Friday Food - Oops, It's Saturday

I've been working on a post about cake in a mug but I feel that more taste testing is necessary before sharing my absolute favorite recipe. Hee, hee. The Compadre is enjoying the process. By the way, I went back to my blog to use the recipe for pickled beets and found that I must have been imbibing when I wrote that recipe down. I was so wrong that there wasn't any hope for it. I've corrected it and if you copied it please correct your copy, otherwise you'll have very weird pickled beets!

So I've decided to share an old family favorite with you. This is my Mom's potato salad recipe. It's the gold standard that I compare any deli potato salad to. And the deli stuff never measures up! Potato salad is a very personal thing. Some like is heavier than this but I've never served it to anyone that didn't like it. Except for my son John who wouldn't even try it because he won't eat anything with mayo in it. His loss. Hope you like it!

Mom's Potato Salad
Serves 12-16

3 lbs. Red Potatoes (7-8 large or 8 cups cooked and sliced)
1/3 c. Italian Dressing
1/2 tsp. Salt (I always leave the salt out)
1 dozen hard cooked eggs, sliced
1 cup sweet pickle relish, drained (I use dill pickle relish and like it better)
1/2 cup thinly sliced radishes (can omit)
1 cup sliced celery
1 cup chopped onion
Dressing (see below)


Dressing:
2 cups mayonnaise (I used Miracle Whip and cut the amount a bit)
1 cup Sour Cream
2 Tbsp prepared mustard
1 tsp celery seed (Mom omits this but I don't)
1/4 tsp pepper (or a few grinds on the pepper mill)

Mix all ingredients together in a large bowl. You can save out a couple of the hard boiled eggs and arrange slices on top to garnish. Sprinkle with paprika if desired. Serve and enjoy!

This recipe serves a crowd but is easily divided. I always make a mess of the kitchen when I make it but it's worth it!