Basic Potato Salad
Start with Idaho (or Brown) Potatoes, Yukon Gold or Red.
Wash them.
Peel them.
Cut them into
teaspoon-size chunks.
© 2006 Paul Gaj Design. All Rights Reserved.
Serves 8-10
8 Potatoes
4 Hard-boiled Eggs (See Below)
1 Tsp. each of Salt and Pepper
1/4 Cup of Finely Diced Onion
2 1/2 Cups of Mayonnaise
Fill an 8 Quart pot with about 6 Quarts of water. (3/4 Full)
Place Potatoes in pot.
Turn burner to High and bring water to a boil.
After 20 minutes, scoop out a Potato chunk and place on cutting board.
If the Potato is soft, but not mushy you are okay. If it's hard,
give it a little more time
Drain Potatoes in a colander. Let cool (About 20 minutes). Do Not Rinse.
Place Potatoes in a large salad bowl.
Add chopped Hard-boiled Eggs, Salt and Pepper, chopped Onion and
Mayonnaise. Add more Mayo if it looks or tastes too dry. Add more Salt if needed.
Mix well, cover and refigerate until served. You can garnish with Parsley
and Paprika.
Hard-boiled Eggs
4 Eggs
Place eggs in COLD water in a 2 Quart pan.
Turn burner to high and bring water to a boil. Do Not Cover.
After exactly 10 minutes, remove pan from heat.
Drain water and FLOOD pan with COLD water.
Let sit for 10 minutes. Crack and peel.
Pots vs. Pans
In my world, a pan is a small pot and a pot is a large pan.