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~EZ Small-Batch Quick-Chill Sheet-Pan Potato Salad~

IMG_8878About once a week, we eat deli-style sandwiches* or cheeseburgers for dinner.  We love 'em both and I don't feel a scintilla of guilt for taking an easy or cheesy night off from cooking a full-blown meal.  That said, I do feel guilty when the side-dish is a bag of potato chips -- that may be ok for a brown-bag lunch, but, for dinner?  Nah.  More often than not, I put a small batch of quick-to-assemble potato salad on a sheet pan in the refrigerator to chill -- it really can be done in the span of twenty short minutes.  During the time I assemble the sandwiches or cook the hamburgers, the potato salad chills and is ready to go on the table.  A short-and-sweet six easy-to-make cups is just enough for us to share one or two more times throughout the course of the week too.

*Note:  I make homemade bread every Sunday.  I make it in my bread machine, just for the purposes of toast for breakfast and sandwiches for lunch or dinner.  The deli-sandwich in this picture is served on my recipe for ~ A Basic Italian Semolina Bread in the Bread Machine ~.

I'm a member of the "I love eggs in my potato salad” club.

IMG_8890If you choose to omit them, substitute two more potatoes. 

IMG_88206  5-6-ounce gold potatoes, unpeeled and scrubbed (about 2-pounds gold potatoes)

4  extra-large eggs

1  cup diced onion

1  cup diced celery

1/2  cup mayonnaise

2  tablespoons Dijon mustard

2  tablespoons sweet pickle relish

1/2  teaspoon celery seed

3/4  teaspoon coarse-grind black pepper

1  teaspoon sea salt

IMG_8826 IMG_8826 IMG_8826 IMG_8819~Step 1.  Scrub the potatoes free of any residue, then, using the tines of a fork, prick their tops in two or three spots.  Place on a plate and microwave until just short of being cooked through, about 12 minutes.  Remove from microwave and set aside to cool about 10-12 minutes.  While potatoes are in the microwave, in a 2-quart saucepan, hard-cook the eggs.  Rinse under cold water until cool enough to handle with hands.  While eggs are cooking, dice the onion and celery.

IMG_8846 IMG_8846 IMG_8846 IMG_8846~Step 2.  Line a 12 1/2" x 8 3/4" baking pan with parchment.  Cube the warm potatoes into 3/4" pieces.  Place potatoes, in a single layer, on prepared pan.  Peel and slice eggs into 3/4" pieces and place over surface of potatoes.  Scatter the onions, followed by the celery even over all.

IMG_8859 IMG_8859 IMG_8859 IMG_8859~Step 3.  In a 1-cup measuring container, stir together the wet ingredients and seasonings: mayo, mustard, relish, celery seed, pepper and salt.  Drizzle dressing evenly over the layered ingredients in baking pan.  Place pan, uncovered, in refrigerator, 30-45 minutes to chill.  Just prior to serving, remove from refrigerator.  Use a rubber spatula to fold dressing into vegetables.

Make a Small-Batch of Quick-Chill Sheet-Pan Potato Salad: 

IMG_8908EZ Small-Batch Quick-Chill Sheet-Pan Potato Salad:  Recipe yields approximately 3 pounds potato salad/6 cups.

Special Equipment List: microwave oven; 2-quart saucepan; cutting board; chef's knife; 12 1/2" x 8 3/4" baking pan; parchment paper; 1-cup measuring container; spoon; large rubber spatula

IMG_8810Cook's Note: Choose from any number of proteins we cooks make for dinner via on a busy weeknight.  Examples:  roasted chickengrill-panned steaks or pork chops, slow-cooker spareribs, pan-seared ham slices, broiled fish fillets, steamed or poached shellfish, etc.  I refer to these as flash-in-the pan meals because they go from oven or cooktop in relatively short order.  All you need is a scrumptious all-purpose side-dish. Try my ~ Egg Noodles & Broccoli in Spicy Garlic-Butter Sauce ~. 

"We're all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


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