Grandma Lade's Potato Salad
Do you have a favorite food you remember always having at family gatherings? Mine was my Grandma Lade's Potato Salad. It may look like your typical potato salad, but what made this potato salad so wonderful was Grandma's boiled dressing. No matter what the occasion, if the potato salad wasn't there, someone would ask, "where's the potato salad? As a young adult I asked grandma for the recipe. It was like a scoop of this and a spoon of that, a few of these and a couple of those, but don't skimp, It's better to have to much than not enough. I have watched my grandmother cook many times. I don't know why I thought I would get actual measurements. She measured by the scoops in her flour and sugar containers, bottle lids, the palm of her hands, tea spoons, or just pouring until she thought it was enough. I had an idea how many chopped hard boiled eggs, celery and onions. I occasionally helped with this task. The boiled dressing was the tricky part. After many trials and errors I think I finally mastered it.
I don't know how many family members have grandma's potato salad recipe, I think it's a must have. I have tried many other potato salad recipes but have always gotten the same response. Why didn't you make your potato salad. I have been asked many times to bring that yummy potato salad to pot lucks and family gatherings. The boiled dressing takes time and patience. It can't be hurried or it won't turn out. It has to be cooked on a low heat and whisked constantly until it becomes the consistancy of mayo or pudding. This takes about 8 to 10 minutes. You can't walk away from it or it will burn and you will have to start all over. Next time you plan on making potato salad give this recipe a try. You won't regret it.
4 cups boiled cubed russet potatoes
1 medium or 3/4 cup chopped white onion
2 stalks or 3/4 cup chopped celery
8 boiled chopped eggs
2 tablespoons mayo
2 tablespoons sour cream
2 tablespoons yellow mustard
1/4 cup sugar
1/4 cup white vinegar
1/4 cup milk
1/4 cup yellow mustard
2 tablespoons flour
salt to taste
First make the boiled dressing. Mix together all ingredients listed under boiled dressing into a saucepan and cook on low heat whisking constantly until the consistency is that of mayo or pudding. This will take about 8 to 10 minutes. Do not try and hurry it up by turning up the heat as it will scramble the eggs or burn.
Peel, cube, and boil russet potatoes until tender. drain, and while still hot add the boiled dressing and remaining ingredients.
This Potato Salad is great served while still warm or cold