As I touched on yesterday, people can be very touchy about their potato salad, particularly when it comes to the dressing.
Mayo or Miracle whip?
Yellow mustard or Dijon?
I grew up in a Miracle Whip household. DotMom rarely bought mayonnaise — only if a recipe specifically called for it. Over the years, I’ve come to appreciate both Miracle Whip and mayo, although the Miracle Whip jar still empties out a lot faster than the mayo jar.
In my most recent potato salad attempt, however, I skipped both the MW and the mayo. I went with an olive-oil based dressing. It was different — certainly nothing like DotMom’s potato salad — but good. I also used baby Yukon gold potatoes
Here’s the basic recipe:
Not Like Mom’s Potato Salad
Cook 10-12 Yukon Gold or red baby potatoes until fork tender. Drain, rinse under cold water and put in refrigerator to cool. Also hardboil two eggs; cool.
Quarter potatoes and finely chop the egg. Add ½ cup finely diced onion. For dressing, combine (these are my guesstimations; I didn’t measure anything when I made it) ¼ cup olive oil, ¼ cup Italian salad dressing, 1 teaspoon lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, a dash each of Worcestershire sauce and Tabasco and salt and pepper to taste. Pour over potatoes and stir to coat.