In my house, sometimes we get a little crazy when it comes to food. Lucky for me, my husband is usually up for the challenge. On Monday night, we went all out: we ate potato salad for dinner. That's right. Potato salad. For dinner.
Adapted from Ina Garten via The Food Network
1 1/2 to 2 pounds new potatoes, scrubbed (use the lesser amount if you plan to add hardboiled eggs)
1/2 cup Miracle Whip or mayo (I love the Miracle Whip - no clue why!)
1/8 cup buttermilk
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon white wine vinegar
1/4 cup Italian parsley, chopped
1/4 cup red onion, finely diced
3 green onions, white and light green parts, sliced
2 hardboiled eggs, peeled and diced
salt and pepper
Put the potatoes and salt in a medium saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, until barely tender. Drain the potatoes in a colander, then place the colander over the empty pot (off the heat) and cover with a clean kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
While the potatoes steam, make the dressing. Combine the Miracle Whip, buttermilk, mustard, horseradish, and vinegar; add salt and pepper to taste. When the potatoes are done, cut them into 1/2 inch pieces and place in a medium bowl. Add the prepared dressing while the potatoes are still warm, mixing to coat evenly. Stir in the parsley, red onion, green onion, and hard-boiled egg. Taste and adjust the seasonings as necessary. Cover and refrigerate for at least 30 minutes before eating. Serve cold or at room temperature.