On Friday, June 4, 2021 at 5:04:25 PM UTC-7, Sqwertz wrote:
> Is this a revived fad lately? It seems to be around here. Sprouts
> has one that's good, fair amount of egg and wet, but too sweet -
> and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
> bland, not sweet, made from third-party drums of preserved shit all
> mixed together with more added preservative: $4 PINT.
> https://www.ronsfoods.com/product/de...-potato-salad/
>
> Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
> else you gonna today, mow the lawn again? <yawn>
>
> ---------------------
>
> SQWERTZ'S DEVILED EGG POTATO SALAD
>
> NOTES:
>
> You may boil the eggs with the potatoes after the potatoes come to a
> rolling simmer. Just be sure to the eggs out after 11 minutes,
> crack shells lightly, and cool in ice water before peeling. ALWAYS
> ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
> PEELING. I pierce the large end of the eggs with the egg thingy just
> as I add them to the hot water.
>
> A few too many words about HORSERADISH:
>
> The horseradish and mustard add the "Devil" to the eggs. Once you
> use fresh grated horseradish you'll never go back to bottled. A
> thick half-donkey dick root of about 1-pound will last 9-12 months
> in the fridge loosely wrapped in a plastic bag. Always opt for the
> thicker scrotum end. Thinner roots of less than 1.25" girth will
> only last 3-5 months(*).
>
> https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>
> Horseradish oil, powdered horseradish/wasabi powder (not old and
> stale), or wasabi paste in tubes is also acceptable. Use half as
> much powdered horseradish as fresh grated and proceed with curing
> with water TWICE AS LONG and then setting with vinegar. For
> horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
> 1 TB stright from the tube. If there's any humanity left in this
> world, ANYTHING BUT JARRED HORSERADISH!
>
> -------------------------
> In a large mixing bowl:
>
> 2lbs skin-on white potatoes, split or thirded into big even size
> chunks and simmered until tender. Dice to approx 2/3" when semi
> cooled.
>
> 6 Large hard boiled eggs, cut into 6ths.
>
> -------------------------
> In separate smaller mixing bowl 1 Qt bowl for dressing:
>
> 1.5 TB fresh Microplaned horseradish mixed with half as much cold
> water and mooshed to make a paste. Cure (let sit) for 4 minutes and
> then set (mix) with 2 TB white wine vinegar.
>
> 2 TB dijon mustard.
> 2 TB yellow mustard
> 3/4 cup mayo
> 1/4 cup sour cream
> 3 TB minced pickle or dill relish pressed of liquid in paper towel.
> 3 TB finely minced red/yellow onion
> 1/2 tsp salt or celery salt
> 1 tsp finely ground black pepper
> pinch of MSG
> Optional: Finely diced de-stringed celery
>
> ------------------------
> Mix the dressing ingredients well and combine with the boiled and
> diced eggs and potatoes gently with a wide rubber spatula. Transfer
> to a lidded serving bowl or storage container. Sprinkle with paprika
> or chipotle powder. Refrigerate for at least 4 hours. Eat it.
>
> (*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
> may not visit it late at night. There ARE cameras pointed at the pen
> and any footage WILL be posted here, no doubt.

I had a couple or three left over baked potatoes that I had cut in half and left in the refrigerator overnight to cool. I decided to cube them up (left the peel on) and made potato salad out of them . I added 3 chopped boiled eggs. Some mayo, apple cider vinegar, celery seed, chopped green onion, some pickle relish. black pepper, and a teaspoon or so of yellow mustard. I was out of celery or I would have chopped some and added it in. The now dry baked potatoes soaked up the dressing nicely and it made a very tasty potato salad. Not at all watery or runny or too sweet. n Nice source of resistant starch for the gut.