My roots may be showing in this recipe. Kay’s Old-Fashioned Potato Salad With Cooked Dressing contains no raw onions or mustard. That’s the way we ate it back on the farm in Indiana.
The cooked dressing is the secret to the yumminess going on here. No worries. It’s really easy if you make the dressing in the microwave, although you don’t have to if you prefer to do it on top of the stove.
I realize I’m walking into dangerous territory…
Potato salad is right up there with meatloaf, mashed potatoes and chocolate cream pie. Everybody likes their mama’s best. But just in case you don’t have a favorite already, try this one.
The same sister who makes good fried pies also makes a wonderful potato salad. This may be another recipe she got from her southern mother-in-law. I’m not sure.
Kay’s recipe is unique in that the dressing is cooked. It has much more flavor than potato salad made with straight mayonnaise.
You might be wondering…
Isn’t this more trouble? A little, but not that much! Pull out your blender, food processor, or a good whisk to mix up the ingredients for the dressing.
Follow the easy directions for cooking the dressing in the microwave. It’s foolproof–unlike the original recipe that called for cooking on top of the stove with constant stirring. It was easy to burn or curdle the old way.
And Kay, you probably won’t be surprised that I cut the amount of butter in half. You won’t miss it.
- 1/2 cup skim milk
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1 egg
- 2 tablespoons butter, softened
- 1/4 cup onion, chopped
- 3/4 t. celery seed
- 1/4 c. mayonnaise (I like the olive oil type)
- 7 medium potatoes, diced and cooked
- 3 hard-cooked eggs, diced
- 1/4 cup sweet pickle relish
- Blend first 6 ingredients in a blender, food processor or with a whisk until smooth. Add butter and onions.
- Pour into 2 quart batter bowl. Microwave on HIGH for 4-5 minutes, whisking well after every minute (important so sauce will be cook evenly). Mixture should be thick like pudding.
- Add celery seed and mayonnaise to cooked dressing. Whisk till smooth. Fold in potatoes, eggs, and pickle relish. Garnish with smoked (or regular) paprika and chill. Serves 6
Do you have smoked paprika in your refrigerator? If not, use regular paprika. However, the smoked paprika adds a subtle bacon flavor that is delicious. Good on deviled eggs too.
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome
- McCormick Gourmet Collection, Smoked Paprika, 1.62-Ounce Unit (Packaging May Vary)
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Amount Per Serving:Calories: 312 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 104mg Sodium: 451mg Carbohydrates: 44g Fiber: 4g Sugar: 12g Protein: 8g
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