I enjoy a tangy-potato-salad rather than a bland tasting one. It's accomplished by marinating the potatoes in a vinegar, oil, and salt mixture and then mustard is added to the final dressing mix.
This particular salad originally had a separate dressing that we made and then added it along with mayonaise. I didn't always have the time to make the other dressing, so I found that sour cream made a good substitute. Instead of mayo you might try Miracle Whip salad dressing too.
Ingredients for tangy-potato-salad:
7-8 Med potatoes, precooked (some people peel and dice them first) I often cook them whole, and then peel them.
1/4 Cup Veg Oil
1/4 Cup Vinegar
1/2 Tbsp Salt
1/4 Onion, minced
2 Stalks Celery, chopped
7-8 Boiled Eggs, Sliced and/or diced (See TIP below)
1/2 C Mayonnaise
1/2 C Sour Cream
1/2 - 1 Tbsp Mustard
1 - 2 Pickles diced, Optional
1/2 C Crumbled Bacon, Optional
2 or 3 green onions cut into small pieces, optional
Boil potatoes, peel and dice into 1/2 inch pieces
Mix Oil, vinegar and salt and add to diced potatoes. Add minced onions.
Let potatoes, onions, and dressing mixture sit in fridge overnight if time permits. The longer the salad sits, the better it tastes. (I have made it without any fridge time, however.) The thing to remember is no eggs at this point.
Boil eggs (I boil them with the potatoes to save a pan)
Add eggs to potato mixture
Chop celery and add to potatoes
Add mayo, sour cream and mustard
Optional gr. onions, bacon and pickles can be added now.
Stir well and refrigerate before eating if time permits.
NOTE: Potato salad needs to be kept refrigerated. Because it contains eggs, it should not be kept much more than 2 days. Adjust the quantity made to your size family.
This recipe is full of flavor. The mustard and sour cream, added to the dressing completes the tangy taste.
TIP: When boiling eggs, you can use a needle or pin to poke a hole in the end of each egg to keep them from bursting in the water while cooking.
You can actually add a cold egg to boiling water if you have punched a tiny hole in the end of the egg first. I've seen a special stainless punch made specifically for that purpose. I use a sewing needle that I keep in the kitchen cupboard for that purpose. But be assured, other people think the cupboard's a crazy place for a needle.
TIP #2: In boiling the potatoes and eggs, I only use about 1 inch of water, cover the pan with a lid (BE SURE TO COVER THE PAN) and bring water to a full rolling boil. Then, reduce heat to low and continue cooking covered for another 20 to 30 minutes, depending on the number of potatoes and eggs in the pan. REDUCING THE HEAT IS VITAL WHEN USING LESS WATER. The taste of the potato is much better using minimal water because the flavor has not been leached out by the water, and poured down the drain.
TIP #3: When boiled egg "spins" on the cabinet top, it is firmly done. Try spinning a raw egg and you'll know the difference. If the egg twirls it's done, but if it wobbles - it's not.
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