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how to make potato salad from scratch rough and tumble farmhouse

From Scratch Potato Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 10
Ingredients Equipment Method

Ingredients
  

Potato Salad
  • 2 Pounds Red Potatoes
  • 4 Hard Boiled Eggs
  • 2 Dill Pickles
  • 1/4 Cup pickle juice
  • 2 Tablespoons dried or fresh parsley
  • 1 Cup Mayo recipe included
  • Salt and Pepper to Taste
Mayo
  • 1 egg
  • 2 Tablespoons lemon juice white wine, or substitute 1 Tbsp water and 1 Tbsp vinegar
  • 1 cup olive oil or other plain oil
  • 1/2 tsp mustard powder

Equipment

  • Blender or food processor
  • Measuring Cups
  • Measuring Spoons
  • Small stock pot
  • Lid
  • Large Stock Pot
  • Strainer
  • Rubber Spatula
  • Large Bowl
  • Cutting Board
  • Knife

Method
 

Mayo
  1. Combine the mayo ingredients in a food processor EXCEPT 3/4 cup oil.
  2. Blend that all together until smooth.
  3. Start the blender or food processor with the lid on.
    Take 3/4 cup of the chosen oil and slowly drizzle it into the mixture. We're talking an itty bitty stream here. Within a few seconds it will start to thicken up.
  4. Remove it from the blender and season with salt and pepper to taste. You can also add in a little cayenne pepper, paprika, or other herbs you want to try out.
Hardboiled Eggs
  1. Place four eggs in a small stock pot and cover with water.
  2. Place on the stove over high heat
  3. Bring to a boil.
  4. Turn off the heat and cover the eggs.
  5. Set a timer for 12 minutes. When the timer goes off, pour the hot water off the eggs and immediately run cold water over them.
  6. Peel the eggs, chop into the desired size, set aside.
Potato Salad
  1. Wash two pounds of red potatoes. If you want to peel them go ahead.
  2. Next, cut them into bite sized cubes.
  3. Add the potatoes and about 2 tsp of salt to a stock pot. Cover with water.
  4. Place on the stove over medium heat and bring to a rolling boil. Reduce the heat to a simmer, and cook the potatoes until you can easily poke them with a fork.
  5. Drain through the colander and give them a rinse.
  6. Take two dill pickles (sweet pickles also work) and dice them up.
  7. Toss them in a large mixing bowl along with the potatoes, chopped eggs, and mayonnaise.
  8. Coat all the ingredients in the mayo by gently scooping and stirring the ingredients altogether.
  9. Next, pour in 1/4 cup of pickle juice. This gives the salad a nice tang.
  10. Fold this in to the mixture.
  11. Add 2 Tablespoons of parsley and salt and pepper to taste. The parsley looks nice on top, so you can stir that in later or stir it in, then add a little more for garnish.