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ISO: ISO: Fav Potato Salad Recipe
- Thread starter audball
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melissa-dallas
Well-known member
Sour Cream Dill Potato Salad
I like to steam either halved new potatos or quartered small red potatos with the skins on (put salt on potatos or in steamer water), cool, then mix with some diced sweet onion, dried dillweed or fresh minced if you have it, and a mix of equal parts mayo and sour cream. Add salt and pepper to taste. This is better made a day ahead. Serve very cold.
I like to steam either halved new potatos or quartered small red potatos with the skins on (put salt on potatos or in steamer water), cool, then mix with some diced sweet onion, dried dillweed or fresh minced if you have it, and a mix of equal parts mayo and sour cream. Add salt and pepper to taste. This is better made a day ahead. Serve very cold.
REC: Picnic Potato Salad (from Bon Appetit) and a few tweaks...
I love this simple potato salad. I use more eggs (or serve it with deviled eggs). I also use white rose potatoes because they're easier to peel, and I toss them with some of their cooking water as well as the vinegar. They absorb the liquid as they cool and don't require so much dressing.
http://www.epicurious.com/recipes/recipe_views/views/642
I love this simple potato salad. I use more eggs (or serve it with deviled eggs). I also use white rose potatoes because they're easier to peel, and I toss them with some of their cooking water as well as the vinegar. They absorb the liquid as they cool and don't require so much dressing.
http://www.epicurious.com/recipes/recipe_views/views/642
Our favorite & Mom's winner potato salad (not yellow!!)
I personally cannot understand potato salad with lots of yellow mustard in it. Or Miracle Whip! This is our family favorite that always gets rave reviews from anyone who has it: (no real exact measurements)
White Rose Potatoes (best texture for salad)
Splash of Italian or Champagne salad dressing
HELLMANN'S mayo and no other
Grated onion to taste
A blop of Dijon mistard (2Tbls to 2 c. mayo?)
Hard boiled eggs (not too many)
Sliced green stuffed olives (so good in PS!!)
Thinly sliced radishes
Dill weed
Garlic salt
Regular salt
Pepper
Boil potatoes in the skins until tender. Drain and refrigerate until cold. Scrape off peel and cut into chunks. Not too small. Pour a splash of dressing into the potatoes and toss. Let marinate for a few mintues while preparing the rest. Mix together all other ingredients and fold into the potatoes. Taste for seasoning adjustments. A little bit of chopped celery is optional. Plenty of mayo and fixings so it's creamy. I'm drooling now.
I personally cannot understand potato salad with lots of yellow mustard in it. Or Miracle Whip! This is our family favorite that always gets rave reviews from anyone who has it: (no real exact measurements)
White Rose Potatoes (best texture for salad)
Splash of Italian or Champagne salad dressing
HELLMANN'S mayo and no other
Grated onion to taste
A blop of Dijon mistard (2Tbls to 2 c. mayo?)
Hard boiled eggs (not too many)
Sliced green stuffed olives (so good in PS!!)
Thinly sliced radishes
Dill weed
Garlic salt
Regular salt
Pepper
Boil potatoes in the skins until tender. Drain and refrigerate until cold. Scrape off peel and cut into chunks. Not too small. Pour a splash of dressing into the potatoes and toss. Let marinate for a few mintues while preparing the rest. Mix together all other ingredients and fold into the potatoes. Taste for seasoning adjustments. A little bit of chopped celery is optional. Plenty of mayo and fixings so it's creamy. I'm drooling now.
Dawn's "Stuffed potato" potato salad is very good
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8491
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8491
REC: L.I. deli potato salad
goodness, I posted this on Gail's so many years ago. the recipe comes from a deli on Long Island, where I grew up. it's very simple and easy and always gets raves.
2 lbs potatoes boiled in their skin and cooled.
Brine:
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion chopped
salt & pepper to taste
combine brine ingredients and boil for 5 min.
slice potatoes thin (I slice about 1/4" but you can go thinner) and pour hot brine over them.
Let them marinate in the frig for 24 hours. Drain in a collander but do not drain dry. Do this over a pot so if they are too dry you have extra marinade to add back into the salad.
Add Helman's mayo, enough to make it as creamy as you like, and salt & pepper to taste. you can also crumble cooked bacon into the potatoes too.
Be sure to use only Helman's, also sold under the "best foods" label in other parts of the country.
enjoy
goodness, I posted this on Gail's so many years ago. the recipe comes from a deli on Long Island, where I grew up. it's very simple and easy and always gets raves.
2 lbs potatoes boiled in their skin and cooled.
Brine:
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion chopped
salt & pepper to taste
combine brine ingredients and boil for 5 min.
slice potatoes thin (I slice about 1/4" but you can go thinner) and pour hot brine over them.
Let them marinate in the frig for 24 hours. Drain in a collander but do not drain dry. Do this over a pot so if they are too dry you have extra marinade to add back into the salad.
Add Helman's mayo, enough to make it as creamy as you like, and salt & pepper to taste. you can also crumble cooked bacon into the potatoes too.
Be sure to use only Helman's, also sold under the "best foods" label in other parts of the country.
enjoy
kpinky won't like this one (LOL-Miracle Whip in mine) but here is my favorite
See, I am originally from the Midwest where Miracle Whip rules. I think it matters a lot where you are from as to what your favorite bread spread is- LOL.
Here is my version of potato salad- more a method than a REC- I have never written it down.
White potatoes- cooked, peeled, cooled and cut up
onion, chopped
celery, sliced
stuffed green olives, sliced or chopped
hard-boiled eggs, cut up
dressing:
Miracle Whip (2 parts)
Durkee's Special Dressing (1 part)
wasabi (or dry hot Chinese mustard)
pinch of garlic powder
Beau Monde seasoning- or celery seed
pepper
salt
Mix the dressing ingredients together and add to the other stuff. We like it even better the second day.
See, I am originally from the Midwest where Miracle Whip rules. I think it matters a lot where you are from as to what your favorite bread spread is- LOL.
Here is my version of potato salad- more a method than a REC- I have never written it down.
White potatoes- cooked, peeled, cooled and cut up
onion, chopped
celery, sliced
stuffed green olives, sliced or chopped
hard-boiled eggs, cut up
dressing:
Miracle Whip (2 parts)
Durkee's Special Dressing (1 part)
wasabi (or dry hot Chinese mustard)
pinch of garlic powder
Beau Monde seasoning- or celery seed
pepper
salt
Mix the dressing ingredients together and add to the other stuff. We like it even better the second day.
Ah, a couple 'o true Midwesterners in the 49th and 50th states...we took our MW with us
It is so funny- Best Foods mayo is the big one in Hawaii- I tried and tried but just cannot use it. If I need "real" mayo I make my own but usually I just rely on Miracle Whip.
Sometimes I substitute chopped pickled green beans in my potato salad for the green olives- haven't tried dill pickles but I will.
It is so funny- Best Foods mayo is the big one in Hawaii- I tried and tried but just cannot use it. If I need "real" mayo I make my own but usually I just rely on Miracle Whip.
Sometimes I substitute chopped pickled green beans in my potato salad for the green olives- haven't tried dill pickles but I will.
Achhh! And I'm from Minnesota! ...
MW was good on white bread with balogna and dill pickle when I was a kid...but please not in my potato or egg salad! (Picture me pulling my hair and grimacing ~ and Mom stepping out of the grave to give you all a smart whack with her spoon.) Aaaaccchhhh! (You guys do need to at least try it with the green olives.) I'll give KathyZ one thing...Durkee's Famous sauce is very good in place of the Dijon.
MW was good on white bread with balogna and dill pickle when I was a kid...but please not in my potato or egg salad! (Picture me pulling my hair and grimacing ~ and Mom stepping out of the grave to give you all a smart whack with her spoon.) Aaaaccchhhh! (You guys do need to at least try it with the green olives.) I'll give KathyZ one thing...Durkee's Famous sauce is very good in place of the Dijon.
richard-in-cincy
Well-known member
My Mom’s Potato Salad
I’ve gotten a lot of compliments for this potato salad over the many years. I’ve sometimes cringed though when asked to make it because potato salad is truly a labor of love… isn’t it??!
MOM’S POTATO SALAD
5 lbs. boiled and peeled red bliss potatoes cut into 3/4" dice
1 finely chopped medium white onion
3 finely chopped hard-boiled eggs
celery seed
salt
coarse black pepper
The one and only almighty Hellman’s Mayonnaise (sorry Cathy Z)
Add remaining 4 ingredients to taste. You will make addicts to this salad by being a bit liberal like I am with the salt and mayo. Guaranteed.
I’ve gotten a lot of compliments for this potato salad over the many years. I’ve sometimes cringed though when asked to make it because potato salad is truly a labor of love… isn’t it??!
MOM’S POTATO SALAD
5 lbs. boiled and peeled red bliss potatoes cut into 3/4" dice
1 finely chopped medium white onion
3 finely chopped hard-boiled eggs
celery seed
salt
coarse black pepper
The one and only almighty Hellman’s Mayonnaise (sorry Cathy Z)
Add remaining 4 ingredients to taste. You will make addicts to this salad by being a bit liberal like I am with the salt and mayo. Guaranteed.
A labor of love for sure, but a little less laborious with Julia Child's shortcut.
Peel the potatoes and cut into 1/4-inch slices (or large dice.) Put them into a pan of cold water as you do them. Drain the water (this gets rid of some of the starch) and cover again with cold water, measuring as you go. Add 1 tsp. salt for each quart of water.
Bring to the simmer, then simmer very gently until just tender when you bite into one. Start testing after a few minutes.
Scoop out some of the water and reserve, then drain the rest out of the pan. Cover the pan and let the potatoes firm up for 4 minutes. (This really works!)
Turn into a large bowl and sprinkle with vinegar and some of the cooking liquid. (I never measure, but Julia says for 3 lbs. potatoes, use 3 Tbs. vinegar plus enough liquid to measure 2/3 cup.) The potatoes will absorb the liquid as they cool, and won't soak up so much dressing.
Peel the potatoes and cut into 1/4-inch slices (or large dice.) Put them into a pan of cold water as you do them. Drain the water (this gets rid of some of the starch) and cover again with cold water, measuring as you go. Add 1 tsp. salt for each quart of water.
Bring to the simmer, then simmer very gently until just tender when you bite into one. Start testing after a few minutes.
Scoop out some of the water and reserve, then drain the rest out of the pan. Cover the pan and let the potatoes firm up for 4 minutes. (This really works!)
Turn into a large bowl and sprinkle with vinegar and some of the cooking liquid. (I never measure, but Julia says for 3 lbs. potatoes, use 3 Tbs. vinegar plus enough liquid to measure 2/3 cup.) The potatoes will absorb the liquid as they cool, and won't soak up so much dressing.
richard-in-cincy
Well-known member
Only problem being is that
if I were to cut them into a 1/4" dice, they'll become mushy to begin with and after combining, would become mashed potatoes for sure.
I generally quarter the potatoes uniformly before boiling and then quickly spread them out on sheets of tin foil to cool. I then take a sharp paring knife and slice them to a 1/4 dice and let them cool completely. I refrigerate them to firm up before combining with other ingredients.
Nice try and thank you Joe, but I wouldn't want to change this recipe for the world.
Regards
if I were to cut them into a 1/4" dice, they'll become mushy to begin with and after combining, would become mashed potatoes for sure.
I generally quarter the potatoes uniformly before boiling and then quickly spread them out on sheets of tin foil to cool. I then take a sharp paring knife and slice them to a 1/4 dice and let them cool completely. I refrigerate them to firm up before combining with other ingredients.
Nice try and thank you Joe, but I wouldn't want to change this recipe for the world.
Regards
richard-in-cincy
Well-known member
Duh! Correction, -- I then dice them to 3/4" before cooling completely.