Ok..so maybe you are wondering what to do with the potatoes left over from the smashed potato recipe. This is the perfect choice since it goes well with anything from lunch to dinner. Of course, it's best served super cold! This recipe makes ALOT so feel free to scale it down to half for a family dinner of 4 or so.
Budget Tip
Instead of buying relish, buy a jar of dill pickles. Mt. Olive puts their pickles on buy one get one free all the time, so stock up! When a recipe calls for dill relish, just chop up a pickle and there you go! Want to save even more money? Pickle your own cucumbers from your own or someone elses' garden.
Suggested Ingredients
4lbs of whole red creamer potatoes
4 eggs
4 or so green onions
2 TBSP capers, drained
1 cup of mayo made with olive oil or other reduced or fat free mayo
1 cup of reduced fat or fat free sour cream
1 big(ish) pickle, chopped
1/2 of a small red onion, diced
italian flat leaf parsley, chopped
juice of 1/2 a lemon
dill
Suggested Cooking Method
Fill a large pot with cold water and some salt. Throw in the potatoes (whole) and eggs. Turn on high and wait to simmer. Once it simmers, turn it down a notch to keep it from boiling over. Check the eggs by pulling one out and spinning it around on the flat side. If it doesn't wobble too much, it's done. Pull the eggs out, peel, chop and let cool. While the potatoes are cooking, mix 1/2 cup mayo, 1/2 cup sour cream, pickle, onions, parsley, dill and lemon juice. Add the eggs and mix slightly. Put in the fridge until the potatoes are done.
The potatoes will be done when you can stick a sharp knife through them easily. Once they are done, pull them out with a slotted spoon and put them into a colander to cool for a bit. Once they are cool enough to handle you can break the potatoes up either by hand, which i'm not fond of, or by cutting them up into cubes. I like to cut them up because it makes it look nicer and i'm a bit on the anal side when it comes to things like that. Besides, when you break them off with your hands, the skins tend to seperate from the potato and I like the skins to stay on.
Mix the broken or cubed potatoes into the mayo and sour cream mixture. Now, add however much of the remaining 1/2 cup sour cream and 1/2 cup mayo that you want. If you like your potato salad really creamy add all of it, plus feel free to add more.
Place into the fridge for several hours or overnight to get it nice and chilled.
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