Tuesday, April 15, 2008
This is my first attempt at making Potato Salad, I checked out a few recipes online and went for it. I love Deviled Eggs, so I tried to emulate that taste. It is very hard to balance the piquant and sweet. It worked out quite well after some tinkering. I served it with my Husband's incredible Barbecue chicken.
2 lbs red skinned potatoes (they hold together better than regular), cubed and cooked till fork tender
1/2 cup mayonnaise, I used low fat
1/4 cup regular yellow mustard
6 eggs, hard boiled, and diced
1 packet Equal, or you could use sugar
2 tsp Cider Vinegar
1/2 tsp Hot Sauce (whatever brand you like), I use Franks Red Hot
1/4 red onion sliced
1 cup chopped celery
1 can medium olives, drained (I split each into 2 pieces)
Salt and pepper to taste
Dried Mustard (to taste)2 tsp sweet pickle relish (next time I will omit this)
Mix the mayonnaise, mustard, Equal, cider vinegar, dried mustard, hot sauce, and salt and pepper to taste. I had to keep adding more hot sauce and vinegar until I got the taste I was looking for. (this is the tinkering part).
After you have the sauce you enjoy the taste of, add in the remaining ingredients, mix well, and refrigerate for an hour.
Sprinkle sweet paprika over the salad before serving.
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