When I think of summer I think of a few things: sun, swimming, BBQ's and .... potato salad. Mmmmm. The mighty spud mixed with a creamy sauce and crunchy celery and onion. Perfection!
And there is no better potato salad than my mother-in-law's! I'm not just kissin' up to my MIL ... it's true!! It's a great traditional potato salad that is perfect for BBQ's or picnics. For Brad's 40th birthday extravaganza this past weekend I tripled this recipe and hardly had any left! Make it the night before a big do to blend the flavours as well as save you some time.
2 eggs
4 medium potatoes, peeled and cut into 3/4-inch cubes
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white vinegar
2 celery stalks, finely chopped
1 onion, finely chopped
to taste - salt and pepper
Add eggs to a small saucepan of water. Ensure that the eggs are covered by the water. Turn heat to high. Once water starts boiling remove saucepan from heat and cover for 15 minutes. Drain water and add cold water to the eggs; let eggs sit in the cold water for 10 minutes. Remove shells and chop eggs.
In a large saucepan, boil potatoes until they are soft but not mushy. In a large bowl, combine sour cream, mayonnaise, white vinegar, celery and onion. Add cooked potatoes and egg to the sour cream mixture while the eggs and potatoes are still warm which will help blend the flavours together. Refrigerate potato salad for several hours before serving or make the night before.
Note: Make sure the salad is moist before you refrigerate it. If not, add more sour cream or a bit more mayonnaise.
Yield: 6 servings
And there is no better potato salad than my mother-in-law's! I'm not just kissin' up to my MIL ... it's true!! It's a great traditional potato salad that is perfect for BBQ's or picnics. For Brad's 40th birthday extravaganza this past weekend I tripled this recipe and hardly had any left! Make it the night before a big do to blend the flavours as well as save you some time.
2 eggs
4 medium potatoes, peeled and cut into 3/4-inch cubes
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white vinegar
2 celery stalks, finely chopped
1 onion, finely chopped
to taste - salt and pepper
Add eggs to a small saucepan of water. Ensure that the eggs are covered by the water. Turn heat to high. Once water starts boiling remove saucepan from heat and cover for 15 minutes. Drain water and add cold water to the eggs; let eggs sit in the cold water for 10 minutes. Remove shells and chop eggs.
In a large saucepan, boil potatoes until they are soft but not mushy. In a large bowl, combine sour cream, mayonnaise, white vinegar, celery and onion. Add cooked potatoes and egg to the sour cream mixture while the eggs and potatoes are still warm which will help blend the flavours together. Refrigerate potato salad for several hours before serving or make the night before.
Note: Make sure the salad is moist before you refrigerate it. If not, add more sour cream or a bit more mayonnaise.
Yield: 6 servings
a squirt of mustard and a sprinkle of sugar and that would be my MIL's recipe too!
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