May 28, 2012
6 medium red potatoes with skin on; if I use white potatoes they are usually peeled. I cut either into cubes before boiling.
1 cup mayonnaise
1 cup sour cream
4 heaping teaspoons horseradish, or more
(I buy the non-creamy horseradish in the seafood section)
1 cup chopped organic celery, or more
1 teaspoon sea salt
15 squirts of hot sauce, or more
1 cup chopped (fresh) parsley, or more
1 onion minced or 1 c. green onion, chopped
hard boiled eggs, optional
Don't skimp on the horseradish or fresh parsley. They really set this potato salad apart from all the others on the picnic table. Mix, taste and adjust your flavors. Usually I add mayo and sour cream a spoonful at a time because not all "medium potatoes" are medium.
Potatoes and celery are on the "dirty dozen" so I try to buy organic when I can.
If you're up for mastering a new skill, try making mayonnaise. Recently I tried making it and found this recipe a good one. When making mayo, I usually use 1/2 olive oil and 1/2 another milder tasting oil (like safflower or grape seed). Even if you were to revert to using a *bad* oil like canola, homemade mayonnaise made with pastured egg yolks is waaaaaaay better for you than anything you buy at the grocery store.