I love potato salad - my own, not the restaurant or store bought type. When I make my potato salad I cut the potatoes up into pieces that are from 1/4" x 3/4" to 1" x 3/4" in size. When I cook my potatoes I always check the largest pieces for doneness. Why do I do this? I like a combination of potato salad and mashed potatoes and the smaller pieces will cream up giving me the perfect consistency. I also mix all of my ingredients while the potatoes are still warm to assure that creamy texture with my potato chunks.
Now and then I like to experiment with my potato salad by adding other ingredients. I've added chicken, which is delicious. I plan to try tuna, which I think will also be delicious. I've added olives now and then (black and green). I've added radish and carrot chunks for added texture. Today I added shredded carrots and then decided to cut off the very tops of some of my fresh broccoli. This did 3 things to my potato salad. #1 it added another texture. #2 it added flavor. #3 it added color. And it too is delicious! Try it some time and see what you think. I believe you'll enjoy it too.
As I always say Think With Your Taste Buds!
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