Friday, July 03, 2015

Two Potato Salads: Mom's Potato Salad and Loaded Baked Potato Salad

It's the fourth of July.  Also known unofficially as The-Day-You-Must-Grill-Or-You-Are-Un-American.  And if you're grilling, you need some fabulous sides.  Why should the burgers or ribs get all the glory?  It's time to go big or go home.  Luckily I know of two fabulous potato salads that would be beautiful next to your grilled glory. One even got me a marriage proposal.  True story.

Mom's Potato Salad
Loosely adapted from the 1963 edition of the Good Housekeeping Cookbook

6 medium russet potatoes
2 large eggs
3 tablespoons canola oil
1 tablespoon red wine vinegar
1 teaspoon salt
1 cup chopped celery
½ cup chopped pickles
¼ cup chopped yellow onion
⅓ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon celery seed

Boil potatoes in their jackets and eggs until the potatoes are soft but firm. Let potatoes and eggs cool; peel and set aside eggs to chill. Peel and cube potatoes. Throw potato cubes in a large bowl. Whisk together oil and vinegar and toss with the potatoes. Sprinkle with salt. Refrigerate the potatoes until chilled.

Chop eggs roughly. Add the celery, pickles, onion, and eggs to the potato mixture. Separately, mix the mayonnaise, mustard, and celery seed. Add the dressing to the potato mixture and toss lightly. Add salt to taste. Refrigerate before serving.

For a Spring potato salad, substitute 8 medium red potatoes for the russet potatoes, ¼ cup chopped green onion for the white onion, and Dijon mustard for the yellow mustard.

Makes 8 servings

Loaded Baked Potato Salad

6 medium russet potatoes
½ cup mayonnaise
1 cup sour cream
8 to 10 slices bacon, cooked and crumbled
½ cup finely shredded Cheddar cheese
8 green onions, sliced
1 teaspoon lemon-pepper seasoning
1 teaspoon sea salt

Boil potatoes in their jackets until the potatoes are soft but firm. Let potatoes cool; peel and cube potatoes. Throw potato cubes in a large bowl and refrigerate.

Combine the mayonnaise and sour cream.  Toss sour cream mixture and remaining ingredients with chilled potato cubes.  Chill until ready to serve.

Makes 8 servings

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