Does anyone remember Red, Hot, And Blue? And how good their potato salad was? Unfortunately it has been closed now for a few years. If you never had it, you sure did miss out! Unless you are like my mother and just gagged at the thought of potato salad, and for that I apologize and you should probably not read the rest of my post. But if you do, get excited, because I finally found a recipe that is the "supposedly" the exact recipe. I tried it a few weeks ago and loved it. Since the 4th of July is tomorrow, I thought it would be a good time to share it if you need something to make to bring to a party! So here we go...
Here is what you need (forgot the picture, sorry!)
*4lbs (or more depending on how much you want to make) Red Bliss potatoes
*4 eggs
*1/2 cup finely chopped green onion tops
*1 1/4 cup of mayo
*1 3/4 celery seed - (You know, the stuff you keep your pantry stocked full of. HA! May have to make a special run the store for this!)
*1 1/4 teaspoons of salt
*1 1/2 teaspoons of black pepper
(says serves 12 - I'd say 10)
First of all, 1 and 3/4 teaspoon? 1 and 1/4 teaspoon? Really? Who comes up with this. Unless you are baking, it doesn't matter if its exact. Just season to taste!
Start with cutting up the Red Bliss potatoes. Using the Red Bliss potatoes does make a difference. They aren't the small red new potatoes, they are bigger. In the meantime, bring water to a boil. (enough water to cover the potatoes)
I cut mine into slices, slightly bigger than usual because if you cut too small they will turn to mush later.
4lbs is a lot of potatoes so using a regular size saucepan doesn't work. I had to use a really deep one.
Bring the potatoes to a boil, and don't run off to far. You don't want to cook them to death because they will for sure be mush then. And there is nothing about mush in this recipe title now is it?
You can also boil your eggs with the potatoes or in a separate saucepan.
Only about 10-12 minutes, so be watching - as soon as you can stick a fork through one, take em out!
And let cool.
Next, chop up the green onions. Go ahead and cut off the white parts and go to town on the green part.
Then, its the eggs turn. Peel the shells and chop chop chop! As big or as small as you would like.
Now its mixing time! In a large bowl, first add the eggs
Next, green onions
Celery seeds - I know it's random, but don't try it without it. It really does make a difference!
Mayo, salt and pepper to taste.
Mix GENTLY, but thoroughly!
And enjoy! Easy, huh? Serve room temperature for up to 2 hours, then refrigerate.
Recipe:
Perfect Potato Salad
Ingredients
4 lbs Red Bliss potatoes
4 eggs
1/2 cup finely chopped green onion tops
1 1/4 cup of mayo
1 3/4 celery seed
1 1/4 teaspoons of salt
1 teaspoon of black pepper
Directions:
Slice potatoes into small pieces. Boil the potatoes 10-12 minutes, or until tender. Boil 4 eggs until done. Let eggs and potatoes cool, then peel the eggs. Finely chop up green onions, and eggs. In a large bowl, gently mix eggs, onions, salt and pepper to taste, celery seed, and mayo with potatoes until thoroughly mixed. Refrigerate.
SourceVerse of the day: "And we know that in all things God works for the good of those who love him, who have been called according to his purpose." Romans 8:28
It's a Springsteen song 
It's a ride in a Chevrolet
It's a man on the moon
And fireflies in June 
and kids sellin' lemonade... 
It's cities
and farms 
it's open arms
One nation under God 
Its America...
It's America...."
Sources: (in order of pictures used) 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
4lbs is a lot of potatoes so using a regular size saucepan doesn't work. I had to use a really deep one. 
Bring the potatoes to a boil, and don't run off to far. You don't want to cook them to death because they will for sure be mush then. And there is nothing about mush in this recipe title now is it?
And let cool.
Then, its the eggs turn. Peel the shells and chop chop chop! As big or as small as you would like.
Now its mixing time! In a large bowl, first add the eggs
Next, green onions
Celery seeds - I know it's random, but don't try it without it. It really does make a difference!
Mayo, salt and pepper to taste.
Mix GENTLY, but thoroughly!
And enjoy! Easy, huh? Serve room temperature for up to 2 hours, then refrigerate.
