The other day hubby decided to do a smoked pork shoulder. (Quite Delish!) When it neared completion, I asked what he'd intended to have along side. He said he meant to buy some potato salad, but forgot. I perked up "I can make some!" A slight debate ensued as to the economy of the home made salad... effort vs reward. Feeling like puttering in the kitchen I went forth and peeled!
For the two of us I only used 3 potatoes. I assume most reading this are going to be foodies or experimental types, so recipies will likely not be precise. If you have questions, please feel free to contact me and I'll happily answer any questions you may have.
Potato salad for me is usually quite dull. If it has any bang at all it's from the over use of mustard. Also, celery is just filler *IMHO* so, none of that.
While the potatos were boiling:
either 1/4 cup finely chopped onions or two pinches dehydrated onions (hydrate them first)
1/4 cup red pepper finely chopped (or dehydrated, just a pinch - hydrate along with the onions)
2 big ol' tablespoons of sweet relish
1 table spoon horseradish sauce (like HorseySauce from Arby's)
4 or 5 cloves garlic - pressed
a dash and a half of San J sauce
Go ahead and mix those all together while your potatos are on to boil. It gives them a chance to play together and you won't need to let your salad sit as long to marry the flavors.
When your potatos are to your liking (personally, I chop a few thinner and smaller so when you fold in the final ingredients, they break down and make a nice binder)
Cool your spuds in cold water and drain well.
Put them in the bowl with the relish you've made, top with miracle whip and or mayo - about 3 tablespoons - or to your liking. Add a generous squirt of yellow mustard along with that. Fold all the ingredients together, chill for about an hour or so and there you have it!
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