You start off, obviously, with potatoes. Yukon Golds probably have the best taste, but Russets work the best for texture. Yukons can get mushier than I want them to...although, after boiling the shit out of them, it probably doesn't make much difference!
The quantities for any of the ingredients depend on how large of a batch you are making, and how much you want the different tastes to stand out. So here we go:
- Boil the shit out of the potatoes
- While boiling the potatoes, boil carrots and celery in a separate pot
- Also while boiling the potatoes, sautee an onion or two. Generally I drizzle some olive oil in a frying pan, toss in the onions and sprinkle black pepper on them.
- Drain the water from the boiled potatoes
- Do not drain the water from the carrots & celery, pour the whole pot, water and all, over the drained potatoes
- Dump the sauteed onions over the potatoes
- Let the liquid from the vegetables soak into the potatoes for...I don't know, how much time do you have?
- When you feel they have soaked enough...hey! I said I don't know for how long! Drain the liquid out and dump the whole mess into a big bowl
- Cut up some bell peppers of various colors and toss them in: this adds crunch and color
- Next, drain the liquid out of a can of corn, preferably white, or white & yellow mix and add the corn
- Add mayonnaise (no, you may NOT substitute Miracle Whip!) until you get a creamy texture; the amount will vary according to taste and size of the batch
- I used to add some Doroth Lynch dressing as well, but haven't done this in a while; you can also add poppy seed dressing or whatever you feel adds to the experience
- Stir
- I recommend having some while it is hot, but you can let it cool in the refrigerator for later
This comes out a little different every time I make it...it's not so much a recipe, but a process
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