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Three Generation Oregon Potato Salad

7/15/2016

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PictureThree Generation Oregon Potato Salad
My maternal grandmother, Margaret Kurth Schubring, was a terrific cook. She rarely used a recipe, and potato salad was one of her classics. James Beard, in his study of regional American cooking, identified Oregon potato salad as having it's own unique characteristics. His recipe calls for vinegar to make it tangy, but Grandma used sweet pickle juice as did my mom and now me.  I've lightened the calorie load a little by replacing half of the mayonnaise with Greek yogurt. I also replaced the black pepper with white pepper and  the paprika with dill weed.

Even though this recipe makes a large bowl of salad, it doesn't take long to disappear, it's so delicious. Make the basic salad the day before eating.

Servings: 8  Serving size: 1/2 cup  Preparation time: 50-60 minutes
Ingredients
4 medium potatoes boiled and peeled
4 large eggs, boiled
1/4 cup celery, diced
1/2 cup green onion, chopped
1/4 cup sweet pickles, chopped
*1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup prepared yellow mustard
1/4 cup milk
​1/4 cup sweet pickle juice

2 tablespoons brown sugar
1 teaspoon salt
Dash white pepper

2 Tablespoons dill weed
1/2 cup curly or flat-leaf parsley sprigs
​for decoration

​*I like to use Trader Joe's Reduced Fat Mayonnaise
Directions
1. Coarsely dice cooked potatoes and place in a large mixing bowl.
2. Slice eggs.  Set aside enough nice looking slices with which to decorate the top.
3. Add chopped celery, onion, and pickles.
​4. In a separate bowl, mix together the mayo, yogurt, milk, sweet pickle juice, mustard, brown sugar, salt, white pepper to make a dressing.
5. Pour the dressing over the potato mixture and stir until all the potato pieces are moist.
6. Chill the salad overnight as well as the sliced eggs and parsley.
7. The next day, adjust seasonings (I usually add more pickles juice and salt), and turn into a serving bowl. Decorate with the sliced eggs, sprinkling of dill weed, and sprigs of parsley.
​I hope you enjoy this recipe. Let me know if you've tried it and how it turns out. Good cooking to you,
​Linda
​
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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2