The World's Best Potato Salad

Since Spud (potato) Harvest is coming up soon around these parts, I figured it would be fitting to share a potato recipe with you all today.

Since I've been married, which will be eight years this November, I've yet to impress my husband with a good potato salad. He's not normally a picky eater, and will pretty much eat anything. But, potato salad is a different story. He doesn't like it too dry. He doesn't like it too sweet. He doesn't like it with dill.... Don't get me wrong, he will eat anything I make, but he rarely compliments on my potato salads. That is until he tried this one. I first made it a couple of weeks ago to go with some ribs I had made.

I found the recipe on AllRecipes.com but of course I changed things up a bit. If you're like me you know what I mean. You take a recipe as a base and then fix it up to your likings. I'm glad I did, and I'm glad I wrote down what I did!! He loved this one and even thought it worthy to bring along to a little catering job that we did just this last weekend. And everyone that ate at the dinner we provided said it was mighty delish!

Sorry I don't have a picture of this recipe right now, but I'm sure I'll be making it again soon and I'll post a picture of it then.

The World's Best Potato Salad

6 medium Idaho Russet potatoes
1/2 small onion, finely chopped
1 cup celery, finely chopped
6 hard-boiled eggs, diced
5 slices bacon, cooked and chopped (optional)

dressing:

2 eggs
1/3 cup sugar
2 teaspoons cornstarch
1/2 cup vinegar
1 (5 oz) can evaporated milk
1 tsp. yellow mustard
1/4 cup butter
1 cup mayonnaise
1/4 cup relish
1 tsp. celery seed
1 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)

paprika for garnish

Whisk together eggs, sugar and cornstarch in a medium saucepan. Stir in vinegar, evaporated milk and mustard. Cook over medium heat, stirring frequently until thickened, this could take about 10 minutes. Remove from heat and stir in butter. Refrigerate until completely cool. Then stir in mayonnaise, relish, celery seed, salt and pepper.

Wash the potatoes, but do not peel. Place whole potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain and let cool. Once cool, peel and dice into a large bowl. Add onion, celery, eggs and bacon into bowl and mix.

Stir in cooled prepared dressing with the potato mixture. Make sure everything is evenly coated. Garnish with a shake or two of paprika for color. Cover and refrigerate for at least 3 hours, but overnight is best. Serve and enjoy!

Just Like Olive Garden Salad

Salads are a great lunch or side dish in the summer, or anytime!! If you love the salad at the Olive Garden, I'm sure you'll love this salad! You can use the dressing on any salad, but if you really want the salad to taste like Olive Garden's you'll want to mix in some red onions and olives! MMM!!!

Just Like Olive Garden Salad

1 large bag of romaine lettuce salad mix or desired amount of lettuce
1/4 red onion, sliced thin
1/2 can black olives, drained and refrigerated
10 peperoncini pepper rings
1 tomato, cut into slices
1/2 cup croutons (optional)

1/2 cup garbanzo beans (optional)
desired amount of dressing (recipe below)

Mix all of the ingredients in a large bowl, tossing until everything is coated with the salad dressing. Serve and enjoy!

Just Like Olive Garden Salad Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
3 tablespoons corn syrup
4 tablespoons Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dry Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. Refrigerate any leftovers.