American Potato Salad Premium PD Recipe

This potato salad was inspired in my early childhood watching Justin Wilson’s Southern cooking show on PBS. He gave many Northerners a peek into the delicious flavors and indulgent ingredients that made up the South. I adored his big stainless mixing bowls tossing up mayonnaise-heavy salads spiked with the thrill of cayenne pepper. He finished every dish excitedly with a shout of “ewhheeeeee!” Spicy food was not part of my childhood experience; he made it seem so fun and exciting. I am as thrilled as he was to bring this delicious creamy Southern American classic to the Protective Diet Community with adjustments to promote our health and satisfy our love of delicious down home comfort food.

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Responses

  1. I cook my potatoes whole on a rack in the pressure cooker. Then I wait until they cool and peel them, then I chop them. Works like a charm, every time. The length of time under pressure varies depending on what type of potato and how large they are.

  2. When I saw that this recipe called for Red bell pepper all I could think of was store bought potato salad hubby bought years ago. It was not anything I would ever try again. But, I know Julie and I always give a try with new recipes. The first word that came out of my mouth was WOW! This is seriously fantastic! The red bell pepper is awesome in this potato salad. Every bite has this lil bite of sweet taste. I had to force myself to put it away.