As Snowmageddon 2010 approached, we started to plan ahead for the food we would eat over the weekend. Normally, we would have set up some sort of extravaganza. However, there were two problems: first, there was nothing left in any grocery store in the entire region, and second, we thought we might lose power at some point. Remember, this is Snowmageddon - 2 feet or more of wet, heavy snow.
So, what can you find at a barren grocery store and also eat cold? Potatoes!
We decided to make a quick potato salad, adapting a recipe from our trusty Good Housekeeping cookbook. Here is what you need:makes 10 side servings
Ingredients
3 pounds of potato (we scaled the recipe down but will give you the full one. Also, the recipe calls for normal baking potatoes, but as you can see we used a mix of small red and yellow potatoes for variety)
1/4 cup of mayonnaise
1/4 cup of milk
3 tbsp lemon juice (if you don't want lemon, omit the peel and replace the juice with 2 Tbsp distilled white vinegar)
3 pounds of potato (we scaled the recipe down but will give you the full one. Also, the recipe calls for normal baking potatoes, but as you can see we used a mix of small red and yellow potatoes for variety)
1/4 cup of mayonnaise
1/4 cup of milk
3 tbsp lemon juice (if you don't want lemon, omit the peel and replace the juice with 2 Tbsp distilled white vinegar)
1 tsp lemon peel
2 tbsp green onion
1 tsp salt
1 tsp sugar
2 tbsp green onion
1 tsp salt
1 tsp sugar
ground pepper to taste
chopped celery (optional; we didn't have any)
Instructions
chopped celery (optional; we didn't have any)
Instructions
1. Put the potatoes in a pot, cover with water, and bring to a boil. Lower to a simmer and cook 20-25 minutes, until potatoes are tender when pierced with a fork or knife.
2. Drain the potatoes, let cool. Chop, dice, or slice the potatoes to your desired size. We made a variety of cuts in our small potatoes. Cal always says, variety is the spice of life. (Optional: peel before cutting. We like potato skins, especially the red ones, so we left them this time.)
3. Whisk together the milk, mayo, lemon juice (or vinegar), lemon peel, green onion, salt, sugar, and pepper.
4. Add the potatoes, toss to coat.
5. Optional step: if you want a chunkier potato salad, you are done. That's what Cal wanted, but I decided to MASH MASH MASH the potatoes for a creamier potato salad. Find your favorite utensils and smash away!
6. Serve chilled - perhaps in a powerless apartment during a snowstorm!
2. Drain the potatoes, let cool. Chop, dice, or slice the potatoes to your desired size. We made a variety of cuts in our small potatoes. Cal always says, variety is the spice of life. (Optional: peel before cutting. We like potato skins, especially the red ones, so we left them this time.)
3. Whisk together the milk, mayo, lemon juice (or vinegar), lemon peel, green onion, salt, sugar, and pepper.4. Add the potatoes, toss to coat.
5. Optional step: if you want a chunkier potato salad, you are done. That's what Cal wanted, but I decided to MASH MASH MASH the potatoes for a creamier potato salad. Find your favorite utensils and smash away!
6. Serve chilled - perhaps in a powerless apartment during a snowstorm!
Here's the nutritional info. Keep in mind that different types of mayo and milk will lead to very different results. We used 1% milk and Helman's reduced fat mayo.
Pig, out!
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