Better Midler Potato Salad
"Good Housekeeping, October 2000. Her Mom's recipe, but then her husband sort of took it over,” Midler says.” She uses plain old boiling potatoes, but he uses Yukon gold.”"
Original is 6 servings
Ingredients
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- Salad
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- Dressing
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Nutritional
- Serving Size: 1 (466.8 g)
- Calories 193.2
- Total Fat - 4.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 6.1 mg
- Sodium - 932.7 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 4.5 g
- Sugars - 3.1 g
- Protein - 8.4 g
- Calcium - 53 mg
- Iron - 1.6 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the potatoes in heavily salted boiling water and, when done, drain.
Step 2
Remove the skins and slice.
Step 3
Add some chopped onions and chopped celery. (How much depends on what you want the texture to be.)
Step 4
Add one crumbled hard-boiled egg to the potatoes, celery, and onions, and then combine with the dressing mixture.
Step 5
Dressing: Take some dry mustard powder, and a tablespoon or two of sour cream. First you have to make a sauce of the dry mustard, some mayonnaise, and the sour cream-but go easy on the sour cream.
Step 6
Season to taste.
Step 7
The main part of the mixture should be the mayonnaise, Midler advises.
Step 8
Add Midler’s secret ingredient... a splash of pickle juice.
Step 9
Add more mayonnaise if needed.
Step 10
Season to taste.
Tips
No special items needed.
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