Home > Side Dishes, Vegetarian > I Put the “Hoe” in Homemade Potato Salad

I Put the “Hoe” in Homemade Potato Salad


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Amidst the rows of slip and slides,  you can hear in neighborhoods everywhere the “thud” of bean bags hitting cornhole boards, and smell the official scent of the season, the grill.  Yes, summer has arrived.

One savory food that will be served in backyards everywhere is truly the prince of the picnic…potato salad.  Last weekend Dave and I spent Sunday a cookin’…Dave made his homemade brats and I made potato salad, strawberry rhubarb crisp with homemade ice cream.  When I noticed that the only thing I didn’t make was the buns for the brats, I realized that I must have been compensating for the week ahead, when I knew I wouldn’t have time to really cook.  Either that or I was just trying to avoid the kids all day, which is entirely possible.

The garden is also loving this summer weather and I was thrilled to be able to use my green onions in the potato salad. Although weeding it has become a backbreaking task.  I have never used a garden hoe, but I might try it to spare my spine.

Getting back to the tater salad, I have brought this recipe to quite the number of clam bakes and shindigs and I always have someone asking me for the recipe.  It’s that good.  So here it is in all its glory.

California Potato Salad
Serves 16 side dish servings

2 1/2 lbs white potatoes
1 cup mayo
8 oz sour cream
2 Tbsp milk
1 1/2 tsp pepper
1/4 salt
3 hard-boiled eggs, peeled and chopped
1 cup sliced green onions
2/3 cup cubed cheddar cheese
3-4 slices of bacon, cooked and crumbled
1 avocado, cubed

In a large saucepan, cook potatoes in boiling water for 20 minutes or so, until the are just tender (do not overcook!).  Drain and cool.  Cut into bite sized cubes.  In a very large bowl, combine the mayo, sour cream, milk, pepper and salt.  Gently stir in potato cubes, eggs, green onions, and cheese.  Cover and chill for 2 hours minimum (can be made a day ahead).  Before serving, top with bacon and avocado.

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  1. June 14, 2010 at 11:33 pm

    good potato salad is always welcome at a potluck. I especially like that you put avocado in it. I’ve also done a recipe similar to this and substituted jicama for potato – much lighter.

  2. June 15, 2010 at 8:46 am

    Tammy, thanks for reading! I love the avocado as well. The only downside is that if you have leftovers, the avocado doesn’t keep very well. I try to just keep it on top layer and add more when that layer gets eaten. Jicama would be a fun substitute, sounds yummy!

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