A few things to know about country cooking – it is good, simple food, nothing fancy, portions are generous, and the kitchen never closes. Aunt Edna served up dessert after a hearty breakfast. And not one of us declined. (They were sour cream raisin bars, I mean come on, who can say no to that?!)
Here’s the recipe in the chef’s own words:
For the potato salad I really don't have a recipe. I just cook the potatoes (about six medium ones) and cut them up and boiled about six eggs and cut them up and then also three or four stalks of celery.
I used Miracle Whip salad dressing and thinned it with a couple tablespoons of milk or cream. I added about 3/4 cup of sour cream to the dressing and some sweet pickle relish (2-3 tablespoons). I also put about 2 tablespoons of prepared mustard in the dressing.
I used about 1/2 of a sweet Vidalia onion which I didn't add until dinner that evening. I had made the potato salad in the morning so I would have more time to visit while you were here.
- Made a smaller batch, so a little less of everything all around
- Swapped mayonnaise for Miracle Whip
Everyone has their own favorite version of potato salad, no doubt about that, but if you’re willing to give mine a try, I think you might be very happy you did. Aunt Edna Mae and I sure hope you enjoy it!