|The Beginning of a great potato salad recipe - red potatoes and hard boiled eggs|
If it's summertime it's potato salad time!
I never used to like potato salad. That's because the only potato salad I had growing up was my Mother's potato salad. It was God awful. Hey, I loved my Mother and she took good care of me and my two younger brothers but I didn't like most of her cooking. My father and brothers liked it good enough. They always cleaned up their plates and it showed. Both my brothers hover around three hundred pounds today. I weigh half that.
It wasn't until I joined the Army (at 18 years of age) and had meals away from home that I realized that food could taste good. I realized there were culinary possibilities. Then when I got out of the Army and met Bill and set up house, I began experimenting with cooking myself.
Over the years I have developed recipes that I love. Now granted, I understand some others may not love them as much as I do (which I have also found out over the years witnessing many screwed up faces of guests when they ate some of my concoctions) but be that as it may. I cook for myself and Bill.
Here is one of my several recipes for potato salad that gets me through the dog days of summer.
I hope you enjoy it as much as I do!
OLD-FASHION POTATO SALAD
- 4 cups cubed red potatoes (with skins on)
- 3 hard-cooked eggs, sliced
- 1 celery rib, finely chopped
- 1 cup chopped fresh chives
- 1/2 cup chopped fresh dill
- 1/2 cup sour cream
- 1/2 cup mayonaise
- 2 tablespoons white wine vinegar
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain.
- Chop the potatoes and place in a large bowl. Sprinkle white wine vinegar over the still warm potatoes. Sprinkle with freshly ground salt and pepper.
- Add eggs, chives, dill and celery. Mix.
- In a small bowl, combine the remaining ingredients. Pour over the potato mixture and toss to coat.
- Place in a container and put in refrigerator overnight to chill.
|Fresh chives from my garden|
|Chop those chives|
|Fresh dill from my garden|
|Cut the cooked red potatoes with skins on|
|Cut those potatoes while they're hot|
|Sprinkle still warm potatoes with white wine vinegar|
|Mix all together|
|Finely chop one stalk celery|
|Mix mayonnaise, sour cream and mustard with veggies|
|Put in container and place in refrigerator overnight to properly chill|