RiverView POTATO SALAD – Super Easy & Super Good

Table of Contents: SALADS


GUEST RECIPE FEATURE

By: DEBBY LISPCOMB PFEIFFER

Beautiful MON LUIS ISLAND, ALABAMA USA

 

This is an energy-saver recipe both for the cook and for the electricity.  Read below for details.

 

6 large potatoes

3 large eggs

Salt

1/3 cup mayonnaise

5 T. Durkee Famous Sauce (essential)

½ cup dill pickle relish

4 dashes Tabasco sauce

1 T. dill pickle juice

 

 

 

Place both the unpeeled potatoes and the eggs in their shells in a large pot completely filled with COLD water.  Make sure both ingredients are generously covered with the water.  Sprinkle several tablespoons of salt into the water.  Bring water to a full boil for 2 minutes.  Cover the pot with a lid and turn the cooktop heat off, but leave the pot on the hot burner.  After 20 minutes, the eggs are done; remove them to cool.  Put the lid back on the pot of potatoes and allow the potatoes to remain in the hot water on the hot burner for 1 hour.

 

After 1 hour, pierce the potatoes with a fork to check for doneness.  If the potatoes are cooked, then allow them a few minutes to begin cooling.  When the potatoes are cool enough to handle, pull the peelings off the potatoes with a small, sharp knife and discard the peelings.

 

Peel the hard-boiled eggs and chop; then place in a large bowl.

 

Dice the potatoes when they have are cooled, and add to the bowl.

 

On top of the potatoes and eggs in the bowl, add the mayonnaise, Durkee’s sauce, dill relish, Tabasco sauce, and dill pickle juice.  Combine all ingredients in the bowl until well blended.  Taste for salt and add if needed.  Cover the bowl and refrigerate.  The potato salad is good when just made, or it can be refrigerated to serve later, when it is cold.  After potato salad is cold, taste again for salt.

 

Debby Pfeiffer often makes this great potato salad at the many parties that she and her husband, Bruce, host at their wonderful, comfortable-but-happening river home.  None of us turn down their parties, if at all possible.  Sitting on their wide screened porch after lunch looking down on the river being pulled by the tides of the bay will definitely make you mellow-out.  Later in the day, there are boat rides on the river, water skiing, tubing, swimming, and fishing.  On Fowl River, neighbors often arrive by boat with a bowl of peel-‘n-eat freshly caught boiled shrimp or crab, or in their antique wooden Chris-Craft boat bringing their   home-grown fresh blueberries, Satsumas, or limes.  I could go on and on just as their fun parties always do!

Thanks Debby and Bruce for so many fantastic parties and for this outstanding, easy recipe.

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