April 11, 2013

Ten-Minute Potato Salad

There is a catch...and that is, this takes ten minutes (or less) to make, if you start with potatoes that have been boiled already.  From start to finish, including the boiling, this shouldn't take more than half an hour.
This is ridiculously popular (I think it's the celery). It gets raves every time. And it's so easy to make, it's amazing. And the best part? It's completely clean - no dairy or eggs at all. Just see if anyone can guess.

Easiest Potato Salad
9 medium russet potatoes
Scrub & trim if needed; don't peel.  Put potatoes in pot, with water to cover by one inch or so. Bring to a boil, continue boiling until potatoes are easily pierced with a metal spoon. Once tender, drain potatoes, and cover with cool water.
Cut into bite-sized pieces (no need to be uniform) & put in a mixing bowl. Add 2 stalks of celery, diced - mix together with hands.  In another bowl, stir together Vegenaise, about 1 1/2 TBSP., and 1 1/2 TBSP. horseradish mustard mixed with 1 TBSP. white wine vinegar.  Add in celery seed & black pepper, to taste, and salt, if needed.  Toss potatoes & celery with the above, until it's all well-mixed & blended.  Serve immediately, while the potatoes are still a bit warm. 

Mixing the potatoes and celery with hands ensures the right texture for the salad, because it helps bring out some of the starch from the potatoes, especially if they are still warm.  There should be some larger chunks and some smaller pieces of potato, which is part of the beauty of this; there is no need for uniformity when it comes to potato salad.

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