Recipes from the Collection of Mark and Danielle Hughes

 

Blue-Ribbon Southern Potato Salad

Adapted from Potato Salad: 50 Nifty Recipes by Barbara Lauterbach (Chronicle) (SJMN 6/6/07)

Serves 6 to 8

1 1/2 pounds red or all-purpose potatoes (such as white or Yukon gold), quartered
1/2 cup diced celery
1/2 cup diced green bell pepper
1/4 cup diced yellow onion
3 hard-boiled eggs, chopped
1 cup diced sweet pickle
1 4-ounce jar pimientos, drained, dried on paper towels and diced

Dressing:

1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
Dash of sugar
Dash of salt

Place cut potatoes in saucepan and cover with water. Bring to a boil and reduce to a simmer; cook until pieces are easily pierced with a fork, about 15 minutes. Strain and set aside. When cool to the touch, peel and cut into bite-sized pieces.

In large bowl, mix together cooled potatoes, celery, green bell pepper, onion, eggs, sweet pickle and pimientos.

To make dressing, in a separate bowl mix together mayonnaise, sour cream, mustard, sugar and salt. Add to potato mixture, toss gently but thoroughly. Cover and chill before serving.

Adapted from Potato Salad: 50 Nifty Recipes by Barbara Lauterbach (Chronicle Books, 2002)

Here's how to make better potato salad
By Janet K. Keeler, St. Petersburg (Fla.) Times (SJMN 6/6/07)

Potato salad is a warm-weather favorite. Or a favorite, period.

We think of it as an American original, so closely tied as it is to our red, white and blue celebrations. But the Germans have been eating warm kartoffelsalat and the French their room-temperature salade de pommes de terre for longer.

In true American style, though, the variations are endless, and the only requirement is cooked potatoes. Mayonnaise or oil? Sweet pickle relish or dill? Yellow mustard or Dijon? Celery or chopped black olives? Hard-boiled eggs? How about blue cheese and bacon?

For the best potato salad, follow these tips, from "Potato Salad: Fifty Nifty Recipes" by Barbara Lauterbach (Chronicle Books).

  • The most suitable potatoes are Fingerlings, red bliss, white and Yukon gold. Russets, which are great for baking, have too much starch and make the salad gummy. They also tend to fall apart.
  • Peel potatoes after cooking. They'll keep their shape better and won't become soggy.
  • Watch potatoes carefully on the stove; they often cook more quickly than recipes say. Overcooked potatoes, peeled or not, will fall apart.
  • Whether cooking potatoes whole or in quarters, make sure they are all about the same size so they cook evenly.
  • Add slight onion flavor by putting halved onions in cooking water and then discarding afterward.

Back to Recipe Index Page