There are as many potato salads as there are potatoes in Idaho...but this is how I make mine and I've even trained the fam to eat it this way as well. I try to serve deviled eggs alongside my potato salad so if the mister wants to mash up an egg into his potatoes he can - it's so much easier to add eggs than to pick them out. Speaking of Idaho...Years ago the boy and I were driving through Idaho on our way to Utah - we were an hour outside of Boise - now, if you know Idaho at all then you know there is NOTHING between Boise and the Utah border...'cept sage brush...so there we were, cruising along at 80 miles per hour when a tire blew...somehow I managed to keep control of my new (at the time) Jeep...we pulled over to the side of the road and found out that the spare was under the back seat...which wouldn't have been a problem except that the entire Jeep was loaded with the girl's wedding gifts...so we unloaded everything to the side of the road - it looked like a sidewalk sale at Walmart! It was a Sunday night, around 6:00 pm...even the sage brush was closed for business so we set about trying to change the tire ourselves - that lasted about 3 seconds. Fortunately a truck with a man and a boy pulled up...I think the ironing board with the toaster oven on top caught their eyes! He changed our tire, helped us reload the Jeep and wouldn't take a penny (or even a blender) for his service.
We thanked him profusely, got back in our Jeep and started to drive away when I noticed in the rear view mirror that he was gone...no sign of his truck anywhere! He was either beamed up or he broke all kinds of land speed records because there wasn't another car on the road and no sign of him anywhere! That's the kind of people there are in Idaho - good to the bone potato people.
Oh, thanks for asking...the boy and I drove on the spare for 5 1/2 hours at 35 miles per hour until we reached my sister's house...that was (and will forever be) the last time we drove to Utah.
Potato Salad - by Pots and Pins
5 lbs. russet potatoes (about 8 to 10 medium sized potatoes) peeled and cut into bite-sized pieces
3 dill pickles, finely chopped
4 green onions, finely chopped
1 cup sour cream
1 cup mayonnaise
1 tablespoon dill pickle juice
1 tablespoon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cook potatoes until they are fork-tender but not mushy. Remove from heat and rinse with cold water. Refrigerate potatoes until cold, about 3 hours. In medium-size bowl combine the remaining ingredients and mix well. When potatoes are cold, place them in a serving bowl, pour dressing over top and stir to blend. Serve cold. Serves 8.
"A smile is a curved line that sets things straight." Author Unknown