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| Thin Sliced Boiled Potato's Are The Key |
The first time I had Laverne's Potato Salad, I thought I'd gone to heaven! It was amazingly creamy, and tangy, and I'd never tasted any other like it! It took a few years to get it right and then I added a few extra ingredients, but this is basically her recipe.
The first thing you need to know is that this isn't like any other salad that you may have made. The potato's are boiled, skinned, and then placed in the fridge to get cold. THEN when they are cold, you slice them thin! As thin as you can without mushing them! LOL. And also, you don't add mayo till the next day, fairly just before serving! OK, here is the Recipe!
Ingredients:
- Potato's, calculate about 2 per person
- Fresh Dill
- Fresh Parsley
- 1 Lg Red Onion, or 2 for larger crowd
- White Vinegar, 16 oz for large bowl
- Good Mayonnaise, 1 jar for large bowl
- Sour Cream, 16 oz
- Salt and Pepper
- Boil Potato's, about 30 min, let cool enough to remove skins, then refrigerate till cold enough to slice thin.
- Fine chop the Dill and the Parsley.
- Fine chop the Red Onion, should be paper thin.
- Begin layering the sliced potato's with the dill and parsley and onion, splashing the white vinegar on each layer.
- When bowl is about 3/4 full, and you've used all the vinegar, cover with plastic wrap and place in fridge overnight.
- Next day, remove from fridge and add mayonnaise and sour cream, mixing into the whole mixture. You will panic as the potato's begin to crumble, but don't. That will happen to many of them but it just makes for a creamy texture! Add salt and pepper to taste, then place back into the fridge till company arrives.
Variations that I've done:
Add cooked mushrooms, garlic, and capers! It takes it to another level. And I love to spritz lemon or lime as well! But that is not Laverne's so, try hers first. Then experiment if you feel you really have to! Hahaha.
