Creamy Potato Salad

-

6 Potatoes, medium size
4 Eggs
1/2 c. Red onions, chopped
1/2 c. Sweet pickle relish
2 cloves Garlic, minced
2 tsp Celery seeds
1 tbsp Prepared mustard
1/2 c. Light mayonnaise (Hellmann's)
Ground black pepper and salt to taste

In a large pot, boil the potatoes until tender but firm, approximately 15 min. Drain, cool and cut into cubes. (If you are using large potatoes, halve them before boiling them. Otherwise, it will not cook evenly and you will end up with half mushy and half raw crunchy potatoes.)

To cook the eggs, place the eggs in a pot of cold water and bring water to a boil. Then reduce the heat and continue to cook the eggs for another 10-12 min, covered. When the eggs are done, cool the eggs in cold water and peel.

In a large bowl, mix together all the ingredients and add salt and pepper to taste. Chill before serving.



My comments:

I must admit, I thought adding relish to the potato salad was a bit weird. But the original recipe had really good ratings and I was looking to try something different. I was amazed how good this recipe was. The relish tasted surprisingly good; in fact, it was the relish that really made this recipe shine. It was the best potato salad I have ever had. I will most definitely make this again, and again...and again.

Comments

Post a Comment

Popular posts from this blog

Orange Poppy Seed Cookies

-
Image
1/2 c. Sugar 1/2 c. Butter, unsalted, room temperature 1 Egg, room temperature 1 tbsp Orange zest (from 1 large orange) 1 1/4 c. Flour 1/2 tsp Baking soda 1 tbsp Poppy seeds Pinch of salt Preheat oven to 350°F. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg and the orange zest. Beat until combined. In a separate bowl, mix together the flour, baking soda and salt. Slowly add into the butter mixture and mix with a wooden spoon until just combined. Fold in the poppy seeds. Place little mounds of cookie batter on a Silpat (or parchment paper or greased cookie sheet). Flatten slightly slightly with a fork. Bake for 9-11 minutes or until the edges turn a little brown. Be careful not to over cook and burn the bottoms. Allow the cookies to cool for 2-3 minutes before transferring them to a wire rack. My comments: When I saw the pictures on Elise's Simply Recipes , I knew I just had to try these cookies. It's easy to do and her cookies jus
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Very Berry Banana Smoothie

-
Image
1 Large riped banana, chopped 1 c. Frozen strawberries, chopped 1 c. Low-fat raspberry yogurt 1 c. Milk 2 tbsp Honey Combine all the ingredients in a blender. Blend on slow-medium speed until smooth. My comments: This was a yummy yummy YUMMY smoothie!! It's simple to make, it's healthy and it's very filling. I saved 1/2 of the smoothie and brought it to work the next day, it still tasted just as it came right out of the blender! I also tried adding a cup of apples (1 Macintosh apple, peeled and chopped) to the smoothie mix. It tasted good but the apples felt lumpy in the smoothie so the texture wasn't so great.
Read more