There are hundreds of different variations to potato salad but today I’ll be sharing one specifically from my Betty Crocker Picture Cookbook; part of the cooking-through challenge.
Interestingly enough, the French Dressing I just happened to try a few weeks ago, so it was quite easy to whip up a batch.
Potato salad is such an easy make ahead dish and a great accompaniment to those summer barbeques.
As you know, I am trying to stay true to the ways things were done in that decade, so I went to my number one source, my Mom who was married in 1950, to find out if I am supposed to peel the potatoes after boiling or before. I had vague memories of her peeling them after. She confirmed that is how she did it, but it was no big deal to peel them before.
Potatoes are a much softer, floury consistency and the skins are quite thin here in Germany, I found it was easier to peel them before boiling.
Here is a picture of the potatoes after mixing in the French Dressing. I then let them chill in the refrigerator for 2 hours, like the recipe states. They really don’t look “cubed” to me, I probably could have done a better job there but I was in a bit of a hurry.
I then added the salad dressing and eggs just before serving and of course garnished it with some parsley.
This particular evening I needed a quick dinner so I just served it up with some mini würtschen(frankfurters) and this is what our light, evening meal looked like.
Keep or Toss? Happily Mr. said definitely a keeper.
My Thoughts? It had a nice creamy texture and the taste was very mild which is a switch from the vinegar taste of many potato salads in our region.
Thats it for this week! Be sure to pop back in next week as I am going to attempt one of the more difficult salads in this cookbook.
Have a wonderful weekend!