Ever had a Pretty Potato Salad before? This one is worth a try, the flavors are a little different from your normal potato salad, and my Dad already has the “Hotter than Hell” Potato salad market cornered. So I thought I would go for one with a little heat, not much, but a lot of colors, and make it delicious and pretty. For those of you who know me, or have been reading CCtoMB a while, you know that “Pretty” is not exactly my thing. I have admittedly gotten better at baking, and while it tastes good, symmetrical, pretty or beautiful it is not. But that’s ok, as long as it tastes good, I don’t mind. I can just sit back and admire all those people who make beautiful food every day! (slightly jealous!) I have been thinking about making this for a while, mixing a few potato salad variations in my mind. The overall theme was to be very colorful but not too hot. I love hot food but sometimes I am sure my family would like me to tone it down for the masses. I previously used the small multi colored peppers for Bacon Grenades, and those kept popping into mind. As a matter of fact, this would go great with some Bacon Grenades! I also added some Jalapeno and garlic cloves, which certainly could have been left out if I were making it for someone who was not related to me.
Pretty Potato Salad
3-lbs Red Potatoes
1/2 Diced red onion
6-8 Hard Boiled Eggs (I used 8)
10 Small mixed peppers, Red, Orange and Yellow. (You could use 1-2 large in exchange)
3 Shredded large radishes
5 Cloves of garlic
1 Sliced Jalapeno
You will also need 1 Cup Olive Oil Mayo, 1 tbsp Butter, Salt and 2 Tbsp Balsamic Vinegar.
Directions: Cut red potatoes, leaving the skin on, into small cubes. In a large pot boil potatoes in water with a pinch of salt for about two minutes, then put on simmer for another 15, or until potatoes are fork tender.
At the same time hard boil the eggs. I do nearly the same thing, from cold bring water with eggs in it to a boil (pinch of salt pinch of apple cider vinegar), let boil for about two minutes and then let simmer for about 15. Once done (check one egg) set in ice-cold water until ready to peel and slice.
Also at the same time in a skillet melt butter, add diced onion, peppers and garlic as well as 2 tbsp of Balsamic vinegar. Cook on high until sizzling and then turn down the heat, cooking on low for about 10-15 minutes. Peppers and onions should still have their color, but will be a little darker.
Shred the radishes and set them aside. Peel and dice eggs.
Let Potatoes, Pepper mixture and eggs cool. I put them in storage containers and in the refrigerator for about two hours.
Once cooled mix it all
in a large bowl with 1 Cup Olive Oil Mayo.
This is where I add salt pretty liberally, I have some really great gourmet salt that I use which works well with the potatoes and radishes. (which in my mind need quite a bit of salt) But this is also where I will say “Salt to taste”.
If you make it let me know what you think! What is your favorite recipe to play around with and change-up the ingredients?