"They Call Me.........Tater Salad"
![TN HR](http://blr-hrforums.elasticbeanstalk.com/plugins/DefaultAvatars/design/RedAvatar.jpg)
Ok, now that I've been listening to the Ron "Tater Salad" White CD, I've really been getting a craving for some good potato salad.
Anyone care to share their recipe? I used to buy Spring Glen Amish when I lived in PA, but the only stuff I can find around here is Resser's and it's not good. I want to make my own. Please help!
Anyone care to share their recipe? I used to buy Spring Glen Amish when I lived in PA, but the only stuff I can find around here is Resser's and it's not good. I want to make my own. Please help!
Comments
Miracle Whip
Whipping cream
Sweet pickle juice
Salt
Pepper
And when you've got it all properly packed into a dish or bowl, for the perfect presentation you are required to carefully sprinkle paprika on top, like on deviled eggs.
Judy, you can make it to Austin in three hours, then we'll go to Salt Lick.
Now you're talking about joints........
Besides, Judy was in a wreck and needs TLC not tequila shots or vinegar. She needs some long-necks.
And let the record reflect that I prescribed BBQ for Judy (per her wish) and vinegar for potato salad. Any consenting adult who wants a joint of the non-BBQ persuasion, all I can say is: Okay, but don't bogart it.
2 or 3 medium potatoes (boiled in skin)
4-6 large eggs, as preferred (omit in Oregon)
2-6 sweet pickles, as preferred
1 small onion
salt
Miracle Whip
Paprika, if desired as garnish
Boil potatoes in their skin (make sure potatoes are soft). Boil eggs, chop onion and pickles and put in a large bowl. Pour small amounts o sweet pickle juice onto onion and
pickle. Let stand (takes some sting out of the onion). Peel potatoes and eggs, chop into desired size chunks. Sprinkle with a little salt (a pinch). Start with 2 tablespoons (heaping) of Miracle Whip. Stir, add Miracle Whip until potato salad has a slightly creamy consistency with big chunks of eggs and potatoes.
Anne in Ohio
Don is right, it is key on how long to cook. Bob, my husband, puts the taters in to cook and he cooks on medium to medium low (gas stove). After a while he begins to "test" (poke) each potato and if just right, he removes it from the rest. This takes some time. He says the taters don't all cook the same.
Here is his recipe:
6-8 red potatoes ONLY, no other version will do
~6 hard boiled eggs, diced (eggs put in cold water, brought to boil slowly, turn heat back)
~6 whole dill pickles, chopped (sweet ones are never to be considered)He likes the Mt. Olive variety but isn't overly fussy on this issue
Kraft Mayo, no Hellmann's no Miracle Whip, ruins the taste -- can't tell you how much he adds by look and feel. I'd say start with a cup and go from there.
Last item is the Paprika, and only the Hungarian version will do. He doesn't just sprinkle a little for coloring....it's not a coating, but somewhere in the middle.
Trying to do this from memory and I think that's everything. As I said, family and friends love it! My niece refuses to eat any other potato salad but my husbands. I like it, but everyone's taste is different. So if any of you hearty experimenters try it and don't like it, my feelings won't be hurt! x:9
Good luck!
1 C. Kraft mayo,
1 Tbsp each - Grey Pupon, honey mustard, and
regular,
1/4 C. Sweet relish and dill relish, (mixed)
1/4 C. sweet & sour dressing from Hartville, Ohio
(Amish-made; maybe Anneha can pick some up and
send it to you by request.)
1/2 C. diced onion,
1/2 C. diced celery
some salt (?)
some pepper (?)
5 boiled eggs, diced (omit if inviting
Parabeagle).
Hungarian (ONLY Hungarian) paprika sprinkled
on the top.
I'm guessing at the measurements, though, but this should be close.
Larry, I served the M&M's on the side in festive little dixie cups.
So when and where is the Forum Fall picnic? I'll bring the potato salad!! x:9
8 large potatoes (I kind of like the yukon gold for this)
1 med. red onion diced
1 can of drained corn
1 can sliced black olives
1 package of taco seasoning
1/4 cup oil to mix the seasoning in.
Boil the potatoes, dice (i leave the skin on), and mix the other ingredients and chill before serving.
I've also mixed in some beans, celery, carrots...whatever I think I can get away with. I've also added more seasoning, more or less oil..it just depends....
I'll have to check the recipe, I think there is cider vinegar in there too...