There is a softness in my soul towards simple food made from scratch. On this beautiful October day I’m making potato salad to go with my husband’s smoked brisket. Here’s the brisket after four hours in the smoker at 200 degrees. He uses charcoal briquettes, lump charcoal and hickory chips for the smoke. We finish it in the oven, at 250 degrees covered for another four hours.
Everyone has their version of simple potato salad. Here’s mine. Hope you enjoy.
- 5 pounds of red potatoes, boiled in salted water with skin on, then peeled
- 2 boiled eggs, chopped ( optional)
- chopped green onion to taste
- 3 tablespoons of sweet pickle relish
- 1/2 teaspoon garlic powder
- 5 tablespoons Miracle Whip Salad Dressing (we like the sweetness, you can use mayonnaise)
- salt, pepper and paprika to taste
I had large red potatoes so I quartered them and boiled them in salted water until
fork-tender. After they cool down enough you can handle them, peel the skin off. You don’t have to do this, I just think it tastes better.
At the same time I boiled the potatoes I boiled two farm-fresh eggs from a dozen that my friend Amy gave me. Peel, cool and chop roughly.
While the eggs and potatoes are boiling I get my onions chopped and get out my spices.
Put the spices and dressing on when the potatoes are still warm. Smells so good. The salad should be wet because it absorbs so much of the dressing as it cools. Add more dressing if you need to. Yum.