When I got older and began to cook for myself I wanted to learn how to make potato salad that tasted like Florence's. Through a lot of trial and error I came up with this recipe. Florence always made it so the sauce was on the goopy side - which I loved! Her son-in-law Vance, called it potato salad soup. No matter, I loved it! This isn't exactly like hers, but it's very similar and the texture is just like hers - goopy!
5-6 medium potatoes, peeled and boiled soft. You don't want them crunchy, but cooked only long enough that they are fork tender and will still hold their shape.
5 eggs, boiled, peeled and coarsely chopped
1 3/4 C mayonnaise
3/4 C sour cream
3 Tbsp prepared mustard
2-3 medium pickles, chopped fine
4 Tbsp pickle juice
1 Tbsp white vinegar
1/2 C white sugar
1 tsp horseradish
3 Tbsp Worcestershire sauce
1/4 white or yellow onion, chopped fine
1 tsp dill weed
A Splash of lemon juice
Peel the potatoes and boil as mentioned above. Boil and peel the eggs as mentioned above. While the potatoes and eggs are boiling, mix all of the other ingredients together for the sauce (dressing). Add salt & pepper as desired.
When the potatoes are done, run under cold water to stop the cooking process, then cut into small bite-sized pieces. Add the potatoes and the eggs to the sauce. It will be quite runny to begin with but as the potatoes absorb some of the sauce it will thicken. But, it will still remain goopy. Yay!
Note: This will have a nice dill pickle flavor, which I love. If you don't want so much dill flavor, eliminate the dill weed, cut down on the amount of pickle and a little of the pickle juice.
Here is what you'll need for the sauce.
No comments:
Post a Comment