It’s that time of year again when we start harvesting the first crops of the season! And being Friday I decided on digging our first potatoes for a super fresh potato salad. And to add a little more protein we had it with baked filets of Pike and Bass caught right from our lake. Perfect, no? :)
For this particular potato salad I chose to toss in some hard-boiled eggs. You can cook them a day ahead of time. I did it Thursday morning and that evening I made the potato salad for Friday’s dinner. The method I use is quite simple. In cold water, drop in 6 or 7 large eggs so they are just covered with about an inch of water. Turn up the heat and let the water come to a boil. As soon as it does, take the eggs off the heat, put a lid on and time them for 25 minutes. When 25 minutes are up, put the eggs into cold water to stop the cooking process. Drain the water, cover the bowl and place in fridge until you are ready to use them.
This recipe is merely a starting point for you. Like it sweeter? Like it more vinegary? What about a lot of mustard? So, make sure to adjust any ingredients according to your own taste preferences!
First thing you want to do is get those potatoes boiling. I chose to use RedGold potatoes, they have a red skin with light yellow flesh. Very tasty, remind me of a Yukon Gold and Red Norland Potato put together. Wash the potatoes thoroughly, don’t peel them. I filled a 6 qt. pot for my family. Fill pot with water until the potatoes are covered. Place on heat and let them come to a boil. Add a couple teaspoons of salt at this point and then turn down to a simmer. In about 10 minutes your potatoes should be fork tender.
Take a fork and stab the largest potato, it should go right through with little resistance. You don’t want the potato falling apart either, so be careful not to cook too long.
In the meantime put together your dressing. I used about 3/4 of a jar of Miracle Whip, 2 1/2 tablespoons of dried mustard, 3 tablespoons of celery seed and about 5 heaping spoonfulls of pickle relish (homemade of course :) ).
Then add your onions. I used our very first onions of the year! They are very baby onions (Newaygo Newaygo sweet onions to be exact) but so doggone tasty! I chopped them up into very small pieces (about 1/2 a cup).
Next you want to add some freshness with parsley and dill and whatever other fresh herbs suit your fancy. I used a couple teaspoons each of minced fresh parsley and dill weed. I then tasted it and added a couple tablespoons of sugar and 2 teaspoons salt and perfection was the result. lol Well, at least I thought it was reeeeally good. :)
When potatoes have cooled down some, add the dressing and mix gently with a rubber spatula. Quarter your hard-boiled eggs and fold those in as well. Cover pot and place in fridge until you’re ready to eat.
See what I mean? Way too good.