So we're nearing the end of our Easter ham. I'm so depressed I can't even get out of bed. Well I can, but it's just to go to my sad, empty fridge to cry and ask WHY GOD WHY...and then return to bed. It's a vicious cycle.
I'll show you exactly why we're out of ham, and I'm going to show you how to make my fam's super simple potato salad that we have every Easter. Check it...
So there's a funny story about these ham sandwiches. A couple of years ago, we were invited to our first Seder dinner. I was pretty excited to see what it was all about, and like any good house guest, I brought a treat for the party. The funny part, was that I brought A SPIRALED HAM AND ROLLS to a Seder dinner. The even funnier part? Everyone, both Jewish and Christians alike, ate ever last bit. My friends dubbed them "Easter Sliders" and I haven't called them anything else since. I also have haven't been invited to Seder Dinner again. Hmmmm...
The key to these, are the Kings Hawaiian Sweet Rolls. They are soft, the perfect size and have the perfect hint of sweetness. They are perfect I tell you. I like mine with mayonnaise and a squirt or two of Sriracha. I then shove a small mountain of Cape Cod chips in the inside. So before I show you the potato salad, just know this: this my friends is the perfect plate of Easter leftovers. Rejoice and be thankful. Amen. Praise the Lord. Ok, I'm done.
Enough babbling, here are the ingredients for the salad:
2 lbs Yukon Gold Potatoes
1/2 Cup of Mayonnaise
1 Tbs of Yellow Mustard
3 Hard Boiled Eggs
1/8 Cup Chopped Yellow Onion
2 Tablespoons of Chopped Green Onions
Salt & Pepper
You have to quarter your potatoes at some point, so I do it before the cooking process to speed things along.
I usually cut them a tad bigger than I want the pieces to be, because they'll breakdown a bit when you mix everything together. You know why I use Yukon gold potatoes and not regular spuds? In addition to the fact they are creamy, moist, and flavorful - you can eat the skins. I HATE HATE HATE peeling potatoes and refuse to do it.
Put your hard boiled eggs into a bowl and break them up. I use a wire whisk to mash the eggs, but you could use a potato masher as well. Don't have either? Just chop them up with a knife. Need help making the perfect hard boiled egg? You can check out my special egg post here.
Ever have potato salad, where the mayonnaise mixture just coats the outside of dry potato cubes? It doesn't become one with the potatoes? I have and I'm not a fan. I'll show you my Mom's trick to avoid this tragedy.
Drain your potatoes...
Gennnnnnntly stir the potatoes around. Be careful because the potatoes will easily and quickly fall apart if you just stirred them like cold potatoes.
Immediately cover with plastic wrap or a lid of some sort and let the salad cool in the fridge. Since the potatoes are hot, they will absorb all of the delicious dressing so it's moist and delicious! Once chilled, give it a stir. Sometimes I add a little mayonnaise to spunk it up depending on how much the potatoes absorbed. My sister and I like eating this warm. Weird, I know. I think it's because we're too impatient for it to cool.
Super simple with mayo as the main ingredient. Is this a Hardly Housewives recipe or what? Stay hungry!
Looks SO GOOD! You should use these as a giveaway!ReplyDelete
That egg and potato salad looks like my new favorite salad.ReplyDelete