SHREDDED POTATO SALAD
Okay, in theory, I should have gotten this out a touch earlier because many of you already have your picnic menus planned. But if you don’t and you want to make a last minute addition you will not be disappointed. Yesterday, Plain Kansas columist Rosanna Bauman wrote about potato salad.
Today, she shares it! This is a tasty potato salad! Rachel made it this morning following Rosanna’s recipe and as she promised, this is some good stuff. I just sampled some and it was awesome, and it hasn’t even refrigerated overnight yet. That is what really melds the flavors. I am a bit of a potato salad connoisseur.
My grandma makes a famous (in our family) “six spoon potato salad” because that is how many spoons she uses to taste it as she carefully formulates it. I think olive oil is her secret ingredient, but I will get that recipe to you sometime. Below is the recipe. Above is a finished shot and below are some process shots. Enjoy!
- 6 pounds of potatoes
- 2 stalks of celery, chopped fine
- 1 small onion, chopped fine
- 3 boiled eggs, shredded
- 3 big sweet pickles, shredded
- In a separate bowl blend together the dressing before stirring it into the potato mixture:
- 2 cups mayonnaise (1/2 jar)
- ½ cup milk
- ½ cup sweet pickle juice
- ¾ teaspoon pepper
- 1 tablespoon prepared mustard
- 2 tablespoons sugar
- 1 tablespoon salt
- Fill a four quart pan with whole potatoes (approximately 6 pounds or 14 potatoes).
- Boil until tender.
- Peel the skins off if desired and shred with a medium-hole shredder (not fine, about hashed brown thickness).
- Add in all other ingredients and combine until uniformly combined.
- For the salad is dry add a bit more pickle juice.
- For the best flavor refrigerate over night or for 8 hours.