“If you have ever tasted the warm creamy butter-yellow potato salad in Waterloo County,
you’ll never again be satisfied with the stiff white blobs
they call potato salad everywhere else.
I wish I could convert the world to it
so I’d never again be confronted by those
white blobs served with an ice cream scoop.”
I haven’t made Edna’s potato salad recipe in many years
but it’s rich creamy taste is still imprinted in my memory.
6 potatoes
1 medium onion, chopped
1/2 cup chopped celery
2 hard-boiled eggs, chopped
chopped parsley
sea salt and pepper
for the sauce
1/4 cup butter
1 cup sour cream
2 beaten eggs + 2 yolks
1 tbsp apple cider vinegar
1 tbsp sugar
Cook potatoes in well salted water.
Drain, cut into 1″ chunks and set them aside to keep warm while you make the dressing.
In small heavy saucepan whisk together all ingredients for the sauce.
Over low heat continue to whisk until the sauce thickens.
Toss potatoes, onions, celery, parsley and boiled eggs together.
Stir in sauce.
Season to taste.
Serve warm.



2 responses to “WARM POTATO SALAD”

  1. Jenny says:

    I’m with Edna regarding her view on potato salad. Would definitely bypass all those pale imitations to get to this warm, golden-yellow deliciousness. Didn’t have a scrap of leftovers.

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