I've been making the same potato salad recipe since forever. My recipe is based on the one found in Betty Crocker's Cookbook, one of my very first cookbooks (recipe below). I've served it at my children's graduation parties and at the annual ASP luncheon at our church for many years. It's a good recipe from well loved book!
John told me recently that while he still likes it just fine, he'd like to try something different. Potato salad is a summer picnic standard and there are so many variations, certainly there are others we would like just as well.
While I don't discriminate against others' tastes, there's no MW in my house! Otherwise, I'm eager to try new versions.
Please share your favorite recipe with me!
Our youngest is staying with us this week. Potato salad is one of her favorites and I am set to make a batch of it to have for a lunch side. On second thought, I think I'll ask her to make it. Here's the recipe...
Redskin Potato Salad
3 # red skin potatoes, washed and cut into bite sized pieces
1 small onion, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup Good Seasons Italian salad dressing
1/2 cup mayonnaise
2 stalks celery, diced
4 hard cooked eggs, chopped
Boil potatoes in salted water until just tender. Drain.
Meanwhile, put chopped onion, salt, pepper, and salad dressing in a gallon ziplock bag.
When potatoes are done, put them into the bag with the dressing while hot, seal bag with a lot of air and toss to distribute dressing. Remove air, reseal, cool and refrigerate for at least two hours.
To finish, put potatoes in a large mixing bowl and add mayo and celery and thoroughly mix. Fold in chopped eggs. Correct seasonings and add more mayo if desired.
Serves 8 to 10.