Cin's Potato Salad (1-23-2013)

Straws Kitchen

By
@CinCooks

Made this version of my Potato Salad yesterday.
Turned out awesome...Hubs really liked it. Hope you do too.

P.S. I hope my directions aren't too confusing, I was tired when I typed this up.


All Pix were taken by: CinStraw


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Comments:

Serves:

depends on how hungry you are

Method:

No-Cook or Other

Ingredients

FOR SALAD:

3/4 lb
boiled potatoes; mini-reds (from a 1 1/2 pound fun-size package)
1 large
baking potato
1
veggie-bouillon cube
1
bay leaf
salt and pepper (to taste)

FOR DRESSING:

1/2 to 3/4 c
mayonnase (i used hellmans)
1/4 c
ranch dressing (or less)
1/4 c
vinegar (i used apple cider)
1 tsp
chives, dried
1/4 c
grated celery
1/4 c
grated white onion (sometimes i use purple)
1/2 to 1 tsp
dry mustard
1/4 tsp
cilantro, dried
2 Tbsp
sweet pickle relish
salt and pepper (to taste)

OPTIONAL: I USED

2 large
eggs (boiled, diced)

Directions Step-By-Step

1
In a heavy saucepan cover the mini-reds with water (NOT the baking potato), leaving skins on.
Dissolve the veggie bouillon cube in a couple of tablespoons water and add into the saucepan.
Add the bay leaf, salt and pepper to the saucepan.

Cover with a lid and bring to a boil. Turn heat down to medium and let cook until potatoes are tender.
2
While thats cooking bake the baking potato in the microwave on high 4 minutes on one side, turn over and heat on high 4 more minutes (time depending on your microwave...until baked to soft squeeze).

Also at this time boil eggs (if using). Cover eggs with cold water, add a cap or two full of vinegar to water and bring to a rolling boil. Turn off heat, remove pan from burner and let set for approximately 20 minutes. At the end of 20 minutes pour off hot water and fill pan with ice water to cool down eggs.
3
When mini-reds are tender, remove from flavored water and cut into bite-size pieces (leave skins on).

When baking potato is done, remove skin and chop into small pieces.

When eggs have cooled, peel and dice.

Set potatoes and eggs in refrigerator to chill (so that when you fold in the dressing it will not break your potatoes apart and they will remain in bite-size cubes).
4
In the meantime, while your potatoes and eggs are doing their thing...cooking and cooling.

Mix all your dressing ingredients together in a bowl that has a lid, cover and set in the refrigerator until ready to fold over potatoes.
5
When potatoes and eggs are ready...cut, cube, dice or chop them up.

In a serving bowl with a lid, mix potatoes and eggs together and pour your dressing over all. Fold dressing in well.

Cover and place in refrig until well chilled and ready to serve.
Can be made the day before serving.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids