Thursday, April 19, 2012

In the Kitchen with Jason: Potato Salad

I normally shy from potato salads due to the fact that there are pieces of egg in them and I have a great aversion to egg. But then one day, Jess decided that we were going to make one and just leave the egg out. What resulted from that is this delicious potato salad.

It may look a little like slop but it tastes delicious.
  • 2 lbs red potatoes
  • 3 Tbsp white vinegar
  • 1 Tbsp EVOO
  • 1/2 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 2 Tbsp sweet pickle relish, drained
  • 3/4 cup low-fat mayonnaise
  • 2 Tbsp mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Wash potatoes.
  • Put potatoes in a sauce pan and cover with water.
  • Bring the water to a boil.
  • Reduce heat to a low and simmer for 10 minutes.
  • Drain the water and peel the potatoes.
  • Cut the potatoes into 1/2 inch cubes.
  • Put the potatoes in a large bowl and cover them with the vinegar and EVOO.
  • Add celery, onion, and pickle relish to the potatoes and mix them together.
  • In a small bowl mix together the remaining ingredients.
  • Mix the mayo mixture in with the potatoes.
  • Put the potatoes in a covered container and refrigerate for an hour before serving.
The original recipe can be found in the Cooking Light Complete Cookbook. I do have to say that potato salad is much better when I don't have to worry about getting a mouthful of egg.

Please enjoy!

-Chef Jason

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