Potato Salad

I've been using this potato salad recipe all my adult life, and it's good, but I'd like to try some others. Potato salad, it seems, is like poultry dressing in that each family seems to have its own signature version, so I'm looking to get lots of new and creative ideas. This recipe is an adaptation from the Better Homes and Gardens Cookbook I got as a bride.

POTATO SALAD

3 lbs. new (red) potatoes = about 12 small to medium size
6 hard cooked eggs, chopped
1 C. chopped celery
1/2 C. chopped onion or more, to personal preference
1/2 C. butter
1 C. chopped sweet pickle

DRESSING

3/4 C. mayo
1/4 C. prepared mustard
1/2 tsp. dry mustard
1/4 C. vinegar (any kind you like--I use tarragon)
4 T. sweet pickle juice
1 tsp. celery seed
2 tsp. kosher salt or to taste
1/2 tsp. pepper or to taste
dash of cayenne

GARNISH
Little green onions, thinly sliced
Paprika

Cook potatoes in jackets till just tender. Boil eggs, peel and chop. *Saute onion in butter. Cool, peel and cut potatoes in 3/4" dice. Put in large mixing bowl and add chopped eggs, chopped sweet pickle, sauted onion/butter, and chopped celery. Stir all together.

Mix all dressing ingredients in a separate bowl (I use a 2 C. glass measuring cup). Pour over vegetable mixture and toss till everything is coated.

Sprinkle paprika over all and garnish with green onions or serve them whole on the side.

This recipe is good served warm or chilled.

*I am allergic to raw onion, and that's why I saute. Also, the potato salad will keep better if there is no raw onion in it. But you could use raw onion if that's your family's preference, but I would still rec adding the melted butter because it definitely adds to the flavor.

Edited to add vinegar to dressing ingredients.






This message was edited Jun 20, 2005 9:14 PM