[Sca-cooks] Grandma's Potato salad Was: Meanderings on family histories and foods

Huette von Ahrens ahrenshav at yahoo.com
Sun May 20 22:08:30 PDT 2007

Grandma's Potato Salad / Serves 12.

Peel and dice 12 medium potatoes and boil them in salted water until cooked.  Drain and 
set aside until cold. Boil 4 eggs until they are hard boiled.  Peel.  Chop egg whites 
fine and push egg yolks through a large sieve.  Mix together in a bowl with 3/4 cup 
mayonnaise, 3/4 cup cream and 2 tbsp prepared mustard.  Add 1/2 cup chopped sweet pickle, 
plus 1/4 cup pickle juice.  Add salt and pepper to taste.  Blend and add to cold potatoes.  
This recipe tastes better after resting an hour or two in the refrigerator, so 
that the flavors can be absorbed into the potatoes better.

Mom and I tend to use 1/2 cup sweet pickle relish instead of chopping sweet gherkins, 
although we tend to save the pickle juice from the gherkins to add to this recipe.

When we make this salad into a main dish, we add 2 lb of cubed ham and 2 lb of cubed cheese, 
preferably chedder.


--- Elaine Koogler <kiridono at gmail.com> wrote:

> I don't suppose you would be willing to share your recipe for German potato
> salad, would you?  In exchange, I have a great recipe for a potato salad
> that's made with red potatoes, pesto and pine nuts....
> Kiri

My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 

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