In other news, my refrigerator broke last week, so I had to use as many of my perishable items as possible. Thus, I present my mouthwatering potato salad:
This is always a hit at BBQ's and other summertime events since it goes well with most picnic/BBQ fare and it keeps well. Mayonnaise grosses me out, so I try to avoid it or at least reduce the amount normally used in such dishes. For this you'll need:
3 Eggs, Hard Boiled (peeled and chopped)
8 Medium Red-Skin/New Potatoes
1 Medium Yellow Onion (chopped)
3 medium Green Onions (chopped)
1 Tablespoon Garlic (minced)
1 Medium Green Pepper
1 Can of Black Olives (chopped)
2 Teaspoons of black pepper
1 Teaspoon of salt
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Sweet Hungarian Paprika
1 Tablespoon of Honey Mustard
2 Tablespoons of mayonnaise
1/2 Teaspoon of Sriracha Sauce (optional)
1 tablespoon of water
The Juice of 1/2 a lemon
Boil the potatoes whole until you can easily insert a fork in them. Rinse really well, and quarter. DO NOT PEEL. Set them aside in a separate bowl to cool while you prepare the other ingredients. You should add the salt to the potatoes while they're cooling.
In a large bowl, combine eggs,green pepper, olives, yellow and green onions, and garlic. Mix well. Add the cooled, salted potatoes and mix. Add the black pepper, cayenne pepper, and paprika. Mix. Add Honey Mustard, Sriracha, mayo, lemon juice. If the salad looks to dry, you can add a tablespoon of water or an extra tablespoon of mayo.
I usually dust the top with a little extra salt and paprika. It adds to the layers of flavor in this potato salad.
The picture above features some vegan southern style jalapeno cornbread on the side. I shall post that recipe at a later date.
