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
I hope you enjoy this recipe. Let me know if you've tried it and how it turns out. Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming 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: