May 15, 2011
Yesterday my sister and I were reminiscing about how our downtown area used to be before the advent of shopping malls and all the wonderful stores we knew as children that are no longer there. Mom would take us downtown shopping and we’d have lunch at Kresge’s (now K-Mart) lunch counter. One of the things we both remember was how delicious their potato salad was. This is a stab in the dark, but would anyone happen to have the recipe? Thank you!
April 1, 2009
Hello VictorinaGirl, do you remember some of the ingredients that might have been in the salad, things you can see, celery, onion, etc. what is sweet or more tart? Was it more of a yellow color or more of a creamy color? With all of the fabulous cooks that visit here , I bet someone could come very close to finding that recipe for you. I love it when I can find a recipe from from a resturant etc. from my past.
"Be kinder than necessary, everyone is fighting some sort of battle."
May 15, 2011
Good evening Joell. Thank you for your interest. The only ingredient I can positively say was in it was onion, it was not a sweet taste and more white. When I make my own potato salad I do put onion and celery in it along with some sweet relish, a smidgen of mustard, mayonnaise, salt, pepper and some celery seed. I have to admit it comes out pretty good but not like Kresge’s used to be. It’s been many years since I had Kresge’s potato salad and basically all I remember is the mild onion flavor and the fact that it was so delicious. Thanks again for replying, hope you’re having a great evening.
July 3, 2013
I just found out this weekend that my mother’s potato salad recipe (which I assumed was her mother’s) was really Kresge’s recipe. My aunt ate there a lot and asked for the recipe.
4 lbs red potatoes
9 pieces of bacon
1 medium yellow onion, cut into dice
1 cup of white vinegar
7-8 hard boiled eggs
Hellman’s or Best Foods mayonnaise (somewhere between 1-2 cups)
Salt/pepper to taste
Paprika (for garnish)
The trick is not to cut the cooked potatoes or eggs too small–definitely bigger than diced.
Rinse the whole, unpeeled potatoes and place them in a large pot and cover with water. Bring to a boil and cook till tender but not mushy–approx 20 mins depending on size of potatoes. Drain and set aside to cool a bit so you can handle them. Then peel and cut into chunks bigger than diced.
Fry the bacon until crisp using only one frying pan. You might need to fry in batches, but do not throw out any grease. Remove bacon and drain on paper towels.
Saute the diced onion in the bacon grease until tender but not brown. Add the vinegar and cook a couple of minutes more to blend flavors. Pour the onion/vinegar/bacon grease mixture over the cut up potatoes and toss. It’s ok if it looks runny; the warm potatoes will continue to absorb liquid. Crumble the bacon over potatoes and toss again
Add the cut hard boiled eggs, salt and pepper to taste, and toss again.
Add a couple hefty spoonfuls of mayo and toss/fold it in. Add more to achieve a not-too-dry/not-too-wet consistency. If you need to add a bit more vinegar to taste, go ahead. I strongly urge you to always make this the day before you plan to serve it. In the fridge overnight, it will soak up mayo/vinegar and blend flavors, so adjust to your taste in the morning. There should be a vinegar tang but of course, not overwhelming
Put potato salad into serving dish and sprinkle paprika over the top.
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