Hubby's Potato Salad

My hubby love to eat potatoes anyway you cook it. He likes it mashed, fried, baked and of course potato salad. Last New Year's Eve he cooked potato salad and to my delight, it was really, really good. Even our visitors who came that day were so impressed of my hubby's cooking. It was their first time to eat potato salad, you know here in my homeland, we don't eat potato salad often and most people haven't tasted it yet. Hubby's potato salad was a hit. Here's the recipe:

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not over boil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Potato Salad

As I blogged previously, my hubby made potato salad yesterday. It's a switch form the usual mashed potatoes that we usually cooked. My hubby loves potatoes same way as I love rice. So here's a recipe of a potato salad the old fashioned way - with eggs, celery and relish.

INGREDIENTS

* 5 potatoes
* 3 eggs
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup sweet pickle relish
* 1/4 teaspoon garlic salt
* 1/4 teaspoon celery salt
* 1 tablespoon prepared mustard
* ground black pepper to taste
* 1/2 cup mayonnaise

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.