Sunday, May 17, 2015

Recipe #78: My Potato Salad with Sour Cream & Mayonnaise

I love potato salad, and took it over cole slaw every time when I was growing up.  Back then potato salad was nothing more than cut up boiled potatoes, perhaps a little celery and mayonnaise.  I usually prefer not to have my potato salad swimming in anything, whether it be mayo or sour cream.  As with my chicken salad, both are used as simply a "binder" to bring everything together.  I have made this salad time and again, and for a number of years when my late husband, Curt and I, went to our friends, Eve and Richard's house.  Richard doesn't like paprika, but to me it's sacrilegious to not have a dusting on the hard boiled eggs on top of the salad, so we sort had an agreement...I would go light on the paprika and he would barbecue my hot dog until it just about turned black.  I made this potato salad when I visited my brother, sis-in-law and nieces, to accompany the sloppy joes I made for dinner.  This recipe is dedicated to Alex and Abs!

8 large (2 lb) unpeeled red potatoes, cooked           6 hard boiled eggs, 5 chopped
   and cut into 1" pieces                                           1/2 cup finely chopped red onion
1 cup finely chopped celery                                    1-2 large dill pickles, finely chopped
1 tsp salt                                                                  4 tbsp yellow mustard
1/2 cup mayonnaise                                                3/4 cups sour cream

I make this easy on myself and add the sour cream, mayo, mustard and salt in a medium bowl and whisk until blended.  Then I put the potatoes, onion, celery, pickle and the 5 chopped eggs in a large bowl.  With the eggs, you can add just the whites, whatever.  I usually add the 5 whites and 1 yolk.  The 6th egg I slice and put on top for presentation.  By mixing the mayo/sour cream/mustard in a separate bowl, you have control over how much you want to put on your potato salad.  Sometimes I may not use it all, but I think you would like to err on the side of putting in not enough at first, than too much.  Then see if you want to beef up any of the ingredients....more onion?  more pickle?  go for it.  Once you have fine-tuned everything, make sure it's all incorporated.   I usually put in a decorative bowl, then place the sliced egg on top, with a dusting of paprika.  Chill for at least 2 hours.  Bon appetit!

For presentation, I dusted a little paprika around the bowl...


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