It seems like those summer days are with us, and that means picnics, and picnics mean potato salad!
There must be thousands of potato salad recipes out there. My nana used to make a wet, creamy potato salad that I have never seen duplicated. Nana was of German origin, so this potato salad must have had its beginnings there . Problem is, she never used a recipe! The first time I had a rather dry potato salad made with mayonnaise, I was so disappointed. I have spent years trying to perfect the recipe on my own to no avail. However, after experimenting with different ingredients, the recipe I’m going to share with you today is the closest in taste to the salad I remember.
About 2 – 3 lbs. potatoes, red or white
1/2 c. diced green onions, or 1 whole white onion, minced
1 c. diced celery ribs
1 c. red radishes, sliced & quartered
3 – 4 hard boiled eggs, quartered
1 c. creamed cottage cheese
1/2 c. sour cream
1/2 c. mayonnaise
2 t. prepared mustard, or 1 t. French’s hot mustard powder
Salt & pepper to taste
Boil potatoes with or without skins left on (up to you)
Drain and refrigerate potatoes until they are cold and firm, Slice thinly.
Combine potatoes, onions, celery, radish and eggs in a bowl. Remember to leave some egg quarters for garnish on top.
Blend together cottage cheese, sour cream, mayonnaise, mustard, and salt and pepper.
Pour over potato mixture and mix gently. Check seasonings, and add more salt and pepper if needed.
Garnish with egg quarters and paprika. This salad tastes better the next day, but if you just can’t wait (like me), dig in and enjoy!