Potato salad is a staple of the summer season, ready in the fridge to be added to the picnic hamper or served at a backyard barbecue.
Besides the traditional potato and boiled egg with mayonnaise, there are many other combinations for this popular salad.
This week’s recipes come from a favourite cookbook and the family recipe box.
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Amish Potato Salad
1 lb. russet or Yukon gold potatoes, peeled, cubed, and boiled
2 hard-boiled eggs
1/4 cup finely minced shallots
1/4 cup chopped celery
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp. Dijon mustard
1 tsp. apple cider vinegar
1/4 tsp. celery seed
2 tbsps. sugar
1/2 tsp. kosher salt
1/4 tsp. black pepper
In a medium mixing bowl combine the cooked potatoes, chopped hard-boiled egg whites, shallots and celery.
In a small mixing bowl mix together the hard-boiled egg yolks, mayonnaise, sour cream, Dijon, apple cider vinegar, celery seed, sugar, salt and pepper. Mix well. Add the mixture to the potatoes and mix to coat.
Chill for 30-60 minutes before serving.
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Shredded Potato Salad
6 cups cooked and shredded potatoes
6 hard boiled eggs, chopped
1 celery rib, finely chopped
1/4 cup carrots, finely chopped
1/2 small onion, finely chopped, optional
1 cup Miracle Whip salad dressing
3/4 cup sugar
2 tbsps. vinegar
1/4 cup milk
salt to taste
2 tsps. prepared mustard
In a large bowl, combine cooked and shredded potatoes, eggs, celery, carrots and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture and stir to combine. Chill for at least 4 hours before serving.
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Hot Potato Salad
4 large potatoes
3 slices bacon
1 medium onion
1 tbsp. flour
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. celery salt
dash pepper
1/4 cup vinegar
1/2 cup water
Peel potatoes, cut into small chunks and cook as usual. Drain and cool.
Fry bacon until it is crisp. Remove and break into pieces. Fry onion in bacon fat. Stir in salt, flour, sugar, pepper and celery salt. Cook until contents bubble.
Stir in vinegar and water and stir constantly for one minute.
Add the crumbled bacon and cubed potatoes and cook until hot and bubbling. Serve hot with hamburgers or smokies.
Joyce Walter can be reached at ronjoy@sasktel.net
