{"id":189,"date":"2008-03-31T12:00:48","date_gmt":"2008-03-31T16:00:48","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2008\/03\/31\/potato-salad\/"},"modified":"2008-03-31T12:00:48","modified_gmt":"2008-03-31T16:00:48","slug":"potato-salad","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/03\/31\/potato-salad\/","title":{"rendered":"Potato Salad"},"content":{"rendered":"

I’ve said this often on my blog, and to people when discussing recipes: There are many variations to any recipe. I really believe that recipes, in all their variations, are as personal as fingerprints. And, in essence, a recipe really *is* a fingerprint to an individual. The same ingredients of a recipe can be arranged in such a way, that from one person to the next, the change can be drastic. Our inherent need for change, our intrinsic need for a singular or individualistic expression, can sometimes be articulated best through food.<\/p>\n

However, because of the vast amount of recipes, and their variations, I sometimes hold back and don’t bother to post a recipe — why, when there are 308,000 search results, should there be 308,001? Well, my own take on a recipe is what makes this blog work, I suppose. So, I’ll start to post a bit more.. even though you might find 308,000 other recipes of the same title, none of them will be exactly what I post here.<\/p>\n

To that end…<\/p>\n

Potato Salad..<\/h2>\n

From about mid-May, to the end of September, potato salad was made often by my mother — served with almost any meal — from the lowly hot-dog, to a nice pork roast, as well as fried chicken, a good steak, or just beer brats.<\/p>\n

Every summer get-together had some version or other of potato salad, and, even within my own family — my grandmothers, my aunts, my mother — all the versions of potato salad were slightly different — one put in onion, one didn’t. One put in sour cream, one didn’t.<\/p>\n

My own version of this recipe is akin to both my Gram, and my mothers version — it contains a lot of egg – my favorite part of this salad. I hope you enjoy it as much as I always have, and as my family always does.<\/p>\n

One quick note here — I do not have measurements for this recipe. It’s one of those recipes you never actually use a recipe for. I just do it by eye. I will try and give some bit of guidance, however. This recipe assumes you will use between 10-12 medium sized red potatoes.<\/p>\n

\"redpotato\"<\/a><\/p>\n

Potato Salad<\/h2>\n

Red potatoes
\n1 egg to each potato – (e.g. if you are using 14 potatoes, use 14 eggs).
\nMayo – about 1-1.5 cups up to 2 cups if necessary
\nMustard – anywhere from about 1\/2 to 2\/3 cup
\nCelery — usually 2 stalks, diced
\nOnion – a medium onion, diced
\nKosher pickles (the more sour, the better), one large, minced
\n1 medium red pepper, diced
\nSalt and Pepper, to taste<\/p>\n

The key to this potato salad is to have lots of boiled egg — one egg for each potato you use. Boil the eggs.<\/p>\n

Wash the potatoes well, and then boil until soft, but not mushy. They need body to stand up to the mayo – you don’t want mushy potatoes here. If you overcook them, make mashed potatoes and try again ;).<\/p>\n

Allow the potatoes and eggs to be completely cooled. I usually cook both the eggs, and the potatoes the day before, and then refrigerate overnight.<\/p>\n

Dice both the eggs and potatoes. The eggs should be a small-medium dice, whereas the potatoes should be bite sized.<\/p>\n

Prep the celery, onion, pickles and red pepper as above – diced. Have the mayo and mustard ready to go in.<\/p>\n

Add the vegetables, eggs and potatoes to a large mixing bowl, and gently mix together. Now, add at least one cup of the mayo, and 1\/2 cup of mustard. The best way to mix this is without a spoon — use your hands. Cover the mixture with the mayo & mustard, adding more to taste as necessary. I always over-add both the mayo and mustard as the potatoes will absorb a bit before serving.<\/p>\n

Once you’ve mixed it well, add salt and pepper to taste, and chill for a few hours (or overnight) to allow the flavors to meld.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve said this often on my blog, and to people when discussing recipes: There are many variations to any recipe. I really believe that recipes, in all their variations, are as personal as fingerprints. And, in essence, a recipe really … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[15,254,284,298,300,312,327,24,366],"class_list":["post-189","post","type-post","status-publish","format-standard","hentry","tag-grains-potatoes-pasta","tag-old-fashioned","tag-picnic","tag-potato","tag-potato-salad","tag-recipe","tag-salad","tag-sauces-dips-and-misc-recipes","tag-summer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/189\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}