When we sold our house and moved into the RV, FabGrandpa decided he did not want to have to mess with a barbecue grill–cleaning it, storing it, etc. But after 10 years of not cooking out, I bought a small table top grill last summer. And we realized again how much we love to cook out.
Yesterday, we grilled a whole chicken, split in half and used some hickory chips to smoke it a bit. I cooked some fresh green beans and made some homemade potato salad to go with it. I used to only make potato salad on holidays, like Christmas, Thanksgiving, and 4th of July. But several years ago, I decided why limit myself to having one of my favorite foods only on holidays? It is soooo easy to make. So now I make it every chance I get.
One thing you need to remember when making potato salad is that not all potatoes are equal. I use only red potatoes for my potato salad, because they are “creamier” than russett potatoes or brown potatoes. So, here is my recipe:
Home Made Potato Salad Recipe
10 medium red skin potatoes
1 handful of salt
5 boiled eggs
1 bunch of green onions
4 ounces sweet pickle relish
3 tablespoons brown spicy mustard
1/2 cup mayonaise
Wash the potatoes (do not peel them) and put them in a large pot, like a dutch oven. Fill the pot with water to an inch or two above the potatoes. Add the handful of salt to the water. Bring to a boil, cover the pot with a lid, reduce heat to medium, and boil until potatoes are tender, about 40 minutes. Turn off heat. Drain the hot water off. Add ice cold water to cover the potatoes, and let them sit for about 10 minutes.
Pull the skins off the potatoes and cut out any bad spots.
Dice the potatoes into a very large bowl.
Peel and dice the eggs and add to the bowl with the potatoes.
Add chopped green onions,
and the rest of the ingredients, and mix well.
Refrigerate at least one hour before serving.
P.S. Make sure all of your ingredients are labeled “gluten free” to ensure the finished product is gluten free.