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2019 07 12

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Converted from paper version of the Broad Ripple Gazette (v16n14)

Life of the Party - Aunt Lydia's Potato Salad - by Elizabeth Morse

posted: Jul. 12, 2019

Happy summer, my friends! Entertaining in warm weather often means pitch-ins and picnics. One of the quintessential side dishes for summer outings is potato salad. Look no further! Aunt Lydia's is my "go-to" and an instant favorite of anyone lucky enough to enjoy a scoop.

Now, Aunt Lyd doesn't really measure anything, so these measurements are my interpretation of her original.

PRO TIP: Assemble this dish about 24 hours before you want to serve it. It improves as the flavors have a chance to meld.

Aunt Lydia's Potato Salad

(Serves 14-16)

Ingredients:

10 large potatoes, peeled, cubed and boiled until fork-tender

12 eggs, hard-boiled, peeled and chopped

2 medium-sized white or yellow onions, peeled and diced

6 stalks celery, chopped

1 1/2 cup mayonnaise

1 1/2 cup sour cream

Salt and Pepper, to taste

FRESH CHIVES, OPTIONAL

Directions:

After potatoes have been drained and are cool, combine all ingredients in a very large bowl. Mix well and taste. At this point, I like to cover and refrigerate overnight. Adjust mayo & sour cream to your liking (some folks like EXTRA creamy potato salad) after about 12 hours. Just be sure to add the mayo and sour cream in equal amounts. Garnish with chopped fresh chives, if desired.

This salad is a lovely companion to fried chicken, sandwiches and burgers. As always, let me know what you think and enjoy!

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

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