Memorial Day Potato Salad

Potato Salad

Remember the fallen

It's Me

The memories of love ones lost and those who fought for our freedom, that’s what Memorial Day is all about.  Some of that has been lost over the years, but it’s always good to gather with friends and family for the back yard Bar B Q’s with all the Grilled Hamburgers, Hot Dogs and covered dishes.  The Church Picnics and of course Mom’s baked beans or Potato Salad.  This year the weather is going to be perfect and I have been asked to produce some Potato Salad, for the big event, so I might as well blog about it along the way.

Now there are probably a hundred ways to make Potato Salad, Hot, Cold, With Onion, Without, With Egg, without, Bacon or not, it makes one’s head hurt selecting.  I personally like my Mothers Style of this great Bar B Q staple.  That version has Paprika, Egg, Onion and Celery, which to me makes it special. So on this Memorial Day I offer you that preparation and hope you enjoy it as much as I do:

“Mise en Place”

First, a word about “Mise en Place” (Pronounced Miz on Plas) this is a French phrase which means "putting in place".  As a boy, mom was always telling me to “put your toys away”.  When I worked for F.W. Woolworth, many many years ago, I was taught “Everything has a home, a holder and a Bin Ticket”, In the Army there was the “Foot Locker” (and everything BETTER be folded and lined up where it is supposed to be”), Six Sigma in “Lean Manufacturing” states the Five S’s, i.e., sorting, set in order, systematic cleaning, standardizing, and sustaining.  So it is also in the kitchen.  Nothing is worse than looking for something at the last minute or not having the right ingredients, worse yet to forget an ingredient or “where is my measuring spoon”.  Therefore I say “Get your act together before you start to cook”. For the purpose of “Mise en Place”,  I have small wooden cups and also save pods from my Keuig coffee maker to measure and make sure all my ingredients are “in place”.  Ok, let’s begin, I make this sound really complicated, but it isn’t. 

Potato Salad

Ingredients:

•        5 pounds or (about 6 large or 8 medium) russet potatoes

•        4 green onions, finely Chopped ( I like to use the white and Green parts, it adds color and flavor)

•        1 1/2 cup mayonnaise (Not Miracle Whip)

•        2 Tablespoons cider vinegar

•        2 Tablespoons Prepared Yellow Mustard

•        1 1/2 Teaspoons kosher salt

•        1/4 Teaspoon cayenne Pepper

·         1/2 Teaspoon Black Pepper

·         1 Teaspoon Celery Seed

·         1/2 Teaspoon Tarragon

·         1 Teaspoon Paprika (divided) reserve half for presentation

•        1/2 Teaspoon sugar

•        5 eggs, hard-boiled, Sliced (reserve one egg[sliced] for presentation)

•        1 Cup celery, small diced

•        1/2 Teaspoon Parsley for garnish

Peel and Boil the Potatoes

Preparation:

1.       Boil potatoes in salted water until just tender (Do not overcook, they should be firm but just tender), (Cut in half or Thirds to cook if necessary) drain well, and let cool to room temperature. Cut into one inch pieces and add to a large bowl. (With skin or without), personally I like to leave the skin on the potatoes.

a.       (Note! There are many ways to cook a potato, and the time depends on the size of the potato, i.e, in Boiling, if you cut into 1 inch cubes then it will take about 10-15 minutes, large whole potatoes about an hour and as pictured above 45 minutes.  The important thing is do not overcook and cool the potato, otherwise when blended you will have mashed potato salad.  This tastes good also, but doesn’t present well)

Cut the Cooled Potatoes into 1 in. Pieces

2.       In a smaller bowl mix all the other ingredients, except the Eggs, Parsley and Celery. Add this dressing to the potatoes, then add the eggs and celery, and combine with a spatula until everything is mixed. Garnish with the remaining Paprika sprinkled on top as well as a presentation with the reserved Sliced Egg and Parsley.  Cover and chill in the refrigerator for several hours before serving.

3.       ** CAUTION ** When you mix anything with Mayonnaise or Egg, it becomes a hazard food and a breeding ground for fast bacterial growth.  Be sure to keep everything cold (below 41 degrees) until ready to use, then refrigerate immediately.  If the finished Potato Salad sits out(on a picnic table) more than three hours, at room temperature, throw it away.  Someone could become very ill from food that has not been kept refrigerated. 

Finish with Garnishes

Enjoy and have a safe and pleasurable Holiday Weekend