The Times - Serving Waitsburg, Dayton and the Touchet Valley

My first thought and attempt was to copy and paste this article from All Recipes about potato salad and the 1000 (or close) different ways to make it. I had no idea. I tried to cheat and send it to Dena, but it didn’t fly. Guess it was like 1400 words and would have taken a whole page, just for potato salad.

Some make it hot, some make it cold, and some make it in the pot nine days old. The article listed the different potatoes one can use; I prefer either baked potatoes or red potatoes. I’ve never used pickles, sweet relish, green olives, bacon, or any of the many suggestions.

I will copy and paste this suggestion in case the question arises.

For potato salad that’s made with mayonnaise and stored in the fridge, eat it up within three or four days. Okay, but how long is potato salad good for if you leave it out? The FDA says don’t keep your potato salad out at room temperature for more than two hours. However, if the outside temperature is above 90 degrees F, the FDA cuts that timeline to just one hour. For best results, keep your picnic potato salad on ice in a cooler.

This recipe is close to what I make, kinda. The caption by the recipe says its good served with chili. That is a combo I hadn’t thought of.

INGREDIENTS:

5 potatoes

3 eggs

1 c. chopped celery

½ c. chopped onioN

½ c. sweet pickle relish

¼ tsp garlic saltt

14 tsp celery salt

1 Tbsp prepared mustard

Ground pepper to taste

¼ c. mayonnaise

DIRECTIONS:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes

Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cook, peel, and chop**

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled

MY NOTES:

** Everyone has their own way of boiling eggs. I boil them for 10 minutes, then take the pan off the burner and let sit for another 10 minutes, or until I remember they are in the pan. The goal is to not let the eggs get rubbery.

Although the directions mention putting all the ingredients together, which they could have said instead of listing them all, most of us mix the mustard, mayonnaise, and whatever flavors we are adding, together, then add to the bowl. Taste and adjust accordingly.

ENJOY