Receta Trisha's Potato Salad - Simply the Best!

by Pam's Midwest Kitchen Korner

Sometimes,  simple is the best way to go  when it comes to recipes! When I'm not pressed for time, I like to try more complicated recipes containing a wide variety of ingredients ~ and, I especially like it when they turn out good and delicious. But, we're definitely not into nouvelle cuisine here. It makes me think of Julia Child's quote, "If it's beautifully arranged on the plate ~ you know someone's fingers have been all over it." It always looks like a still-life painting to me and is too pretty to consume. That's why I wanted to try Trisha Yearwood's potato salad recipe. It's basic down-home goodness! I'm sure this is the first time I've never added onions to potato salad.  And I always added sliced olives, or pickles, celery or celery seed and usually Miracle Whip, instead of mayonnaise; added a dab of mustard, but no eggs.  Then there was always the sprinkling of paprika.  I was amazed how delicious this potato salad was without all the extras. This is easy peasy delicious potato salad with just a few ingredients: potatoes, eggs, mayonnaise, sweet pickle relish and salt and pepper. There are a plethora of potato varieties at the market, and, based on texture, they're generally divided into three categories: Waxy ~ look for red, new, or fingerling potatoes. These potatoes are thin-skinned, with a creamy texture and less starch, retaining their shape well when boiled; this trait makes them perfect for potato salad. In-Between ~ look for white and Yukon Golds. They're all-purpose potatoes containing more starch than waxy, and are generally good in most potato dishes, including potato salad. Starchy ~ look for Russets. These are thick-skinned potatoes that are more granular, making them fall apart while being cooked. They make a perfect baked potato, mashed potatoes and roasted potatoes, but this is not the potato you want for potato salad! I always use red potatoes for potato salad and so did Trisha in this recipe. Yukons are probably fine, but I don't favor yellow potatoes. Thus, always purchase waxy potatoes for potato salad and aim for potatoes of an equal small size to boil them whole - they will then all cook evenly in the same amount of time. Potato salad is personal, add what you like, but I guarantee this simple recipe will be hard to beat, it truly makes simply delicious potato salad! Bill said this potato salad tasted just like his Mom's potato salad.  It was a big hit for him, and me too!  Try it, you'll like it, I bet! Yield: Serves 12Author: PamPrint Recipe With ImageWithout Image TRISHA'S POTATO SALAD If you want to make potato salad just like your mom used to, here's the recipe. It's Trisha Yearwood's ~ it's simple, easy and delicious! ingredients 5 pounds red potatoes, peeled and cut into ½" cubes 2 teaspoons salt, plus more to taste 4 hard-boiled eggs, peeled and diced ¾ cup mayonnaise ½ cup sweet pickle relish Black pepper instructions Place potatoes in medium saucepan.  Add salt and enough water to cover the potatoes, boil until tender when pierced with the point of a knife but hold their shape (do not overcook), about 30 minutes. Drain the potatoes, transfer to a large mixing bowl, cool completely; peel and cut into ½" cubes. Add hard-boiled eggs, mayonnaise and relish, fold to combine. Add salt and pepper, to taste. Refrigerate until ready to serve. Created using The Recipes Generator Enjoy!