Potato Salad

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Here’s a classic potato salad—simple, easy to make ahead, great for a family, and readily doubled or even tripled for a crowd. It’s a perfect accompaniment to grilled burgers or spareribs in the summer and to a good corned beef sandwich or meatloaf sandwich in the winter.

Ingredients

Steps

1. Peel potatoes and rinse them. Place in a 3- to 4-quart saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes feel tender but not mushy
2. when pierced with a knife, 25 to 30 minutes. Drain potatoes and let them cool.
3. In the meantime, combine eggs, scallions, bell pepper, mayonnaise, salt, and pepper in a large mixing bowl. Cut potatoes into 1-inch cubes. Combine with the other ingredients and stir gently but thoroughly to mix. Cover and refrigerate until ready to serve.

Notes

• Be sure to keep this salad cold until serving time. Mayonnaise-based salads, along with eggs, are very susceptible to growth of bacteria that cause food poisoning. Do not leave it in the sun or on a buffet for hours.
• If you don’t like onion in your potato salad, then leave it out. If you like more crunch than just green pepper, add 1/4 cup diced celery.
• If you like your potato salad to have some kick, add 1/4 teaspoon cayenne or a dash of hot pepper sauce.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.