Potato Salad. Mrs. Dell W. De Wolfe. Recipe

Potato salad is a classic dish that is enjoyed by people all over the world. Its origins can be traced back to Germany, where it was first created in the early 19th century. However, variations of potato salad can be found in many different cultures, each with its own unique twist.

The recipe for Mrs. Dell W. De Wolfe's Potato Salad is a delicious and flavorful variation of this timeless dish. With the addition of thinly sliced onions, a tangy dressing, and a hint of spice, this potato salad is sure to be a hit at any gathering or summer barbecue.

To begin, gather the following ingredients:

- One gallon of cold and thinly sliced good potatoes
- Six small onions, sliced thin
- Salt and pepper to taste
- Yolks of nine fresh eggs
- Two teaspoonfuls of ground mustard
- A pinch of cayenne pepper
- One cup of sugar
- One cup of good cider vinegar
- One-half cup of butter
- Two small cucumbers, sliced (optional but recommended)

Start by boiling the sliced potatoes until they are tender but still firm. Once cooked, drain the potatoes and allow them to cool completely.

While the potatoes are cooling, prepare the dressing. In a medium-sized saucepan, combine the yolks of nine fresh eggs, ground mustard, cayenne pepper, sugar, cider vinegar, and butter. Whisk the mixture together until well combined.

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once the mixture has thickened and started to bubble, remove it from the heat and let it cool to room temperature.

Once the dressing has cooled, add one pint of thick sweet cream and whisk until the dressing is smooth and creamy. This addition of sweet cream adds a rich and velvety texture to the dressing.

In a large mixing bowl, combine the cooled potatoes, thinly sliced onions, and the desired amount of salt and pepper. Pour the dressing over the potato mixture and gently toss until all the ingredients are well coated.

For an extra burst of freshness and crunch, add two small cucumbers that have been sliced thin. The cucumbers will add a refreshing element to the salad and complement the flavors of the dressing.

Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together. This potato salad is best served chilled, as the cold temperature enhances the taste and texture of the dish.

Now, it's time to enjoy this delicious Potato Salad! It can be served as a side dish to accompany grilled meats, as a light lunch, or as a tasty addition to any picnic or potluck.

Fun Fact: Did you know that potato salad is a popular dish in the United States, especially during the summer months? It is a staple at barbecues and is often enjoyed alongside other classic American dishes like hamburgers and hot dogs.

Similar recipes that you might enjoy include German Potato Salad, which is made with bacon and vinegar dressing, or French Potato Salad, which is made with a tangy Dijon mustard vinaigrette. Both variations offer a unique twist on the classic potato salad and are worth a try for those looking to explore different flavors.

So, the next time you're looking for a crowd-pleasing dish to bring to a gathering or simply want to enjoy a satisfying and delicious meal, give Mrs. Dell W. De Wolfe's Potato Salad a try. Its combination of creamy dressing, tender potatoes, and crunchy onions is sure to leave your taste buds wanting more!