Mashed Potatoe Salad from Abiyah
Peel and cut the potatoes in thirds. Cook them
until they are well done, using a minimal amount of
water, then drain them. The idea is to have the
potatoes done, not to have them in pretty little
squares. Do not mash them! Adding the
remaining ingredients will break them down just
right! The consistency, when finished, should be
like someone started mashing the potatoes then
stopped in the middle of the job. Let the potatoes
cool to very warm.
For every medium potato, cook one boiled egg;
for every large, 1.5 boiled egg. Let them cool.
Place a generous dollop of butter (I use
margarine) in a small saute pan. Stir in a generous
amount of curry powder and bring to a boil, stirring
constantly. Remove from the heat after one
minute, allowing to cool some, then pour over the
potatoes and gently stir it into the potatoes a little
bit.
Immediately add:
Mayonnaise (I like Best Foods or Hellman's)
Mustard
Ssweet pickle relish (uh-huh!)
Black coarse-ground pepper
Stir these in.
Cut the eggs into tasteable chunks. Dice an onion
(one that looks like a globe someone stepped on
and flattened the north and south poles) and stir
them in. Place the salad in the fridge.
When the salad is about room temperature, cut an
unpeeled medium red fuji apple (or similar apple
-- one that is crisp and sweet) in half-inch
chunks and stir into the salad. Cover and leave in
the fridge for 24 hours, if a all possible -- at least
over night.
The color will be a pleasant yellow, with bits of
green, white, and red. Quite pretty. Each bite will
have the texture of chunky mashed potatoes.
Potatoe Salad from Kelly
Boiled potatoes, done, but not overdone, drained and cooled. Cut into bite sized cubes. Add however much Hellman's mayonaisse you need to coat the potatoes (but not too thickly) finely diced sweet pickles (not sweet relish), salt, pepper and a little sugar. Toss gently to mix so as not to break the potatoes, then chill the whole thing overnight.
Potato Salad from Mike McK
2 pounds new potatoes, chopped
1/2 cup minced onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 to 3/4 cup mayonnaise
1/4 cup yellow mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 lemon, juiced
Salt and pepper
Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about
8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.
Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket
