Potato Salad with Pimento and Peas
Now, I want these potatoes to cool really quick because I don’t want to put hot potatoes with mayonnaise obviously. So, I don’t want it to run cold water over them because that is going to make my salad watery. I don’t want my salad to be watery so here is a tip. Just spill them right out onto a little cookie sheet. Make sure they are in a single layer and they will cool off much quicker that way. Put those there and let them hang out. Get a little pocket time, you get to work on the dressing for that. You need some pimentos, some mayo, reduced fat mayo is fine too. And in the freezer, I've got my teas. You don’t even have to bother defrosting and don’t worry about it. When you put the salad together, they will be just fine and perfect in a little pot.
You need a mixing bowl and onion, my grater, plain old white vinegar. Splash that goes into the salad, gives it a little tang. Now, I am going to show you that whole trick I was telling you about my mom’s salad. She makes like a thousand kinds of potato salad but this is my personal favorite. You start with your mayo base. I go easy on the mayo not a big mayo person. I like it light, I mean I love mayo but you got to just not go overboard with it.
Now, I know what are you thinking, picnic mayo but if you keep it cool, it is fine. Don’t worry about it. You know what I get? I get some of those little freezer gel packs to keep them right in the freezer and you can just keep this salad right on top of that. And it doesn’t get all watery. You don’t have all that water around the Tupperware containers. I have taken about a quarter of an onion here. Here is the trick. Put the grater right in the bowl and as you are grating it, the onion juice comes out and goes into the mayo and it goes all through the dressing. Gives a terrific flavor. I am telling you. People will not be able to figure out what you put on your potato salad and it is just going to be tastiest thing ever.
Careful not to grate your thumb though, I did that once. I was chatting away and I am sure it is hard for you to imagine. And we just kept not looking at my hands and grated it, not good. I got the onion in there. I want to add just a splash of vinegar. My mom sprinkles it on potatoes but it is fine, just pour it right into the dressing, that gives it a little extra tang, thins it out of touch. You don’t want your dressings to be heavy because you are going to hide all the pretty colors of the pimento and the peas.
And if you don’t have pimento in the fridge and you have red peppers, go ahead use those—the pimentos still have the skin on of course. Give the jar a little whack, there we go. Just a quick drain in the garbage bowl, I will not be able to get rid of the rest of this jar in this one salad. Give it a good drain, you don’t want your salad too wet. Chop this up real quick. Now, you want little bits of red and green confetti going all the way through your salad. So, chop them kind of fine. These are done and see how I am putting everything in the bowl. It’s going to have to have all of the ingredients right in there because I want the potatoes to go last and letting them cool.
Couple handful of peas, see if my potatoes are nice and cool, they are. Cool trick there, no pun intended. Spread your potatoes out on a cookie sheet, they cool off even quicker. And we got the pimentos in there, the peas, the secret ingredient which was the grated onion so that the onion juice would flavor all of the dressing. Look at that. Man, I am telling you this is the potato salad to know the recipe for. It is a star. Now, I am just going to season it up a little bit, coarse salt, black pepper, all those nice sweet peas and pimentos in there, beauty.
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