Thursday, July 4, 2013

In honor of the 4th of July

In honor of the holiday, and in special honor of my mother who loved Independence Day and the American flag and everything it symbolizes, I'm going to share her potato salad recipe.

Potato salad recipes are kind of a personal thing.  Some people like lots of stuff in theirs.  This one is very simple and for some people might seem rather "plain Jane."  But, that's a good thing, because when you're filling your plate with a myriad of mouth-watering flavors, this is something that all those other foods want to be next to, because it brings out the best in them all.

First things first.  Boil 10 to 12 medium red potatoes.  And don't peel them first, leave the skin on.

Then, after they are 'fork tender', let them cool just enough to handle, and peel them.  No, I don't know why I do it this way. My grandma did it this way.  I think it gives the potatoes more vitamins.  Because you will need them after consuming the bajillion calories in this salad.  I actually enjoy this part of the process,  getting to know a potato this way. . .

And it gives them a nice texture that you don't get from a peeling-the-potato-prior-to-boiling method.

This next part is very important, too.  Heck, it's all important, so listen up. . . Slice the potatoes thin, about 1/4 inch thick.


Meet the key ingredients for the dressing. . .Now, in the interest of remaining true to the original recipe, Canola Mayo would never be permitted.  But it's what I buy.  So, if you're reading this, please don't let on to my family that I've tampered with the purity of this family jewel.

Step One:  pour 3/4 cup Italian dressing over potato slices and let marinate while preparing the remainder of ingredients. But first, take a minute to admire how gorgeous the potatoes are, glistening in oil and vinegar with specks of herbs and spices dressing them up. . .

Mix 3/4 cup mayo, one cup sour cream, and about 1/4 cup milk (or whatever amount is needed to make mixture creamy and thin).  Add a couple tablespoons of sugar, too.  You won't regret it.

"Fold" the desired amount of dressing mixture into the potato mixture. I don't always use all the dressing, but it's better to make too much than run out and have "dry" potato salad.

Sprinkle the top with a little paprika or parsley.  Or both!

Oh, my gosh.  It's a work of art.  I love making this recipe.

Happy Independence Day, everyone!

5 comments:

Linda @ A La Carte said...

I love potato salad and this one sounds yummy!

Susanne said...

Yum, yum. I loooove potato salad. Never thought to put italian dressing into the mix. And I've never heard of slicing the potatoes. I'll have to give this a try!

Melinda said...

Love, love, love potato salad!!

Interesting ingredients, I'm sure it is yummy! Now I want some.

:)

Jen said...

It sounds wonderful!! Our family has a devilled egg recipe that is plain jane but so very good! Thanks for sharing friend!

Cher' Shots said...

Hi Karen, thanks for stopping by my blog. I read your bio and thought I was reading about myself for a minute. We must be soul sisters!
Your spud salad looks delicious!
'hugs from afar'