Thursday, March 10, 2016

Basic Potato Salad (Hawaiian inspired)

4 large potatoes
2-3 pickles, chopped
3-4 TBSP pickle juice
3-4 TBSP zesty Italian dressing
1/2 c mayonnaise
1 TBSP prepared mustard
1/2 tsp garlic powder
1/4 tsp celery salt
1/4 tsp salt, or to taste
Dash curry powder
Ground black pepper to taste

Optional add-ins:
3-4 slices of ham, chopped
2-3 hard boiled eggs
1 c. frozen peas
2 celery stalks, chopped
1-2 carrots, chopped
2-3 thinly sliced green onions
1/4 cup finely diced red onion

Bake and then peel & chop the potatoes (or peel, chop, and then boil the potatoes). Once cooked, and cut into cubes, top the potatoes with pickle juice and Italian dressing while still warm - stir to coat. Allow potatoes to cool and then mix in the remaining ingredients.

TIP: I like the basic version without add-ins (as does my daughter) - the add-ins require more time and more ingredients, but it also tastes great with some or all of the add-ins.
TIP: Add 1 c. of cooked macaroni (measured dry) to make a potato mac salad. You will need to increase the amount of mayo, pickle juice, and dressing accordingly (perhaps even doubling the.amounts of each).

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