Potato Salad is a deeply personal recipe in the South....you either Love it or Hate it...or it may depend on who made it and out did your recipe! Please try one or two of the recipes below as they represent excellent flavor from some of my "besties"!
Deviled Egg Potato Salad
3 lbs of new potatoes, washed and drained, 1/2 c mayonnaise, 1/2 cup sour cream, 3 T mustard (Dijon or regular yellow mustard), 4 hard boiled eggs, salt and pepper to taste, 1/4 c chopped parsley. Cube potatoes and bake in the oven until tender, 30-40 minutes. Chop boiled eggs, combine mayonnaise, sour cream, mustard (I like plain old yellow mustard but it's your choice entirely). Let potatoes cool, salt and pepper to taste, then combine with mayo mixture and add chopped eggs, mix gently and add parsley on top at the last step as a garnish.
German Potato Salad
4 Idaho baking potatoes, 4 slices of bacon, 1 Tbl flour, 2 Tbl sugar, 1/3 cup water, 1/4 c white vinegar, 1/2 c chopped green onions. Boil potatoes until tender, cool with cold water and chop. Cook bacon and set aside to cool, then chop. Add flour, water and vinegar to bacon grease and cook over medium heat until thick. Now...it's your choice - hot or cold. If you like your potato salad hot, toss in the potatoes and green onions into the skillet until it is all coated and warm, then serve. If you like your potato salad cold, let your dressing mixture cool then toss with potatoes and garnish with green onions.
Loaded Potato Salad
This has everything but the kitchen sink in it and I wouldn't leave out one single thing! 4 lbs new potatoes, cubed and cooked until tender, 1 lb of bacon, cooked, cooled and chopped, 1/2 stick of butter, 1/2 c green onions, 1 1/2 c shredded cheddar cheese, 1 1/2 c sour cream (light or fat free is fine), 1 Tlb fresh ground black pepper (if you don't have a pepper grinder...GET ONE! It is a thousand times better than that powdered stuff), 1 tsp sea salt. Cube and cook your potatoes until just tender (boil or bake, your choice) - do not over cook your potatoes. Mix all other ingredients together. When potato cubes are cooled completely, toss with dressing mixture and chill for 4 hours. Adjust salt and pepper to taste prior to serving.
Southern Potato Salad
Okay, I have to confess, this is the BEST potato salad I've EVER had...the deviled potato salad comes close but trust me ... I bow to this recipe over ALL others! 1 bag (2-3 lbs) new potatoes, skin on, cubed and boil until just tender...do not over cook. mix with 1/2 onion chopped fine (or green onions are fine too 1/2 c), mix potatoes, onions with 3/4 c mayonnaise, 3/4 cup salad dressing (YES, mayonnaise and salad dressing are two different things), 1/4 c yellow mustard, 1 - 2 tsp sugar, salt and pepper. Mix the cooled potatoes with the remaining ingredients and serve right off the counter, if you have left overs, do refrigerate them but this is good as gold just as it is.
I've eaten and enjoyed a lot of variations on potato salad, you can add chopped celery, chopped bell peppers or even celery seed, chopped pimento, what ever you like, to adjust the flavor to suit you...Just pick a base that suits you and make it your own and let the carbohydrates run wild!!!
No comments:
Post a Comment