Peal the desired amount of potatoes, cut them into uniform peices
Boil them until Barely Fork Tender, better to slight undercook then overcook
Salt the water heavily
while waiting for the potatoes to cook, cut dice your Vegetables ...
There is only a billion possibilities ... My father always did
Celery, Green Onions, Bell Peppers, and Thin sliced radishes.(rinse or they'll bleed
Pink color into the salad)
My Brother adds sweet pickles, I've seen carrots, sweet onions
Hard Boiled Eggs, my opinion, You can not use too many in potato salad
If you leave a few extra, slice them in an egg slicer and fan them out
over the top, it will make a pretty presentation.
and Very Important
after the potatoes are cooked, Mix the Mayonnaise (Real) while the potatoes are still
Hot. That's at least what my father preached his entire life. Mayo on the potatoes
While still hot. Varations, Half mayo / sour cream, and/or mustard, I usually
give it a dose of Vinagar for tang. All the Veggies are mixed in with the Mayo.
The More Veggies in the salad, the cruncher the Potato Salad.
Start out with a Minimun of Mayonnaise when you mix, you can always add more,
But never take it away. Same rule for Salt. Heavy for the Boil, then add
as necessary to the final product.
Serve Well chilled, and ice the bowl if it stays out for more the two hours
Have a good Barbecue & Happy Memorial Day