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Potato Salad For Beginners

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Potato Salad is a staple of American culture as well as apple pie, hot dogs and baseball. The Potato Salad recipe is simple and easy to make; even for the beginners. Just follow the instructions below and watch the attached video!!
Ingredients
  Red potatoes 8 Medium
  Mayo 1 Cup (16 tbs)
  Yellow mustard 1⁄2 Cup (8 tbs)
  Sweet pickle relish 1⁄2 Cup (8 tbs)
  Chopped green olives 1⁄2 Cup (8 tbs)
  Diced purple onion 1 Cup (16 tbs)
  Chopped green onions 4 Cup (64 tbs)
  Diced celery stalks 1 Cup (16 tbs)
  Eggs 4
  Cajun seasoning 1 Tablespoon
  Cayenne pepper 1 Teaspoon
  Bay leaf 1
Directions

To make this easy Potato Salad Recipe. Prepare all your vegetables: peeling, chopping and dicing and have ready to go at mixing time.

Fill the small saucepan with water (enough to cover eggs). Place the 4 eggs in the pan and turn your stove on High. Once your water is boiling, put the lid on the pot and turn your stove on low (#3 or #4). Cook for 20 mins undisturbed.

Meanwhile, rinse your peeled and cubed potatoes in a colander. Pour the potatoes into the large pot and fill with water (enough to fully cover the potatoes). Turn your stove on High. Bring the water to a boil. Turn stove down to #7 or #8 to prevent water boiling over. Cook for only 10 mins. Drain in a colander and set aside for later.

The eggs should be done now. Pour out the hot water and refill with cold water. Add a few ice cubes to help cool the eggs enough for you to peel. Peel your eggs by holding an egg upright. on the larger bottom side tap on the counter to release the bubble and the egg with peel easily. Place back in your cool water to wash off any small shell left.

Next, cut the eggs in half and remove the yolks. Place in a medium mixing bowl. Chop the egg whites for use in the blended process.

Putting It All Together:

With a small wisk or a fork chop up the egg yolks. Stir in the mayo and mustard. Add one by one all the chopped celery, onions, olives, relish and egg whites. Mix well.

Pour the cooked and drained potatoes into a large mixing bowl. Using a large wisk, chop up the potatoes to your desired consistantsy. We like the potatoes chopped well leaving small lumps. Some people like a chuncky potato salad. So whatever you like.

Now mix in the egg and vegetable mixture. You'll need a big spoon. Man that is looking good enough to eat - cher!

Pour into a serving bowl and enjoy.

If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Egg, Potato, Vegetable
Interest: 
Quick
Servings: 
4
If you are planning to host a casual barbecue at your home anytime soon, then this recipe might just come handy for you. Beryl Stokes whomp up the quintessential potato salad using fresh ingredients. This never-fail recipe is likely to be a hit everywhere, from beach to picnic to casual cookout.

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