Sarah’s Best-ever Potato Salad Take 2
This time I added canned/drained beets and canned chicken meat.
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1 can cooked white chicken meat, drained
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
1 can sliced beets, drained
3 cans Vienna sausage, drained and chopped
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
Garnish (optional): snipped fresh dill
Add Italian salad dressing and lime juice to warm diced potatoes, tossing well. Set aside to marinate.
Prepare dressing: Whisk all ingredients in a medium mixing bowl until blended. Adjust salt and pepper to taste. Fold salad dressing along with the rest of salad ingredients to marinated potatoes. Gently stir to evenly coat. Cover and refrigerate for at least 6 hours before serving.
1) Don’t overcook potatoes. Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2) For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand 15 to 20 minutes. Peel and chop away.