Potato salad is an American comfort food to appreciate year round. Remember to marinade in the refrigerator for at least one day before serving.
4 organic russet potatoes, medium-sized, scrubbed (Red Bliss, Russet, Yukon gold)
2 large stalks of celery including the leaves, minced (1/2 cup)
1 carrot, minced (1/4 cup)
1/2 medium-sized red onion, minced
1 jalapeño, seeded and minced
1/4 cup pickles, minced
1/4 bunch flat leaf parsley, minced (1 cup)
2 teaspoons salt
1 teaspoon pepper
1/8 cup olive oil
1/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
Place a large mixing bowl in the sink. Add the potatoes and fill with water. Scrub with a vegetable brush and place in a large sauce pan. Fill with enough water to cover the potatoes. Add 2 eggs to cook with the potatoes. Place the sauce pan on the stove set to medium high.
Boil the potatoes with the lid on for 20 to 30 minutes. Remove the eggs after 10 minutes.
The skins will crack and the texture will be soft and firm when done. Do not cook until mushy.
Remove from the heat when cooked and place the potatoes and eggs in a large mixing bowl.
Place in the sink and fill with cold water. Remove the peels from the eggs and from the potatoes (optional). Place potatoes on a cutting board and chop into pieces. Sprinkle with salt.
Place eggs in a small mixing bowl and chop with a fork or potato masher.
Place minced celery, carrot, onion, jalapeño, pickles and parsley in a large mixing bowl.
Add potatoes and eggs. Mix until well combined. Add the salt, pepper and oil. Mix.
Mix the mayonnaise, mustard and Worcestershire sauce in a small mixing bowl.
Pour into the potato mixture. Mix until well combined.
Yield: 1.5 quarts
Place in airtight pint or quart-sized containers. Refrigerate for at least 8 hours before serving.