I am a bit behind on cooking posts… so let me try to catch you up. Since I went to undergrad in North Carolina, I tried to make a Carolina inspired meal. I made pulled pork in the slow cooker and as a side dish, I made potato salad. I was not that impressed with the pulled pork. I went ahead and made a sandwich with a portion of the pork that came out pretty tender, but it was not a recipe to add to the rotation. The potato salad, on the other hand, came out GREAT! I was really impressed with myself on this one. I used a recipe from Patti LaBelle’s cookbook, Recipes to Sing About. It was so good, that I had potato salad each day for the rest of the week. I may slightly alter the recipe next time, but I was impressed. The recipe is below, and as usual, photos are on Flickr.
Patti’s Potato Salad (Courtesy of Patti LaBelle)
Ingredients:
3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cups mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
Salt and freshly ground black pepper
Paprika
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain Well.
Peel the potatoes and cut them into ½ inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste.
Transfer to a large serving bowl. Slice the 2 remaining hard cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
