How To Make Homemade Old-Fashioned Potato Salad
During the summer months, it seems like we are invited to a picnic or family gathering every other weekend. One of the dishes I like to take to these type of gatherings are homemade Potato Salad. Now I am not going to lie to you…this recipe does take some time to make…but your cooking efforts will be well rewarded with a ton of compliments.
Old-Fashioned Potato Salad Recipe
You will need 7 large potatoes that have been cooked and diced for this recipe. You can use your standard white or red-skinned potatoes, however…red-skinned potatoes hold their shape much better and make a less mushy type of potato salad. It is also your personal preference if you want to leave the skins on or peel the skins off. Once done, set aside and work on the dressing.
How To Make The Dressing
1/2 cup milk
1/3 cup of granulated sugar
1 large egg
1/4 cup white vinegar
4 tablespoons butter
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon celery seed
1/2 teaspoon yellow or Dijon mustard (I prefer using Dijon)
Combine all of the above dressing ingredients in a large saucepan. Simmer over low heat, stirring constantly until the mixture thickens. Remove from heat and set aside to cool.
How To Finish It Up
1/4 cup finely chopped onion
1/4 cup low-fat mayonnaise
4 hard-boiled eggs, peeled and chopped
In a medium-sized bowl, combine together the chopped onion, mayonnaise and the chopped hard-boiled eggs. Stir in the prepared potato salad dressing. Fold in the cooked, diced potatoes. Cover your bowl and refrigerate for 4 hours before serving to allow all of the flavors to infuse.
How to Make an Old-Fashioned Almond Cheese Cake
This recipe is done in 4 parts consisting of the graham cracker crust, the cheese cake layer, the creamed layer and then finally…the almond topping. It does take some time to make, however, you will be very pleased with the results. Once you have it made, you will need to store it in the refrigerator until serving time.
Graham Cracker Crust Ingredients:
3/4 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup finely ground almonds
3 tablespoons granulated sugar
Combine all four of the above ingredients together in a mixing bowl. Press ingredients into the bottom and 1″ up the sides of a 8″ round spring form pan. Place in the refrigerator for 45 minutes to chill.
Cheese Cake Ingredients:
2 packages (8 ounce) cream cheese, softened
2/3 cup granulated sugar
1/2 cup ground blanched almonds
1/2 teaspoon almond extract
1/2 teaspoon salt
In a large bowl, cream together the softened cream cheese with the granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the remaining three ingredients until mixture is thoroughly combined. Pour the batter on top of the crust in the spring form pan. Bake in a preheated 350 degree oven for 40 minutes. Remove from oven and let stand on a wire rack to cool for 20 minutes.
Cream Layer Ingredients:
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
In a small bowl, cream together the sour cream, granulated sugar and vanilla extract until light and creamy. Spread this on top of your cheese cake and place back into the oven for 10 minutes. Remove from oven and let cool on a wire rack. Once it has completely cooled, remove it from the spring form pan and sprinkle with the praline topping.
Almond Topping Ingredients:
1/2 cup granulated sugar
1/3 cup whole almonds
In a large frying pan, melt the granulated sugar over medium heat until it turns an amber color. Stir in the whole nuts, coating them completely with the sugar. Carefully pour the nut mixture onto a baking sheet to cool. Once it has cooled, break pralines into small pieces and sprinkle on top of your cooled cheese cake.
How to Make an Old-Fashioned Lemon Flavored White Potato Pie
Growing up as a small child, I can remember my Grandmother making white potato pies and serving them to the family after church on Sundays. At the time, I wasn’t fond of them until I got a little older and then grew to love them.
This particular recipe from my Grandmother is a little different than most that I have seen, this one calls for lemon extract instead of the traditional vanilla. I find that I like the pie served cold from the refrigerator, however…you can serve it any way that you like.
1 prepared 9″ unbaked pie shell
2 cups mashed white potatoes
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
3/4 cup regular milk
2 teaspoons lemon flavored extract
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
Preheat oven to 400 degrees.
Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.
Pour mixture into your unbaked 9″ round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.
Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.