Saturday, July 31, 2010

Fipps Family Potato Salad...

The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.

Yield: Makes 8 to 10 servings

* 4 pounds baking potatoes (8 large)
* 3 hard-cooked eggs, grated
* 1 cup mayonnaise
* 1 tablespoon spicy brown mustard
* 1 1/2 teaspoons salt
* 3/4 teaspoon pepper


Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
Michele Fipps, Johns Island, South Carolina, Southern Living, JUNE 2002

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