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Sidney's Potato Salad

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Whoever Sidney was, when she handed over this recipe for the original Southern Living Party Cookbook back in 1972, she really wanted to drive home the instruction about not overmixing the potatoes. I think this is the only time I have ever, in all of my years, seen the word 'violently' used in a recipe's directions. I have to say, I am with Sidney on this one. Using a violent mixing hand on this potato salad will result in mashed potatoes, which would be a major party foul."

List of Ingredients

â—¦ 4 ½ pounds medium-size red potatoes (12 potatoes)
â—¦ ½ teaspoon salt, plus more to taste
â—¦ ¾ cup chopped scallions (4 scallions)
â—¦ 1 small green bell pepper, chopped (¾ cup)
â—¦ 1 cup mayonnaise
â—¦ ½ cup zesty Italian dressing
â—¦ ¾ teaspoon garlic salt
â—¦ ½ teaspoon black pepper, plus more to taste
â—¦ ½ teaspoon seasoned salt (such as Lawry's)
â—¦ â…› teaspoon dried basil


Recipe

Place the potatoes in a large saucepan; sprinkle with ½ teaspoon salt, and add water to cover the potatoes. Bring to a boil over high. Reduce the heat to medium-high; cover and boil until tender, about 20 minutes. Drain and cool completely, about 1 hour.

Slice or cut the potatoes into ¾-inch cubes. Place in a large bowl with the scallions and bell pepper.

Combine the mayonnaise, dressing, garlic salt, ½ teaspoon black pepper, seasoned salt, and basil in a separate bowl. Add to the potatoes; toss well, but not violently, to avoid breaking up the potatoes. Season to taste with additional salt and black pepper, if desired. Serve immediately, or cover and chill until ready to serve.

Serves 8



• Note:
The secret of this salad is the method of seasoning. By combining the seasoning with the dressing before pouring over the potatoes, the seasoning is more thoroughly incorporated into each piece of the potato.