Creamy, Tangy Potato Salad Worth Sharing
177 days ago
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If you look for a recipe for potato salad, you’ll find hundreds if not thousands of variations of this summertime staple. This one was adapted from a “ready-to-file card” that was in a Family Circle magazine in 1973 and, yes, I do have the card. It’s a bit torn and tattered but it’s a pleasant reminder of how long I’ve been making this Creamy, Tangy Potato Salad.
It also brings back memories of all those I’ve shared it with and the event or party where it was enjoyed. I’ve changed some of the ingredients and increased and decreased some of the measures called for in the original version. The salad is mixed with a tasty dressing that adds a little zip, which I think is what gives it such a memorable flavor.
Easy Prep
For cutting the potatoes, consider using the Cheese Knife. Its Micro Double-D™ edge easily slices through the dense texture, and the perforations along the blade prevent the starchy, watery pieces from sticking to it.
For the veggies, the 7″ Santoku will make quick work of slicing the green onions and dicing the celery.
I like shredded carrot for this potato salad recipe. Use the Cutco Vegetable Peeler to make strips of carrot and then chop them into smaller pieces.
A Memorable Potato Salad
This salad has quite a history. I can’t even begin to count all the times I’ve made it. Although we usually think of potato salad as a summer dish, I’ve made it in the winter, too. It’s been doubled, tripled, quadrupled and more. It’s been served at a wedding rehearsal barbeque, taken to many potlucks, and it has even made potato salad eaters of those who said they didn’t like potato salad.
Next to cheesecake, this Creamy, Tangy Potato Salad is the dish my family requests the most. When my daughter comes for a visit, she asks me to make THE potato salad.
When I prepared this in the Cutco kitchen, I invited my co-workers to taste and critique. Thankfully, it was a huge success.
I hope you’ll try it and let us know what you think. Add your special touches and make it your own like I did.
Serves about 8
Ingredients
- 4 pounds diced cooked potatoes (7 or 8 medium size)
- 6 hard cooked eggs, chop 4 for the salad, reserve 2 to slice and use as garnish
- 3/4 cup chopped celery
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced green onions
- 1 1/4 cup mayonnaise (regular or light)
- 1/4 cup vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon salt
- 1/2 teaspoon paprika
- A pinch of black pepper
Directions
- Put diced cooked potatoes, chopped eggs, celery, carrot and onions in a large bowl.
- In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt and paprika until smooth.
- Pour over the potato mixture and mix.
- Garnish with the sliced eggs and sprinkle with additional paprika.
- Chill before serving.
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