Bear Paw Meanderings
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I have written before that I am not a big fan of potato salad. That is strange because I like everything that goes into potato salad.
The other day I found a very old recipe in a Betty Crocker cookbook and thought I would try that.
The biggest difference between that potato salad and today’s potato salads is that today, cooks recommend adding the dressing while the potatoes are hot so the dressing gets in the potatoes themselves. This salad recommends the potatoes be very cold when applying the dressing.
Anyway I did like this potato salad. It is a perfect salad for the Fourth of July picnic. Here is what you will need.
10 Yukon Gold potatoes, cut in half and boiled until tender. The jackets of Yukon Golds are so tender there is no need to remove them.
• 1/3 cup French dressing
• 1 bunch green onions cut up using the white and green parts
• ½ cup mayonnaise
• 1 good dollop of mustard
• ¼ cup sugar
• Salt and pepper to taste
• 1 bunch of radishes, cut into thin rounds
• ¼ cup pickle relish (sweet or dill)
• ½ cup grape tomatoes, each one cut in half
Here is what you do.
Cook the potatoes and let them cool. Then add the French dressing and let the dressing and potatoes cool in the refrigerator overnight.
Next morning make your main sauce of mayonnaise (I have been using mayonnaise or Miracle Whip with olive oil in it. It tastes just wonderful?) Anyway that sauce should have the mayonnaise, mustard, sugar and lots of salt and pepper. Mix together until it tastes like you like it. Reserve.
With the potatoes add the green onion, the radishes, the tomatoes and the relish. Now add the sauce and mix well. Let cool for a morning at least and serve after it has cooled down well.
Please note, I think that there is never enough salt in potato salad so I salted down the radishes well before adding them. That additional salt mixed with everything well and really added to the taste.
Bon Appétit
