Thursday, June 30, 2011

White Potato Salad

I do love the diversity of the potato.  It can literally be anything or anyway that you want it to be.  In this particular potato salad, I used a red potato.  I do believe that this should be the staple potato used in potato salads because of it's creaminess and because of it's nature of holding shape.  They don't fall apart as easily as other kinds of potatoes do when they are cooked.  And let's not forget the splash of red that they add.  That's why you usually see most of my potato recipes with the skins still on, not only does it look better, but it's better for you.  The skins have all of the good stuff in them. 

8-10 red potatoes (washed, sliced then quartered)
3 cups of real mayonnaise
3 T. of white vinegar
3 t. of sugar
2 tsp. of salt
5 stalks of celery (sliced)
1/3 cup of red cabbage (diced)

-Boil the potatoes with a little bit of sea salt for about 20 minutes.  Strain and rinse in cold water; let drain in strainer.  Meanwhile, in a large mixing bowl, stir together the mayonnaise, vinegar, sugar and salt.  Fold in the cooled potatoes, celery and cabbage.  Cover and refrigerate for at least 3 hours or so before serving.  Serves 10.  Enjoy!

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