4th continued & a recipe

On Saturday the eve of the 4th we had a BBQ.  Berret did the grilling and I took care of the rest of the food like the potato salad.  It was a simple meal but so good,  Berret is getting really awesome at the grill.  As mentioned in the previous post we also had good company, Scott and Erica.

I had never made potato salad before so I went to AllRecipes and found a winner.  It is a bit different than a lot of the typical potato salads I’ve had though.  Funny story, I was telling Scott and Erica that is was my first time making potato salad and that it is a bit different.  Erica then says, “IF I like it I’ll have to get the recipe from you.”  “IF” she liked it, hahaha, I guess if I don’t get asked for the recipe it was terrible.  We all kind of joked about that the rest of the meal.  Anyways they liked it so now I’m going to share the recipe with everyone including the changes I made.

Green Onion Potato Salad

Ingredients

• 2 pounds red potatoes
• 1 tablespoon Kosher salt
• 1 1/4 cups Mayo (I did about 1/3 of this measurement with sour cream)(I also am not picky about measuring this accurately I just estimated)
• 2 tablespoons white wine vinegar
• 1 jalapeno pepper, chopped and seeded
• 2 teaspoons Kosher salt
• 1/4 teaspoon ground black pepper
• 6 green onions (green and pale green part), thinly sliced
• 1/4 cup chopped fresh cilantro or flat leaf parsley (I used cilantro)
• 3 hard boiled eggs chopped

Directions

1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices. Berret’s mom got me a steamer so I had an easier way of doing this.  I cubed the potatoes raw then put in the steamer.  In another layer on the steamer I put the eggs.  Set the timer for about 18 minutes and they were both done at the same time and I didn’t have to watch it.  Boiling potatoes on the stove is always so messy when they inevitably boil over for me.
2. Combine mayo/sour cream, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

There you go, enjoy.