Lou Cummings Potato Salad Recipes

LOU'S POTATO SALAD

Steps:

• Wash and scrub potatoes but leave skin on. Peel garlic and slice cloves in half and put in with potatoes in large pot with water just covering the potatoes. Turn on high then turn down to medium once boiling and cook until potatoes are fork tender but not overcooked, about 30 minutes.
• While potatoes are cooking chop celery,onion,eggs and put aside to add later.
• Drain potatoes and discard garlic. Allow potatoes to cool slightly until you can handle them.
• Peel potatoes while still warm and as you cut them up into bite size pieces and put into a large mixing bowl,every 3-4 potatoes you need to sprinkle them with the lemon juice then sugar and toss with a rubber spatula lightly(try not to mash the potatoes) to coat the potatoes until all potatoes are peeled and sugar and lemon juice are used. When done you should have a big bowl of potatoes that are lightly covered with the sugar/lemon juice mixture.
• Add to the bowl the celery,onions,eggs and celery seed. Toss lightly again then mix in the mayonnaise.
• Sprinkle with paprika and refrigerate for at least 3 hours.

LOU LOU'S POTATO SALAD

Steps:

• Cook potatoes and let cool.
• Mix sugar and vinegar and add to potatoes.
• Mix all remaining ingredients together and cool in fridge.

LOU CUMMING'S POTATO SALAD

Steps:

• MAYONNAISE:.
• (Prepare this the day before you're going to make the salad).
• Put the water, vinegar combination in a pot on the stove and bring to a boil. While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour. Then whisk in the egg, and milk.
• Pour that mixture into the liquid boiling on the stove. Be sure to continue whisking. Once it comes to a full boil, let boil for 30 seconds.
• Set this aside to cool, whisking it occasionally to prevent from hardening. Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip. Mix well.
• Boil the potatoes. Once they are soft, mash them really well while they are hot.
• At the same time you're cooking the potatoes, cook the eggs. Mash seven of them, saving the rest to slice on top of the finished potato salad. (you can use a pastry blender to make sure eggs are well mashed). Chop up the onions and celery, very fine. When potatoes are almost cool, add onion, celery and salt and pepper.
• Let both mixtures sit overnight in the fridge. In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste. Any leftover mayo can be used on sandwiches.
• Add threee sliced eggs to the top of the finished potato salad.