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Potato Salad Handicapped, Please Help
- Thread starter kendall
- Start date
RC: Sunny Potato Salad
6 medium spuds, cook, peel and dice.
1/2 cup chopped onion
3 hard boiled eggs, chopped, save one pretty slice for top of the salad.
3 sweet pickles, diced
1 cup sour cream
1 1/2 cups good mayonnaise
2 tsp. cidar vinegar (or your fave)
2 tsp. prepared mustard
salt and pepper to taste
fresh parsley
Combine spuds, onions and eggs.
Combine sour cream, mayo, vinegar, mustard,
salt and pepper. Mix in with potato mixture.
Put in a pretty bowl, sprinkle paprika on top and place egg slice on top. I like to sprinkle a bit of fresh chopped parsley on top for more color.
Tried and true and excellent.
6 medium spuds, cook, peel and dice.
1/2 cup chopped onion
3 hard boiled eggs, chopped, save one pretty slice for top of the salad.
3 sweet pickles, diced
1 cup sour cream
1 1/2 cups good mayonnaise
2 tsp. cidar vinegar (or your fave)
2 tsp. prepared mustard
salt and pepper to taste
fresh parsley
Combine spuds, onions and eggs.
Combine sour cream, mayo, vinegar, mustard,
salt and pepper. Mix in with potato mixture.
Put in a pretty bowl, sprinkle paprika on top and place egg slice on top. I like to sprinkle a bit of fresh chopped parsley on top for more color.
Tried and true and excellent.
richard-in-cincy
Well-known member
Rec: My Mom’s Potato Salad
(i.e. Sandy's Mom)
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 (peel first and quarter) red bliss potatoes cut into 3/4" dice and cool
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
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.e. Sandy's Mom)
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 (peel first and quarter) red bliss potatoes cut into 3/4" dice and cool
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
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.
steve2-in-la
Well-known member
REC: Tarragon Potato Salad
This one's always a hit, courtesy of (gulp) Martha Stewart's Living Magazine.
Tarragon Potato Salad
2lbs FINGERLING POTATOES, halved-lengthwise
3 Tbsp WHITE WINE VINEGAR
1 SHALLOT, minced and peeled
3 Tbsp fresh TARRAGON, chopped
SALT & PEPPER
1/4 cup MAYONNAISE
Boil potatoes in a large pot of salted water over high heat until tender, 10-20 minutes. Drain. Transfer to a bowl and add vinegar, shallot, tarragon, salt & pepper to taste. Mix gently and cool to room temperature.
Mix in mayonnaise and chill. Serves 6-8
This one's always a hit, courtesy of (gulp) Martha Stewart's Living Magazine.
Tarragon Potato Salad
2lbs FINGERLING POTATOES, halved-lengthwise
3 Tbsp WHITE WINE VINEGAR
1 SHALLOT, minced and peeled
3 Tbsp fresh TARRAGON, chopped
SALT & PEPPER
1/4 cup MAYONNAISE
Boil potatoes in a large pot of salted water over high heat until tender, 10-20 minutes. Drain. Transfer to a bowl and add vinegar, shallot, tarragon, salt & pepper to taste. Mix gently and cool to room temperature.
Mix in mayonnaise and chill. Serves 6-8
Kendall, the right potato makes a difference. You want waxy rather than mealy. Here's a
good link that gives the basic steps to prep that potatoes. And a recipe from GayR at the image link.
That's the beauty of this dish. You can add whatever flavoring you like. Some folks don't like mayo dressing...some don't like relish, some don't like egg yolks. Add or delete whatever you like.
I recently tried Todd English's Three Mustard recipe posted by GayR. Very good. (If I forgot to tell you, GayR, sorry! I'm thanking you now. It made so much that a few days later I spread it on a lunk of cod and baked it...like Shepard's pie, only with fish instead of meat....and potato salad instead of mashed potatoes...and no vegetables whatsoever. So, other than that, just like Shepard's Pie.)
http://bbq.about.com/cs/meals/a/aa051703a.htm
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16203
good link that gives the basic steps to prep that potatoes. And a recipe from GayR at the image link.
That's the beauty of this dish. You can add whatever flavoring you like. Some folks don't like mayo dressing...some don't like relish, some don't like egg yolks. Add or delete whatever you like.
I recently tried Todd English's Three Mustard recipe posted by GayR. Very good. (If I forgot to tell you, GayR, sorry! I'm thanking you now. It made so much that a few days later I spread it on a lunk of cod and baked it...like Shepard's pie, only with fish instead of meat....and potato salad instead of mashed potatoes...and no vegetables whatsoever. So, other than that, just like Shepard's Pie.)
http://bbq.about.com/cs/meals/a/aa051703a.htm
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16203
From Cooks Illustrated REC: All-American Potato Salad...
All-American Potato Salad
Serving Size : 4 to 6
2 pounds russet potatoes -- (3 to 4 medium( peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled vinegar -- white
1 medium celery rib -- chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise -- (See Note)
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced parsley
1/4 teaspoon ground black pepper
2 large eggs, hard-boiled -- peeled and cut into 1/4-inch cubes (optional)
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
NOTES : Russets absorb dressing better than other poratoes, and their starchy texture makes for a rich, slightly crumbly salad.
Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
All-American Potato Salad
Serving Size : 4 to 6
2 pounds russet potatoes -- (3 to 4 medium( peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled vinegar -- white
1 medium celery rib -- chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise -- (See Note)
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons minced parsley
1/4 teaspoon ground black pepper
2 large eggs, hard-boiled -- peeled and cut into 1/4-inch cubes (optional)
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
NOTES : Russets absorb dressing better than other poratoes, and their starchy texture makes for a rich, slightly crumbly salad.
Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
Delicious T&T Potato Salad
6 potatoes
1/3 cup italian dressing
5 green onions
2-3 stalks celery
5 hard boiled eggs
5 radishes
1 cup mayonaise
1/2 cup sour cream
2 tsp dijon mustard
cook, cube potatoes. Pour dressing over hot potatoes, stir. Chill 2 hours. Mix mayo, sour cream and mustard together. Add remaining ingredients (chopped) to potatoes,& mayo mixture and chill at least 2 more hours before serving.
6 potatoes
1/3 cup italian dressing
5 green onions
2-3 stalks celery
5 hard boiled eggs
5 radishes
1 cup mayonaise
1/2 cup sour cream
2 tsp dijon mustard
cook, cube potatoes. Pour dressing over hot potatoes, stir. Chill 2 hours. Mix mayo, sour cream and mustard together. Add remaining ingredients (chopped) to potatoes,& mayo mixture and chill at least 2 more hours before serving.
REC: Picnic Potato Salad (Bon Appetit) Too late for tonight, but this is the only recipe I use
since I've tried it. I add more chopped egg than called for, or if it's a special occasion, I make deviled eggs and surround the salad with them.
http://www.epicurious.com/recipes/recipe_views/views/642
since I've tried it. I add more chopped egg than called for, or if it's a special occasion, I make deviled eggs and surround the salad with them.
http://www.epicurious.com/recipes/recipe_views/views/642
I also use the method of drizzling hot or warm potatoes with vinegar (which is usually
mixed with a bit of vegetable oil) and it makes the potato salad distinctive. My sons always know when I'm making potato salad because of the potato-vinegar aromas and then they become fiends. This recipe is almost identical to mine! I don't add eggs, though, and I almost always use finely chopped red onion. Great recipe, Joe!
mixed with a bit of vegetable oil) and it makes the potato salad distinctive. My sons always know when I'm making potato salad because of the potato-vinegar aromas and then they become fiends. This recipe is almost identical to mine! I don't add eggs, though, and I almost always use finely chopped red onion. Great recipe, Joe!
Danish Potato Salad from Recipezaar - our favorite
Danish Potato Salad
1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4-5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish
Combine first 6 ingredients and bring to a boil.
Gradually beat in well-beaten eggs.
Cook, stirring constantly until slightly thickened.
Remove from heat and add salad dressing.
Mix well and pour over potato, egg, celery, onion and relish.
Add more salt and pepper if desired.
Refrigerate until well-chilled and enjoy.
Danish Potato Salad
1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4-5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish
Combine first 6 ingredients and bring to a boil.
Gradually beat in well-beaten eggs.
Cook, stirring constantly until slightly thickened.
Remove from heat and add salad dressing.
Mix well and pour over potato, egg, celery, onion and relish.
Add more salt and pepper if desired.
Refrigerate until well-chilled and enjoy.
georgiarose
Well-known member
Here's one more ...T&T Potato Salad
I've used this one several times to take to potlucks. It makes a HUGE amount, so you will want to cut the recipe way down for just a couple of people. It's a little different because it doesn't have any pickle relish in it.
Potato Salad Recipe courtesy Eric Warren
Show: Food Network Specials
Episode: The Next Food Network Star, Part 3
4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
I've used this one several times to take to potlucks. It makes a HUGE amount, so you will want to cut the recipe way down for just a couple of people. It's a little different because it doesn't have any pickle relish in it.
Potato Salad Recipe courtesy Eric Warren
Show: Food Network Specials
Episode: The Next Food Network Star, Part 3
4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.