Picnic Potato Salad
6 portions
35mAs far as I am concerned, there are 2 types of potato salad, picnic-style and german-style. Neither is better than the other. They both have their applications.
What you will need
2 lb Russet Potatoes
3 Eggs
2 oz. Dill Pickles
5 oz. Pitted Black Olives
1/2 cup Mayonnaise
2 Tbsp Yellow Mustard
(Nutritional facts 205 calories, 14.62 g fat, 12.92 g carbohydrates, 6.24 g protein, 248 mg cholesterol, 214 mg sodium)How to cook
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Peel potatoes and dice roughly to around 1" chunks.
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Place diced potatoes in a saucepan and submerge in water over medium heat.
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Once the water comes to a gentle simmer, adjust the heat to hold it there. Place the eggs in the pot and press down gently to submerge. Set a timer for 15 minutes. This should be enough time to hard boil the eggs and to cook the potatoes through. Check that a fork or skewer passes through one of the larger potato chunks with little resistance.
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Remove the eggs from the pot. Run water over them until they're cool enough to handle. Crack and peel the eggs.
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With a fork or an egg slicer, crush the hard boiled eggs to a crumble.
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Strain the potatoes and set aside to cool.
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Dice the pickles to around 1/8". You're looking for little sparks of sour that you can distribute throughout your potato salad.
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Strain the pitted olive and add them to the potatoes.
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Add the diced pickles.
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Add the crushed hard boiled eggs.
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Add the mayonnaise.
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Add the mustard. Keep in mind that the intensity of mustard can vary a lot. I was happy with 2 Tbsp here, but that may be too much in your case. Add 1 tbsp at a time and taste before adding more.
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Season with salt and black pepper.
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