Cooking Lesson #637: South Carolina All Seasons Potato Salad

…from the Perspectives’ Kitchen

How you doin’? Summertime is picnic time and the perfect menu for such an occasion is Cold & Crispy Chicken, Cabbage Coleslaw and Potato Salad—South Carolina All Seasons Potato Salad. Whether dining at the local park or enjoying a bedspread picnic, this menu will be enjoyed by all in attendance.
 
So where did this side dish originate?  It was first introduced to Europe from the New World by Spanish explorers in the 16th century. The early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers. My potato salad includes eggs, celery, carrots, relish, scallions and peanuts, and can be served chilled or warm. The results will be Spud-Tacular!
 
This salad is made with mayonnaise. If you’re taking this potato salad on a summer outdoor picnic, keep it chilled at a safe temperature (ideally below 40 degrees).
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
6 to 8 large Yukon Gold potatoes, cut in 1-inch cubes
4 large chopped hard cooked eggs
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup shredded carrot
1/4 cup sweet relish
1 tablespoon minced garlic
2 tablespoons prepared mustard
salt and pepper to taste
1/4 cup chopped scallion tops
1/4 cup chopped peanuts
 
Directions

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 10 to 12 minutes.
3. Drain potatoes of hot water, then run cold water over them to stop the cooking process.
4. Combine cooked potatoes and eggs with mayonnaise, celery, carrots, relish, garlic, mustard, salt, and pepper in a large bowl.
5. Gently mix and serve warm (immediately) or cold/chilled.
6. Garnish with chopped scallions and chopped peanuts.

ChefSecret: For easy-to-peel and the creamiest hard cooked egg yolks, place the eggs in a saucepan and cover with cold water. Bring the water just to a boil; cover, remove from heat and let eggs stand in the hot water for 12 minutes. Strain the hot water off the eggs and run cold water with ice cubes over the eggs to let them cool completely. When the eggs are cool peel and chop; set aside.

Quip of the Day:  Q. Why did the potato blush? A. Because it saw the salad dressing.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Salad #PotatoSalad #YukonGoldPotatoes #HardCookedEggs #SouthCarolina #Scallions #ChoppedPeanuts #NationalPeanutBoard #NPB  #HappyIndependenceDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023

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