This is exactly why I have never made potato salad for my husband. His maternal grandmother, Mimi, apparently made the world's most outrageous potato salad. I was not fortunate enough to meet Mimi or taste her potato salad, but I have heard many a description of its glory. I have listened to my father-in-law brag about this dish in addition to several other members of my husband's family. According to Forrest, Mimi's potato salad was so good that when he brought the leftovers for his middle school lunch he would sell just one bite of the salad to his friends for 25 cents a piece! If a forkful was going for that rate in the early 90's to a bunch of jobless school kids then it must have been good!
So when Forrest asked that I make potato salad for him to bring to an Auburn football party today I was less than enthused. I really didn't want to make the bound-to-be-inferior dish. But he begged; and I agreed only because I wouldn't be attending the party and therefore wouldn't have to watch his display of disappointment when he took that first bite. I also chose a recipe that I knew was nothing like the infamous potato salad in order to try and avoid the comparison.
The good news is that I have several years to work on my own signature dish that hopefully my grandkids will be selling in lunchrooms one day!
Adapted from Cooking Light July 2006
10 servings (serving size: 1 cup)
- 3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces
- 8 teaspoons white wine vinegar, divided
- 3 hard-boiled large eggs
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 1/4 cup non-fat buttermilk
- 2 tablespoons yellow mustard
- 1 tablespoon of creole mustard
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2/3 cup chopped red onion
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped dill pickles
- 1/2 cup thinly sliced green onions (about 2 bunches)
- Dried parsley for garnish.
Place the potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently.
Chop eggs; set aside with other chopped ingredients. (Ignore the limes, I was having a few Mexican adult beverages while whipping this up.)
Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl;
stir with a whisk.
Add eggs, red onion, and remaining ingredients to potato mixture,
stir gently to combine. Add the vinegar mixture to the potato mixture stirring gently to coat.
Sprinkle with dried parsley; if desired.