I need a good potato salad recipe!

Sirensa · Post by **Sirensa** » August 22, 2003, 4:27 pm

I've never actually made potato salad and my Mom is a major potato salad failure - so anyone have a good recipe? (preferably one that includes mustard and pickles! - or a red potato/sour cream reciple - or both!)

Aabidano · Post by **Aabidano** » August 22, 2003, 5:27 pm

4-5 red potatoes, cooked, quartered and sliced 1/8" thick
4-5 peeled, chopped hard boiled eggs
1/4 cup finely chopped red onion (white and yellow work too)
1/4 cup chopped celery
1/4 cup chopped green peppers
1 tsp ground cayenne
1/4 tsp ground white pepper
2 tsp coarse ground prepared mustard
1 1/2 tsp salt
1 1/2 cups mayonaise

Mix up everything but the eggs and taters, put in fridge for at least 1 hour, overnight is better.

Add potatoes and eggs and serve or put back into the fridge.

Betty Crocker has 3-4 good recipies for potatoe salad also...

*Edit - fixed spelling before teh nazis got me

Ajran · Post by **Ajran** » August 22, 2003, 5:32 pm

Obviously with any potato salad recipe you can basically add the mustard and pickles if thats what you like.. i like mustard but not pickles.. just subsitute 1/3 of the mayo for mustard

Aabidano · Post by **Aabidano** » August 22, 2003, 7:00 pm

People who put pickles of any sort in potatoe salad should be perman banned from cooking!

Laliana · Post by **Laliana** » August 23, 2003, 3:18 am

A good potato salad MUST have mustard and black olives.

Breagen · Post by **Breagen** » August 23, 2003, 8:28 am

When I make potato salad I try and keep it simple for the most part.

Usually I keep the ingredients to potato's, celery, carrots, parsley, cilantro, a light oil salad dressing and sometimes I'll toss in some other vegetables or herbs.

I've never been a big fan of the potato salads where you taste the sauce and the potato's are just a side-note.

Drolgin Steingrinder · August 23, 2003, 9:02 am

My potato salads are weird and euro-like, but who knows, you might like them. American measurements are weird, but I've tried to make the transition to make things easier on you!

The standard one:
The boiled eggs-in-potato-salad freaks me out (but then I've had issues with hardboiled eggs ever since I saw Cool Hand Luke), so this one is without.

6 large potatoes (preferably ones that are slightly waxy in texture, red potatoes are generally good).

1 1/2 handfuls of chopped parsley

3-4 chopped green onions - with tops

a bit of chopped celery (not a huge celery fan!)

half a red onion, chopped semi-fine

salt

fresh ground pepper to taste (but don't be a chicken)

3 cloves of garlic, crushed

1 1/2 tablespoon of dijon mustard

Mix it all, add mayo and sour cream to taste and texture.

Granddad's potato salad (The Cardiac Arrest version):
1 kg (32 ounces?) of white potatoes, diced - again, waxy > floury
1/2 cup dill pickles, diced
1/2 cup chorizo, diced
1/2 cup of sundried tomatoes, cut into thin strips
3 ounces of black olives, drained and diced (without the pits, of course)
1/2 cup of grated cheese, a good cheddar will work
1/4 cup of parmesan cheese, finely grated
1/2 cup of diced white onions
1/2 cup of diced red onions
3 garlic cloves, minced
a smidgeon of garlic salt
a teaspoon of cayenne pepper
pepper to taste - use half white and half black pepper for the best result
a table spoon of dijon mustard
1/2 cup of good mayonnaise, home made works the best.

Izna Marcos · Post by **Izna Marcos** » August 23, 2003, 10:14 pm

Anyone have a potato salad that DOESN'T have mayo in it?

Always wonder bout that..never liked it, becuz i hardly ever can find anyone that makes it without the mayo, and i don't eat mayo, haven't for years.

Pahreyia · Post by **Pahreyia** » August 23, 2003, 10:16 pm

Miracle Whip count? I've got one that uses miracle whip somewhere.

Izna Marcos · Post by **Izna Marcos** » August 23, 2003, 11:14 pm

nay, i dont like miracle whip either. I think i had one once that just used mustard, and sour cream, but i'm only guessing.

Pahreyia · Post by **Pahreyia** » August 24, 2003, 12:37 am

I'm sure there is a recipie with sour cream instead of mayo.. I'm interested in seeing it, even though I'm not a fan of sour cream.

An Armenian friend of mine used to use a kind of mushroom gravy, like what you'd have on chicken fried steaks and feta cheese to balance the flavor.. Was really unique.

Drolgin Steingrinder · August 24, 2003, 1:48 am

Those two recipes I posted you could easily substitute the mayo with sour cream, just make sure to adjust your seasoning, lemon juice, mustard, maybe some crumbled egg yellows? Also the texture is different, so that will change too and you'll need to adjust so the salad doesn't get too runny.

Tenuvil · Post by **Tenuvil** » August 24, 2003, 5:44 am

German potato salad uses oil and vinegar, and bacon crumbles, instead of mayo. It is the own.

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.

Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprin kle minced parsley, and chives over top.

Denadeb · Post by **Denadeb** » August 24, 2003, 6:59 am

I cant stand Mayo myself but i found that useing ranch dressing works very well has the same consitancy as mayo and adds a nice flavor to it also. I use it for deviled eggs also. I find it to be much better than sour cream.

Izna Marcos · Post by **Izna Marcos** » August 24, 2003, 7:57 am

heya thanks a lot...wow! very cool.

Laliana · Post by **Laliana** » August 24, 2003, 5:38 pm

Denadeb wrote:I cant stand Mayo myself but i found that useing ranch dressing works very well has the same consitancy as mayo and adds a nice flavor to it also. I use it for deviled eggs also. I find it to be much better than sour cream.

I'm not a big fan of mayo either, so I always add mustard to cut the taste down some. Using ranch might not be be so bad, I'll try that out next time I make deviled eggs or potato salad. Thanks for the idea Den!

Drolgin Steingrinder · August 24, 2003, 7:03 pm

Italian Potato salad with pesto:

1 pound of potatoes - smallish, waxy in texture. (Edit: I prefer using a special sort of potatoes that apparently aren't common in the US, they're called 'aspargus potatoes' here. Any of the long white potato types should work, as long as it's not too floury.)

1/2 pound of yellow zucchini
8 oz cherry tomatoes

Pesto:
2 oz olive oil
2 large garlic cloves (or 3-4 small ones)
5 oz fresh dill
4 oz walnuts or pine nuts
2 tbs finely grated parmesan
6 oz fresh parsley

Boil potatoes in lightly salted water and dice in 3/4 " pieces.

Blend garlic, nuts, olive oil, herbs, parmesan and fresh ground pepper into pesto - the salt from the potatoes and the cheese should be enough.

Thinly slice zucchini, toss on a heated pan w/ a dab of olive oil for about 30 seconds.

Mix all in bowl, garnish with tomatoes.

Chidoro · Post by **Chidoro** » August 27, 2003, 12:07 pm

Pesto is a great alternative to mayo. My uncle's family keeps kosher so that's always how they prepared it. They don't add the cheese of course.

Red potatoes, must have red