Friday, May 29, 2009
[Chicken] Potato Dill Salad (2nd recipe)
This is a combination of my MIL's recipe for potato dill salad, and Hellman's "Original Potato Salad." Hubby loves the dill flavor and sliced eggs from his mom's recipe and the celery in the Hellman's recipe. He gives this recipe a thumbs up, and always requests it during summer when "it is too hot". I had a portion with some shredded chicken (from roast chicken I recently prepared) because I grew up knowing potato salad as one with shredded chicken meat. Hubby likes his without chicken.
Boiling the potatoes is kinda critical for me. I have to cook it enough so hubby eats it, but I should not overcook that it crumbles once cut and mixed in with the rest of the ingredients. So I cook for about 20 minutes counting the boiling time, then check with fork for doneness. I cook the eggs at the same time, boiling for 12 minutes.
For the onion, I chopped about 1 tbsp then placed in cheesecloth then extracted the juice. Hubby likes just a hint of onion flavor and does not like munching on onions.
2 lbs potatoes (5-6 medium), boiled, peeled and cut into 3/4 inch thick chunks
1 cup mayonnaise
2 tbsp vinegar
1-1/2 tsp salt
1 tsp sugar
1/4 tsp ground black pepper
1 cup thinly sliced celery
extracted juice from 1 tbsp chopped onion
2 hard-cooked eggs, chopped (optional)
1. In 4-qt saucepot, cover potatoes with water; sprinkle some salt and boil over medium high heat for 20 minutes or until done. Drain and cool slightly before peeling and cutting into chunks.
2. In a large bowl, combine mayonnaise, vinegar, sugar, celery, onion extract, eggs and pepper. Add potatoes and sprinkle dill. Toss gently. Chill for at least 8 hours before serving.