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princessofgeekspotato salad!
I'm only an honorary foodie, but every time I make this, people love it. There's never any left over. It's the Hellman's mayo and the dill. You have to use Hellman's brand or it doesn't taste the same.
Proportions are flexible. Please yourself.
*
10 smallish red potatoes, scrubbed and cut in half. Leave the skin on.
(or 20 new potatoes, scrubbed, with skin. Or five or so regular Idaho baking potatoes, quartered--I would peel them, but suit yourself)
4 or 5 eggs, hard boiled
2 T chopped onion (red, white or yellow) or 3 T chopped green onion (you might like less)
1/2 cup diced raw celery (I like it diced very fine; suit yourself here)
2-3 T chopped dill weed (I use dried; fresh would also be luscious)
2 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste.
(you can also add up to 2 teaspoons of paprika and/or maybe a teaspoon of garlic salt, if you like.)
1 to 1 1/2 cups Hellman's Real Mayonnaise (other brands will work, but it won't taste the same)
2 teaspoons plain yellow mustard (French's or a supermarket house brand works fine) or Dijon mustard (note: this is not powdered mustard but the American style hotdog mustard) (You can also leave out the mustard if you don't like the little kick it gives)
OPTIONAL: 2-3 T sweet pickle relish. This changes the flavor drastically. Sometimes I like it; usually not.
*
Boil the potatoes just until fork tender. Do not overcook or salad will be too mushy. Let cool in a colander. Cut into coarse chunks; do not mash (again, though, suit yourself). Gently toss with the sliced eggs, celery and onion. I like to slice the eggs rather than chop them. Then toss with Hellman's, mustard, dill, salt and pepper. This salad is chunky rather than creamy. You can leave out some or all of the egg yolks if you don't like the extra calories there.
10-12 side servings, depending on how polite your guests are! I think it tastes great made when the potatoes and eggs are still a little warm, as well. But it's excellent cold.
Truly comfort food for this princess.
I'm only an honorary foodie, but every time I make this, people love it. There's never any left over. It's the Hellman's mayo and the dill. You have to use Hellman's brand or it doesn't taste the same.
Proportions are flexible. Please yourself.
*
10 smallish red potatoes, scrubbed and cut in half. Leave the skin on.
(or 20 new potatoes, scrubbed, with skin. Or five or so regular Idaho baking potatoes, quartered--I would peel them, but suit yourself)
4 or 5 eggs, hard boiled
2 T chopped onion (red, white or yellow) or 3 T chopped green onion (you might like less)
1/2 cup diced raw celery (I like it diced very fine; suit yourself here)
2-3 T chopped dill weed (I use dried; fresh would also be luscious)
2 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste.
(you can also add up to 2 teaspoons of paprika and/or maybe a teaspoon of garlic salt, if you like.)
1 to 1 1/2 cups Hellman's Real Mayonnaise (other brands will work, but it won't taste the same)
2 teaspoons plain yellow mustard (French's or a supermarket house brand works fine) or Dijon mustard (note: this is not powdered mustard but the American style hotdog mustard) (You can also leave out the mustard if you don't like the little kick it gives)
OPTIONAL: 2-3 T sweet pickle relish. This changes the flavor drastically. Sometimes I like it; usually not.
*
Boil the potatoes just until fork tender. Do not overcook or salad will be too mushy. Let cool in a colander. Cut into coarse chunks; do not mash (again, though, suit yourself). Gently toss with the sliced eggs, celery and onion. I like to slice the eggs rather than chop them. Then toss with Hellman's, mustard, dill, salt and pepper. This salad is chunky rather than creamy. You can leave out some or all of the egg yolks if you don't like the extra calories there.
10-12 side servings, depending on how polite your guests are! I think it tastes great made when the potatoes and eggs are still a little warm, as well. But it's excellent cold.
Truly comfort food for this princess.
