Monday, August 18, 2008

Jim’s Favorite Potato Salad


Recipe from Miriam B. Loo’s Family Favorites Cookbook

Husband-Tested in Alice's Kitchen

This recipe is from a cookbook I received as a gift the year I got married. (1977) My husband thinks this is the best potato salad ever. I agree. It’s the creamy kind and it has just the right balance of salty, sweet & mustard flavors without any of the flavors overwhelming each other in the salad. I usually double this so that we can have it for guests or a pitch-in and then have enough for lunch. 
Lost River Market & Deli has everything you need to make this delicious salad.

4 cups cubed cooked potatoes
1 cup chopped celery
½ cup chopped onion
¼ cup chopped sweet pickles (not relish)
4 hard boiled eggs, sliced or chopped
2/3 cup mayonnaise (I use Hellmann’s Mayonnaise.)
2 teaspoons mustard (I use Dijon mustard.)
1 teaspoon Kosher salt (If doubling the recipe, start with 1 teaspoon of salt and then add more to taste.)
3 Tablespoons chopped pimento (Look for these in a jar in the olive, pickle section of the store)  (If pimentos are not available, you can substitute one roasted red pepper, chopped.)
2 teaspoons celery seed

Combine potatoes, celery, onion, sweet pickle and eggs. Blend mayo with mustard; Stir in the remaining ingredients. Mix mayo mixture lightly with the potato mixture until potatoes are well coated.  Keep chilled.

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