If you don't already know, Eric is the interesting cook around here. I make boring, classic stuff, like potato salad. And casseroles. Also, about the only thing I can remember how to make without looking at a recipe is toast.
So today I made potato salad! Plain, boring, traditional potato salad like my mother, aunts and grandmothers made. And it is awesome.
We had a bag of potatoes that was starting to sprout. I wanted to make baked potato soup, but the temperature shot up, so I decided to make potato salad instead. Making potato salad should be in my blood, because I know every other woman in my family can make it with her eyes closed, but it's not. I had to find a recipe.
After a half-assed search of the internet, I picked How to Make the Best Potato Salad. One of the ingredients is hard-boiled eggs, so I used these instructions for Perfect Hard-Boiled Eggs. Now you know, I'm really not kidding. I've made boiled eggs lots of times and I can never remember. It is for this reason that I want Eric to stop acting like the rice cooker is a ridiculous appliance and bring it back to the kitchen. I know how to use it without having to look anything up. Rice on the stove? I'm gonna need Google.
One thing I learned from my last cooking post is to put a picture of the finished product at the top. The Easy Frittata recipe featured a picture of my cast iron skillet. So here's a pretty picture of the finished Potato Salad:
Since I used someone else's recipe, I'm not going to copy it on my blog without permission, so you'll have to go here to read it. But you probably already know how to make potato salad.
I removed the sprouts from my potatoes, scrubbed them, then cut them into quarters. I put them in cold water and barely had enough room, because I didn't weigh them. And it just now occurred to me that I could have used a bigger pot. But it turned out okay, so we won't worry about that. I turned the heat on high and waited FOREVER for them to boil.
Finally, the potatoes started boiling. I covered them and turned the heat down a smidge to medium-high. And I put the eggs on to boil.
Then I chopped up two stalks of celery. We still have celery from the Costco trip before last, and it's still good. I'm not sure what's up with that. I also used part of a yellow onion, instead of green onions, because that's what I had.
Once the potatoes were done, I drained them and set them aside to cool.
When the eggs were done, I drained them, too, then ran them under cold water until I could handle them. There were distinct differences in how they peeled. The greenish eggs were quite superior in that department. It was like they were meant to be peeled.
I peeled (and kind of mangled) the potatoes. Not my favorite task. Then I doused them in vinegar and let them sit for 15 minute.
While that was going on, I chopped the eggs with the help of the egg slicer, which may be one of the best kitchen tools ever invented.
Then I mixed the potatoes, celery, onion and egg together, and topped it off with the dressing, which I'd already put together while I was waiting for the potatoes to boil.
The recipe says you should chill the potato salad for an hour before eating, which I'm sure is a good idea, but there was no way I could wait that long. If you have that kind of will-power, I'm impressed.
When I took pictures inside, the color was off, so I took my bowl outside. Also, I dressed it up with chives from the garden. Here's the finished product once more, in case you missed the first picture.
Next week: Toast! (Just kidding) (Mostly)