Creamy Potato Salad, with Four Secret Ingredients
(Shhh! Don't tell anybody, okay?)
Here is a creamy potato salad that will have people coming back for more. This dish doesn't give you much of a chance to serve it as leftovers. If you are asked to go "potluck" to a party or family gathering, and you bring the potato salad made from this recipe, before long, those that organize subsequent parties will ask you to bring your potato salad.
- 8 russet potatoes, computer mouse-size (abt. 4.8 oz. ea, or 38 - 39 oz. total)
- 2 stalks celery, chopped
- 2 cups mayonnaise
- 1-2 tsp. mustard
- 1-2 tsp. juice from a jar of bread and butter pickes, (secret ingredient #1)
- 2 Tbsp. sour cream, (secret ingredient #2)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1-2 tsp. basil leaves, (secret ingredient #3)
- 4 large eggs, boiled
- Boil potatoes until firm; just barely past raw. Leave one potato to boil until very soft. That soft potato will be the fourth secret ingredient: mash it up and put it into a large bowl. This, along with the sour cream, will help the salad to be rich and creamy. Dice the rest of the potatos and put them into the bowl with the mashed one. Chop the celery into thin or medium pieces to avoid plaguing the consumer with the long fibrous strands found in the convex (outer) side of each stalk. If you wish, you can peel out those strands: Break each stalk in half (by bending it into a V-shape with the outer side inside the "V"); this will isolate the tougher strands. Peel those off by pulling on one of the broken celery halves. The rest can be removed by grabbing them between your thumb and a knife. The stalks found in the heart of each bunch have softer strands and may not need peeling. The harder strands on the outside stalks are typically harder to chew up and to digest.
- (Bonus tidbit: Eating a celery stalk without the tougher strands makes for a more pleasant experience. This will help people enjoy the celery you present to them, without knowing why your celery tastes better than anybody else's, or why it's more "tender." Putting Cheez Whiz inside each celery stalk thus stripped will raise even more eyebrows.)
- Keep in mind that the more flavorful parts of a celery stalk are above the white head, and around the leafy part. Add the rest of the ingredients, except the eggs, and stir them all together. Next, cut up three of the eggs into large chunks and put them in the bowl. Most people like to feel the eggs in their mouths, and the larger pieces makes for a more satisfying chewing and tasting experience. Also, the large chunks will help some of the yolks to not completely disappear in the final stirring phase. Stir the eggs into the salad, being as gentle and brief as possible so as to not break the yolks into tiny pieces. Cut the last egg into round slices and use them to decorate the surface of your salad. To add color and pizzazz, lightly sprinkle paprika onto the top of each egg slice.
|Serving size: 4 oz. serving|
|Calories from Fat||1215|
|% Daily Value *|
|Fat 135 g||208%|
|Saturated fat 3 g||15%|
|Unsaturated fat 1 g|
|Carbohydrates 152 g||51%|
|Sugar 32 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 73 mg||24%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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