Another Potato Salad to Run the Test On...

I mentioned in a post below my quest for the perfect Potato Salad. I've never been a huge fan of the stuff because it all tasted similar... yet different... but not spectacular. Oh, I even make it myself, and eat it and like it, but last weekend I had a delicious version made by my SIL and when asked about it she told me it was her Grandmothers recipe and the 'secret' was lots of sugar.

Ok... well, that started my summer quest to find the perfect potato salad and my only hint is that it is going to use a lot of sugar. Most salads only use a teaspoon or two of sugar so anything in the 1/4 - 1/2 cup range will be 'a lot' and here is the first recipe I tracked down that *might* be similar. I'll let you know.

6 to 8 medium potatoes, peeled, cooked, drained and diced (5 cups diced potatoes)
1 tablespoons fresh minced parsley
3 tablespoons pickle relish, drained
3 tablespoons finely minced onion
2 tablespoons flour
1/2 cup vinegar
1/4 cup sugar
1/2 cup water
1 teaspoon dry mustard
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper (optional)

Mix flour, sugar, dry mustard and salt together in a saucepan. Then gradually add water, vinegar and egg, stirring with a wire whisk. Heat on medium heat, stirring constantly until sauce thickens to the consistency of mayonnaise. Refrigerate until needed.

After draining diced potatoes, mash some of them with a fork or potato masher. Add parsley, relish and onion to potatoes. Pour half of the dressing over potato mixture and stir until well mixed. Add more dressing if needed and refrigerate any remaining dressing. If desired, add salt and pepper to taste. Serve potato salad cold or at room temperature. Store in refrigerator.Print Friendly and PDF