Monday, January 26, 2015

Old-fashioned Potato Salad

Like my mom used to make!

I remember the first time I made potato salad, my husband was helping and wanted to drain the potatoes for me.  He asked me if we had a colander, and I said, "Yes, it's hanging on the wall."  He called to me again that he didn't see one on the wall.  So I went and showed him the date, day and month on our wall calendar. 

After he stopped laughing, he finally found the colander, and showed me what he was talking about.  My response was "That's not a calendar, that's a scola pasta!", in my defense, I'd never heard it called anything but a "scola pasta" which means "colander" in Italian.  It took me awhile to learn that most kitchen utensils had another name...usually one that didn't end in a  vowel. 

My mom made great potato salad, without a recipe, of course.  I've used this one from my Betty Crocker book and it tastes so much like hers, that it's the only one I ever use anymore. 

This is one of those recipes you can taste along the way and add extra seasonings that you and your family enjoy.  You can peel the potatoes or use the small red ones and leave the skin on them.  Some cooks like to add mustard or's all up to you.  It's okay to play with your food.  Ha!


2 lbs. potatoes (about 6 medium) peeled & cubed
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. black pepper
1/4 c. Italian salad dressing
1/2 c. mayonnaise
1/2 c. chopped celery
4 hard boiled eggs, divided

Wash potatoes.  Heat a pan of salted water to boiling.  Add potatoes.  Cover tightly; heat to boiling and cook about 5 minutes or until tender. 

Pour into colander and rinse in cold water to stop the cooking process.  Drain well; combine in bowl with onion.  Sprinkle with salt and pepper; mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.

Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and 2 of the eggs, chopped.

Slice the other 2 eggs and arrange around the top; sprinkle with paprika for a little color and a bit of freshly chopped parsley.

"Our Father loves us, for He calls us His children, and that is what we are."  1 John 3:1

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