Happy July 1st and July 4th !
What could be more patriotic 🙂 than traditional Potato Salad for a picnic or BBQ ( I’m thinking….Veggie burgers and dogs of course, for the latter ). As promised, my version of this creamy and oh, so yummy summer family favorite. Make enough for the whole crowd.
Enjoy the fireworks, food and fun….. and have a safe and happy holiday.
A friend of mine who is a great cook and a true ‘potato-salad lover’ gave this recipe top marks as the best he had ever tasted. The combination of dressing ingredients makes for a very tangy salad treat. Makes 6-8 generous servings, make plenty…they’ll want seconds!!!
Home-style Creamy Potato Salad
10 medium potatoes, simmered until tender then cooled, peeled and diced
4-5 green onions, finely chopped ( use the green tops as well)
2 stalks celery, finely diced
1 med. sweet red pepper, diced
15 stuffed large green olives, drained and sliced (or substitute the black (pitted) spiced variety if you prefer)
In a separate small bowl combine for dressing:
1 C. light mayonnaise
1 C. light sour cream
2-3 T. finely chopped fresh parsley
1-2 T. finely chopped fresh dillweed (opt.)
2 T.Dijon mustard (add a bit more if you like TANGY!!)
1/4-1/2 teas. freshly-ground pepper, to taste.
1 ½-2 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend, to taste
In a large bowl, combine the vegetables and olives. Add dressing and stir to combine thoroughly. Adjust seasonings. Cover and chill at least 1 hour in refrigerator.
NOTE: Potato salad should always be kept refrigerated when being stored to avoid the risk of food poisoning. This applies to any salad that is also made with mayonnaise and/or dairy products..
Serve on a bed of lettuce and get ready for compliments. 🙂
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.
VEGGIES, YARNS & TAILS 
OHhh potato salad MMmmm. I’ve been on a (not a diet) but an eating change? I guess is what you would call it. I’ve been trying to cut back and that picture just made my mouth water it looks so good LOL. Thanks for the recipe!!! 😀
I am going to have to make that recipe as soon as I get back from my vacation. It looks soooo good!
Thanks for letting me know about the recipe! I’m a littl bummed that where I’m going won’t have internet. I’m so inspired by all th food blogs I read. Have a great 4th!
Teddy
i wonder how Vegenaise or Nayonaise would work in this…
And there it is…the thing that I’ve been looking for to take to the family cook-out! Thanx oodles!!!
Gee I think that the salad looks lovely. I did leave an email before but I don’t know what happened to it. I am definately going to try the salad minus the olives. One thing is that you can put in or take out what you want. Thanks for the recipe.
Hi Mandy, It is SO good….and a little goes a long way LOL, ie: it’s very rich and filling and we all need treats once in a while. If we make them at home, at least we know we are using the right ingredients and not a lot of chemicals and other “junk” that commercial foods often contain.
Hi Beth, Good to hear. Keep me posted as you continue to try recipes from NJFV. I love feedback.
Hi Teddy, A few tech-free days is good for all of us. I FORCE myself, NOT to turn on the computer, at least one day a week. Ok, so sometimes I fudge on this a little, but usually I stick to the plan. Happy Trails and see ya soon.
Hi Karen, You could give it a try, might not be quite as creamy but Im sure it would still be good.
Hi Annie, That’s great, let me know how the salad went over at your get-together 🙂
Hi Elaine, Im guessing your comment is in the potato patch post, haven’t checked yet, I know you mentioned NOT liking olives…Wow, I love olives. They add a nice flavor to this salad. You can’t leave too many things out of ANY recipe or it isn’t going to turn out as written. Experimenting can be fun though and you might come up with a new recipe too.
Thanks for stopping by. G 🙂
I saw this post link earlier and meant to check on it. Yum! This recipe sounds delicious. I love potato salad and have made a lot of it in my lifetime. I like the traditional, much like yours, but also like to make the German ‘hot potato salad’ too, with a bit of the vinegar in the dressing, a little of the bacon grease used for flavor, and with cut up cooked bacon in it, and served hot.