Mama’s Potato Salad. If ya’ll have never had a white potato salad, you’re in for a treat. You’ll never go back!
White. Tangy. Creamy. Fresh n’ herb-y.
Ya’ll better hurry and get this made before summer leaves us quick.
Not that I’m hoping for this stifling, sweltering, melting your shoes to the sidewalk heat to leave or anything.
First, boil your taters.
I usually do about 1 to 1 1/2 potatoe (Tee hee, remember when Dan Quayle spelled potatoe?) per person.
As soon as they are done boilin’, place them in a bowl or even a casserole dish, and quarter the taters.
See how we left the skins on?
Ok, quarter the taters, sprinkle with kosher salt and pepper. Then sprinkle liberally with white wine vineger.
Important. Not regular vinegar. White wine vinegar.
Now let the suckers cool.
Chop up a few tablespoonfuls of fresh dill.
Chop up a couple eggs! YUM.
I’ve been craving eggs lately.
Now we’ll make our dressing.
This is another one of those eyeball recipes.
You need to eyeball the amount of what you’re puttin’ in to suit your tastes and the consistency you’ll like.
Are you pickin’ up what I’m puttin’ down?
Readin’ what I’m writin’?
Plowin’ what I’m sowin’?
In a bowl, mix sour cream, mayo, and enough white wine vinegar to make it pourable.
I often stir it up, then add a little more vinegar. Or, sour cream – whatever tastes good to you and yours.
Pour the sauce over potatoes, eggs, dill, and add salt and pepper.
Oooooh, you know what I forgot?
RED ONION! It’s good with a little chopped red onion.
Toss the mixture lightly, try not to break up the potatoes too much.
Remember also that the next day or so, the mixture is going to soak up all that liquid. Sometimes I find it necessary to add a few more dashes of white wine vinegar to moisten it all up again…..
And serve! I could easily eat a whole bowl of this….
Now go make it.
~Peace, Love, and Tater Salad Ya’ll!
Mama's White Potato Salad
Yield: serves 4
Prep Time: 60 minutes
Cook Time: 60 minutes chill time
Total Time: 2 hours
4 red potatoes/ new potatoes
2 tablespoons chopped fresh dill
2 hardboiled eggs, chopped
1/4 cup diced red onion
1/2 cup sour cream
1/4 cup mayo
4-5 tablespoons white wine vinegar
Boil potatoes, skins on, until tender. When they're done, quarter them, spread them out in a pyrex dish, and liberally sprinke with kosher salt, pepper, and white wine vinegar. Let those cool. Meanwhile, chop dill, eggs, and onion. In another bowl make the sauce. Add mayo, sour cream, and white wine vinegar and stir. You want to acheive a pourable consistency, and you may need to add more vinegar or sour cream depending on your taste. Lightly combine all ingredients in a bowl, careful not to break up the potatoes too much. Season with additional salt and pepper, and serve!