- 5 or 6 medium potatoes, peeled, and
chopped into small cubes
- tap water for boiling plus 1
teaspoon salt
- 2 stalks celery, chopped or 1/2 a
green pepper, finely chopped
- 1/2 a small onion, minced
- 1/3 to 1/2 cup of sweet pickles,
chopped
- 1/2 cup mayonnaise
First peel and cube your potatoes. While
you are doing that, put a pot of salted tap
water on to boil. When it boils, add the
cubed potatoes. Boil the potatoes for no
more that 15 minutes. Set the timer, fix it
strongly in your mind. Over cooking is the
destroyer of this dish. While the potatoes
boil, chop your celery (or green pepper),
onion and sweet pickles. You can use sour
pickles if you prefer, it's really a matter
of taste. In a large bowl combine the
chopped celery, onion, pickles and
mayonnaise. Set the bowl aside.
When the timer dings, drain the potatoes
immediately. Run cold tap water over the
potatoes until they are cool to the touch.
Drain for a few minutes to dry them out
well. Dump the potatoes into the bowl with
the mayonnaise and chopped vegetables. Stir
gently to cover everything evenly with the
mayonnaise. Transfer the potato salad to a
resealable container, or cover it with
plastic wrap. Chill for at least an hour, or
until serving time. Makes 6 servings.
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