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California Potato Salad

Posted On November 27th, 2013 Author Lia Rinaldo

California Potato Salad
From Betty Crocker's Classic Cookbook- 40th Anniversary edition, serves 10, or 2 people over many meals- my notes on what I add or omit below in italics below.

2lbs potatoes (about 6 medium)
1 1/2 cups of mayonnaise- I only use a 1/2 cup
1 tbsp vinegar- I use balsamic
1 tbsp prepared mustard- dijon is best
1 tsp salt
1/4 tsp pepper
2 medium stalks celery, chopped- I don't add celery
1 medium onion chopped- I use red onion
4 hard-boiled eggs, chopped- I only use 2 eggs

* What's above is her regular version and this is the instruction that takes it to California: Omit eggs. Stir in 1 can (4 oz) chopped green chilis (drained). Just before serving, stir in 2 avocados (chopped) and 2 tomatoes (chopped). So, I keep the 2 eggs, use Peperoncini peppers (chopped), only 1 avocado and no tomatoes. I also chop up and add a green onion, a red pepper and a handful of chives. I have also been adding the Chilean spice, merquén to everything. So a little dash of that, so in your case, a bit of chipotle powder or crushed chilis. Something with a bit of heat.

1. Scrub potatoes. Leave skins on whenever possible, or pare thinly and remove eyes. Leave whole or cut into large pieces. Heat 1 inch of water to boiling; reduce heat. Add potatoes. Cover and heat to boiling; reduce heat. I usually add in the 2 eggs at this stage to hardboil. Boil whole potatoes for 30 to 35 minutes, pieces 20 to 25 minutes or until tender; drain. Cool. Cut potatoes into cubes.

2. Mix mayonnaise, vinegar, mustard, salt, pepper and merquén in a large bowl. Add potatoes, red onion, green onion, peperoncini peppers, red pepper, chives; toss. Stir in eggs and avocadoes; stir carefully. Cover and refridgerate.

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