Old Fashioned Potato Salad…..

orng chx slm patDSCN3099_2779

Good morning!  I am missing sharing recipes with you!  No time like the present.  I’m going to get right to it.

Recently I’ve tasted many commercial potato salads, hoping that I’d satisfy my taste for a delicious potato salad only to be disappointed. The potatoes have a weird texture and I can’t quite figure out what the dressing is made of.  Big surprise, right?  This inspired me to make my Mom’s Old Fashioned Potato salad.

If you’re like me, you just want a small spoonful of this type of salad.  No one wants to load up on fat laden mayonnaisey salad.  I have transformed the dressing into something very delicious and guilt free.  I very much prefer a combination of real mayonnaise, non fat greek yogurt, yellow mustard and a dollop of sour cream.  I think it’s always a good idea to add more crunchy fresh vegetables.

The beauty of  this salad is that you can add whatever ingredients you love.  Why not minced jalapeno or diced roasted red peppers, or blue cheese and crisp bacon?  Make it your own go to potato salad recipe.

My Mom’s had plenty of celery, onions and radishes. The perfect contrast to the cooked red potatoes with skins and the boiled eggs.  I just love that she added radishes, I think it’s brilliant!   I’ve added parsley too.  So good!

Garnishing is key as well.  Love sliced eggs, minced chives, radishes and a sprinkle of paprika.  Beautiful!

Mom’s Old Fashioned Potato Salad

2 lbs. small red potatoes, quartered, boiled in salted water and cooled completely
6 hard boiled eggs, cooled & chopped, reserve one to slice for the top of the salad
Click here for the recipe for perfectly boiled eggs
1/2 cup finely chopped parsley
1 cup finely chopped sweet onion
1 cup sliced radishes, reserving a couple for garnish
1 1/2 cups finely chopped celery
1/2 cup fresh chopped chives, reserve a tablespoon for garnish
Paprika to sprinkle over the top of the finished salad

For the dressing:

1 cup non fat greek yogurt
1/2 cup Hellman’s Real Mayonnaise
1/4 cup sour cream
1/3 cup yellow mustard
1/4 teaspoon ground celery seed
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 teaspoon black pepper

1)  Put all potato salad ingredients into a large mixing bowl.

2)  Whisk all salad dressing ingredients together in a medium mixing bowl until well blended.  Taste.  Add additional seasonings here if you wish.  It may need a little more salt and pepper.

3)  Pour dressing over salad ingredients and gently fold until completely combined.

4)  Pour into a large serving bowl.  Top with boiled egg, sliced radishes, minced chives and a sprinkle of paprika.  Refrigerate.  Serve cold.  Refrigerate leftovers.  Serves 8-10.

Enjoy, Happy July 4th!!

Angie

Print Friendly, PDF & Email

Leave a Reply