Saturday, July 11, 2009

Potato Salad

I love to have people over for BBQs. Potato salad is a great way to feed a crowd. I have found everyone like their own way. With mustard, without mustard, hot, cold, red potatoes, regular potatoes. There are just so many different ways. This recipe pleases the masses in Texas. Its nothing fancy just some potatoes, mayo, eggs, and mustard and there you go.

Step 1: Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add 6 medium potatoes (peeled & cut in cubes), Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly.

Step 2: Mix 1½ cup mayonnaise, relish to taste, 2 tbsp yellow mustard, 1 tsp salt and ¼ tsp pepper in large glass or plastic bowl. Stir in 3 eggs (hard-boiled and chopped). Add potatoes; toss. Cover and refrigerate at least 4 hours until chilled.