Sandi (Bugulu on Slow Travel) of Whistletop Cafe picked the recipe for this week's salad. She is a cooking whiz and a Southerner, so you know ahead of time that these potato salads have to be great! And she gave us TWO to choose from! Here is what she said:
I know there are as many recipes for potato salad as there are kinds of potatoes. This is a recipe that is a combination of a southern potato salad and a german mustard potato salad. It is a favorite for us!
Southern Mustard Potato Salad
1-2 pounds potatoes
4-5 hard boiled eggs
1 sweet onion, diced
1/2 cup diced celery
1/4 cup pickle relish
3 Tbs spicy mustard
1/2 cup mayo
Clean potatoes then boil them whole. Once tender, 15-20 minutes, remove from heat and allow to cool. Dice onion and celery. Dice potatoes into large chunks.
In another bowl whisk together mayo, mustard and pickle relish. Add kosher salt and fresh ground pepper to taste. Stir all ingredients together. Finally, peel and slice the hard boiled eggs and stir those in as well. Serve warm or cold.
Another favorite potato salad is this one from my cookbook...
Warm Potato Salad
1 pound red potatoes
4 green onions, chopped
1/4 cup non fat sour cream
2 Tbs vinegar
1 tsp cracked black pepper
1/4 tsp salt
Wash and cook potatoes whole until tender.Drain and allow to cool. In a large bowl, combine sourcream and vinegar. Slice the potatoes into thin slices. Combine all ingredients. Salt and Pepper to taste. Serve warm.
I will leave this open to more suggestions... If you have a recipe your family loves~ share it with us. It'll be fun to see what we come up with.
I fixed Sandi's first recipe, Southern Mustard Potato Salad, but I also wanted to tell you about the potato salad that my Mother always made, which was kind of unusual. Keep going to the second page of today's blog entry
My salad is going to look strange to you because of the potatoes I used. Bill had harvested a bunch of small purple, red and fingerling potatoes, and I decided to use them in the salad.
I got all of my ingredients together:
Potatoes are ready to be put in the pot:
Everything is chopped or sliced or measured:
Ready to be served:
As you can see, I added a few cherry tomatoes and some chopped chives to give the salad a little more color.
Thank you, Sandi - we loved the salad!
Vi's Potato Salad
Like a lot of recipes, there are no measurements to this, just ingredients and estimates.
Small white potatoes
Green onions, chopped
Creamy French Dressing
Wash and boil the white potatoes for 20-30 minutes, until tender. Drain and cool, preferably in the fridge. Peel and cut potatoes into bite-size chunks.
Chop green onions and add to chopped potatoes. Stir in enough Creamy French dressing to coat all of the potatoes and store in refrigerator overnight.
Chop cucumbers, celery and tomatoes and add to potato mixture. Stir in some mayo (not a lot) to blend everything together. If it doesn't seem moist enough, add a little more mayo. The salad will be kind of an orangey color.
Add salt and pepper to taste and enjoy!
Lots of alternatives for ingredients and the amount of each. The important ingredient here is the Creamy French dressing.