We all know potato salad is a given for any Fourth of July celebration. Here’s one more reason to add it to your menu: it can make you skinny. Seriously. Read on and I’ll explain.
But first things first, let me explain the dish. This year I’ll be making my mom’s potato salad. I don’t know what I can tell you to convince you that this recipe is fantastic except that my husband’s little brother ate it and loved it and he is a confessed potato salad-hater. Sometimes I’m a little less than confident with my mom’s recipes. I obviously love them but wonder if it is just because they remind me of a simpler time when free food magically appeared on my plate every night at 6. It would take an entire post to help you understand one of the most amusing and interesting characters in my little world but here’s a peek: my mom once served us a casserole that tasted like soap because she forgot to rinse the pan. Upon discovery, she shrugged and continued to eat. Shock value perhaps??? That event notwithstanding, my extensive survey has confirmed that her potato salad really does rock.
It’s a simple formula really and it all centers on my mom’s kitchen’s prized possession – Montreal Steak Seasoning. The stuff goes into everything. I mean everything. There are literally no salt and pepper shakers at her house. Just a giant container of Montreal Steak Seasoning.
With the lead vocalist in place, you add your back-up singers. Yukon gold potatoes, hard boiled eggs, green onions and mayonnaise. (And just to warn you, using anything other than full-fat Hellmann’s mayo (i.e. Best Food’s) is a crime punishable by death according to my mom.)
Wash and cut the potatoes.
Place in a large saucepan with cold, salted water. Add the eggs. Bring to a boil and twelve minutes later take out the eggs and set in ice water. Boil the potatoes a few minutes longer, until you can poke them with a knife without resistance. Chill.
Chop potatoes, eggs and onions. I like my potato salad chunky. I want to be able to see what I’m eating. And let’s face it, sometimes potato salad can be scaaary….
Mix with mayo and spices.
And it’s ready to enjoy alone…
…or with friends.
- 2 lbs. Yukon Gold potatoes
- 3 stalks green onions, chopped
- 4 hard-boiled eggs
- ¾ cup mayonnaise
- ½ Tbs. Montreal Steak Seasoning
- Cut potatoes into even pieces.
- Place in cold, salted water along with eggs.
- Bring to a boil. Boil for 12 minutes and remove eggs.
- Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance.
- Remove from heat.
- Drain and chill. When cooled, slice potatoes and eggs into bite-sized pieces.
- Mix all ingredients and refrigerate until use.
And here’s the explanation I promised you as to why you can add it to your tiny list of diet foods. Google “resistant starches”. Foods like cooled, cooked potatoes contain them. They act like a dietary fiber and resist digestion so you don’t have to count all the calories. They pass right through your digestion track and clean you out along the way. Now if we could just figure out what to do with all that mayo….