Perfect Potato Salad

★★★★★ 3 Reviews
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By Pat Duran
from Las Vegas, NV

The perfect potato salad is tangy but not sour, creamy but not gooey.This salad has 2 choices for the dressing you can choose your favorite.

serves 6 to 8
prep time 30 Min
cook time 30 Min
method Refrigerate/Freeze

Ingredients

  • SALAD
  • 5 md
    potatoes, scrubbed, cut in half-peel if you like
  • 1/4 c
    diced onion
  • 1/2 c
    sliced celery
  • 1/3 c
    diced green bell pepper
  • 1/2 c
    cucumber, peeled and diced
  • 1/4 c
    sliced radishes
  • 6 lg
    hard boiled eggs,diced
  • 1 tsp
    seasoned salt
  • 1/4 tsp
    pepper
  • DRESSING #1
  • 3 Tbsp
    olive oil
  • 2 tsp
    all purpose flour
  • 1/8 tsp
    dry mustard
  • 1/2 c
    vinegar
  • 1 Tbsp
    granulated sugar
  • 1 dash
    each,salt,pepper and paprika
  • 1 lg
    egg, separated
  • 3 Tbsp
    dairy sour cream
  • DRESSING #2
  • 1/4 c
    bottled italian-style salad dressing. pour over hot potatoes and gently stir to coat evenly. chill
  • 1 1/4 c
    mayonnaise
  • 1 Tbsp
    chopped pimiento
  • 2 Tbsp
    chopped ripe olives(black ones)
  • 1 Tbsp
    lemon juice
  • 1/8 tsp
    liquid hot sauce or to taste
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How To Make

  • 1
    Salad: Put potatoes in large pan with water to cover sprinkle with salt; cover pan and boil just until tender, about 25 minutes. Drain and cut into bite size into a large bowl.Add remaining salad ingredients to bowl; set aside.
  • 2
    Dressing#1: In a double-boiler top; combine oil, flour, mustard,vinegar, sugar ,salt. pepper and paprika. Cook and stir, over boiling water until thickened. In a small bowl, slightly beat egg yolk; stir in sour cream. Beat in a small amount of the hot vinegar mixture. Then sit egg yolk mixture into rest of hot liquid; cook stirring, over hot water 3 to 4 minutes, or until slightly thickened. Cool 10 minutes. Now beat egg whites with a rotary beater just until soft peaks form.Still using the beater, beat egg white into cooled dressing until well combined. Refrigerate until ready to use; then add cooled dressing and toss until well combined. Chill for 2 hours.
  • 3
    Dressing #2 When potatoes are drained,place the cut-up potatoes in a large bowl and pour the Italian Salad Dressing over potatoes and mix gently. Now,combine all remaining ingredients in a small bowl; mix well. Chill, covered until ready to use. Add to potato salad, toss well and chill for 12 hour.
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