Potato salad is one of those side dishes that is a must for summer picnics, backyard barbecues and other such events.
And I’m not the only one who thinks that. A number of food-related polls that I’ve looked at recently confirm that potato salad is the No. 1 pick of people (www.grandforksherald.com/event/article/id/209552/).
Of course, everyone has their favorite potato salad, and it usually is their mother’s. My mom’s was always tops in my book until I tasted Therese’s. My wife’s potato is probably the best I’ve ever eaten.
When discussing this with a friend, Marian Moen, she offered to share a potato salad dressing recipe that she makes that was handed down to her by her mother.
I’m sharing that recipe here, along with two kinds of potato salad recipes, with the hopes of giving it a try before the end of summer.
German Potato Salad
6 to 7 medium red potatoes
½ pound bacon
1 pasteurized egg, beaten
1/3 cup cider vinegar
1 teaspoon each: salt, sugar
¼ teaspoon freshly ground pepper
½ yellow onion, diced
¼ cup freshly chopped parsley
Place the potatoes in a large saucepan; cover with cold water. Heat to a boil over medium-high heat; reduce heat to a simmer. Cook, partially covered, until potatoes are fork-tender, about 20 to 25 minutes. Drain, set aside to cool.
Meanwhile, place the bacon in a large skillet; cook, turning occasionally, over medium heat, until bacon is crisp, about 8 minutes. Transfer to paper towels. Turn off the heat; discard all but 2 tablespoons of the bacon drippings.
Peel and slice potatoes; set aside. Beat together the egg, vinegar, salt, sugar and pepper in a medium bowl; stir into the reserved bacon fat in the skillet. Add the onion and potatoes; toss mixture together lightly. Add bacon and chopped parsley; toss.
Yield: Serves 8.
Approximate nutritional analysis per serving: 176 calories, 24 percent of calories from fat, 5 grams fat (1 gram saturated), 37 milligrams cholesterol, 27 grams carbohydrates, 7 grams protein, 524 milligrams sodium, 2 grams fiber.
Dill Potato Salad
3 pounds favorite potatoes
2 tablespoons snipped fresh dill
¾ cup sliced celery
½ cup green onion
4 hard-cooked eggs, peeled, chopped
Salt and pepper to taste
1½ cups mayonnaise or salad dressing
2 tablespoons stone ground mustard
Place the potatoes in cold water to cover in a large pot. Bring to a boil and cook about 25 minutes or until tender. Drain and remove the skins of the potato. If you choose to remove the skins while they are still warm, wear oven mitts or hold the potato in a clean kitchen towel.
Cube or dice the potatoes as desired and place them in a large serving bowl. Add the dill, celery, green onion and eggs. Season to taste with salt and pepper. Toss lightly to combine. Add the mayonnaise and mustard and mix. Add more if desired.
Yield: Serves 12.
Approximate nutritional analysis per serving: 351 calories, 61 percent of calories from fat, 24 grams fat (5 grams saturated), 30 grams carbohydrates, 5 grams protein, 214 milligrams sodium, 82 milligrams cholesterol, 25 milligrams calcium, 3 grams fiber.
Potato Salad Dressing
2 eggs, beaten
½ teaspoon salt
½ cup sugar
1 tablespoon flour
¼ teaspoon dry mustard
Celery seed (optional)
Mix together ingredients and add ½ cup vinegar and ½ cup water. Bring to a boil and stir well, since it burns easily. Add some turmeric for color. Remove from heat and stir in 1 teaspoon butter.
When ready to use, mix with equal amount of salad dressing and thin with cream if it seems too thick.