or your friendly neighborhood commitment free carbohydrates..
I have a love affair with carbohydrates. There, I said it. But the important thing is to be honest, right? So, looking at things through my pasta/potato/bread colored glasses (which are far more tantalizing then "rose colored glasses") what could possibly be a better stand-by than a simple potato salad? This isn't a fancy luncheon salad that sits all pretty on your plate waiting to be accompanied by cucumber sandwiches and tea, it's a great down home dish served best at room temperature plopped on a paper plate next to corn on the cob and grilled meat. Still, the one thing I must insist on is this: McClure's relish. If at all possible this local Detroit classic gives the salad a healthy kick in the pants (if you know what I mean). But, if you are stranded without this delicious condiment a garlic relish, with the pickles preferably shredded not cubed, will suffice. So let's get down to the details..
5-6 Golden Potatoes, depending on the size
1/2 cup low fat or olive oil mayonnaise
3/4 tsp celery salt
1/2 tsp kosher salt
1-2 tsp McClure's Relish
1. We'll start by getting the potatoes comfortable. Bring a large stock pot of water to boil and add the potatoes. Boil for about 15 minutes or until they are tender, not mushy. It may take more or less time depending on the size (let's not judge now, just plan accordingly).
2. While the potatoes are cooking, mix together the remaining ingredients until well blended. This will assure that no bite is left out on the flavor front.
3. Allow the potatoes cool for a bit once they are out of the water. Let's not rush things, this is a nice time for you to take a break yourself. Once you are feeling a bit regenerated and the potatoes are closer to room temperature, dice them into bite sized pieces. You may want to remove the skins first but I don't bother, the ones that want to come off will so why force them? You don't need that stress.
4. Add all the potatoes to a large bowl and fold in the mixture you made at the beginning. Be careful not to push to hard, this is where that relaxation from your break earlier comes in handy, if you force it the potatoes may mash up a bit. Season with spices to taste once it is combined and stop.
See that - just four little steps, four, and you even got a break in the middle! Bonus - it is delicious at room temperature so there is no need to chill, I hate waiting. While the salad is perfectly satisfying just as it is, you may decide that you want to add some diced up hard boiled eggs for a change of pace but if you do be careful because this will add to the need for cooler temperatures to avoid spoiling, I find this a bit high maintenance for my tastes. Another idea to freshen it up a bit might be to add some diced chives or other fresh herbs, just follow your sense of smell to what will be yummy (mine rarely steers me wrong). Now whatever you do, don't over-complicate things, slow and easy is the way to go!
Just think, won't it be lovely to have a big inviting mixing bowl of potato salad sitting in the fridge just waiting for you on those hot summer days? Personally I love a spoonful tossed in a travel container to take to work for lunch, talk about a no fuss meal. And there are so many other wonderful uses for potato salad just waiting to be eaten that it really is hard to resist. So don't. Just sit back, relax, and most of all - enjoy!