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When I make this, it's usually for somebody's cookout so 5 pounds
of potatoes is the smallest amount I make. ( not to brag, but
I've found that it goes fast!) Quantities are approximate, you'll
have to make your own adjustments for smaller amounts, and as
always, season to taste!
5lb potatoes ( l like to use large Idaho potatoes, it seems
to make the peeling go faster, and they drain better)
8oz spicy brown mustard and
golden mustard 5:2 ratio
Close to a cup and a half Hellmann's
mayonnaise, regular style
2 -3 Bell peppers ( green AND
red. I like to use an orange one for color)
4-6 Celery stalks
6 oz of B&G sweet mixed
pickles ( use the pimento, use the cauliflower if you like)
3 tablespoons parsley flakes
Black pepper (about 10-20 grinds
of a grinder)
White pepper (same amount)
2 tablespoons of paprika (for
color, mainly)
8 -12 grinds of sea salt
1 Scotch Bonnet pepper (chop
this last and don't touch you face after handling it for at
least a half hour even after washing your hands. Trust me on
this!)
Cover unpeeled potatoes and a few eggs (eggs are for garnish,
not necessary) with salted water with 1 teaspoon of olive oil
added and boil until a toothpick can go all the way in without
resistance, at least 30 minutes. The
skins have usually burst by this time, so you can use that as
an indicator.
When the potatoes are done take them out of the water as soon
as you can. Set them on some newspaper so they can drain and
cool. If you can, put them in a colander lined with newspaper,
refrigerate, and peel them in the
morning, that's better. It's better to do the potatoes and chop
the other stuff the night before so it all can drain a bit before
you do the mixing.
Slice the celery the long way 3 times and chop them thinly,1/8
inch or smaller.
Chop the peppers and pickle
slices the same size as the celery.
Dice the Bonnet as small as
you can.
Put this all in the same bowl
and set aside, or if you do this the night before, place in
refrigerator, covered tightly!
Peel and cut the potatoes. I cut them in cubes no larger than
a 3/8 inch because this salad is much better smooth than it
is chunky( but it's all good). If you like it chunky, than make
the cut sizes larger, especially the celery, but not the Bonnet,
that has to stay small.
Place the potatoes in a large, deep pan, add half the black
and white pepper, some of the paprika and mix together. At this
stage you are just mixing the potatoes with the pepper and salt,
so if you like a chunky salad, don't smash the potatoes too
much now, because when you add the
other stuff you won't be able to avoid doing that. In fact the
best way to mix now is with your hands, because you can feel
how the pepper and salt are distributed.
If you have cut the veggies small and drained the potatoes over
night, pour a quarter of the juice from the veggie bowl into
the potatoes( if you've kept the pieces large, use less), save
the rest and add the veggies, the mayo and mustard a little
at a time and mix well. If you want a smooth
salad, mix and smash at the same time, but leave some intact
potato pieces.
Keep yourself aware of how wet the salad is and how it tastes.
If you want more tart, add mustard; if you want more sweet,
add mayo or some liquid from the mixed
pickle jar. If the taste is right after you add mustard or mayo
and it's too wet, mix and smash some more. if it tastes right
and is too dry, wait a while until the potatoes lose some more
of their water and mix it in. (If you drained them overnight,
add a LITTLE bit of the veggie juice, until the mix is just
short of what you want. The little bit left will fill out as
the salad sits.)
Important! If you mix until your arms get tired and hurt, you
have 10 more minutes of mixing left!
Scoop the salad into a bowl
and sprinkle the top with paprika and boiled egg slices( eggs
are optional, but it looks nice, and some people expect eggs
in potato salad. I don't know why, but they do).
This salad is good now, but
will be much better in a few hours.
P.S. Cynthia loves this salad!!
Marcus
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