My stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.

The recipe called for sugar %26amp; vinegar and was mixed the next day wtih sour cream. She has passed away and I do not have a copy of the recipe. Does anyone know of a recipe like this?My stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.
She may very well have just made it the day before. It is always better after it has set in the refrigerator a night or two.








Marinated Potato Salad





2-/2 lbs. potatoes (6 to 7 med.)


1/3 c. cider vinegar


1/4 c. oil


2 tbsp. sugar


1 tsp. salt


1/4 tsp. pepper


4 hard cooked eggs, chopped


1/3 c. onion, chopped


2 tbsp. minced parsley


1/2 c. mayonnaise





Cook washed, unpeeled potatoes in boiling salted water until tender or cook in pressure cooker. Meanwhile, in a small bowl, beat together with a fork, vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender, drain and remove skins. Slice or cube into large bowl, while potatoes are still hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over potatoes. DO NOT TOSS. Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly.


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Marinated Potato Salad Ingredients





4 c Cubed hot cooked potatoes


3 Hard cooked eggs


1/3 c Clear Italian salad dressing


1/3 c Mayonnaise or salad dressing


1/4 c Chopped green onion


1 ts Djon-style mustard


1/4 c Chopped celery


1/2 ts Prepared horseradish


1/4 c Sliced pimento- stuffed


1/4 ts Celery seeds





In a large bowl, gently toss hot potatoes and Italian salad dressing. Chill, stirring occasionally. Add green onions, celery, olives and eggs. In a small bowl, mix mayonnaise or salad dressing, mustard, horseradish and celery seeds. Fold mayonnaise mixture, into potato mixture. Refrigerate until serving time. Makes 8 servingsMy stepmom used to make a potato salad that had to marinate overnight and I can't seem to find the recipe.
The recipe you're talking about is probably Long Island Deli Potato Salad - the recipe below is the closest I could come





2 lbs. potatoes boiled in their skin, cooled, sliced thin. (I often used canned, sliced potatoes with the same effect.)





Brine:


1 C. white vinegar


1 1/3 C. water


3/4 C. sugar





1 onion, chopped


salt and pepper to taste





Dressing:


1/2 C. mayonnaise


3/4 C. sour cream


2 1/2 T. tarragon-flavored vinegar


1 t. salt





Combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot brine over them and the onions. Let them marinate for 24 hours. Drain in colander but do not drain dry. Add mayonnaise/sour cream mixture, enough to make it as creamy as you like. It is better to make it the day before, or even 2 days before.
No-But do know 2 recipies for red potato-


1.New (red pot) in at cold water -always-and wait for boil and then till tender,but not mushy. Pull,rinse in cold water and refrigerate,then when totally cool,dice-quarters usually works best.


2.Do the math-for about 12 lbs.taters-1 pint sour cream,2 bunches of fresh dill,and just enough mayo to make it creamy.


This has to be mixed separate on the side and then added to the diced potato.


2A.Red and Green Bell Peppers,Red Onion,Dijion Mustard


and again just enough mayo(Mustard to Taste).Same deal-


Dice ,slice,mix,then add.


mas.co.08
Try mustard potato salad. It's good and there are recipies on the net. It's a German dish and I love it. You better supermarkets have it too. It's less in calories (less mayo) and l love it.

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