Here is my entry to the 2024 June Challenge. My thanks to Kathy Streib and Wanda Kubat-Nerdin - Wanda Can! for bringing forward this monthly challenge. I believe we will learn of many family favorite recipes.
Both of my parents came from farming communities. I learned at an early age to enjoy simple foods with often a Midwest, German of Swedish flavor. One of the recipes from my childhood that I still continue to make today is Homemade Potato Salad. This was my mother’s grandmother’s recipe which I have only altered just a little.
- 4 Large Idaho or Russet Potatoes par boiled, peeled and cut into bite size pieces
- 5 Hard boiled eggs (preferably large to extra large) of which 4 are chopped into small pieces and one is sliced to be placed on top of the final mixture
- 4-6 stalks of celery, leaves removed and discarded, then chopped into bite size pieces
- 1 Green pepper – Coarsely Chopped
- 1 Medium Onion – Finely Chopped
- 6-8 Sweet Gherkins pickles (depending upon size)– Finely Chopped
Mix all above ingredients together before adding the salad dressing
Ingredients for the Salad Dressing – This depends on how “wet” you desire the potato salad.
- Miracle Whip – approximately one half of a 15 oz jar (Note I am not a fan of Mayonnaise and neither was my mother.)
- Sour Cream – 4 ounces
- Whole Milk – one fourth of a cup or less
- Gherkin pickle juice – one eighth of a cup or maybe a tad more (My addition to the dressing)
Options: Lawry Salt, Celery Salt to be added to dressing depending upon preference
Mix the dressing very well before incorporating it into the potato mixture. Add no more than one half of the dressing as additional dressing may be needed.
Transfer the now almost completed potato salad mixture into a serving bowl. Place the sliced eggs on top and sprinkle paprika over the top including the eggs.
Now your potato salad is ready to be served.
My mother, my aunts and my grandmothers cooked by sight and by taste. I learned to cook the same way. Translating this recipe into actual measurements was a bit of a challenge.
Usually, I make this to go with BBQ ribs or even a grilled steak. Additionally I often serve homemade from scratch deviled eggs with the potato salad. Now that is a recipe which I do not share because it is "so unbelievably good" as I have been told countless times.
NOTE: This particular recipe is not very “heavy” with the dressing as the dressing is designed to hold the vegetables, eggs and pickles together. Also I cut this recipe in half as the original recipe called for 8-10 potatoes. Please feel free to include this recipe in the Active Rain Cookbook.
Feature Photo Courtesy of Leanne M Smith
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