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The secret to Bill Spadea’s potato salad recipe

Potatoes
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Although I’m hesitant to post anything without my own pictures and video, I had so many requests for the potato salad recipe I discussed this morning, I didn’t have a choice! Later this week or over the weekend I’ll make it at home and live stream on Facebook/Twitter.

The key to a good potato salad is having only a few key ingredients. The star is the potato itself. I start with 3-5 pounds of small potatoes. You can buy a bag in almost any supermarket. My favorites are the ones that are a mix of colors, typically, purple and gold. Cut the potatoes up in half or quarters depending on how small but make sure they stay large enough not to disintegrate in the pot! Remember, you’re making potato salad, not mashed potatoes.

INGREDIENTS

3-5 lbs of small/baby potatoes, halved or quartered
2 eggs
1/4 of a small onion, finely diced
3-4 celery stalks, diced, stringy fiber removed
Fresh parsley, chopped
1 tbsp of mustard
3-4 tbs of REAL mayonnaise
Salt, pepper to taste
Pinch of cayenne pepper
Pinch of celery salt
Paprika (for garnish)

Place potatoes and two eggs into cold water and bring up to a boil. Boil until the potatoes are tender enough to easily push a fork through. Drain the potatoes and add into a glass bowl to cool. Peel the eggs and add the hard boiled eggs back into the same bowl.

Next step, take a quarter of an onion and dice. Then 3-4 celery stalks. Cut off the ends and peel off much of the stringy fiber. Then cut long ways in half and chop into smaller pieces.

You can also take fresh parsley, about half of what comes in a grocery store bunch and take out the large stems and chop. Set all three chopped ingredients aside.

The key to a great dish? Cayenne pepper of course. After the potatoes cool, it’s time to add the dry ingredients. Cayenne, salt, crushed black pepper and celery salt. I know, double salt, but the salt is key. Mix the dry ingredients in with the potatoes while breaking up the eggs with a fork, or a pair of scissors. Then stir in your parsley (saving a little for the top), celery and onions.

As far as the wet ingredients, add about a tablespoon of mustard and a few big spoonfuls of mayonnaise. Real Mayo too, don’t use light and please, please, please, never, ever use miracle whip. I wish I could tell you measurements, but I can’t just know that you may have to make it a couple times to know how much is too much!

Just remember the cayenne. That’s the secret that brings the whole thing together. Sprinkle a little paprika on top with the held over parsley and serve.

Lemme know what you think! Tweet your pics and tag me on Twitter @billspadea or @NJ1015.

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