For some reason, probably just habit, many of our favorite recipes as seasonal: spritz cookies are for Christmas, potato salad for summer meals on the patio, and baked beans with brats grilled on the BBQ. And most of us have very definite ideas of how these recipes should be prepared. I was curious about the history of potato salad…yes, my mind does go to such places…and 8,300,000 recipe sites were listed in my Google search. Most of the recipes I checked use a mayonnaise dressing. German Kartoffelsalat is an exception with a dressing of vinegar and vegetable or chicken stock. There are millions of versions of the same recipe with a mayonnaise base. We love our traditional potato salad recipe but every so often it’s fun to try something a little different…just for the heck of it. 
A neighbor gave me this recipe for potato salad dressing way back in the mid 1960’s. The sweet and sour flavors are from sugar and vinegar cooked in a light, creamy egg based sauce. It’s a great change from the tired, bland flavor of a mayonnaise dressing. I use all the same ingredients in my salad: potatoes, celery, hard boiled egg, onion, pickle relish, a few chopped olives…it’s this very flavorful dressing that gives it a whole new personality. My favorite way to serve potato salad is with fried chicken cutlets. As much as I like it I don’t fry bone-in, skin-on chicken any more. Way too messy and greasy for my taste, Cutlets are the way to go and they cook in just a few minutes. If you’ve never tried them, this is how you do it. Slice boneless, skinless chicken breasts in half, horizontally. Even out the thickness which a couple whacks with a meat mallet. Dip the cutlets in flour, then in beaten eggs, then in panko, and fry in a medium hot skillet until golden brown and crispy on both sides (about 3-4 minutes per side depending on the thickness). The best tip I can give you is to use high quality oil to fry the chicken. I prefer Planter’s Peanut Oil for this because the flavor is delicate and it produces a beautiful, golden crispy crust. Splurge on a bottle and save it for frying fish too. You won’t believe the difference it makes.
I live smack in the middle of Oregon’s great wine region and belong to the wine club at Vista Hills Winery. I served their 2013 Treehouse Pinot Gris with our meal.
Summer officially arrives this weekend, and from what I hear we may be in for a dry, hot one. There is nothing better with grilled meats and poultry than a big bowl of homemade potato salad, especially when it can be prepared in the cool early morning hours. Why not surprise your family with this delicious version of a classic American dish.
- 2 beaten eggs
- ⅔ cup granulated sugar
- ½ teaspoon dry mustard
- ¾ teaspoon salt
- 1 tablespoon flour
- ½ cup cider vinegar
- 1 cup water
- 1 tablespoon butter
- 4 tablespoons mayonnaise
- Whisk together the beaten eggs, sugar, dry mustard, vinegar, water, flour, salt and pepper in a medium saucepan. Cook over medium heat until thick, stirring constantly, Remove from heat and add butter. Cool and add mayonnaise. Mix well.
My potato salad must always have that sweet and sour balance. My mother used mayonnaise and, at times, so do I. I always add sweet pickle relish to that. But my favorite is very similar to your post. It’s a summer favorite here but why not all seasons?
Best,
Bonnie
I will have to add that dressing to a home boiled one I have from an ex 80 yr old neighbour in Fl..she must be 95 now..so nice Evelyn..
Looks and sounds good..guess what is in the fridge albeit w/out the top strawberreies(…tomorrow I will add them..)?
Your hazelnut/chocolate /strawberry cake;)
I am in charge of dessert..s..and an app for Father’s Day tomorrow..it was supposed to be here..but rain all day..so one of my daughters is doing it..God Bless her:)the 6 Little have way more to do there on a rainy day..inside.than here.
Thank you for that recipe !
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This is my favorite summer meal, potato salad and chicken cutlets. The only time I have had a dressing with vinegar on potato salad is German potato salad…this recipe sounds delicious. Wish I had seen this post earlier this morning when I made potato salad! Next time I will try it out.
Have a great weekend, Cathy.
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I know I’d love your potato salad. In fact my mouth is watering just reading about it 🙂
Fried chicken and potato salad washed down with good wine – now that is a Father;s Day meal I could go for.
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Potato salad often made it to our table during the summer when I was growing up. Your version sounds terrific.
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That looks great. I made the hubby some ranch potatoes yesterday, figuring he’d turn his nose up like usual at anything different. He gobbled them up.
I grew up with a vinegar and oil dressing for potato salad and I love both that and the traditional mayonnaise dressing too. But I am really intrigued by your egg-based sweet and sour combination and would love to try it — along with those chicken cutlets. I make them the same way as you do and everyone loves them.
There isn’t a better treat at dinner than fried chicken and potato salad! I love the vinegar/sweet combo in a potato salad…
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This sounds wonderful – aperfect meal. I hope all is well with you! Have a terrific summer.
Potato salad is such an American icon, Cathy! I love it and can’t wait to try this dressing. Summer and July 4th always come way too fast. So far June hasn’t been the best here. Fingers crossed for July!
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I wish I had seen this recipe before the 4th of July. It sounds perfect. I have never been satisfied with my potato salad and I think this will be my go to recipe from now on, just from the description. Thanks Cathy.
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My mother always had that sweet/sour balance in her potato and macaroni salads. Think I have her recipe someplace, will dig it out and compare. As this is an old recipe, it may be similar. She always made a pickled beet salad with mayo and eggs too, something my sister and I loved, but my kids disliked intensely. The sour is built right in with that beet salad.
Your chicken looks particularly tempting today too, more so because I’m watching my weight this summer. 🙂
Top marks for this. Great recipe. And tastes delicious, thanks for sharing.
Simon
That combination fried chicken and potato salad that makes my day.I will try it for sure. Thanks.
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