CLASSIC COOKOUT POTATO SALAD
Classic Cookout Potato Salad
My mommy looooooves potato salad! This is the recipe I created just for her…
Yield: 8 servings
PREP IT!
16 cloves Garlic, roasted, minced
2 pounds Potatoes, Yukon Gold, diced
4 large Eggs, hard boiled, diced
2 teaspoons Taste Tutor Seasoning 101
½ teaspoon Taste Tutor Gullah Seasoning
½ teaspoon Black Pepper, ground
2 tablespoons Sugar, granulated
1 tablespoons Pimentos, diced
1 tablespoon Pickled Red Onion or Red Onions, fresh, diced
2/3 cup Mayonnaise (has to be Kewpie brand or Duke’s brand)
1 tablespoon Yellow Mustard
4 tablespoons Sweet Relish
1 stalk Celery, diced small
1 Green Onion, large, sliced thin
For garnish Paprika, ground
MAKE IT!
Roast the garlic using the roasted garlic method.
Peel and dice the potatoes into small even pieces. Place diced potatoes in cold water as you are working so they don’t brown.
Once all the potatoes are peeled, in a large pot, add the drained potatoes, fresh cold water, and salt to taste (I did 1 tablespoon of salt in 2½ quarts of cold water). This is so the potatoes are flavored throughout rather than just on the outside. Bring the potatoes to a boil uncovered.
Once boiling, add the eggs to the pot and continue boiling for 8 minutes. Remove eggs immediately after 8 minutes and peel. Set aside in the refrigerator to cool completely. I typically do this the night before.
Check to see that the potatoes are soft and drain them from the water. Set aside in the refrigerator to cool completely. I typically do this the night before.
Once the eggs have cooled, carefully dice them into small pieces and set aside.
In a large bowl, stir to combine the roasted garlic, Taste Tutor Seasoning 101, Taste Tutor Gullah Seasoning, black pepper, sugar, pimentos, red onion, mayonnaise, mustard, relish, celery, and green onion.
Add in the potatoes, stirring gently to coat them with the mayo mixture. Mash half of the potatoes after they are fully coated to thicken the potato salad.
Gently stir in the diced eggs, garnish with paprika, and refrigerate.
Serve chilled and enjoy!
Tip: Be sure to properly refrigerate the potato salad and when you serve it at a party, please keep it stored on ice and don’t leave it out at room temperature. It should be kept at less than 40F. This ensures the food is safe to eat because it is at a temperature that slows the growth of any bacteria / makes it hard for bacteria to grow. Don’t want people getting sick!
Store leftovers: in a covered container in the fridge for up to 5 days. Does not freeze well.
