Thursday
May172007
Rebel Housewife Potato Salad -- EASY & Delicious
Thursday, May 17, 2007 at 09:26AM
Martha Stewart, I am NOT; not even a Rachel Ray cooking hack (said kindly, but still -- did you know she isn't a trained chef?! I read it in this week's PEOPLE Magazine, but the full text of the article is not online yet. Anyway, I digress...)
As a domestic diva/cook, I do a few things, but I do those few things very well. Case in point: Rebel Housewife Potato Salad, which gets raves everytime, and for which my friend who is sick told me he would live another day if I would bring him some of my homemade Potato Salad when I visit tomorrow, so that's my Mission today.
I baked Banana Muffins yesterday (those go up tomorrow, too), to use up the quickly-browning bananas, and since that recipe was so well-received here on The Rebel Blog, I'll share my secret Potato Salad recipe as well...
(The SECRET is that I can't stand mustard-y Potato Salad -- this is mild & delicious, perfect for summer picnics & BBQs.)
2 pounds potatoes (about 6 medium)
1 1/2 cups mayo
1 tbl vinegar
1 tbl prepared mustard (deli mustard or Kraft Dijonaisse is my SECRET)
1 tsp salt
1/4 tsp pepper
2 medium stalks celery, chopped (about 1 cup)
1 medium red onion, chopped (about 1/2 cup)
4 hard-cooked eggs, chopped
Clean, peel, halve and boil potatoes until fork-able (about 15 - 20 minutes); cool slightly. Cut into cubes (about 6 cups).
Mix mayo, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
As always, please feel free to Comment, email, link and/or send in your own favorite recipe to share...Enjoy!!
As a domestic diva/cook, I do a few things, but I do those few things very well. Case in point: Rebel Housewife Potato Salad, which gets raves everytime, and for which my friend who is sick told me he would live another day if I would bring him some of my homemade Potato Salad when I visit tomorrow, so that's my Mission today.
I baked Banana Muffins yesterday (those go up tomorrow, too), to use up the quickly-browning bananas, and since that recipe was so well-received here on The Rebel Blog, I'll share my secret Potato Salad recipe as well...
(The SECRET is that I can't stand mustard-y Potato Salad -- this is mild & delicious, perfect for summer picnics & BBQs.)
Rebel Housewife Potato Salad
2 pounds potatoes (about 6 medium)
1 1/2 cups mayo
1 tbl vinegar
1 tbl prepared mustard (deli mustard or Kraft Dijonaisse is my SECRET)
1 tsp salt
1/4 tsp pepper
2 medium stalks celery, chopped (about 1 cup)
1 medium red onion, chopped (about 1/2 cup)
4 hard-cooked eggs, chopped
Clean, peel, halve and boil potatoes until fork-able (about 15 - 20 minutes); cool slightly. Cut into cubes (about 6 cups).
Mix mayo, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
As always, please feel free to Comment, email, link and/or send in your own favorite recipe to share...Enjoy!!
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