Dyer'S Hot Potato Salad
A hearty and flavorful potato salad with fresh seafood and a tangy vinegar dressing, perfect for summer gatherings or light, refreshing meals.
Ingredients
- 6 cold, boiled potatoes ⓘ
- 1 onion, sliced thin ⓘ
- salt and pepper to taste ⓘ
- 4 Tbsp sweet cream ⓘ
- 1/2 c butter ⓘ
- 1/2 pt vinegar ⓘ
- cold, boiled salmon ⓘ
- celery, chopped ⓘ
- onion, minced ⓘ
- salad dressing ⓘ
- 1 head cabbage ⓘ
- 1 egg, beaten ⓘ
- butter the size of a hickory nut ⓘ
- 1 teacupful vinegar ⓘ
- 1 tsp celery seed ⓘ
- a little flour ⓘ
- 1/2 lb crab meat, picked ⓘ
- 2 Tbsp lemon juice ⓘ
- 1/2 saltspoon paprika ⓘ
- dash salt
- mayonnaise dressing ⓘ
- parsley, finely chopped ⓘ
- 2 c cooked rice ⓘ
- 1/2 tsp salt ⓘ
- 2 c milk
- 2 Tbsp butter ⓘ
- 1/4 c sugar ⓘ
- 2 c. milk ⓘ
- 2 Tbsp. butter
- 1/4 c. sugar ⓘ
Instructions
- Soak gelatine in cold water, then add boiling water and stir until dissolved.
- Add lemon juice and sugar to the gelatine mixture, then strain to remove any solids.
- When the mixture begins to stiffen, pour a layer into a dish and add sliced bananas on top.
- Add another layer of gelatine over the bananas, then a layer of sliced oranges.
- Repeat the layering with gelatine and sliced pineapple.
- Finish with a final layer of gelatine and chill until set.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley to enhance the taste of the salad. If you don't have crab meat, you can substitute it with cooked shrimp or even canned tuna for a different twist. Adjust the sweetness of the dressing by adding more or less sugar according to your taste preference.
Serving Suggestions
Serve Dyer's Hot Potato Salad as a hearty side dish at a picnic or barbecue, where it pairs beautifully with Smoked Salmon And Gruyere Cheesecake With Mini Bagels. For a complete meal, add a green salad or some crusty bread. This dish also makes a great addition to a potluck or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently in the microwave to avoid overcooking the potatoes and seafood. Adding a splash of vinegar can help revive the flavors if they dull over time.
Nutrition & Diet Analysis (per serving)
Each serving of Dyer'S Hot Potato Salad contains roughly 897 calories, with 36g protein, 169g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (171% of the Daily Value), and dietary fiber (153% of the Daily Value). Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, Dyer's Hot Potato Salad can be made a day in advance. Just prepare it, cover it tightly, and refrigerate. This allows the flavors to meld beautifully. However, it's best to add fresh herbs and the dressing right before serving to keep things vibrant.
What can I use instead of mayonnaise dressing?
If you prefer a lighter option, you can substitute mayonnaise dressing with Greek yogurt or a vinaigrette made from olive oil and vinegar. This will give the salad a fresh tang while reducing the calorie count.
How do I know when the potatoes are properly cooked?
To check if the potatoes are cooked, simply insert a fork or knife into one; it should go in easily without resistance. Make sure not to overboil, as this can make the potatoes mushy and difficult to handle in the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).