Potato Salad

There are some constants in each recipe that I have found. The first being that while the potatoes are still hot, a vinegar/ oil dressing is added to them to absorb the flavor.

My first cookbook, Better Homes and Gardens, called for the addition of French dressing to the hot potatoes, then the addition of celery, chopped green onions, celery seed, salt and pepper and boiled eggs. I also add about 1/4 cup of pickle relish and a tablespoon or two of dried parsley. The amount of dressing was just enough to moisten the potatoes, the onions, pickle relish, celery seed, salt and pepper and chopped celery added, all mixed together, then mayonnaise was added to less than the texture that you wish to have it for serving. The sliced boiled eggs are reserved for the last. I use almost as many boiled eggs as there are potatoes. I slice them and put them on the top of the salad, salt and pepper them, then spread mayonnaise on top of them, and mix them gently into the potato mixture. The Better Homes and Gardens recipe called for using Miracle Whip but I use Hellmann's Mayonnaise for most everything.

Approximate Proportions:

5 medium potatoes, boiled till tender

Pare potatoes while still hot or leave skins on. Slice.

Mix following together, and add immediately to warm potatoes

1/4 -1/3 cup Italian salad dressing

1/4 cup pickle relish, sweet or dill

3 green scallions, sliced

2-3 stalks celery, cut in half lengthwise, and sliced

1 tablespoon celery seed

1-2 tablespoons dried parsley

Salt and pepper to taste

After mixing all add:

4 boiled eggs, cooled and sliced.

Mix as above.

Chill, check that the mixture is not dry, adding more mayonnaise if necessary, and serve..sprinkle with paprika prior to serving, and circle top with slices of tomato

From the Silver Palate Cookbook:

Scandinavian Potato Salad

8-9 potatoes (1 pound)

Salt and freshly ground black pepper, to taste

1 cup dairy sour cream

1/3 cup chopped purple onion

1/3 cup chopped fresh dill

Scrub the potatoes with a soft brush under running water, Quarter them and drop them into a kettle of cold salted water. Bring to a boil and cook until tender but still firm.

When the potatoes are done, drain them and place them in a mixing bowl.

Season with salt and pepper add sour cream to the still-hot potatoes, and toss gently, add chopped onion and dill, toss again, and cool to room temperature before refrigerating at least 4 hours.

Before serving, toss again, correct seasoning and add more sour cream if salad seems dry

French Potato Salad with Bacon

8 or 9 new potatoes, 1 pound

1/4 pound of bacon

1/4 cup of finely chopped shallots

1/4 cup of red wine vinegar

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

1/4 cup shopped purple onion

1/2 cup chopped parsley

Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8-10 minutes, after the water reaches a boil. Meanwhile, chop the bacon and sauté in a small skillet until crisp. Remove bacon and reserve.

In the bacon fat remaining in the skillet, sauté chopped shallots until tender but not browned. Reserve shallots and fat.

When the potatoes are done, drain them and place in a mixing bowl

Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes, season with salt and pepper to taste. Cool to room temperature, cover and refrigerate.

Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.

Note: other "hot" potato salad recipes call for about a tablespoon of sugar to be added to the bacon and onions at the end of the sautéing period, I have also had it with some celery seed added and the bacon mixed in. pgg.