Whip It Up 2009 Recipe #2

Since the weather is finally nice this weekend, we decided to head to a BBQ with some friends. Well, we’re going with friends to a friend of a friend’s house which happens to be near where the fireworks are taking place tonight. We were tasked with bringing a side dish so I thought, what’s more summer/BBQ-y than a good ol’ potato salad? Can you believe I’ve never made it before? Yeah. My hubby isn’t a fan of mayo and probably won’t eat it but I figured there would be plenty of people to have at it today.

This recipe comes from my Better Homes and Garden cookbook.

The lowdown:

Was the recipe easy to follow: Yes but it was extremely messy to make! My kitchen was a disaster area (even though I cleaned as I went too!)

Did it taste good? I had a quick taste before letting it chill properly – so far so good! I omitted the pickles and it tastes like a good potato salad

Would you make again? Yes – only if I’m going to a gathering though. Since I’m the only one in the house who would eat it, it would be a shame to make just for me!

Check out the headquarters for more recipes from this week!

Classic Potato Salad

Ingredients

• 2 pounds potatoes (6 medium)
• 1/4 teaspoon salt
• 1-1/4 cups mayonnaise or salad dressing
• 1 tablespoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup chopped onion (1 small)
• 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
• 6 Hard-Cooked Eggs, coarsely chopped
• Lettuce leaves (optional)
• Paprika (optional)

Directions

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings