Potato salads come in many varieties. They make great accompaniments to grilled burgers, hot dogs, steaks or other summer deliciousness. They are favorites of family picnics too. Since Potato salads always satisfy, they can even replace a lunch or supper just by themselves.
Everyone has a favorite potato salad. The secret to my potato salad is adding a few hearty splashes of white vinegar and allowing the potato salad flavors to meld. So if you are planning to eat the salad the same day you should at least prepare it 4 to 5 hrs ahead of time. Here's my recipe:
- 5 medium sized potatoes
- 1 egg
- 1/2 cup chopped watercress
- 1/2 cup sliced onions
- 1/4 cup chopped parsley
- 1/4 cup finely cut green onions
- 2 cloves of minced garlic
- or 1 teaspoon garlic salt
- 1/2 cup olive oil
- juice of 1 lemon
- 1-2 tablespoons vinegar
- ground black pepper to taste
- salt to taste
Peel and cut potatoes into large cubes. Bring a large pot of salted cold water and cubed potatoes to a boil. Cook until tender but still firm, about 15 minutes. Drain.
Meanwhile in a large bowl, place the sliced onions, chopped green onions, parsley and watercress.
Add minced garlic or garlic salt, lemon juice, vinegar, black pepper, salt and brake an egg over the onions and parsley and watercress. Stir.
Slowly pour olive oil over them and beat using a fork. Pour the sauce over the drained hot potatoes, mix well. Cover and refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika and serve.