Recipe of the Week 08/10/2008:

The Best Mimosa Ever

I absolutely inhale these things. Additionally, I’m no champion at baking and even I can make this happen. Woo wee! Love these!

 

Ingredients:

 

· 8 red-skinned potatoes (if you’re using baking potatoes or yellow potatoes you can get away with four. Red-skinned potatoes are obviously smaller and I leave them skin on for my recipe which is optional)

· 4 jumbo eggs boiled

· 1/2 stalk celery, chopped

· 1/4 cup sweet relish

· 1 clove garlic, minced

· 2 tablespoons prepared mustard

· 1/2 cup mayonnaise

· 2 tbsp sugar

 

Instructions

1. Chop potatoes into good sized chunks. Some people boil the potatoes whole, I do not, mainly cause I don’t want to handle and chop hot potatoes. Again I leave the skin on with red-skinned potatoes. If you’re using another type, you want to peel the potatoes before you boil them.

2. Bring a large pot of salted water to a boil.

3. Add chopped potatoes and cook until a little tender. They still need to be firm! That’s important or you get mashed potatoes. Typically about 8-12 minutes is good.

4. Drain the potatoes.

5. Peel and chop the boiled eggs

6. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise. Mix the ingredients gently. Again, you don’t want mashed potatoes!

7. Add sugar slowly to taste. If you don’t like a sweeter potato salad, you can substitute the sugar addition for salt and pepper

8. Let stand in the refrigerator  and serve cold.