kitchenklutz: spoons and bowls (Default)
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This was another recipe that I tried out for the autumnal get-together back in November. It was the first time I'd ever attempted to make a potato salad, and I feel that the end result was reasonably good.

The original recipe came from Penzey's. I was IM'ing with a friend of mine while making it, so there were a number of modifications and changes suggested and I improvised quite a bit.


Spicy Potato Salad

Ingredients:

* 6 medium potatoes, peeled, sliced into disks to allow relatively quick cooking, and boiled
* 6 eggs, hard-boiled (about 15 minutes in boiling water), cooled
* 1.5 cups salad dressing/sandwich spread or mayonaise (I went about half and half ranch dressing and mayonaise)
* 1 tbsp Fox Point Seasoning (a Penzey's mix incorporating salt, shallots, chives, garlic, onion and green peppercorns)
* 1/2 tsp sweet paprika
* 1/4 tsp half-sharp paprika
* 1/2 tsp red, green, or mixed bell pepper (diced)
* 1 tbsp sweet pickle relish
* 1 tbsp white sugar
* 2 tsp yellow mustard powder
* 1/4 tsp whole celery seed
* 1/4 tsp fresh-ground pepper (2 - 3 twists on a pepper grinder)
* 1 tbsp bacon bits
* 2 tsp garden salad seasoning (optional)

Method:

1. Peel the cooled eggs and cut into bite-sized chunks, then mash together with the potatoes. In a large bowl, combine all of the remaining ingredients and stir to blend. Add the potatoes and eggs. Stir gently to coat. Cover and refrigerate at least 1 hour and as long as overnight.

Prep time: 20 minutes
Cooking time: 30 minutes for egg and potato cooking
Serves: 8 - 10

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kitchenklutz: spoons and bowls (Default)
kitchenklutz

March 2015

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