Potato Salad - Midwestern Style
Creamy Dill Potato Salad is a classic side dish that's perfect for picnics, barbecues, and family gatherings. The recipe features tender chunks of potato smothered in a rich and tangy sour cream and mayonnaise dressing, generously seasoned with fresh dill, mustard, and a dash of garlic, providing an irresistible herby flavor. It's often finished with crunchy celery, flavorful red onions, and sometimes hard-boiled eggs to add texture and richness. This delightful salad is best served chilled, allowing all the flavors to meld together for an unforgettable taste experience. Description by ChatGPT.
Embark on a culinary journey with a cherished family recipe that encapsulates the heart and soul of Midwestern comfort food. Today, I'm thrilled to share with you my Aunt Bridgy's Potato Salad, a dish that’s been a staple at our family reunions and is guaranteed to be the highlight of your next picnic or potluck. This recipe, rich with tradition and simple, farm-fresh ingredients, is perfect for those who cherish homemade flavors and community gatherings.
Ingredients:
- 2.5 pounds red potatoes
- 3 hard-cooked eggs, chopped
- 1 small to medium onion, finely chopped
- ¾ cup sweet pickles or bread and butter pickles, chopped (or pickle relish)
- 1 cup salad dressing (such as mayonnaise or Miracle Whip)
- Mustard, to taste (approx. 2 squirts)
- Sweet pickle juice, to taste
- ½ teaspoon celery seed
- Fresh parsley, for garnish (optional)
- Salt (for cooking potatoes) and pepper, to taste
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes plus cooling
Servings: 6-8
Equipment: Pot, mixing bowl, knife, cutting board, colander.
Instructions:
1. Begin by washing the red potatoes. Peel them if desired and cut them into even pieces to ensure uniform cooking.
2. Place the potato pieces in a pot and cover them with unsalted water. Bring the water to a boil and cook the potatoes until they are just tender, which you can test by inserting a knife into a piece. If it goes in smoothly without resistance, the potatoes are done.
3. While the potatoes are cooking, finely chop the onion and the sweet pickles. Set aside.
4. In a large mixing bowl, combine the salad dressing with a couple of squirts of mustard. Add the sweet pickle juice to achieve the desired flavor and consistency.
5. Once the potatoes are cooked, drain them and let them cool slightly. While still warm, add them to the mixture of salad dressing to help them absorb the flavors. Mix gently to avoid breaking the potatoes.
6. Fold in the hard-cooked eggs, chopped onion, and sweet pickles into the dressed potatoes. Add a generous pinch of celery seed and mix until all ingredients are well combined.
7. Taste and adjust the seasoning with additional salad dressing, mustard, pickle juice, celery seed, salt, and pepper as needed.
8. Garnish the potato salad with fresh parsley for a beautiful presentation and an added burst of freshness if desired.
Cooking Tips:
- Using waxy red potatoes for your potato salad helps them maintain their shape and texture.
- If you prefer a lighter version, opt for a light salad dressing to reduce fat and calories.
- Always remember to taste and adjust your seasonings as you mix to personalize the salad to your family's preferences.
This recipe is attributed to Janet Buck, a registered dietitian nutritionist, from LNKTV Health's YouTube channel. Please visit https://www.youtube.com/@LNKTVhealth for more wholesome and nutritious recipes.
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