Cold potato salad makes any meal or picnic better.
gives a traditional touch to picnics, barbecues, potluck dinners and cookouts. The inexpensive ingredients in this classic side dish add to its widespread appeal. The key to making the best potato salad is choosing the right potatoes, quality ingredients and adding your own favorite condiments. Summer is a great time to serve cold as an accompaniment for steaks, burgers or any barbecue dishes. Alter any ingredients in to suit your personal preferences.
Instructions
Preparation
1. Wash and boil whole red potatoes in a medium saucepan until completely cooked, but still a little firm to the touch. Cool for a few minutes and then peel them while still slightly warm. Cut them into little chunks or wedges of about 1 inch. Make sure to cut the pieces large enough so they do not become mushy during the mixing process. Transfer to a large mixing bowl to cool.
2. Boil eggs for about 12 to 15 minutes. Add salt to the water while boiling and place in cold water when cooked to make it easier to remove the shells. Chop the eggs into small pieces and add to the potatoes, stirring carefully to avoid mashing the potatoes.
3. Add finely chopped scallions along with salt and pepper. Mix in mayonnaise and your favorite type of mustard. Dijon or brown mustard adds a tart taste to the salad. Mix well, being careful not to crush the potatoes.
4. Add chopped pimentos, olives and 1/2 cup of pickle relish. Use a spatula to blend the ingredients evenly. Transfer the salad to a serving dish or bowl. Sprinkle with paprika to add color and a distinct taste. Cover and refrigerate overnight to allow the flavors to blend.
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