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Post by Baking_Bud on Nov 24, 2002 15:42:26 GMT -6
 Well, after looking EVERYWHERE for anything closely resembling my Great aunts OLD recipe, I am turning to all of you for help... This is what it looked and tasted like... It was whipped cooked potatoes, of which I could definitely taste: 1) Vinegar > very pronounced 'pucker' from these potatoes with that taste! 2) Saw white onions > but it was as if the heat from the potatoes had cooked and softened them. 3) Saw some bits of the whites of eggs, so know they were in there! 4) And its color came out sort of yellowish... > might have come from the yolks of the eggs 5) It was served warm... Does this RING ANY BELLS for any of you Might you have an OLD Great Grandma or Aunt whom you might ask, especially if she liked Southern Cooking !!! I only got to have it a few times in my life, and now the memory of it is CALLING TO ME!  And I want some!!!!!!!!! That vinegary goodness has etched itself into my memory. Unfortunately, my attempt at it left me not happy  . I definately am missing 'something!' HELP!!!!!! Wish we had a RECIPE REQUEST section, so that ALL would see this! I KNOW SOMEONE out there knows how to make potatoes like this!!!!!!! Thank you for your help in LOOKING for these potatoes!!! Always With My Best, Baking Bud PS... Think I will post this under 'CHAT' and hope that the Salad Haters will look over there too! I WANT THIS RECIPE!!!!!! Can you tell ? ;D
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Post by OurSweetMolly on Dec 17, 2002 12:10:08 GMT -6
 This sounds like a recipe a fellow from Louisiana made for us.... We always called it "Cajun Potato Salad" The ingredients are a bit ad-lib as far as quantities. This is what "I" use, but could well be adjusted. 5 pounds of white potatoes - peeled and cubed 2 soft ball sized yellow onions - peeled and diced 6 - 8 hardboiled eggs - diced 1 cube butter or margarine 1/2 - 1 cup vinegar salt and white pepper to taste Cook the potatoes and onions together until the potatoes are very soft and the onions are translucent. Drain well. Mash coarsely including the eggs and butter into the mashing process. At this point you add just a tiny bit of vinegar and mash some more. Continue until the consistency and flavor are right for you. I like mine very tart so use a good bit of vinegar. Sometimes it makes the potatoes too "runny", so I add a bit of instant to thicken it up. I can see my Granny rolling over in her grave at the very thought of instant potatoes. This is one of those recipes that is pretty forgiving and you really can't make a mistake in it.... Hope this comes close to what you are looking for.
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Post by Baking_Bud on Dec 17, 2002 12:46:47 GMT -6
Hello Our Sweet Molly!, Thank you so much for your recipe! It sure sounds like it would fit into the ballgame of how to do it. I also posted on the chatting bb and had some replies over there, but yours definitely comes closest. I spoke with one of my aunts, and she has made this before. Same basic recipe as yours, but a lot less vinegar. Hers was potatoes, drain well. Then salt/pepper to taste, 2-3 tbsp. vinegar (she thinks apple cider), butter 1/2 cube, and add eggs last. I really think adding the onions with the potatoes while boiling, would account for the way the onions did look and taste in my great aunts. They definitely weren't freshly cut tasting, but cooked down somehow. I thought it didn't sound right that the heat alone from the done potatoes could make the onions that translucent and cooked tasting. Your way sounds right! What kind of vinegar do you use? Again, thank you SO MUCH for replying to my request! I have wanted these potatoes for a LONG time, but my first attempt had me grimmacing and throwing out the whole batch  . My memory of them was of good tasting vinegary goodness, as they slide down your throat! Always With My Best, Baking Bud (Moderator of Holiday Recipes) |
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Post by OurSweetMolly on Dec 17, 2002 12:50:56 GMT -6
Hi there, So glad this recipe comes close. The vinegar I use is just white vinegar. We lived in Germany for many years when I was a youngster and I learned to love German Potato Salad. It is served hot and has that wonderful vinegar thing going on. YUMMM... I love this board. Just found it this morning and have already passed it along to several friends.
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Post by Baking_Bud on Dec 17, 2002 17:43:06 GMT -6
Hi Again Nancy!, Yes, I LOVE vinegary stuff too! I even add a titch to my lime gelatins to balance out the sweet. My dad's mom cooked with a definite southern vinegar influence in ALL that she made. I guess I just appreciate that 'puckery' good taste it brings along! My mom always made sweet/sour blend salad dressings too, such as vinegar/oil/sour cream with garlic salt for cole slaw, etc. Think I may make it a mission to go out and look for 'vinegarish' recipes. Truthfully, I think I'd like more recipes that go down that road of taste! Have any more??  Glad that you found us, and hope that you and your friends enjoy yourself here as much as we do! Lots of GREAT recipes to try! Always With My Best, Baking Bud (Moderator or Holiday Recipes) |
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Well, after looking EVERYWHERE for anything closely resembling my Great aunts OLD recipe, I am turning to all of you for help... This is what it looked and tasted like...
And I want some!!!!!!!!!
. I definately am missing 'something!' HELP!!!!!! 
. My memory of them was of good tasting vinegary goodness, as they slide down your throat! 