Or do you like to switch it up?
Both. I do the white potato salad with the fried potatoes too. I put half boiled and half fried in there. I'm an animal.
I order an extra scoop of rice instead of potato salad (or macaroni salad) with my plate lunch.
You do live on the edge girl lol
potatoes
eggs
sweet and dill chipped pickles
vinegar
parsley
celery seed
mayonaise
top with paprika
This has been going on for generations. I don't mess with it.
The yellow version is:
potatoes
eggs
chopped onion
mayonnaise
mustard
black pepper
No. There is no yellow version. We do not use mustard. We do not use onions. The celery seed and parsley are what make it different and the amounts are very important. You didn't even mention pickles........that's pure blasphemy. ;) The women in my family are serious about their potato salad. Always have been!
Switch it up.
I choose a variety of potato like a Bintje, which has a yellow flesh, and a firm, slightly waxy texture. Scrub off the farm dirt and boil it in its skin until still firm but just tender, then slice it into 1/4" thick slices, arrange on plate in a spiral and leave to cool.
The mayonnaise is the original French style, 1 cup extra virgin cold pressed olive oil and two yokes from organic free range eggs. Blend the yokes and add two drops of oil, stir till blended. Keep adding and blending drops, then teaspoons, then dessertspoons and tablespoons until all the oil is absorbed evenly. The colour is a rich cadmium yellow and very attractive. Add salt and fresh ground pepper to taste. Variations can include adding finely diced capers and/or a tablespoon of freshly squeeze lemon juice.
Pour the mayonnaise over the top of the potatoes, leaving the outer edges of them showing and garnish lavishly with freshly ground parsley. Pop in fridge to cool until time to serve.
Mine has mustard and eggs, and my mother also taught me to marinate the potatoes in french dressing.
