Potato Salad

3 cups russet potatoes, cooked, in 1-inch cubes
2 eggs, hard-boiled
1/2 cup celery, 1/4 inch dice
1/4 cup green onions, chopped
1/3 cup bread-and-butter pickles, chopped
1/2 cup red onion, 1/4 inch dice
1/2 cup red bell pepper, 1/4 inch dice
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste

  1. Boil the potatoes in their skins until tender, then peel and cube.
  2. Separate the yolks from the whites of the eggs. Mash yolks and chop whites.
  3. Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper
  4. Combine the egg yolks, mayonnaise, Worcestershire sauce, and mustard; mix well.
  5. Combine dressing with potatoes and stir gently to coat.
  6. Correct seasoning with salt and pepper. Chill.

Chef: Perfect potatoes, nice cut and soft texture, but not mushy, nice dressing, good crunch from the ppers, didn't get the same vinegar taste as with other salads

Personal/Team: We omitted pickles form out salad for personal preference, but I would have liked them more. I liked the look and overall taste in the dressing. e also added some bacon grease to the potatoes for more flavor.

Lessons Learned: Another student mentioned soaking the potatoes in vinegar to give them a little more flavor and I think that is a good idea. Also, after the potatoes are cooked, letting them cool and then tossing with the dressing lightly is the secret to not having them get mushy and fall apart while mixing.