Wednesday, September 4, 2013

Traditional Potato Salad

Perfect Pairing:  Small paring knife

September?  Really?  Already?  I know it is so cliché , and everyone says it, but wow, summer just went way too fast.  I had such a wonderful summer with friends and family.  I definitely made the most of it, which was my goal.  At least we still have some warm weather to enjoy.  Before I start posting pumpkin recipes I have at least one more summer-y dish for you.

Traditional potato salad and apple pie have something in common for me.  My family has been making both of these things for years using handed down family recipes.  They are both so amazing that I have very little desire to try either of these things from restaurants.  They never compare.

A long time ago I wrote about another recipe that I called, “Not Your Standard Potato Salad”.  I even wrote in that post about my mom’s recipe. 


Anyway, that one contained bacon, cheese, and all kinds of seasoning, so it can’t really be compared to the good old fashioned traditional potato salad that mom makes.  Don’t get me wrong… it is really good, just different.  Everyone in my family loves mom’s traditional recipe, which is good because it makes a big batch.  Nothing like a big bowl of tater salad!  The dressing is made from scratch and is pretty simple. 

After cooking the red potatoes they need to be peeled, which can be kind of annoying.  We have found the best way to do this is with a small paring knife.  That is what we like to call a moron job.

Traditional Potato Salad

Adapted by Lindsay/Linda from Aunt E.


·         3 raw eggs

·         ½ cup sugar

·         1 ½ tsp flour

·         ½ tsp salt

·         ½ cup white vinegar

·         1 tsp yellow mustard

·         2 Tb butter, softened

·         ½ cup evaporated milk

·         5 lb red potatoes

·         1 dozen hard boiled eggs, peeled and roughly chopped

·         1 bunch green onions, chopped

·         Salt and pepper to taste


In a microwave safe bowl whisk the eggs, sugar, flour, salt, vinegar, mustard, and butter until combined.  Microwave until the mixture has thickened, stirring occasionally, about 4-7 minutes.  Whisk in evaporated milk.  Allow to cool. 

Cook the red potatoes in boiling water until just tender, but not mushy.  Drain the potatoes and peel off the skin with a paring knife.  Roughly chop the potatoes and add to a large bowl.  Add the chopped eggs, green onions, and dressing.  Stir gently with a spatula to combine.  If you like a lot of dressing on your salad you can stretch it with mayonnaise.  Season generously with salt and pepper.

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