As you might remember from the portion of this blog where I ate a food I didn't like every day (a portion I'm considering returning to, as I find myself getting flabby and weak-willed when it comes to certain foods), I have not long been a fan of potato salad. My main qualm: the mayonnaise. And while I have discovered that potato salad, even gooey, mayonnaisey versions, can be sublime when seasoned properly, I still find myself looking for alternatives. Let's say, for argument's sake, that this has something to do with health. It probably should, right? Concern for the old ticker, though more likely it would be concern for the waistline, especially since I don't buy that eggs are particularly bad for you, or that you're going to die or even get sick from eating raw yolks (which, in commercial mayo, have been denatured anyway) except one in a billion times (I should do some sort of count of raw cookie doughs, cake batters, etc. that have not sickened me over the years), nor do I think that the amount of mayo in even the goopiest potato salad is necessarily excessive if your portion size is reasonable. (Can you tell I've been reading a lot of Steingarten lately? I feel like quite the culinary curmudgeon.)
So: While at my in-laws' this weekend, celebrating our nation's independence, I sampled a lovely sour cream potato salad that blew me away in taste and simplicity. It was quite creamy and tangy, and though I forgot to get the recipe from my mother-in-law before leaving (I will have to email her), my palate detected these few ingredients:
That's all! Isn't it brilliant? Maybe some of you are thinking, How dull! Or perhaps you don't fancy the particular tang of sour cream the way I do, and wonder why one would choose to at least cut the sauce with mayo (it's possible there is a little mayo in the recipe, though the mixture was marvelously white and my tongue didn't taste or feel it). Perhaps you're thinking, That sounds awfully oniony. My only advice to you quibblers would be to try it yourselves.