Make the Best Potato Salad

10 easy and delicious recipes for your next picnic or family gathering.

| January/February 2009

  • Mama Meredith's Potato Salad
    Mama Meredith's Potato Salad reminds you of your mother's recipe.
    Lori Dunn
  • Moms German Potato Salad
    A comforting warm salad, Mom's German Potato Salad is perfect for a winter picnic.
    Lori Dunn
  • Kartoffel Salat
    The sour cream in Kartoffel Salat makes a smooth, creamy treat.
    Lori Dunn
  • Rosemary Prosciutto Potato Salad
    Sweet potatoes would add another splash of color to Rosemary Prosciutto Potato Salad.
    Lori Dunn
  • Fresh Tarragon Potato Salad
    Fresh Tarragon Potato Salad takes an old favorite in a new direction.
    Lori Dunn

  • Mama Meredith's Potato Salad
  • Moms German Potato Salad
  • Kartoffel Salat
  • Rosemary Prosciutto Potato Salad
  • Fresh Tarragon Potato Salad

Mention potato salad in a group of people and stand back. You’ll be regaled with emphatic likes and dislikes, and probably as many recipes as there are individuals. Mustard or mayonnaise? Pickles or no? Onions? What kind of potatoes? You get the picture.

This topic was of great interest to us at the Grit office after one of our bloggers, Kate Will, posted “Potato Salad Passion” about mid-summer. Editor Hank Will, her husband, quickly responded. And the debate spread.

Jenn Nemec, senior associate editor, soon chimed in, and she created a landing page at www.Grit.com/potato-salad.aspx to spread the word about our “Great Potato Salad Debate.”

A flurry of responses hit cyberspace, then I added my two cents worth – after a trip home to consult with Mom, four aunts, two sisters and a cousin.



It didn’t take long for our editor in chief, K.C. Compton, to suggest an office event. So was born the Ogden Potato Salad Cook-off.

The cook-off provided a platform for nine intrepid chefs among our colleagues, and more than 50 hungry co-workers helped us judge the Best Cold Salad, the Best Warm Salad, the Best Salad with Meat, and the Most Unusual Salad.

Kay
1/15/2009 1:13:47 PM

I'm new here and don't know if this is the place for a corn pudding recipe in response to a "help wanted" entry, but here it is: 3 eggs 3/4 cup sugar 1/2 cup milk 2 tablespoons flour 1 stick margarine ( melted) 1 can Del Monte cream style corn (17 oz. can) (I think it’s 13 oz now!) In a small bowl, mix sugar and flour until smooth. In large mixing bowl, beat eggs with a form until smooth. Add milk, sugar and flour mix. Then add corn. Add melted margarine last. Stir in margarine until it is well mixed. Pour into Pyrex casserole. Bake at 400 for 55 minutes until the center is firm when you shake it (it will jiggle). I use a flat casserole dish instead of a deep one. It may not get firm if a deep dish is used. This is my mother-in-law's recipe and everyone loves it and asks for the recipe. I hope you enjoy it.







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