Tuesday, January 30, 2007

Usimaki Potato Salad - Yum-eeeee!

Usimaki Potato Salad

8 pounds potatoes (I like baking potatoes as I think they are easier to peel when hot)

5-6 hard boiled eggs (I’ve been known to use 8 as I like boiled eggs with potatoes)

1 pint jar of Vlasic Kosher Dill pickle spears (no substitutions or it won’t taste as good!)

1 quart of real mayonnaise

1 large onion, chopped fine

Some celery, chopped fine (this is the part where you can add your favorite crunchies if you like, but in my opinion, less is more than enough)

¼ cup prepared mustard (can cut this down if you don’t like mustard, but the amount of mayo used will more than mask the taste of the mustard!)

Dried parsley flakes (optional)

Salt, pepper and paprika

Cook potatoes until tender but still hold their shape. NOTHING is worse than undercooked potatoes in potato salad! Unless it’s mushy over cooked potatoes! Hard boil eggs and peel (OLD eggs work best for easy peeling!). Chop peeled potatoes. Chop onions finely, then ALL of the pickles, celery, and egg whites. Add some dried parsley flakes if you’ve got them and like the way they green up the mixture. Mix all together and put in refrigerator. My sister-in-law adds chopped bell peppers for added color. The “secret” ingredient of this salad is the pickles and the mayo, the rest is just window dressing, knock yourself out, but try it once the way it’s written above and THEN get creative!

Chop and mashed egg yolks then add mustard, salt and pepper and some paprika. Cut potatoes up in bowl large enough to be able to mix with enthusiasm. Mix together refrigerator mixture and egg yolks and then add all to potatoes. Use the entire quart of mayo (don’t even think about your arteries at this point!) and mix well. Adding more salt and pepper as needed. Sprinkle paprika over the top and return covered to refrigerator until chilled. You can, of course, make this the day before as it only gets better with time, just remix and re-season with paprika.

This recipe is handed down from my eldest daughter’s mother-in-law and it’s simple, but delicious. The mom-in-law is Vel Usimaki, hence the name of this salad. I had to send a recipe out in email as part of a swap and since I went to all THAT trouble I thought I'd also share with you. It sure made me hungry just to type it all out!

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