ISO: ISO: Fav Potato Salad Recipe

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Cathy - I used to dice Claussen's into my potato salad...it was great!

I have changed how I make it over the years and now use bread and butter pickles all chopped up, but that dill salad was great! I might just make it again this summer!

My mouth is watering!

PS I keep BOTH MW and Hellman's in my fridge. Use them for different things.

 
Rec: My Sister's Potato Salad

This has become my favorite potato salad. I don't have measurements. It's a great basic recipe in that you can add items to it (horseradish, hardboiled eggs, crumbled bacon, chopped dill pickles, etc.) I use either Kraft or Hellmann's regular and/or light mayonnaise. People think there are eggs in it (maybe that's the Dijon flavoring?? but I usually don't add eggs).

My Sister's Potato Salad

Small new potatoes
Minced green and/or red bell peppers
Minced celery
Mayonnaise
Sour cream
Dijon mustard (small amount)(GP brand)
White pepper
Paprika

Boil potatoes in water (my sister adds some lemon juice but I don't). Peel potatoes, slice thinly & place in large bowl. Add diced bell peppers and celery.

In small bowl, blend mayonnaise, a dollop of sour cream, & a tablespoon or more Dijon mustard. Add a dash of white pepper and a sprinkle of paprika. Fold into potatoes, peppers and celery mixture. Sprinkle a bit of paprika on top and garnish with black olives, radishes.

 
Oops, I wasn't clear. The slices would be 1/4 inch thick. I was assuming dices would be larger.

I'll edit.

Slices are convenient if you have a thick-slicing blade for your processor.

I wouldn't want to come between you and your recipe, but once I tried the pre-cut method, I never went back to peeling hot potatoes.

 
New Potato and Green Bean Salad

Not sure where I got this from, but it sure is tasty and different.

New Potato and Green Bean Salad with
Balsamic Vinaigrette

Dressing:
¼ cup Balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. Fresh lemon juice
1 minced garlic clove
Dash of Worcestershire sauce
½ cup extra virgin olive oil

Salad

1 ½ lbs. Small red-skinned potatoes
¼ lb. Trimmed green beans
1 small red onion, thinly sliced
4 slices cooked bacon, chopped

For dressing:
Whisk first 5 ingredients in medium bowl.
Gradually whisk in oil. Season with pepper.

For Salad:

Steam potatoes until tender. Cool and cut
into bite sized pieces. Cook beans until
crisp-tender, about 5 min. Drain and cut
in half. Combine beans, potatoes, and
onion in large bowl. Add dressing and
bacon and toss to coat. Season with salt
and pepper. Cover and let stand at room
temp. for at least four hours. May be
served hot or at room temperature.

 
REC: My MIL's potato salad

Creamy, tangy, crunchy...so simple, but sooo addicting.

8 large russet potatoes
1 cup mayo
1 cup sour cream
2 tsp yellow mustard
1 tsp salt
1/2 tsp pepper
celery salt to taste
6 hardboiled eggs, chopped
2 ribs celery, diced
1 large sweet onion, diced

Boil potatoes, peel, cut into large chunks (boy, am I ever going to try Joe's Julia suggestion next time!)
Mix sour cream, mayo, mustard, and seasonings, pour over salad ingredients and gently toss.

 
Then you're halfway there, Sandy! Actually,

your way sounds about as easy as Julia's, unless you want to use the food processor for slices.

 
Another shortcut is to micro the potatoes, wrapping to steam a bit, then cool well and peel.

 
Rec: Mom’s Potato Salad

Mom’s Potato Salad

6 large potatoes (about 4 cups), cooked, skinned and cubed
1 dozen eggs, hard-boiled and sliced
1 lb. bacon, fried and crumbled (use less if desired)
2 medium onions, diced
1-1/2 cups celery, diced
sweet pickles to taste (about 1/2 cup), chopped
1-1/2 tsp salt

Combine all ingredients with the following dressing. Then chill several hours before serving, to allow flavors to blend.

1 pint mayonnaise (2 cups)
4-5 tbsp prepared mustard (like French’s)
1/4 cup milk
2 tbsp vinegar
1/4 to 1/3 cup sugar to suit your taste
1 tsp (or more) juice from sweet pickles

Source: my mom made this for 40 years. Sometimes I add more potatoes. Or occasionally I've omitted the potatoes and used pasta such as small or medium shells or elbow macaroni.

 
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