Directions: |
Directions:Tools:
Potato peeler; large mixing bowl; large cooking pot; grater & wooden mixing spoons.
Tricks of the Trade:
Peel the Potatoes. Make sure all ‘eyes’ and brown spots are off. As you peel the Potatoes, put the whole potato into a bowl of cold water. Wash this off and cut into bite sized pieces.
Boil the cut Potatoes until soft, but not too soft. Just make sure they’re done. Remember - Potatoes will be hot and continue to cook a bit. Drain off all excess water.
Place the Potatoes in a large bowl; gently mix in the Italian Dressing a little at a time until the Italian Dressing is on all the Potatoes.
Place this mixture in the Refrigerator overnight to let the Italian Dressing penetrate into the Potatoes. You can shorten this time to 3-4 hours, the point is to make sure the ingredients have a chance to work together and are cool for the next steps.
The Italian Dressing helps the flavor and allows Mayonnaise and mustard to adhere to the Potatoes.
FINAL PREPARATION:
Cut up the Celery into ¼” slices. The wider bottoms can be sliced in half and then cut so that the pieces are not too large, set aside. Grate the onion, set aside. Hard boil the Eggs, set aside.
When the Potato / Italian Dressing mix is cool, add Mayonnaise, Mustard, Celery, Onions, salt & Pepper to taste. Fold together gently. Slice the Eggs and place on top of the Potato Salad.
Cover until ready to serve. |
Personal
Notes: |
Personal
Notes: This is the best Potato Salad recipe, but pay attention to the “tricks of the trade” to ensure consistency, so that when you’re asked to make ‘you’re Potato Salad’, (and you will be) it will always be the same. Gather all the Ingredients and Tools which will make less work over all, and then follow the steps.
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This recipe for Noreen's Potato Salad is from