Monday, February 18, 2013

Potato Salad

4 medium red potatoes
3 hard-boiled eggs, peeled & chilled
1 8 ½ ounce can LeSeur peas, chilled
3 strips of bacon, fried crisp, drained on paper towel, then crumbled
1 medium stalk celery, finely chopped (not minced)
1 small to medium onion, diced
¼ tsp. ground black pepper
½ tsp. sea salt
1/3 cup roasted red peppers, minced
2 tsp. brown mustard (or Dijon)
¾ cup mayonnaise
dash of paprika

·        Peel potatoes (unless you grew them and dug them fresh, then you can leave the skins on)
·        Dice potatoes into 1/2 “ cubes
Chop the raw potatoes into small cubes after peeling.

·        Steam potatoes in steamer, starting cold, then slowly heating up to steam temp, about 18 minutes, until a fork penetrates easily, but not too mashy.
·        Remove potatoes from steamer & rinse in cold water until cooled
·        Drain potatoes and refrigerate in bowl until chilled, about 30 minutes
·        Slice hard boiled eggs in an eggs slicer in 2 directions (see photos) into small cubes

You should end up with small cubed pieces of egg, like this.

·        In a bowl combine onions, celery, chilled potatoes, crumbled bacon, LeSeur peas, chopped eggs, and roasted red peppers.  Mix well.
·        Add salt & pepper and mix well again.
The ingredients, ready to go!

·        Add mayonnaise and mustard and mix well again.
·        Top with sprinkling of paprika and chill in refrigerator until ready to eat.

Chef’s notes:  Your friends 
who try this won’t ever go 
back to any other kind of 
potato salad.  We’ve seen 
it happen time and time again.  
 It’s addictive, and it’s a 

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