With Idaho's Potato harvest in full swing, there's no better time to prepare a tasty salad to accompany your lunch or dinner entree. I'm going to share my cooking secret in assembling the following recipe, so here goes:
- 4 medium sized Idaho Russet Burbank potatoes
- 6 hard boiled eggs
- 1/2 of one medium onion, grated
- 1 cup Best Foods Mayonnaise
- 1 tsp. freshly ground Kosher salt, optional
- 1 tsp. freshly ground black pepper
- 3 Tbsp. sweet pickle relish
- 3 Tbsp. dill pickle relish or finely diced dill pickles
- 1 - 4 oz. jar diced Pimentos
- After thoroughly scrubbing and rinsing the potato skins, you can either cook the potatoes whole or cut them up first and boil until tender. I prefer to leave the skins on the potatoes as this adds extra flavor and nutrition.
- Cool potatoes to room temperature and cut in bite sized pieces.
- Dice hard boil eggs and add to diced potatoes.
- Here's my cooking secret ~~~ Using a separate small bowl, place the grater over the bowl and grate 1/2 medium onion. Make sure to scrape the onion from both sides of the grater into the small mixing bowl. When preparing and adding the onion in this manner, it really enhances the overall flavor of the salad without overpowering it.
- Add the mayonnaise, salt, pepper, relishes and pimentos.
- Stir until well blended.
- Add to the diced potatoes and eggs.
- After your salad is fully assembled, you might have to add a little more mayonnaise to make certain that your dressing fully covers the potatoes since it's hard to guesstimate the exact size of potatoes.
- Refrigerate to let the flavors marry up.
- This recipe would serve about 4 people, so you can double or triple it for a larger family.
The real reason this salad is so scrumptious is because it does not contain any Classic Yellow Mustard! :-)
Buy Idaho & Happy Dining!