Good Lookin' Taters!

This weekend for a family party, I decided to make some potato salad. In my grandfathers words, "Holy tollido this is good!" A simple dish, but when you add out of the ordinary ingredients, its becomes extraordinary. I've added some flavors that would usually not work well, but when contrasted with the basic, and somewhat bland flavor of potatoes, the flavors combine to form a great dish.

First, you want to cut up some potatoes, and boil them until a fork can be inserted into them an removed without any difficulty. This is to check the tenderness of the potatoes and make sure they're done.

Next, you want to set aside a few of the potatoes. I would say for every 10 cubes, remove 2. Dont worry about being too exact. A couple extra or a couple less is no big deal.

Then, you want to take the back of a fork and crush the potatoes up until they are about the texture of mashed potatoes.

Next, mix together a ratio of 2:1 mayonnaise and vinegar. To be quite honest, this is going to look pretty repulsive until its all mixed together. Keep stirring until it beomes smooth and white. 

Pour the smashed up potatoes into the bowl, along with the vingear and mayonnaise mixture. Start folding it until its all mixed together. A silicon spatula may be your best bet over a spoon. Be prepared that it's going to sounds pretty wierd as it all smushes together. Dont worry, just think of it as an adult's rice krispie cereal when you first pour the milk into the bowl.....kind of.  ish. snap crackle pop?...

Chop up some celery. I used about 3 stalks, and then one stalk of the heart. Add the celery to the bowl and mix it all up.

Now comes the time for the odd ingredients. Add a few tablespoons of relish. I used about 3.

Then, do the same with some dijon mustard. I used about 2 tablespoons of this.

Add some chives as well, and then mix it all together. I didn't really measure the chives, I just sprinkled some over the top and mixed it together. So, when people like Mike say, "How do you know how much to use?" Just sprinkle a little on top and mix it in. Put it into the bowl you'd like to serve it in, and sprinkle a little bit of paprika on top. It should look something like the first picture. However, if it doesnt, I suggest trying a little bit before you serve it to other people...

If you try it, let me know how you liked it in the comments!

Until next time,

K

Serve with:

-anything really, potato salad is a very versatile side dish. However, it is most widely known for being used as a side dish to go along with some type of barbeque or grilled food. 

NONCOOKS LIFELINE:

Celery Hearts- The heart is the part that is in the middle that have smaller stalks, and they are less green and more yellow a lot of the time. They are the pieces with all of the leaves on them. The hearts of celery have a much more concentrated flavor than the outside stalks.