My Mother's Cooking - Homemade Potato Salad
My Mother's Cooking
More about the different varieties of potatoes.
HOMEMADE POTATO SALAD
During the summer when the potatoes in our garden were less than two inches in diameter, my father would dig up a few hills and my mother would make potato salad. At that time, the cucumbers were also ripe and if we still had fresh green onions and radishes, she would include them too.
These ingredients were bound together with salad dressing and topped with slices of hard boiled eggs. To add to the color and the flavor, the surface was then lightly sprinkled with sweet paprika.
All of the necessary ingredients are available all year round now. I generally substitute redskin potatoes for the new potatoes that my mother used and in the winter, I prefer English (so called seedless) cucumbers. You can also use one or two thinly sliced raddishes to add some color but don't over do it .
3 Lbs. of Small Redskin Potatoes
1 English or 2 Regular Cucumbers
2 Bunches of Green Onions
12 Eggs boiled for 15 minutes and cooled in water
1- 30 Oz. Jar of Miracle Whip Salad Dressing
1 Teaspoon Sugar
1 Teaspoon Salt
Pepper to taste
Sweet Hungarian paprika
1. Boil the potatoes for approximately 20 minutes until they can be pierced with a fork. DO NOT OVERCOOK THEM OR YOUR POTATO SALAD WILL BE MUSHY. Drain them and cool them in cold water. Peel them with a small sharp knife and cut them into ¾ x ¾ x ¼ inch pieces.
2. Carefully peel the eggs and slice them with an egg slicer.
3. Save the nice center slices to decorate the top of the salad.
4. Peel the cucumbers, slice them in half lengthwise and cut them into ¼ inch thick slices.
5. Trim the scallions and chop them ¼ inch thick crosswise.
6. In a large bowl, mix the salad dressing, the chopped scallions, the sugar, one teaspoon of salt and stir well.
7. In a very large bowl add half of the potatoes, half of the cucumbers, half of the leftover egg slices and half of the dressing mix. Repeat with the second half of the ingredientsand mix well trying not to break up the potatoes.
8. Pour the potato salad into a large serving bowl and cover the surface with the reserved egg slices starting at the middle and spiraling around. Sprinkle lightly with paprika.
This salad is best if it is allowed to rest covered in the refrigerator for at least four hours before serving. This salad goes well with baked ham, barbecued chicken and ribs or even just with hamburgers or hot dogs.
For information on other salads made with potatoes, see:
Another Potato Salad Recipe
How to Make Sloppy Joes
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