Canned meat in a potato salad sounds like a good idea to me. After all, potato salads are supposed to accompany luncheon meats. Why not add some into the mix?
Also, celery salt is an essential element in mayonnaise potato salads, for me, so I’m happy to see it here.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Sour Cream Potato Salad
6 cups diced cooked potatoes
3/4 cup diced pared cucumber
1/4 cup diced green onion (tops too)
12 oz. can luncheon meat, cut into 1/4 inch strips
1 tsp. celery seed
1-1/2 tsps. salt
1/2 tsp. pepper
1 cup sour cream
1/2 cup mayonnaise
1/4 cup vinegar
1 tsp. prepared mustard
6 hard cooked eggs
Combine potatoes, cucumber, onion, meat, celery seed, salt and pepper; toss lightly to mix. Blend sour cream, mayonnaise, vinegar and mustard; stir into potato mixture. Dice four eggs; fold in gently; chill. Slice remaining eggs and garnish before serving. Yields 8 servings.