Friday, December 26, 2008

Creamy Potato Salad

It is the Holidays, time for giving and sharing. And of course that includes giving in to your gastronomic desires. ;-)
I have prepared this side dish for Noche Buena and everybody just loved it. Adding celery is an option, but opted to remove it from the list since Hubby doesn't really like it. I used Japanese mayonnaise, or you can also use the non-fat version, for those diet-watchers. I also sprinkled a tablespoon of bacon bits to add color and taste. Simple and easy, but totally yummy!

6-7 medium potatoes
2/3 cup mayonnaise or salad dressing
1/4 cup celery (optional)
1/4 cup thinly sliced green pepper
2 tbsp chopped onion
2 tbsp evaporated milk
1 tsp prepared mustard
1 tsp vinegar
1/4 tsp salt
1/8 tsp pepper
2 hard-cooked egg whites, coarsely chopped

1. In a covered saucepan, cook the potatoes in boiling water for 20 to 25 minutes or until just tender. Drain well. Peel and cube potatoes.
2. In a large bowl, stir together the mayonnaise or salad dressing, celery (if using), green pepper, onion, milk, mustard, vinegar, salt and pepper. Add the cooked potatoes and egg whites. Toss lightly to mix.
3. Cover and chill for 6 to 24 hours. If desired, stir in a little additional milk before serving to make the salad the desired consistency. And lastly sprinkle bacon bits, if using.


George Erdosh said...

This looks and sounds yummy. I suppose you are using red or white potatoes, not russets. Right? I make my potato salad either the German style (with salad dressing, no mayo) or Italian style (Italian dressing, again no mayo). My wife dislikes mayo intensely, I don't know why.

Check out my latest (Nov/08):

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

dHomemaker said...

maybe because of the extra calories... i should try one like that. :)