From the kitchen of One Perfect Bite...While we are miles removed from the physical danger posed by the Deception Creek fires here in Oregon, the smoke is settling in our part of the valley and its acrid odor makes air quality readings completely unnecessary. It's a bit like suspicious leftovers, if you can smell it, chances are it's gone bad, and in this case its gone really bad. The Silver Fox and I decided to head to the coast for a picnic and some fresh ocean air. It was a last minute decision, so I only had an hour to pack the hamper and get us out of Dodge. Fortunately, I had cooked potatoes and eggs in the refrigerator, so I decided to make one of the easiest and best salads I have in my hopper, an Amish potato salad whose simplicity makes it a standout. The salad uses no onions or celery and consists, in the main, of eggs and potatoes that are coated with a sweet mustard dressing that pulls it all together. It took all of 10 minutes to assemble the salad and get it on ice for the trip to the coast. I really think you'll like this, but I do have one caution to share with you. The original recipe calls for 1/4 cup of sugar and I found that that is way too much for our tastes. I cut the measure in half and was still happy with the results. Unless you like your salads swimming in dressing, I suspect you'll have more of it than you need to bind the salad ingredients. I used the excess on sandwiches I was making for our picnic. This recipe is fast and easy to make, but its best feature, other than its exceptional taster, is that it is scaled to feed just two people. If you are no longer cooking for a crew, you might want to give this recipe a try. Here is how the potato salad is made.
Amish Potato Salad...from the kitchen of One Perfect Bite courtesy of Kitchen Nostalgia
1 pound potatoes, peeled, boiled and cut into cubes
2 hard boiled eggs, yolks and whites separated and chopped
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon yellow mustard
1 to 4 tablespoons granulated sugar
1 teaspoon apple cider vinegar
salt and ground black pepper, to taste
1) Place potatoes and chopped hard boiled egg whites in a large bowl.
2) Combine mayonnaise, sieved hard boiled eggs yolks, sour cream, mustard, sugar, vinegar, salt and pepper in a small bowl. Mix well.
3) Pour dressing over potatoes and and gently stir until thoroughly coated. Refrigerate until cooled, at least 30 minutes, before serving. Yield: 2 to 3 servings.
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