Directions
To quote her youngest son: “My family will remember my Mom for her potato salad, but I’ll remember Mom for her rice pudding.”
My Great Aunt Lib’s rice pudding was never served at family events, but it is my joy to share her potato salad recipe with you.
This creamy potato salad with onions can be made using a Vidalia, Spanish or spring onion. The creamy dressing can be a mixture of Mayonnaise, Sour Cream or Greek Yogurt (but not Whipped Dressing). You can top it with paprika, chives or parsley. Any way you make it, it tastes better the next day.
Photo courtesy of Pixabay
Steps
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1
Done
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Wash enough potatoes to feed your guests. Cook until JUST done. You can peel and cook, or cook and peel. Roughly chop and set in a large bowl. |
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2
Done
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Hard boil 4 eggs. Finely chop 3 eggs and add to the bowl. Slice the 1 remaining and reserve for decoration. |
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3
Done
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Finely dice a Spanish (or sweet) onion. Add to the bowl with a spalsh of Dijon. |
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4
Done
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Combine the ingredients with salt and pepper, to taste. Add enough Mayonnaise (not Miracle Whip) in combination with Sour Cream or Greek Yogurt to make the ingredients moist but not wet. I recommend starting with 1.5 cup for 4 potatoes. Let stand over night and stir in more the next day before serving to get the right consistency. |
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5
Done
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Set a small portion aside and then transfer the rest into a serving bowl. Lay the sliced egg on top and sprinkle with paprika. We have had situations where the bowl is empty before the host got to the table. Setting a small portion aside will ensure you get to sample the pleasure of your labour. |
