Do you have trouble making potato salad? If so, you can be sure there are simple steps to follow in making a great potato salad for that hungry crowd. Many people don't have a family recipe, or they just make common mistakes along the way and get frustrated. It really isn't that hard to make potato salad. These tips should help get you well on your way to pleasing everyone!

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Determine first how many people will be eating potato salad. Remember, most kids turn up their noses at the thought of anything mushy with potato lumps in it. But men usually heap on the potato salad next to their other favorites, so they will eat the portions the kids chose to pass up. Also, potato salad is filling. Many serving sizes are smaller than you think.

Take advantage of the "bags" of potatoes in the store where the potatoes are medium in size. Large potatoes take longer to cook, so they usually must be cut in half. The Idaho white potato provides a great flavor and cook well. Don't make the mistake of using red potatoes since they get too soft and turn mushy. Five potatoes will make potato salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.

Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the potato peeling just falls off! All the flavor of the potato will be in your potato salad.

While the potatoes cool, chop half of a large white onion. In a large bowl, mix the onion, about 1 cup of mayonnaise to start with (I use Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper. Then chop the potatoes as small as you want and throw them on top of the mixture. Mix well and add more mayonnaise as needed to reach the consistency that you like your potato salad. I usually add more than the 1 cup before it's all done. You can also substitute with fat free products like yogurt, fat free sour cream, or low-fat mayonnaise.

Another ingredient I like to add is chopped, hard-boiled eggs. I use 3 eggs in a batch of potato salad feeding 8 or 9 people. Add the eggs last so they don't get too mushy. Stir it all together and cool before serving. Potato salad is even better if left in the refrigerator overnight before serving. If you are close on time, it's even ok to throw the bowl in the freezer for about 45 minutes to get it cold quick!

Potato salad is a "crowd pleaser". After you make potato salad following these simple steps, you will be able to adjust the recipe easily for your own taste. Using these easy tips, you won't make mistakes, like peeling away all of the flavor, overcooking the potatoes, or adding ingredients you don't need.

When I cook my potato salad, everyone wants my recipe! This recipe isn't even written down anywhere, until now. So, make this your potato salad recipe and enjoy!

Jennifer Clark is a successful webmaster and publisher of Terrys Barbecue Sauce. A website that specializes in Texas style barbecue sauce and features articles about how to make great potato salad, camping related topics, and grilling your favorite recipes!

Article Source: EzineArticles.com

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