Serves: 5
Who would think that something as humble as the creamy type of potato salad could create so much passion and debate? But do a little digging into this creation, and you will find fierce loyalty for making it this way or that. It’s generally agreed that round red potatoes, because of their waxy texture, stand up best to a cook’s additions and mixing.
But some folks will settle for it made only with baking potatoes. Do you add onion? Celery? Green bell pepper? Pickle relish? Barbecue sauce? And how many hard-cooked eggs do you use for each potato? Do you mash or smash some of the potatoes and leave the rest in chunks, or do you cut nice even pieces? Do you like throwing in a little yellow mustard, a lot of yellow mustard, some other type of mustard or no mustard at all? And how about vinegar - a little dash or a bit more? And a key decision - whether to use mayonnaise or salad dressing.
Some like it made with cooked salad dressing. Maybe you add a little sour cream, too. Some add sugar most add salt and pepper to taste. Do you make it a day ahead of time or insist on eating it the day it’s made? Do you like to serve it ice cold or a tad warmer? As you can imagine, each cook puts her or his spin on this very adaptable little recipe. Try our "Creamy Potato Salad" it's a classic version we think you'll enjoy.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This POTATO SALAD PASSION recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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