boiled potatoes - peeled - sliced - shallots finely minced + olive oil + red vinegar (preferably homemade) - french mustard (not the sweet one but the hot and strong one ';de Dijon';) - salt and pepper - must be prepared a day in advance (kind of marinade) - fridge - then take it out the fridge half an hour before eating it - if to cold doesn't taste so good, less flavor - enjoyed ! I'm sure it has nothing to do with your Montgomery recipe but trust me this one is a delicious one too !Looking for special recipe for potatoe salad from years ago please send me any you might have.?
use sweet relish instead of celery, %26amp; put a teaspoon of mustard. Garnish with paprika
CLASSIC SOUTHERN POTATO SALAD
INGREDIENTS:
1 cup mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
5 to 5 med. potatoes, peeled, cubed, cooked
1 cup sliced celery
1/2 cup chopped onion
3 eggs, hard-boiled
1 to 2 Tbs chopped green onions, optional garnish
1 tomato, cut in wedges, optional garnish
PREPARATION:
Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired.
Serves 6 to 8.
Hi! What made it different? Was it sweeter or maybe have a flavor you might be able to describe? Mustard-based or vinegar-based or mayo-based?
I've got tons of recipes for potato salad that i'd be happy to share!!!
What did it taste like that made it so different? I prefer German potato salad to mayonnaise based ones.
10 medium potatoes, cooked and cubed.
1 medium onion, finely chopped
1 stalk of celery, finely chopped
4 eggs, beaten
1 1/2 cups sugar
3/4 cup vinegar
12 slices bacon
fry bacon until it starts to crisp, add the onion and celery and cook for a few minutes until tender. Add the sugar and vinegar to the beaten eggs. Add this mixture to the bacon and stir until it thickens. Pour over potatoes and serve warm.
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