Sunday, June 28, 2009

Lesley's Potato Salad Recipe

Well, not exactly a recipe because there are no precise measurements, but I never measure and do it by taste, as I do almost all my recipes.

This is the potato salad I grew up eating (except for a slight change I have made over the years) and I have never had another potato salad that I likely nearly as much. It was taught to my grandmother by her 2nd husband who immigrated to the US from Germany. My grandmother would have never given out this recipe, she was really secretive about her recipes. However, it is likely that this or a similar recipe in already on the internet somewhere. :-)

I thought maybe I just liked it because I grew up with it, but several years back I made it and my guacamole for a party in Hawaii and they both disappeared within the first 15 minutes and everything else was nearly still full, so apparently others like it too.

What you will need -

Potatoes, I prefer the red or yellow variety, but Russets work fine too.
Eggs
onion, any kind works, but green onions are not as good
Vinegar
sour cream
miracle whip, mayo or plain yogurt
mustard
paprika
salt and pepper (optional)

Peel and chop potatoes. You don't have to peel them, when I am lucky enough to find bags of baby reds or yellows, I don't peel them. Some people hate the peel though. Boil your potatoes and also enough eggs to chop into the salad with 2 left over for garnish. Boil your potatoes long enough that they are cooked through, but not mushy. Hard boil your eggs. Your eggs will finish first so slice two and put aside for garnish. Chop the remainder for your salad. Chop as much onion as you want in your salad and anything else you may want to add, like bell peppers, celery, apples or whatever. Drain the potatoes when they are done and mix in the chopped eggs, onion, salt and pepper to taste, and anything else. Pour in some vinegar while stirring so that you likely get a bit on each potato, but don't soak them in it. Really just a couple quick dashes of vinegar will do. Any vinegar will work. I have even used malt vinegar and it works well, but my fave to use is the same my grandma used - cider vinegar. Set that aside and in a cooking pot combine sour cream and either miracle whip, mayo or yogurt. First decide how much you will need to coat your potatoes and for every cup of sour cream add about 1/2 a cup of miracle whip or yogurt. My grandma always used miracle whip, however, I tried yogurt instead a few years ago and I think I like it better. Then add mustard - to taste. For me, to taste is until the sauce turns a pale yellow color. Add at least a tablespoon of whatever vinegar you are using - taste it and add until it tastes good to you. Cook on a low setting until it boils, then let it boil just a minute or two and then pour over your potato mixture. Once you have everything mixed well, arrange your egg slices on top and sprinkle with paprika. It is best if you can refrigerate for at least 3 hours, but overnight is even better.

You can use low fat sour cream, yogurt, or miracle whip if you wish. I personally don't use products that are not naturally low fat, but it is up to you.

Friday, June 26, 2009

RIP Farah!


We love you! Not because you were beautiful on the outside, but because you were beautiful on the inside and never gave up.