Thursday, July 23, 2009
Don't you just hate it when you accidentally click on "publish" rather than "save as draft" when working on a post. Then all of the sudden, the cursor goes wacko on you and randomly darts of in a weird direction. Ugh! Anyway, here's my potato salad I had mentioned with the Grilled Shrimp Skewers. I call this Little J's Potato Salad. Little J is a nickname I've had since high school and it's pretty much stuck with me ever since.
This is an adaptation from a recipe my mom had gotten from a friend. The original version had a strong vinegar taste to it that didn't suit too well with my palate. So I tweaked it and what you have here is a balance of flavors. Not overbearing, just right. I love this version. Whenever I can I try to make a batch of it. It's really good. Not like your usual potato salad, whatever that may be. The yellow color comes from the mustard in the recipe. With a touch of vinegar, some relish, onions, sugar and mayo. A nice subtle sweet flavor. Plus, a hefty dusting of paprika.
This will make you go back and get seconds.
Little J's Potato Salad
4-5 Large Russet Potatoes
1/3 c Sweet Onion (finely chopped)
1/3 c sweet relish
1 c mayo
1/2 c sugar
1 Tbsp Apple Cider Vinegar
1/2 c Yellow Mustard
Cut the potatoes into cubes. Size is to your choosing.
Bring a pot of water to a boil, season liberally with salt. Add in the potatoes and cook until tender. When a fork pierces through without any hesitation that means the potatoes are done.
Drain and let them cool.
In a bowl, combine onions, relish, mayo, sugar, vinegar and mustard. Combine well until the sugar has dissolved.
When the potatoes are cool enough, pour in the dressing and toss to combine. Use a two bowl method. By pouring the potatoes back and forth until everything is coated with the dressing.
When ready, sprinkle as much paprika as you'd like and enjoy.