No this potato salad doesn't have anything weird or crazy in it. No I didn't use some insane method of cooking these regular ol' potatoes. This is straightforward potato salad, though it does identify as egg salad on a few documents.
I know last week I said this blog doesn't pander to the Pinterest people and that I wanted to move the culinary arts forward. The best way to move forward is to look to the past. That's why all month long on Cooking with B.S. we're bringing you classic-vintage recipes!
Yes I know potato salad isn't exactly a culinary tentpole, but it's an American classic! Just try having a family picnic without potato salad. It doesn't work! Uncle Frank just spends the whole day asking, "Where's the potato salad?" Then Aunt Sally chimes in, "Frank you shouldn't be eating that anyway. Cause of the cholesterol." Next thing you know their martial banter turns into a full blown food fight and your quinoa-kale salad is on the ground. Where it belongs! The dog won't even eat it. All while you're quietly drinking a beer in the corner and telling yourself that you're definitely doing your own thing for Thanksgiving.
So yeah. Don't let that happen and just make this potato salad.
Classic Potato Salad
- 6 Eggs hard boiled
- 6 Potatoes peeled and cubed
- 10 Olives minced
- 1/2 cup Mayonnaise
- 1/3 cup Classic Yellow Mustard
- 1/4 cup Relish
- 1 heaping tablespoon Horseradish
- Dill optional (I used a sprig of dill as garnish)
- Hard boil your eggs for 15 minutes, once cooked cool in the fridge while you prepare the rest.
- Place the peeled and cubed potatoes in a pot of boiling water with a bit of salt. Cook just long enough until the potatoes break apart with a fork.
- In a small mixing bowl combine the mayo, mustard, olives, relish and horseradish.
- One your eggs have cooled a bit. Shell them and cut in half. Stir the yolks in to the mayo-mustard mixture. Mince the egg whites and place in a large mixing bowl.
- Drain the potatoes, place in the large mixing bowl with the egg whites. Stir in all the other ingredients. Let cool and serve. Or you can just eat it out of the bowl with a large mixing spoon. Not that I have ever done that...
These eggcellent Photos by Katy Weaver!!
