My dear blogging friend, Andfre, from Andfreville, wanted my recipe of potato salad. While I don't usually measure when making this, I tried to get it all down on paper. Now Andfre, if you try to make this, you must post about it and also show a picture!
4 large potatoes
1/2 cup finely chopped onion
1/4 cup chopped dill pickles
1/2 cup mayo
1/2 cup sour cream
1 tbsp mustard
2 tsp sugar
2 tsp vinegar
1/2 tsp salt
1/4 tsp black pepper
2 hard boiled eggs, whites only
3 tbsp milk
Okay, so you need to cube the potatoes. Place them in salted boiling water and boil for about 20 to 25 minutes. Drain the potatoes well. Set them aside and let them cool a bit.
In a large bowl, you are going to combine the onions and pickles. In a separate small bowl, mix the mayo, sour cream, mustard, sugar, vinegar, salt, and pepper. Taste to make sure there is enough of what you want. Pour the mayo mixture over the onion mixture. Toss to coat. Chop up your egg whites. Carefully fold or mix in your potatoes and egg whites into the mayo mixture until coated thoroughly. Cover and refrigerate for at least four hours. Before you serve it, stir in the milk to make the salad the consistency you want. That's it.
Now, I don't care for celery, so I don't put any in this recipe. Most people like celery in the potato salad and if you wanted to add some, I would gander at adding maybe a stalked, thinly sliced up.
So, there you have it. Now, everyone must visit my friend Andfre and bug him about making this potato salad. I shall dedicate this post to you, dear friend of Canada. He lives in the most beautiful area. Banff, Alberta. Gorgeous God's country up there. When you visit his blog, be sure to click on the pictures to get an idea of what I am talking about. He took the pictures himself. Love ya Andfre!