It’s Official

Spring has arrived. We’ve had our first potato salad for the season! I assume that potato salad is a warm weather dish because it’s served cold, and wouldn’t seem very comforting on a freezing, snowy night when the snow is reaching the window sills. We tend to eat hot German potato salad in the winter, and save the cold American potato salad for the Fourth of July.
I prefer potato salad made with yellow mustard. I add a little dried mustard, dill, salt and pepper, and a scant half teaspoon of white vinegar, to mayonnaise. I dice green onions, celery, boiled potatoes and hard boiled eggs, and blend them with the sauce. I tend to mix it by sight, rather than measuring amounts, so it’s never exactly the same. And I NEVER use Miracle Whip! NEVER!
I used to cook half a dozen eggs and perhaps 8 to 10 potatoes to make potato salad. I’ve discovered that three potatoes will give us enough salad to last three or four days. We simply don’t pack it away as we did when we were younger. That’s one of the reasons I like the mustard version. It packs a punch with flavor.
Yup, warm weather is just around the corner.

6 thoughts on “It’s Official

  1. When I make on-purpose potato salad, I use 5# of potatoes. When I have left-over mashed potatoes, I use yellow mustard, sweet pickle relish (or diced pickles), mayonnaise (Miracle Whip Salad Dressing, in point of fact), white vinegar, salt and pepper, and diced globe onion. That is how my mother always made potatoe salad and I’ve never been able to match the taste of hers. In either recipe, about 15-20 years ago, I all but stopped peeling potatoes; so the skins are in there with the pulp.

  2. In our house we also serve potatoes in their skins, more often than not. I believe that the experts say that most of the goodness of potatoes is in their skins. Certainly I believe that they taste as good.
    Incidentally, what is Miracle Whip? When I’ve seen mentionh of it before I assumed it was a sweet thing you add to deserts instead of cream or custard but from that way CopCar uses it I assume I am wrong.

  3. Cop Car, I was once married to a man from Kansas. I tried my darnedest to duplicate his mother’s potato salad! I diced those taters into a quarter inch dice, and he said, “Close…but not quite right.” Later I found out his mother used mashed potatoes. (sigh) Mother and I are purists about Mayo, but everyone I know from Kansas seems to like Miracle Whip better! 🙂
    I eat the skin on baked potatoes, but I usually peel them for mashed or potato salad. I have a friend who maked a crockpot of potato soup and she leaves the skins on.

  4. Adele, Miracle Whip is basically a salad dressing like Mayonnaise, which has been sweetened. They look alike, and have a similar texture, but Miracle Whip is sweet to the taste.

  5. I must admit that I have difficulty in imagining a sweet salad dressing. Making a simple dressing yourself that’s just oil and vinegar mixed together has the appropriate slightly tart taste.
    Oh well, everyone likes different things.

  6. Adele, this is another of those culture clash things, I think. When I was growing up, all the cookbooks had a recipe for “salad dressing” that was cooked on the stovetop, and it resembled mayonnaise. It’s smoother, and a bit oilier, I think, and it was used for coleslaws, and fruit salads and such.
    When I think of salad dressing now, I think of oil and vinegar, or one of the creamy dressings like Caesar or Ranch, and they are very different from the “salad dressing” of yore.

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