I made this for my family and they absolutely loved it. It was also a big hit for our Sunday School party too (I just doubled the recipe). It is easy to put together and makes a great side dish. I am not a big fan of mustard potato salad or egg in my potato salad, so this recipe has neither. Feel free to experiment as your tastes lead you.
Ingredients:
6 red potatoes, peeled and cut into bite sized pieces
1/4 to 1/2 of a medium red onion, minced
2 tbs chopped up dill pickles or prepared dill pickle relish
1 rib of celery, minced (Ron is not a fan of celery, so I leave it out when I make it for him)
1 small jalapeno, seeds and ribs removed, diced (optional)
2-4 tablespoons of mayonaise
salt and pepper
red chile powder
dried parsley (optional)
1. Add potatoes and salt to water in a pan on the stove. Boil potatoes in the salted water until they are fork tender. About 10 minutes.
2. Drain potatoes and pour them out into your serving dish (a long flat dish is better). Allow them to cool for 20 to 30 minutes.
3. In the meantime, chop your veggies. Add the veggies to your potatoes once they are completely cool. Add mayo 1 tbs at a time until desired consistency. Add salt and pepper to taste. Sprinkle with red chile powder and parsley. Refrigerate for at least an hour before serving.
Makes about 6 servings
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