Or “What Happens When Your Webmaster Has a Migraine and Has to Make Do With What’s In The House”
[This does have a WV Maple Syrup reference]
It seemed I had lost my magic touch with home-made potato salad. My husband didn’t like the last few batches, and I lost my taste for it as well. Mom and I used to use an Italian salad dressing to marinate the potatoes before adding the usual mayo/mustard mix. But maybe that salad dressing changed. I don’t know.
I offered to bring potato salad to our choir picnic yesterday, and was going to get it from a local restaurant where I know I like it, but they wanted $40 for two quarts, which I thought excessive.
So I decided to make my own, either using very little, or none of that salad dressing. But the next problem was, there weren’t enough potatoes in the house. I had plenty in West Virginia that I forgot to bring home to Maryland. So I figured I’d go grocery shopping on Saturday, but I woke up with a migraine and it was about 150 degrees out. I was not going shopping.
I rechecked the potato supply and thought that if I added enough “salad” and some eggs (which I never add) it might make it. I had a giant sweet potato too, and I jokingly said to my husband, “I’m going to make sweet potato salad!” But then I started wondering, what could go wrong with adding sweet potato?
So I googled it to boost my confidence, and sure enough there were recipes that mixed sweet potatoes and white potatoes. So here is what I did:
Ingredients:
About 12-15
baby white potatoes
1 large sweet potato
1 small yellow onion
2 eggs
2 stalks of celery
About 12 baby carrots
About 3/4 cup Mayo
About 1 TBS yellow mustard
About 1 TBS West Virginia Maple Syrup (my very own)
About 1/4 cup of Milk (I used 2%)
Salt and pepper to taste
Peel and cube sweet potato. Cube baby potatoes with skin on. Boil (in salted water) both kinds of potatoes until poke-able with fork. Drain and let cool. Meanwhile boil the two eggs about 12 minutes. Let cool.
Chop the celery, carrots and onions. (I chopped the onions fairly small. I was worried my husband wouldn’t like the raw onion, but decided he often doesn’t like potato salad, so he would not be the judge, so I added them.)
When the eggs are cool enough, peel and chop them.
Whisk the mayo, mustard, milk, maple syrup and salt and pepper until smooth. Do a taste test and adjust proportions as desired.
When the potatoes are cool enough, gently combine the potatoes, egg, mayo-mixture and raw veggies.
This is about like the AllRecipes.com recipe except it didn’t call for the carrots, milk and maple syrup. It also called for more egg, but I have to be careful with eggs because too much can hurt my tummy. I also changed the proportion of ingredients to suit me.
Reviews: Most of it got eaten at the picnic so I take it as a good sign. My husband liked it and said I should make it for us again! Praise indeed! He NEVER wants me to make potato salad unless it is for an event! He doesn’t like it with too much mustard, and really doesn’t like vinegar. He said the mustard was diluted enough and he didn’t complain about the onion.