Hi! My name is Alishia and I am a KraftaholicMommy!
Today, has been such a beautiful day. It makes me want to have a nice barbecue with all sorts of goodies. One of the things my husband loves for me to make for our barbecues is Potato Salad. I love making this dish not only for a small little family grill out, but even big dinner on the grounds for our church. This is definitely one of those recipes you can either make a huge amount to feed a crowd or a small amount for a simple family dinner.
So, without further delay, let’s get cooking!
Onion, finely chopped
Apple Cider Vinegar
In a large pot, place your eggs in the bottom. Fill with water until the water is about an inch or two above the eggs.
Bring the water a boil and add in your Apple Cider Vinegar and salt. This is a little trick I learned on the internet forever ago. This helps make peeling the shells off the eggs so much easier. Boil the eggs for 9 minutes. You want to start that timer as soon as the water comes to a rolling boil. I know that a lot of people claim that you can’t overcook a hard boiled egg, but I beg to differ.
While the eggs are boiling, peel and chop your potatoes. I like to cut mine into about 1/2” pieces. Rinse and place in a large pot. Fill the pot with water until the potatoes are covered with about two and a half inches of water. Once the water comes to a rolling boil, add the tiniest bit of salt. I cook the potatoes until they are just a smidge fork tender. It is important not to overcook your potatoes. We are trying to make potato salad not mashed potatoes. Haha
Once the eggs have finished boiling, I pour my eggs out into a colander. I do this so I can run cold water over the eggs to stop the cooking process. I also do this so the eggs can be a bit easier to handle. Peel your eggs as soon as you can handle them. Once that is done, I take a grater and I grate my eggs in a large bowl. On my grater, I have two different…ummm…sizes? One for finely shredded and one for a bit larger. I use both, gives a little bit of different consistencies for a bit more egg flavor in every bite.
Once that is finished, I finely chop my onion and add it to the bowl. I follow that by adding in my mayo, mustard, and relish. I mix and set the bowl in the fridge while the potatoes finish cooking.
When they are done, I strain them and I add the potatoes to my egg mixture. I place the finished potato salad in the fridge for at least four hours. Typically, when I make potato salad, I will make it the night before. This allows more time for all of those delicious flavors to meld together. The next morning, I will check on the consistency and if I need to add in a bit more of any ingredient, I take that time to do so.
And that is my potato salad. I absolutely love this quick and delicious dish. My husband definitely loves it and that is why I love making it so much. I hope you make this dish and enjoy! Let me know when you do, I would love to know what you think!
Thank you so much for stopping by today, I hope you enjoyed today’s post! If you did, please let me know by giving this a like, comment, and share so others can join the fun as well! Until next time!
I now have a P.O. Box feel free to send me cards, if you include the stamp, I will make you a card and send it back to you as well! You do not have to send me anything, I have been asked a lot to do so, I will also be sharing the cards and packages that I receive from you all on all of my social media, including this site! So, if you have a website or you have a business, I will happily shout you out! Thank you all so much!!
P.O. Box 608
Lake Panasoffkee, Fl 33538