Here's Carolina Hurricane FAST way to prepare potato salad that isn't too tedious:
Cube unpeeled potatoes you have grown into 1" pieces. ( Waiting for the potatoes to be large enough to harvest takes the patience of a tribulation saint.) Toss the potato cubes in a bowl with the oil of your choice such as safflower, season with pepper, salt and a bit of ground ginger and roast a 375 degree oven, roast the potatoes by spreading them evenly on an oiled a baking sheet that has no room for cookies. No tedious peeling of potatoes required.
While the potatoes are roasting, chop up 2 cups of your favorite dill pickles into small pieces; I happened to used Santa Claussen's Hot and Spicy dills. Resist 'Yellow Dye #5", not the 5th hole at Pinehurst #2. In the same bowl that the potatoes are not longer in, mix the chopped pickles with about 1 cup of Duke's Mayonnaise, and make sure you recognize Dustin Byfuglien's favorite number in Duke's Mayo bar code! Once the potatoes are completely cooked and well done but not burnt, make a shifty move and slide them from the baking sheet into Duke's pickle bowl mixture.
Next, forget the hard boiled egg routine. Like a golfer without an Allied driver, scramble about 6 to 8 chicken eggs quickly in a frying pan, trying not to over-cook or undercook them. People like me who used to work at McDonald's when the food wasn't loaded with chemicals know what I mean about the quick Don Stachowiak scramble process, but whatever you do don't let the eggs remain raw or get tough and rubbery as Pokey without Gumby.
Yup, toss the scrambled eggs into the potato salad mix, shake in lots of paprika before you decide to eat the potato salad fresh and hot or put it in your electric ice box to chill for a few hours and enjoy eventually, since you seem to have frying pan luck; no pot required.
I would have added some diced onions but that crop failed, so I had to manage without onions. With some silliness included for Milwaukee Boat Squad 201, this actually is much easier than boiling potatoes and hard boiling eggs, and subsequently peeling both.
This Big Redwing recipe, when chilled, is a wonderful dish to pass from a fork to your mouth while not tailgating outside of Ford Field in January.
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