Sunday, August 14, 2011
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.