Post by chief_cook2 on Apr 26, 2003 17:40:25 GMT -6
2 large russet baking potatoes, scrubbed clean
1/2 Cup mayonnaise
2 Tablespoons mustard
1 stalk celery, sliced crosswise
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon celery salt, optional
1/4 Cup pimiento-stuffed green olives, sliced crosswise
1 large hard-boiled egg, sliced crosswise
1 sprinkle paprika or celery salt, for garnish
Preheat oven to 350F. Pierce each potato three or four times with a fork.
Bake potatoes in oven or toaster oven for 1 hour 15 minutes or until fork
inserts in center easily. Do not overcook potatoes or your potato salad will
be mushy like mashed potatoes. You can also microwave potatoes instead for 5
to 10 minutes each, depending on your microwave and of the size of the
potatoes. Turn potatoes over half way through. Potatoes microwave better
when sitting in about a 1/4-inch puddle of water. Add more water if
necessary after you turn the potatoes over. (I microwave them in a bowl or
microwave-safe baking dish.)
Cut potatoes in half lengthwise. With a knife score the flat white side into
1/2-inch squares, not quite all the way through to the skin and scoop the
"meat" out from the skin with a spoon into a medium bowl. Discard the skins.
Add remaining ingredients except paprika and hard-boiled egg and stir to
combine. Hard-boiled egg may be used inside the recipe or as garnish on top.
Sweet or dill pickle relish may be used instead of green olives, if you
prefer. Mustard may be omitted, depending on what type of potato salad you
prefer. This is my own recipe. The quantities are approximate as I usually
eyeball the ingredients. Feel free to adjust quantities to your suit your
own taste.
Note: If you leave quite a bit of the potato on the skin while scoring, you
can use the skins for a cheddar and bacon potato skins recipe later.
Serves 2.