Tuesday, April 28, 2009
Homemade Potato Salad
Mark turned 30 on Sunday. He's OK with it, Depends jokes and all. Honestly, I think he's too busy worrying about finishing his MBA (May 16th!) to notice those gray hairs that are popping up faster than the dandelions in our backweed, er - yard. Backyard. I threw him a small surprise party on Saturday. We went to the local park and played some frisbee and softball with a few friends, and then came back to our apartment for a BBQ. I made some real winners, and I hope to post all of the recipes soon! But for now, the potato salad is addicting, so I figured I'd give you that one first. I eat it at least once a day. I sneak spoonfuls in between meals. It's been my go-to gal for the past four days. I crave it, which is a good thing, because those brownies made with heaps o' butter are calling my name as well...
BRF (before real food), I used to turn up my nose at potato salad. Too much white and fat, not enough nutrition. I am reformed though. After this enzyme packed meal, I'm taking it off the naughty list and bringing it back to the summertime table where it belongs. I hope you will too! It's dairy-free, gluten-free, and nut-free, so it's safe for almost anyone!
3 lbs red potatoes, washed, cubed, cooked, and cooled
3 ribs celery, finely chopped
1/2 red onion, finely chopped
3 hard boiled eggs, cooled and chopped
2 spears pickles, finely chopped (I guess I haven't given you my pickle recipe yet, huh...)
3-4 T pickle brine
2/3 c mayonnaise
1 t dijon or homemade mustard
1 t salt
1 T dill - preferably fresh, but I just used dried
1 t paprika
1/4 t cayenne (or to your liking!)
1/2 t pepper
1/2 t garlic salt
Combine ingredients. Let sit overnight if possible, so the flavors can meld.
Coming soon...red cabbage salad, killer burger seasoning mix, and fermented pickles.