By Staff
Anyone who has ever been to a barbecue at my house knows there is always a bowl of potato salad on the table for such events.
Like many cooks, I have my own recipe for potato salad and seldom try anything new. I have, on rare occasions, used recipes for other versions of potato salad, but I always come back to my tried and true recipe.
If you haven't quite found your “favorite” recipe for potato salad, I've decided to track down a few recipes that might give your next cookout a little pizzazz.
It seems that some people prefer warm potato salad while others like theirs cold. Personally, if I'm making it you can bet it's going to be chilled. I have eaten warm potato salad before and it's pretty good, but I like it cold.
As you look over the recipes in this space, keep in mind recipes are merely guides. Add what you like and don't put in the things you and your family dislike.
The first recipe I'll share with you this week is for a salad that's pretty close to the kind I make. I don't put celery in my potato salad, but I wouldn't be against trying it.
Southern Potato Salad
5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tbsp. prepared mustard
ground black pepper to taste
1/4 cup mayonnaise
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
I've been to special outdoor dinners where a red-skinned potato salad is served. I have an aversion to eating potato skins, but for those who don't mind, this one sounds pretty good. If you don't like the potato skin either, simply peel the potatoes. It is important to use the red potatoes in this recipe because of the texture and flavor.
Red Potato Salad
6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste
Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Finally, I've decided to share a mustard-style potato salad recipe with you. I do usually put mustard in my potato salad, but this recipe gives specific amounts to include. This recipe also suggests serving the dish warm.
Mustard-Style Potato Salad
6 large potatoes – peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and serve. Can also be served chilled.
I hope that one of these recipes will give you an opportunity to cook and try a potato salad that would be tasty for your family.
I plan to begin sharing some ice cream and other frozen treat recipes with you in the coming weeks. That plan has me making a request from the readers of this column. Please send me your ice cream, sherbet, slush or other frozen treat recipes.
Remember, you can get recipes, tips and ideas to me by email at lisa.tindell@brewtonstandard.com or by giving me a call at 867-4876. I promise to give you credit for your submissions.
Until next week, happy cooking!