The best potato salad ever at Pumpjack Piddlewick

Very, very excited! Our new and all our own vegetable garden gave us our first petite harvest yesterday. I feel like a proud Mom.

Ok, it may not have been much. 11 new potatoes, 15 carrots, 2 celery branches, 5 chives and 7 green beans. But I figure there may be more soon 🙂 And this haul made the best potato salad I have ever made.

Oh, and 3 strawberries for dessert.

PS. For full details on the making of the Best ever Potato Salad, the Recipe is available on our PumpjackPiddlewick Facebook page. But as you may have been hoping for simplicity in life and not a lot of click throughs, I also include a copy below:

Best Ever Potato Salad Recipe

You will need, give or take, 11 new potatoes, 15 baby carrots (or about 3 normal size carrots), 2 celery branches, 5 chives and 7 green beans

In addition to the above veg, you will need 2 eggs, 1 tsp of mustard (I used stone ground), 3 tsps mayonnaise, salt and pepper.

Heat a pot of water to boiling, adding a teaspoon of salt.
Wash your new potatoes and if larger than the end of your thumb, cut in to halves or quarters so they are. Leave the skins on. Put into boiling water.
Now wash carrots – the wonkier the better as supposedly these taste better than straight carrots (no science behind this, it’s just true). Cut your carrots one at a time, larger ones first, working your way to smaller, into tiny pieces (pinky nail size – ish). Add each carrot to the boiling water as you cut it. (Note, if you have to use store bought carrots, look for smallest ones as possible.)
Chop up green beans (all together) into pinky size pieces and add to the boiling water.
Cut up the celery, including the leaves, along with the chives into again pinky size pieces. Set aside.
Check if potatoes are soft now by pricking with a fork, if the fork enters the potato easily it is done. (Essentially we are talking 10 minute since you first added the potatoes.)
Do not drain the boiling water. Rather using a slotted spoon lift out the potatoes and veg into a colander/drainer to drip dry.
Add the eggs to the boiling water. If there is not enough water to cover the eggs, add more, let it come back to the boil and then add the eggs. Wait 1 minute and then cover and remove from heat. Set a timer for 12 minutes.
Go do something else for 12 minutes, or prep additional foods like cold cuts, olives, avocado, etc. to accompany your potato salad.
Ping! 12 minute are up, remove the eggs from the (still hot) water with a slotted spoon and run under cold water. Peel the egg (easy way, tap the fat end, then roll the egg on a hard surface). Cut the egg up into small-ish pieces. Thumb end size, if you like.
Put it all together in a bowl: Add your potato veg mix, then your chopped egg, celery and chives, mustard, mayonnaise, a tsp of salt and a pinch or more of pepper. Stir until the mayonnaise and mustard are evenly distributed through the mixture. Unlike ‘regular’ potato salad they will just, just coat the potato mixture. Serve.

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