Simple, right. I always find a new "This is my all time favorite Potato Salad or most recently adopted "This is my new Summertime Fav Potato Salad" as I just can't keep up from year to year which recipe I used.
When I read a blog I only read the first paragraph if you can motivate me I'll read to the end for the challenge. I really find most people just need to write for the admiration of approval so lot's of words and often way to many descriptive words of the in depth desire of what they are trying to get across. I just want to cook:) so I'll jump to the ingredients and instruction's from there.
So, first Potato Salad: Inspired: by Katie at the kitchen door. katieatthekitchendoor.com
Potato Salad with broccoli, egg, bacon and mustard dressing. Her style is too highfalutin and time consuming for me so I took the easy way out of a unnecessarily complicated recipe for less dishes...
Boil the amount of Potatoes you need, cut into cubes add to heavily salted water, boil. Cook to tender, your choice Potato, I used Red, New & Russet. I like New best then Red to Russet. Also, I liked the most ones I grew in my garden (Red and Russet).
Instruction:
Chop an appropriate amount of Broccoli Florets to ratio of the Potatoes & too desire, I like more. My measurement is a layer on top of the Potatoes that have been drained back into cooking pot.
Chop and cook 4 - 6 pieces of bacon to desired crispness. Sprinkle across the layer of broccoli. 4 - 6 hard boiled eggs I slice and drop across the bacon, I like more so 6.
I sprinkle loosely across the top of the eggs a light layer of capers to desire, again I like more.
Then sprinkle on top of Capers and Eggs fresh Tarragon (this is a licoricey flavor) if you don't have fresh dry works very well. Fresh in the Fraser Valley is tuff to find. I have tried growing but have not had success.
Now Sprinkle a heavy amount of diced (small) Red Onion or white your choice 1/2 or more of an Onion.
Add handfuls of chopped fresh Dill
Dressing:
In a large bowl add the desired amount of Mayonnaise that you think will work for the depth of ingredient contents of the cooking pot. I easily use a cup for around 6 to 8 serving's of salad.
To this add Dijon mustard to desired kick. 1 or 2 large tsp's.
Pour across the top White Wine Vinegar, Sushi Rice Wine Vinegar works well, as does Champagne Vinegar even Apple Cider Vinegar. 2 or 3 maybe 4 depending on the amount of Potatoes, using tbsp measurement.
Salt and Pepper to your liking.
Blend well
Pour over Potato and the ingredients, stir with spatula to fold. Adding dressing to desired creaminess and well blended, dress with fresh Parsley .
The end result is so refreshing and fulfilling. It's all the ingredients that I love for a Potato Salad. Tarragon is 1 of my all time favorite flavors. This can easily be made Vegan just drop the bacon or not and use a Vegan Mayonnaise. Just remember the store bought tend to add a layer of sweetness to the dressing.
My usual go to if I don't want to shop and have limited ingredients is simple: Inspired by my mother (English) and mother in law (Irish) with combined similarities when learning how to cook and with my CherylCan twist on it some how now. I follow the same steps as the previous recipe, my New Summertime Fav Potato Salad in order of addition across the top of the previous ingredient starting with the boiled drained back into the cooking pot Potatoes. As I find you can gage the right amount of ingredient per ratio of the previous ingredient. Using,
Cooked Potatoes drained back into cooking pot.
Egg sliced.
Celery thinly sliced and then loosely chopped.
Bacon or not, cubed and cooked.
Onion diced small of choice or not.
1 Grated Carrot.
Handful pinches of chopped fresh Dill.
I lightly season with Lawry's Seasoning Salt across the top of all the added ingredients at this point. Remembering the Potatoes were boiled in heavily salted water. like your using Salt & Pepper to taste. Remember Mayonnaise, especially store bought can be salty. Which ever brand Seasoning Salt you have is fine. I've used Fatburgers Flavour Shaker, A&W Seasoning, Mott's Clamato Rimmer, Mrs Dash and just plain S&P you can even use Herbamere . So again your choice.
Dressing:
In a large bowl
For my family I usually use about a cup or more Mayo per my boiled Potatoes.
Pour across the top some kind of vinegar or I usually use a pickle juice preferably with garlic.
Add a squirt of Yellow Mustard and if you feel like digging out of the cupboard Mustard powder 1/2 or more tsp.
Adjust S&P
I like it to be more yellow so I'll adjust color with regular yellow mustard at this point.
Stir well, pour over Potatoes and the ingredients, blend with spatula to fold some mashing to add creaminess is good.
Potato Salad is a summertime must for me, my household & my business. I have made all kinds of creations from German to Traditional. But always leaning to the Rustic Farm Potato Salad as I have lived most of my life on developing farmland of some kind.
1 of my Favorite searched recipes is Dave Lieberman: Creamy Dijon Dill Potato Salad, that's probably where the dill came in:) Bobby Flay: Potato Salad (he infuses lemon) well really anything by Bobby Flay. In love with this Dawg:)
Sorry I have no other photo's to add. I really just want to keep this simple just the way I like.
Enjoy!! and don't forget to look for the Carrots at www.CherylCan.com