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Posted on Wed, Jun 29, 2011 : 4:22 a.m.

Mashed Potato & Pickle Relish Salad - a nostalgic dish perfect for a church picnic

By Peggy Lampman

Lampman-Mashed Potato Dill Pickle Salad.JPG

Mashed Potato & Pickle Relish Salad

Peggy Lampman | Contributor

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Peggy Lampman's Wednesday dinnerFeed

If you grew up in the baby boom era like me, this is the type of potato salad you may remember fondly. (Or not.) In my hometown, this very recipe was served at church picnics next to a platter of fried chicken, and one could always expect a scoop of it snuggled next to the grilled cheese sandwich at the counter bar at Gilchrist Drug Store.

If memory serves, in Ann Arbor, Mr. Tibbles may have sold something similar at the now-defunct Drake's. Some of you may remember that inimitable candy, tea and sandwich shop — a true relic from the '50s — which faced the Diag. (I recall Mr. Tibbles in 1977 giving me and my roommate a basement tour of Drake's. The walls were lined — top to bottom — in a rainbow of assorted candies. At long last the Promised Land...Candyland Nirvana!)

My mom made this salad and added a half-cup of finely chopped bacon. It was a tragedy that I forgot to pick some up at the store. Say what you will about this potato salad. But I protect its integrity fiercely, eating it with relish and a sigh of pleasure only memories and ghosts are privy to hear.


Mashed Potato & Pickle Relish Salad

Yield: 7 cups
Time: 35 minutes

Ingredients


3 pounds Yukon Gold potatoes, cut into cubes (skin left on)
1 tablespoon butter, optional
1/4 to 1/2 cup mayonnaise
1/4 cup bright yellow mustard
1/4 cup sour cream
1/2 cup finely chopped celery
1/2 cup sweet pickle relish
1 small red bell pepper, seeds and membranes removed, finely chopped
2 hard cooked eggs, finely chopped (optional)

Directions

1. In a large pot of heavily salted water, cook potatoes until very tender. Drain and toss with butter, if using. Place in bowl and mash.

2. While the potatoes are cooking, whisk together mayonnaise, mustard and sour cream. Stir in celery, pickle relish, pepper and eggs, if using. If using eggs, add remaining mayonnaise (1/4 cup). Stir in potatoes and thoroughly combine. Season to taste with kosher salt and freshly ground pepper. (Salad may be made up to 48 hours in advance.)

Looking for a specific recipe? Click here for dinnerFeed's recipe search engine; type the recipe or ingredient into the search box. I am a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of Annarbor.com. You may also email me at peggy@dinnerfeed.com.

Comments

Peggy Lampman

Thu, Jun 30, 2011 : 1:10 a.m.

Ignatz: Crazy good, indeed! Peggy

Peggy Lampman

Thu, Jun 30, 2011 : 1:10 a.m.

DFSmith: Oh La! I think i may prefer the tartness of the McClure's to the sweet, in all honesty. Thanks for the comment. Peggy

DFSmith

Wed, Jun 29, 2011 : 7:46 p.m.

Peggy, tried it with chopped up McClure's spicy pickles chopped up, instead of sweet pickle relish. tasted wonderful.

Ignatz

Wed, Jun 29, 2011 : 12:55 p.m.

That sounds crazy enough to be delicious!