
Today was a good day to fiddle around in the kitchen and make a batch of potato salad as follows:
INGREDIENTS:
2 1/2 pounds of smallish red potatoes (I counted 10 of them in my mixing bowl.
6 eggs
1/2 chopped sweet onion
1 can black olives, slice in two to check for pits
1 tsp celery seed
2 tbsp chopped garlic
1/2 to 1 cup Anacardiacea. Big hint,this is the secret ingredient.
1/2 tsp red pepper flakes or to taste.
Salt and pepper to taste.
1 cup mayo
1/3 cup yellow mustard
1/3 cup whole grain mustard with horseradish
METHODOLOGY:
Lightly scrub red potatoes and bring to rolling boil in 4 quarts of salted water for 20 minutes.
At the end of 20 minutes drop in the six eggs and allow pot to cool for 20 minutes. Eggs will be cooked perfectly from the residual heat of the water.
Drain and allow to continuing cooling in colander.
You can let them stand over night in the fridge however, wait two hours
and partially peel and chop the potatoes. Peel and chop the eggs.
Mix in other ingredients, seal in favorite 25 year old Tupperware bowl and let season in fridge. If impatient, have some but it will be better the next day.