Friday, July 9, 2010
Potato Salad has a very short life in this household. Both my husband and I can make a meal of it if we don't ration ourselves. In fact, as soon as it's made it MUST be sampled to see if "it's fit to eat". It always is....
I suppose it's pretty traditional potato salad - much like my mother used to make. But my 2 key flavor boosters are Keen's® Dry Mustard and fresh dill. The "Devil" in the name comes from the dry mustard which is commonly added to the egg yolk mixture in deviled eggs.
I don't usually measure - so consider these quantities as guidelines and adjust to your personal taste.
Devilishly 'Dilly'icious Potato Salad
8 cups cooked cubed potatoes
8 hard boiled eggs
1/2 cup green onion
1/2 cup sliced radishes
3/4 to 1 cup light Miracle Whip®
1 - 2 tbsp. Keen's® Dry Mustard (the stuff in the yellow can with the red label)
1/2 c. loosely packed chopped dill
Salt and Pepper to taste
1. Boil potatoes (approx. 5 lbs. worth). To cool them quickly, I spread them on a platter to expose them to air. I am never organized in advance, so this works for me.
2. While they are cooling, I sprinkle the Keen's® Dry mustard on them. It makes it easier to distribute the mustard flavor throughout.
3. Hard boil the eggs. They can be cooled quickly by letting them sit in cold water prior to peeling. Using an egg slicer, cut up 5 of the eggs and place in a large mixing bowl. Reserve 3 of the eggs for a garnish if desired. Or chop them all up and include them in the salad.
3. When the potatoes are sufficiently cool, dump them into the large bowl with the eggs and combine with all remaining ingredients.
4. Thoroughly mix the salad to distribute the Miracle Whip® and all other ingredients throughout. Transfer to a serving bowl and garnish with the sliced egg. Sprinkle with paprika and refrigerate.
This recipe serves 6-8.
I calculate the Weight Watcher point value to be approx. 3 points per half cup.