Perfect Potato Salad
**The recipe calls for powdered buttermilk but if you have fresh buttermilk, eliminate the 4 tablespoons powdered buttermilk and 2/3 cup water from the recipe and substitute 2/3 cup fresh buttermilk.
2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
4 tablespoons powdered buttermilk
2/3 cup water
1 1/2 teaspoon dried parsley
1 teaspoon salt
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons mustard
The easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
5 pounds potatoes (I prefer to use red potatoes because I like their firm, velvety texture)
1 cup sliced olives
10 hard-boiled eggs*, diced
Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 10-11 minutes). Drain potatoes well and pour into large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks “right.” Tori prefers to eat the salad warm – pouring the dressing over the just-boiled potatoes and serving immediately. It is delicious that way, also.
*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.