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Originally Posted by JC and John
Sounds yummy and I want to try. How many potatoes or pounds would you recommend? Thanks for posting.
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That recipe is for about 15 small red potatoes, skins on. These potatoes you can cut into about four small pieces. It's a dish that I make without a recipe. Like many of my recipes I have them in my head. You can adjust the mayo and olive oil to your liking but if it seems dry I would add more olive oil. It's not a mayonaise infused potato salad. Just a 1/2 cup or so of mayo. Let me know how it turns out.
When cooking the potatoes take them off the stove before they start falling apart as they keep on cooking and you don't want them to be overdone. I rinse them with cold water for a few minutes then let them air dry for a few minutes then cut them up. They will still be warm inside. I like this salad fresh made room temp or warmer, so I make it right before I will eat it.