food:phillips_potato_salad [LoginError's Wikis]

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
==== Phillips Phamily Deviled Potato Salad ====

{{:potato-salad.jpg?direct&400|}}
{{tag> recipe salad}}
~~PAGEIMAGE:<:potato-salad.jpg>~~

Creamy egg, potato and pickle salad that's a bit like a deviled egg. 
This is a family recipe, in a "measure with your heart" style.
It has never been written down with exact instructions and it turns out a little bit different every time.
As such I don't have exact measurements of most ingredients.

=== Tools ===
  * Large pot for boiling
  * Large mixing bowl and wooden spoon
  * Potato masher
  * Knife and cutting board

=== Ingredients ===
  * 5lbs or so of russet potatoes
  * 8 Eggs
  * Optional small amount of milk/cream/butter
  * Mayonnaise (we use low fat)
  * Basic yellow mustard
  * Dill Pickles
  * Club House Greek Seasoning (with the red label)
  * White vinegar

=== Instructions === 
  -  Hard boil, cool and peel 8 eggs.
  -  Peel, slice and boil russet potatoes until tender. We are looking for a mashed potato consistency. Alternately bake, cool and skin the potatoes as per the variant instructions.
  -  Drain and mash potatoes, optionally adding milk/cream/butter to make smooth mashed potatoes, don't over mash
  -  Separate yolks and whites of the peeled eggs. Dice the whites and add them to the potato mixture
  -  Mix the yolks an approximately equal amount of mayonnaise and about 2 tablespoons of mustard
  -  Add the yolk mixture to the potato mixture and stir.
  -  Dice about 4-5 dill pickles and add them to the potato mixture
  -  Add several generous shakes of the greek seasoning mix
  -  Add 2-3 tablespoons of white vinegar to the potato mixture
  -  Stir the potato mixture well and taste.
  -  I almost always wind up adding some additional mayo/mustard/greek spice/vinegar at this point. 
 

The flavor profile you're going for is a tangy deviled egg with hints of dill pickle.
Refrigerate for at least a couple hours if you can, the flavors come out a bit more as it cools down.
It is frequently much better the second day.
Serve cold as a side dish with BBQ or stir fried meats, we often just eat a bowl of it as a meal.

=== Variants ===
Instead of boiling the potatoes, wash and coat the potatoes with salt and garlic powder. Bake, cool and then use the baked potato innards to make the salad, save the seasoned crispy skins as a snack.

=== Sources ===
My mother. She made this all throughout my childhood. I made it for Ruby and she learned that she loves //some// potato salads.