My wife and I recently spent an enjoyable afternoon with our friends KC and Steve Swallow. The food was fabulous. Steve smoked some pork, made a tangy sauce to go with it and KC made a potato salad that was the best I ever tasted.
What makes this potato salad so special is the dressing. It is cooked and applied to the potatoes when both the dressing and the spuds are still hot. It is sweet and tangy at the same time; a winning combination.
KC acquired the recipe for this potato salad over fifty years ago from a gracious Southern woman named Mrs. Brothers from Lexington, Virginia. Thank you Mrs. Brothers for sharing this unique recipe with KC and thank you KC for sharing it with us.
Serves 8
Chopped celery to taste (we use two sticks)
2 1/2 lbs of potatoes (KC recommends Yukon Gold. We highly recommend AC Chaleur potatoes)
Chopped unions (Sweet onions work best. Vidalia, Walla Walla, or our new favorite “Red River”)
2-4 hard boiled eggs chopped (optional)
Cooked Salad Dressing
- 6 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 3 tablespoons of flour
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup vinegar
- 1 tablespoon of butter
Procedure:
Peel potatoes, cube and boil for 15 minutes While potatoes are cooking, make the dressing using a heavy sauce pan. Add the dressing ingredients in order listed except for the butter. Cook over low heat and stir constantly using a wire whisk until sauce thickens and begins to bubble. Remove from heat and whisk in the butter. Combine potatoes, celery, onion, hardboiled eggs and dressing in a large bowl. Stir gently until all ingredients are combined. Garnish with chives or parsley and freshly cracked pepper. Can be made the day before, and gets better with refrigeration.
