POTATO SALAD

You say POTATOE, I SAY POTATO... Who cares, let's eat !!!!

It's college football season. It's my favorite time of year because it leads into BASKETBALL season. (GO GATORS !!!)

So we are featuring some foods that go well during half time. Or while watching the Indy 500.

I love Potato Salad. It's a great summer time picnic treat, and is EASY to make.

Today we are making Chicken on the rotisserie , and Potato Salad. First up is the Tater Salad as this needs to be made ahead of time.

We have plenty of time as Florida, Ball State, and Florida State all play the late afternoon game.

Let's get it going. 

Here are your ingredients...

3 LBS RED SMALL POTATOES

¼ CUP DILL PICKLE JUICE

¼ CUP SWEET PICKLES (CUT UP SMALL)

1 CUP MAYONNAISE TO START

½ CUP OF CELERY CUT UP

2 TSP YELLOW MUSTARD

½ TSP SALT & ½ TSP OF PEPPER

9-12 HARD BOILED EGGS CUT IN BITE SIZE – ¼ OR ½)

½ TSP CELERY SEED

½ TSP CELERY SEED (GROUND UP)

Here we go. It's easy !!!!

Boil potatoes whole until done. Have a beer while you wait. (DO NOT OVER COOK THESE BABIES) When you can insert a fork into one and get no resistance, they are ready.

Drain and put on cookie sheet on top of paper towels

After they cool for a bit. Cut into desired size. Size is a personal matter. (OK, get your dirty mind out of the gutter)

I cut these in half. You might like yours a bit smaller. It's up to you.

Did we talk about knife safety? Guess not.

Mix Mustard and Pickle Juice in a glass container

Sprinkle the potatoes with pickle juice, and mustard and add some pepper

Place potatoes in bowl with eggs, celery & pickles

Add Mayo & Mustard

Add ½ TSP Celery Seed

Add ½TSP Ground up Celery Seed

STIR GENTLY (very gently)

Salt & Pepper to taste.

You can also add more Mayo if needed. I had to add more.

REFRIGERATE … Have another beer

You can add more MAYO to taste...

Goes great with burgers, hot dogs, or any kind of samwitch.

And we are ready for kick off !!!

Next up, we'll fire up the gas grill and do in a big ass chicken.

Enjoy