When I was on TV, it was an amazing experience. Something I’d never done before. It was scary to put myself out there, but the producer that I worked with was fantastic and walked me through a lot, even down to how to shoot the video with my iPhone. The show was about saving money and my tip was using your pantry to cook from and so of course, the dish I made had several canned ingredients in it. But that’s not how we normally eat.
For a long time, I hid in a shell, consumed by my own thoughts that’s what everyone thinks of me, even though no one has ever said it. I think that, in a lot of ways, we are our own worst enemy and we sabotage ourselves more than we realize.
The truth is that I LOVE to cook. My kids love to help me and it’s one of the great blessings that bond us together. My daughter is a picky eater, in that, she will only eat healthy. My son just wants flavor, doesn’t matter what it is. My job as a mom to my kids is to combine their two worlds. Giving my daughter something healthy and yet, having it flavorful for my son.
At my daughter’s request one night for dinner, she decided she wanted to make potato salad and my son quickly agreed. But if you know me, I like to play around with food and put my own spin on it. This freaks my daughter out. She’s very much a rule follower like me. Follow the instructions. That sounds gross, mom. But, I know my cooking, I know flavors, and I am willing to take chances in life…AND in the kitchen.
In this way, I think that cooking teaches my kids a lot about life. We should follow basic principles, that is the Bible, but there is a lot of room for us to have fun in life too, taking chances. I took a chance starting a blog and look where I am today. I believe taking chances are important.
The chance that I took on that night with our potato salad was adding water chestnuts to the dish. I know, sounds weird right and not your classic potato salad, but it gives the salad just the right crunch that the pickles don’t. It tastes amazing…craveworthy even!
I guarantee this easy craveworthy potato salad will make you a star when you present it to your family or at your next social gathering. It has become our favorite way to make potato salad since that night and I’d like to share it with all of you. 🙂
Perfect Craveworthy Potato Salad Recipe
Ingredients:
- 11 medium size potatoes
- 1 small cup chicken broth
- 1 tsp minced garlic
- 2 pinches of parsley
- 5 pickles
- 1 small can water chestnuts
- 1 cup pickle juice
- 1 cup mayonaise
- 1/4 cup mustard
Step 1: Peel the potatoes. I’m teaching my daughter to peel potatoes without being afraid of the peeler. Such as is life. Life is scary sometimes, but we can’t live in a cave and not live it. Yes, we will get hurt (or cut) sometimes, but that doesn’t mean we don’t get out there and have fun.
Step 2: Cube the potatoes into small chunks (this helps them cook faster).
Step 3: Place the cubed potatoes in a stockpot and cover the potatoes with water and bring to a boil.
While that is cooking…
Make the water chestnuts part of the potato salad.
Step 4: Mince the water chestnuts and put into a sauce pan.
Step 5: Cover the chestnuts with chicken broth and add garlic and parsley and bring to a boil.
This is the garlic that I like to use. I was getting the one in the grocery store, but it would go bad very quickly because it was wet minced garlic. I never remember to have fresh garlic on hand and I found this stuff at Tuesday Morning and decided to try it. They are dried, so it lasts longer, and the flavor is AH-mazing!
Step 6: Reduce the broth in the water chestnuts until the water chestnuts have soaked up all that flavor. It takes about 10 minutes on high heat.
Step 7: Dice your pickles and set aside.
Step 8: Once the potatoes are fork-ready, drain the water and place the potatoes back in the stockpot.
Step 9: Add water chestnut mixture, pickles, mayonnaise, mustard, and pickle juice as the dressing and mix well until soft and creamy. Add a couple sliced pickles or fresh parsley, spring onion or chives to garnish.
Craveworthy Potato Salad
Ingredients
- 11 medium size potatoes
- 1 small cup chicken broth
- 1 tsp minced garlic
- 2 pinches of parsley
- 5 pickles
- 1 cup pickle juice
- 1 cup mayonaise
- 1/4 cup mustard
Instructions
- Peel the potatoes.
- Cube the potatoes into small chunks.
- Place the cubed potatoes in a stockpot and cover the potatoes with water and bring to a boil.
- Mince the water chestnuts and put into a sauce pan.
- Cover the chestnuts with chicken broth and add garlic and parsley and bring to a boil.
- Reduce the broth in the water chestnuts until the water chestnuts have soaked up all that flavor. It takes about 10 minutes on high heat.
- Dice your pickles and set aside.
- Once the potatoes are fork-ready, drain the water and place the potatoes back in the stockpot.
- Add water chestnut mixture, pickles, mayonnaise, mustard, and pickle juice and mix well until soft and creamy. Add a couple sliced pickles or fresh parsley to garnish.
