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Post by Tammy on Jul 2, 2006 18:20:00 GMT -5
1/2 - 2/3 jar (quart jar) of Dukes Mayo
1/4 cup vinegar
1 cup dextrose
squirt of mustard
celery salt
Mix together and pour over cooked, diced potatoes and cooked, diced eggs.
Now this gets tricky. I can't tell you how many potatoes because I have yet to get it right myself. I ALWAYS have too much sauce. I probably used 2-3 lbs of potatoes and 10 eggs, and I had too much. (I probably used about 3/4 of it)
And when you pour it over the potatoes and eggs, a little goes a long way. Only put on about 1/2 of what you think you'll need, mix it, and somehow you already have too much. I think it grows. I don't know where it all comes from.
Anyway, it tastes really good with the dextrose this way. I usually just pour the remainder in a jar and make some macaroni salad or egg salad with it later.
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Post by Tammy on Jul 2, 2006 23:29:05 GMT -5
Oh, I'm sure it's the yolks.
This is the recipe from my aunt. All of us cousins try to make her recipe, we all come close, but never quite. It is VERY good potato salad. It is more of a Pennsylvania Dutch, or Amish type. Using sugar and vinegar is always tricky to get the right combo, so that is why I posted how much since I used dextrose. It only takes a 1/2 cup of regular sugar, but with substituting dextrose, it still tasted vinegary. I just kept adding until it tasted about the same.
I wouldn't put the yolks right in it when I'm making it, because then I wouldn't want to keep the rest for anything else. Not with the egg in, at least not for more than a day or two.
I also make one very similar to what you use. No sugar or vinegar. I do that one when I'm in a hurry. But when I'm taking it somewhere, I use this one and people ALWAYS like it. But then they have never tried Aunt Helen's. Even though she denys it, we think it must be her spit that's missing in ours. ;D
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Post by Tammy on Jul 3, 2006 21:36:09 GMT -5
No, I believe the whole problem is that I just have to learn to make less. This is the same amounts she uses to make a big bowl for a picnic. Of course I don't make that much at home so I always have some left.
As far as the different brands of mayo, etc, That's the first road we went down. We use the same, until now Dukes. And Dukes is about the same as what she uses. It actually comes out the same consistancy as hers. And it's really close to the taste. The other problem is that she is a "dump and taste" kind of cook. So her recipes all say, "add til tastes right" lol.
As far as the amount of eggs, we just like a lot of eggs in our potato salad.
The sauce is actually a little too thick until you pour it on and mix it with the yolks. That is why I also have a tendency to put too much on. I think that just can't be enough. The real problem is me. And I know it, I just have to keep reminding myself NOT to put too much on.
By having it that thick to start with, it adheres to the potatoes really well. Then as it gets thinner, the taste is still with the potatoes, compared to just having it thin to start with and just stiring it around in it. It actually works very well. Again, I just have to remember, and this old brain gets a little leaky sometimes.
It's actually gotten to be kind of a family joke. Aunt Helen isn't allowed to come to any picnics unless she brings the potato salad.
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