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looking through boxes of family recipes,
in preparation for planning holiday meals,
i came across my great grandmother's
potato salad from the 1950's.
aptly named Ginny's Potato Salad.
carefully typed with the chef's little note:
very very good.
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Ginny's Potato Salad
(must be prepared the day before)
8 boiled medium potatoes (in jackets)
1 1/2 cups mayonnaise
1 cup commercial sour cream
1 1/2 teaspoon horseradish
1 teaspoon celery seed
1/2 teaspoon salt
1 cup fresh chopped parsley (do not omit or decrease)
2 medium onions, finely minced
Peel potatoes, cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed, and salt, set aside. In another bowl mix parsley and onion.
In large serving bowl arrange layer of potatoes, salt lightly, cover with mayonnaise-sour cream mixture, then layer of onion mixture. Continue layering, ending with parsley and onion. Do not stir. Cover and refrigerate at least 8 hours before serving; the salad is better if made the day before. Yield - 8 to 10 servings, double for about 20.
Very very good.