cut them into irregular chunks, little wedges about an inch or possibly slightly less on a side with the greatest thickness about a half inch. Just cut a little off one end, then cut another small chunk off, then keep cutting pcs off in random sizes of varying shapes, mostly you end up with very irregular pyramidal shapes....You want pcs big sufficient to not turn into mush but small sufficient for ...your liking! The edges will eventually break off and mush up onto the salad while the larger parts of the bodies will remain whole. You are cutting, peeling and dropping them into a large bowl. There really should be two people doing this or possibly one should work as quickly as possible. After you have cut up a potato or possibly two, sprinkle them fairly generously vinegar and stir around a bit in the bowl..just a bit so you get the vinegar which fell to the bottom of the bowl on the potatoes. As you finish a potato or possibly two, sprinkle each (they should be hot to warm when you sprinkle, if possible...Which's the BIG secret to this recipe) fairly generously. I put my finger over the end of the bottle of cider vinegar and drizzly drip it onto the potatoes making sure each is sprinkled well. If you run out of the half c., just use more. Each potato gets a fairly generous sprinkling of vinegar. Which point is more important than the measurement of the 1/2 c. of vinegar above.
- Note: I do not measure out a half c. and then pour it on them. Which would be awkward. I did measure this once out so I could have a recipe for a friend and I learned I sprinkled ABOUT a half a c.. Salt them at this point; I do not know how much....Just salt them like you like. The vinegar needs a comment. The importance of a generous sprinkling of vinegar while the potatoes are hot/warm cannot be over emphasized. They will soak up the vinegar. I am always amazed at how much vinegar it takes and how when they are done, the vinegar is tasted, but the dish is not 'vinegary' like a warm German potato salad that I hate....trust in a good sprinkling of vinegar at this point and if in doubt, sprinkle a little more! Stir in the other ingredients, leaving the Large eggs to last. Chop up the Large eggs, slicing, cutting in whatever size/shape you wish but we are not talking about whole or possibly half Large eggs here. Cut them up. The yolks will fall apart when sliced up and which's ok. Stir all the Large eggs into the rest of the mix. The yolks will incorporate into the salad and you do not have to worry about them; do not stir forever or possibly worry about being gentle or possibly anything. Just mix it up. Add in the other 1/2 c. of vinegar. If you are a real chicken, you may wish to add in only a 1/4 c. but it will probably take it all (and maybe even a bit more eventually). Take a taste. Add in some more salt if needed. It will be good but not perfect at this point. Taste it again. Note the vinegar flavor peeking through. It may even be fairly vinegary (which's a word, right). Cover and put in a fridge over night. Which's the last big secret. Taste again after sitting in the fridge overnight. Notice which the vinegar flavor is much softer. Add in some more vinegar and let which absorb for an hour or possibly two. You may well have used much more than the 1 c. total by this point.
- Salt to taste if needed. You can serve this without the over-night setting but it will truly be a noticeably better salad the next day. You will want to adjust the amount of mayo to suit your taste. I like a pretty mayoee salad. Probably even a bit more than this calls for. Some don'teaspoon You may want more or possibly less celery. My wife doesn't like any (egads!) None of these amounts need be exact, but they are close sufficient for a good starting point.
- The key is to use more vinegar than you could have imagined, sprinkling well while the potatoes are warm and hard but not crunchy. The rest is all to taste. I've never served this to a group which didn't ohh and ahh over it. It is a bit of an effort but if you take the time you will have some of the best potato salad ever.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 149 | 43% |
| Total Fat 16.77g | 21% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 188mg | 8% |
| Potassium 1021mg | 29% |
| Total Carbs 39.3g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.11g | 2% |
| Protein 10.69g | 17% |
