Sunday, August 14, 2011

Potato Salad

I think everyone loves the potato salad they grew up with. My sisters and I are no exception. Mom's potato salad WAS the best! Her's was similar to the one below, her dressing a slurry of mayonnaise, white vinegar, a little milk and salt and pepper, almost in the same proportions in this recipe. But she never measured, so if you wanted to make it, you just had to watch her and guess. I was fortunate and interested enough  while she was still alive to learn her secret.
 This  recipe is from the Betty Crocker Cookbook, copyright 1975, that I received as a wedding present. The taste of this salad is very close to what we grew up with.   It is important to use a good Italian dressing, and I like Newman's own. Letting the warm potatoes soak up the Italian dressing really adds a  lot of flavor to the final product.  I doubled the eggs (the original recipe calls for 2 - it's hard to put to many eggs into potato salad) and also substituted 1/2 cup of light sour cream instead of using a full cup of mayonnaise. My mother used regular Maine potatoes (called for the  original recipe) which she peeled before cooking. I like to us small baby reds or Yukon golds and leave the peel on.  No matter what  variation you chose, It's all good!

2 pounds potatoes (I like to use baby reds)
1/4 cup finely chopped red onion
1/2 cups chopped celery
1/4 c. Italian dressing (I like to use Newman's)
1/2 t. salt
1/4 t. pepper
4 hard hard boiled eggs,cut up
1/2 c. sour cream
1/2 c. mayonnaise

Wash potatoes and cut up into cubes, leaving skins on. Place in pan, cover with water and boil until tender. Drain;  Place in bowl, add onion, salt, pepper and Italian dressing. Mix thoroughly, cover and  refrigerate 2 hours.  Before serving add eggs, celery sour cream and Mayo and stir until potatoes are coated.  

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