I'm sure you've heard the measure of a cook is pie crust. For this reason (and because I am no star in this arena), I don't make pies. A strange woman told me years ago the measure of a female is also her potato salad. I avoided it for years and became enthralled with vinaigrette-based potato salads because they are different enough the judgement would not apply. Then, I ran across this one (a combination of mayonnaise and vinegar) and have made it many times and love it to death. Please make it this summer.
Just this last week, we made a traditional version and it was quite good. But, I think that's what American potato salad is supposed to be. A good side for hamburgers and watermelon. I cut it some slack and it suprised me. My mother shredded the potatoes. I even ran to the store for sweet pickles and real mayonnaise. We used Idaho potatoes. There is a minimal amount of mayonnaise so it is not wet. All in all, quite pleasing and it is gone now, eaten for breakfast and other meals. We served it in an herb-decorated pasta bowl.
American-style Potato Salad with Eggs and Sweet Pickles
Serves 6 to 8
2 lbs Red Bliss or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
2 T red wine vinegar
1 t kosher salt or 1/2 t table salt
1/2 t ground black pepper
3 boiled eggs, cut into small dice
2-3 scallions, sliced thin (about 1/2 cup)
1 small celery stalk, cut into small dice (about 1/2 cup)
1/4 C sweet pickle (not relish), cut into small dice
1/2 C mayonnaise
2 T Dijon-style mustard
1/4 C minced fresh parsley
Layer warm potato cubes in a medium bowl. Sprinkle with vinegar, seasoning with salt and pepper as you go.
Mix in remaining ingredients. Refrigerate until ready to serve. Adjust seasonings and serve chilled.
From The Perfect Recipe by Pam Anderson
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5 comments:
just in time for the fourth! I had totally forgotten about the dill and pickled cucumber salad. So glad you brought it back to memory. It is honestly the best potato salad I've ever had. I'm now craving it and hope I am assigned to bring it to the family gathering on the fourth. I hope the recipe is fool proof!
Oh, goodie! I am glad to be of service. The recipe is a cinch. You will be lauded. No question.
I wasn't chosen for the potato salad for the fourth but I made it a few days later. It's just amazing. Kevin thought he'd like it minus the pickled cucumbers. I'll overlook that flaw in the man I love.
Oh dear, I'm afraid you have followed my lead and entered a blogging coma. I'm just coming out of mine, and must say I thoroughly enjoyed this post of yours. I am hungry. My favorite potato salad recipe emphasizes the necessity of dill; now my favorite ingredient. I'm off to scrounge for something starchy now. Hugs to you my darling!
Susan made this in July and I ate more than my share. I am making this Saturday as it is the only variety that Brian, mother, father and I can all agree on. I like heavy sweet pickle, mustard and egg. Father, lots of mayo. Mother, bland. Brian, sweet but not pickley.
It will be served at a Clifford birthday party alongside dog bones (ribs), grass (salad) and kibble (nut, seed, cracker mix). All will be presented in stainless doggie bowls of course!
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