Okay…so I’m two days late. Please forgive me. August 19th is National Potato Day making it one of the most revered days of the year…everywhere…okay, in my house. But we’re here now – and like Dom always says – better late than never. 🙂
Well, we’re staring down the barrel of back-to-school, making it time to employ one of my favorite traditions… chipping our way through some of Nick’s favorite meals as he readies himself for a diet consisting of salad bar, Xtra cheddar flavored gold fish, peanut butter granola bars and blue powerade. Of course, with all the foodie-choices available to him this week, cheeseburgers made his top ten list, along with fiesta rice, chicken enchiladas, chicken with satay and firecracker chicken wraps…our boy likes chicken.
So, how perfect that on cheeseburger day, National Potato Day coincided – two birds with one stone, my friends; two birds with one stone…
Is potato salad not one of the world’s greatest gifts? I realize most people probably have their own recipe that’s been handed down to them from the generation before, but it’s always nice to be exposed to others. And maybe even try something new every now and again. It’s always fun to shake things up a little. Ya know what I’m sayin’?
I’ll tell you what I tried new this time. I left the skins on the potatoes. We loved it! I used a masher rather than cutting the potatoes. We loved it! I used purple onions…your cue…We loved it!
Everything else remained the same…hard-boiled eggs, chopped celery, mayonnaise, salt, pepper and paprika.
And now I’m going to let you in on a trade secret – the best potato salad results from combining the ingredients with your hands; that’s right, bare hands, no spoon. You know what Ina says – your best kitchen tool – clean hands. She’s right – go for it.
So if you’re looking for a perfect recipe for Labor Day – here it is. Looking for a perfect side to your cheeseburger – here it is. Already planning for next year’s National Potato Day – here it is.
- 3 lbs. russet potatoes, skins on, cut into quarters
- 6 eggs, hard-boiled
- 1½ cups good mayonnaise
- 2 tsp salt
- 1 tsp. black pepper
- 2-3 celery stalks, chopped
- 1 medium red onion, chopped,
- 1 tsp. paprika
- Boil potatoes in salted water until fork tender.
- Drain potatoes and place in a large bowl.
- With a potato masher, mash until broken down, keeping some texture.
- Add boiled eggs, mayonnaise, salt, pepper, celery, onion and half the paprika.
- Mix until combined.
- Top with remaining paprika.
- Cover and place in refrigerator for up to two hours.