Cooking with KP: Classic Potato Salad

Classic Potato Salad

Potato salad is a wonderful side dish any time and any place. Most people have special preferences for their potato salads, and I have tried many variations, but the classic potato salad that my mother made is and always will be my absolute favorite.

8-10 russet potatoes, peeled, cubed, rinsed

1 1/2 cups of mayonnaise (I always use a newly opened jar because your potato salad will not spoil as quickly if left out for a couple of hours if the mayo is fresh and not from a previously used jar.)

4 large eggs, boiled, peeled and chopped

2 Tablespoons of apple cider vinegar

2 Tablespoons of sugar

1-2 Tablespoons of yellow mustard, depending upon your taste preferences

3 Tablespoons pickle relish (I use dill or sweet depending on what I have available)

2 Tablespoons parsley flakes

2 ribs of celery, diced in small pieces

1 cup of onion, diced

1/2 cup of green bell pepper, diced

1 teaspoon garlic power

1 teaspoon salt for potato water

1 teaspoon seasoned salt

1 teaspoon pepper

Place potato cubes in a large pot and fully cover with water. I always make sure I have an inch of water higher than the potatoes. Add the one teaspoon of salt to the potatoes and water. Bring to a roaring boil on high, reduce temp to medium so that the potatoes continue to boil. Boil them for 9-15 minutes until a fork slides in the cubes easily. Don't over boil or the potatoes will be mushy. Remove from heat and drain in colander. Let potatoes sit to reach room temperature. Usually about 15 minutes. Don't rinsed tem in cool water.

In a large bowl, mix mayonnaise, mustard, vinegar, sugar, garlic powder, seasoned salt, and pepper until well blended. Add boiled eggs, parsley flakes, onions, bell pepper, celery,and pickle relish. Stir until totally blended with mayo mixture. Add cooled potatoes and fold them in mixture until full coated. Don't stir too hard or you will loose your cubes and have mashed potatoes. if too dry, add one tablespoon mayo and fold into mixture. Put mixture in serving bowl that has a lid.

I have sprinkled a little paprika on the top of my potato salad, but that is optional.

If you like a chilled potato salad immediately put your salad in the refrigerator. Otherwise, serve immediately and don't keep our longer than 2 hours at room temperature. Refrigerate leftovers.

NOTE: Occasionally, I make my potato salad with the small red potatoes and I don't peel them before cubing them. Just wash/scrub them thoroughly, cube and boil. I really love red potato salad.

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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.

Classic Potato Salad

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