Wednesday, May 28, 2008

Potato Salad


While Jeremy and I were dating his mom made this potato salad. It instantly became my favorite. She did not really have a recipe but formulated one for me. We had this on Memorial Day. (The way I make it is in Red).


Potato Salad Recipe

Boil russet or new potatoes (10-12) with skins on until fork tender (I use new potatoes b/c they hold their shape better). Once potatoes begin to boil add 2 tsp. salt to water.

Boil 4-5 eggs - more less depending on the amount of potatoes you use
While still warm, peel potatoes & shell eggs. Cut up in cubes and put in bowl.

Add sweet pickle relish (unless they don't like pickles, then you can omit) **She does not usually add it b/c Jeremy does not like pickles- so we did not add it.

Dressing:
In a separate bowl let stand for about 5 minutes before mixing:
1-2 cups Miracle Whip (used light)
1-2 tablespoons milk (used skim)
1 tablespoon vinegar (this is intended to sour the milk)

Stir together-- you may need to add more of the ingredients above if the mixture is to thick. You want it to be a "pourable consistency". Pour over potato mixture and mix. Don't over-stir as you want to keep the chunks of potatoes.

Season with:
Salt & Pepper (make sure it has enough salt)
McCormick Salad Seasoning (to taste) **I used only this and salt/pepper
If you do not use the salad seasoning you need to add:
Garlic Powder
Onion Powder
Paprika
Celery Seed

I like my potato salad better at room temperature, freshly prepared. It seems like once it's refrigerated it gets a different taste. **I made our recipe then refrigerated it (1 hour) before serving. I ate it the second day-- I thought it was still good but did taste a little different.

1 comment:

care-in said...

This is really yummy!