by T.C. Savage
Well, summer has arrived and there are potlucks and picnics to attend. And what is more traditional than a good potato salad? This recipe was shared by a friend a long time ago and still is our favorite. I think you will enjoy how creamy it is.
Pure Potato Salad
Boil 3 to 4 potatoes and 3 eggs. Drain and put the potatoes in the fridge to chill. Cool the eggs in cold water and peel them before putting them in the fridge ( I find they peel more easily if they are not refrigerated first). Now make the dressing.
1 cup mayonnaise
1/8 cup yellow mustard
1 Tablespoon sugar
1 Tablespoon vinegar
Salt and pepper to taste.
Mix the dressing ingredients together in glass bowl large enough for the salad. Chop the hard boiled eggs and add to dressing. Peel and dice the potatoes into bite size pieces and add them to the dressing. Mix the eggs, potatoes and dressing thoroughly but gently. Cover and refrigerate until ready to serve. This has the best flavor if it is prepared the day before. Serves 5-6 people.
T.C. Savage has lived in Oregon for over two decades and enjoys cooking, baking, gardening and holidays.
Related Links
Purple Potato Salad by Chef Leif Benson
www.livingcultureonline.blogspot.com
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