This past weekend we, like many others, headed down to the lake for a celebration and I was asked to bring the potato salad. This recipe is a "wanna-be" Oma Janzen's potato salad that she has never written down the exact measurements for. What makes this one different from other good potato salads is that it has no mustard, no sweet taste, but rather a little "sour-ish" flavor. If you like pickles, you'll probably like this salad. Now, to decide how many potatoes to cook, I usually count 1 small -med. potato per person. But if it's a potluck with many salads, then half a potato per person should be enough.Ingredients:
- 6 medium sized red potatoes
- 3 -4 hard boiled eggs
- 2 Tbsp finely chopped onion, green onion or chives
- 3 pickles
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp vinegar
- 2 Tbsp pickle juice
- 3/4 tsp. salt (according to taste)
- 1/2 tsp pepper
- Cook potatoes with a little salt until just done (approx 25 min). Easy to peel while still warm. (I like to keep some with the peel on for color) Boil eggs about 8 - 10 minutes. Allow potatoes and eggs to cool completely. Cube potatoes and eggs (use egg slicer for eggs), and slice pickles.
- Mix dressing ingredients and pour on potatoes etc.
- Mix the dressing according to taste. Add less or more vinegar and pickle juice, depending on how sour you like it. You can also make the salad more dry with less dressing or juicy with more dressing. Refrigerate before serving. Decorate with sprinkled paprika and parsley.