{"id":236,"date":"2008-03-17T22:27:44","date_gmt":"2008-03-18T05:27:44","guid":{"rendered":"http:\/\/gregbaker.ca\/blog\/2008\/03\/17\/potato-salad-recipe\/"},"modified":"2008-12-21T19:45:08","modified_gmt":"2008-12-22T02:45:08","slug":"potato-salad-recipe","status":"publish","type":"post","link":"http:\/\/gregbaker.ca\/blog\/2008\/03\/17\/potato-salad-recipe\/","title":{"rendered":"Potato Salad recipe"},"content":{"rendered":"<p>I never had much of a taste for &#8220;salads&#8221; when I was growing up.  The whole macaroni salad, potato salad, coleslaw thing usually seemed like a bunch of food I didn&#8217;t really like, slathered in mayonnaise.  But I did like potatoes and they were everywhere: it was the starch staple in my family, and it&#8217;s still inconceivable that my mother would make an evening meal without potatoes.<\/p>\n<p>At some point last year, I decided that I might actually like potato salad.  I don&#8217;t really know why, but I formed an idea in my head of what potato salad <em>should<\/em> taste like.  I just had to find it, but after a long search, I came up empty.  Still mostly too much mayonnaise, too creamy, more relish than potato flavour, not enough mustard bite.<\/p>\n<p>So, I set about creating the potato salad I wanted.  No nasty relish, a mustard taste that isn&#8217;t shy, and it should all still taste like <em>potatoes<\/em> at the end:<\/p>\n<ul>\n<li>2 lb red potatoes<\/li>\n<li>1\/3 cup mayonnaise<\/li>\n<li><del datetime=\"2008-12-22T02:44:54+00:00\">3<\/del> 4 tbsp grainy mustard<\/li>\n<li>3 tbsp chopped parsely<\/li>\n<li>2 hard-boiled eggs, chopped fine<\/li>\n<li>1 stick celery, chopped fine<\/li>\n<li>chipotle Tabasco<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<ol>\n<li>Boil the potatoes (skin-on) until they are cooked.  Don&#8217;t overcook, or they will fall apart.<\/li>\n<li>Let the potatoes cool and chop them into half inch cubes, removing whatever skin comes off easily.<\/li>\n<li>Combine all of the ingredients and stir.  Add Tabasco and salt and pepper to taste.<\/li>\n<\/ol>\n<p>If this is made a day ahead, the mustard flavour fades, and I find myself adding more.  I suspect the acid in the mustard neutralizes, but I&#8217;m just making that up.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I never had much of a taste for &#8220;salads&#8221; when I was growing up. The whole macaroni salad, potato salad, coleslaw thing usually seemed like a bunch of food I didn&#8217;t really like, slathered in mayonnaise. But I did like potatoes and they were everywhere: it was the starch staple in my family, and it&#8217;s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-236","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/comments?post=236"}],"version-history":[{"count":2,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/236\/revisions"}],"predecessor-version":[{"id":496,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/236\/revisions\/496"}],"wp:attachment":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/media?parent=236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/categories?post=236"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/tags?post=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}