Anybody have a good recipe for Potato Salad??

[wetguymd]

Picnic time is here!!

I usually just buy at supermarket but would love to make homemade... I have used mayo and mustard and even added sour cream once but can never get it to come out right.

I have a receipe for a cooked dressing from my grandmother that she used and it is very good but I like the mayo type dressing for a change...

Cooked Dressing:
2 eggs...well beaten
1 cup sugar
1/2 cup vinegar

Cook over low heat or over a double boiler until it is thick. Cool before using.

This makes a good dressing for potato or mac salad or to just put on a lettuce salad. My grandmother also used to make what she called bananna salad. She would slice up banannas and add chopped "cocktail" peanuts and some of the cooked dressing.

 

[moonvalleycacti]

I use that for Coleslaw

Mine is mustard, mayo, pickle relish, s&p, a touch of viniger and somethin else...
Will get the recipe and post

 

[charbee]

This is my late mother's recipe, tweaked just a bit. She used (ugh!) "miracle whip", I use Hellman's! She peeled the potatoes, I leave the skins on. So Happy Mother's Day...

Betty Jo's Tater Salad:

Red potatoes, about a dozen large
1 large yellow onion, diced
4 ribs celery, diced
2 large dill pickles, diced
1 large jar chopped pimentos, drained
2 hard-boiled eggs, chopped
Hellman's real mayo
salt/pepper to taste

Pre-chop everything except the potatoes. Boil 'em until the skins are just cracking, about 25-30 minutes. Remove from the boiling water to a rack to drain and cool slightly. The secret to the texture of this is to cut up the potatoes while they're still warm. I always hold the potato in a kitchen towel and just take a knife and cut it/crumble it into roughly 1-inch or so chunks, skins and all, into a really large mixing bowl. Add the chopped onion, celery and pickles. Sprinkle about 1/3 cup of pickle juice evenly over the mixture...just a few bare tablespoons. Add the drained pimentos, and the chopped boiled egg. Now add a large serving spoon of the Hellman's and begin to mix. You want a creaminess as a background, but not a soggy "mush"...the Hellman's and the egg yolk should start blending with the potatoes to give you the texture. After your first mixing, taste and salt/pepper as you like. Add a touch more mayo, you shouldn't need more than another slight spoon of Hellman's, and stir until mixed to finish it off. If you wait too long to cut up your potatoes, you won't get that creamy texture. A guaranteed hit every time.

 

[wetguymd]

YUMMMM!!!

That sounds very good and very simple. I am going to try it tomorrow. I always let the potatos cool completly...maybe thats why it just didn't have the right consistency. Thanks!!!!

 

[charbee]

Good luck! Every time I've ever made it, I get asked for the recipe. And yes, the secret is in doing everything while the potatoes are still warm. Also, make sure you use RED potatoes...russets or whites just don't work for this! I may just have to whip up a batch of this m'self...it's been awhile!

 

[maytagbear]

I use

russets, because that's how my Ma did it.

I like to use a Vidalia, or Texas 1015, or Walla Walla...whichever sweet onion is in season. If I am using standard brown/yellow onions, I dice them, and let them soak in cool water for about 15 minutes to cut some of the pungency.

Dill pickle, 2-3, in small dice, 2-4 stalks celery, sliced across, not too thin. (base amounts on number of potatoes used).

I let the potatoes cool a bit (they are still warm, though) before peeling them.

Lately, I have been using a mix of Hellman's and sour cream (reduced fat works well, but I never use the nonfat).

I have the other ingredients in the bottom of the bowl, and put the potatoes atop. Sprinkle with either pickle brine, or cider vinegar. Let cool before adding dressing. May not need salt,(taste it and see!) but it will need some pepper. Fancier people than I may use freshly ground white pepper, but I don't bother...I just use freshly ground black pepper.

I deeply dislike hardcooked egg, so I always omit them. Sometimes, for colour, I will peel and shred a carrot. Usually do that when I am out of paprika.

Yes, redskinned potatoes will hold together better, but russets or even Yukon Gold potatoes will make a salad that seems creamier.

Lawrence/Maytagbear

 

[mattl]

My Grandmother's recipe

We use this on both Potato and Macaroni salad. Pretty simple, been around the family for about 70 years and still a fav.

2c. Miracle Whip (YES!)
3T. Sugar
3T. Mustard
2/3c. Condensed Milk (not sweetened!)
1/3c. Cider Vinegar

I usually stir as I add each ingredient.

I have never used or had the desire to use Hellman's, so I can't comment on how it would work.

As for the salad, it just depends on what I have handy. I add onions, green, yellow and orange peppers, diced radishes celery is a must, and of course chopped hard boiled eggs.

My aunt has a recipe for a very good potato salad, but it is a heart attach in a bowl. She uses 1 Lb. of bacon, and a dozen eggs to 5 pounds of potatoes. It's very good.

 

[xraytech]

Here is my Potato Salad Recipe, it makes a lot, fills up my 26 cup Tupperware Fix n Mix bowl.

7 lbs yukon gold potatoes
10 hard boiled eggs
1 quart miracle whip
1/2 quart mayonaise
2 tablespoons Heinz spicy brown mustard
1/4 cup white vinegar
salt and pepper
1 large onion finley diced
a pinch of garlic powder
celery seed or 3 ribs of celery finley diced

Boil potatoes whole until fork tender, drain and let cool until warm and able to handle, peel and cut into large chunks.

in large bowl mix miracle whip, mayonaise, mustard, vinegar, spices, onion, celery, and diced eggs and combine, then add the warm potatoes and mix well.

*I use celery seed in my potato and macaroni salad because I dont like the texture of celery, also sometimes I add some diced pimento for color.
Can also ues raddishes for color as my great grandmother did or diced cherry tomatoes as grandma does.
I also like my potato salad the best when it is just mixed and the potatoes and dressing are still warm

 

[panthera]

Oh my paws and whiskers,

These all look so good, I think I shall have to make them all.

And yes, the potatoes absolutely must still be warm.

Miracle Whip and Mayonnaise are two totally different things, I see no conflict. I don't compare apples to oranges, like them both.

A favorite recipe here is made warm with one finely cut up firm apple to ten potatoes and 1 onion. The mayonnaise is added at the last moment with everything warm and it is not kept overnight for obvious reasons. I use "pink lady" apples, red delicious used to taste so good, what happened?

 

[chuffle]

I've been making this one for years...

6 cups boiled diced potatoes
2 hard-cooked eggs, chopped
1/4 cup chopped celery
3 sweet pickles, diced
1/8 cup chopped onion
1 cup mayonnaise
1 tablespoon dry mustard
1 teaspoon salt

Combine potatoes, eggs, celery, pickles and onions. Add salt. Mix mustard and mayonnaise and mix well with other ingredients.
Serves 10.

I tweak the recipe, because I always work with warm potatoes. I find that the potatoes absorb the dressing quite a bit, so for my taste, I always add more mayonnaise...I just go by how it looks to know the right amount. Due to the amount of dry mustard used, the extra mayonnaise does not really change the taste of the dressing.

Due to the mustard, this recipe does have a bit of a burn to it. Goes great with beer!

Joe

 

[whitekingd]

In stead of mustard,

I use my favorite Barbecue sauce. Sylvia's, Hunt's, Heinz, it doesn't matter. Use it with mayonaise, onoin, pickle and whatever. MMM, MMM, Good!

 

[deeprinser]

Hi -Potato salad with roll mop herrings ..Yummy !
Or with crispy bacon strips.
Oh and toasted rye bread .
All your delicious recipes above ,are superb !
Im hungry now.....See you later ..
Louis.

 

[re563]

Well here's mine,,,

I came up with this recipe during hurricane andrew as I wanted to use stuff up before it went bad. The amount of potatoes depends on how many people you are gonna/want to feed and the rest of the ingredients are based on how many potatoes.

Potatoes
celery
onion (your preference here)
bacon done crisp and crumbled (usually 3-5 pieces is enough)
dill
S&P to taste (seasoned salt works well here too).
mayo.

 

[perc-o-prince]

Big fan of well-done crumbled bacon in it, but not too much!

If I have red bell pepper, I'll sometimes dice that and pop it in as well.

Potato salad is great done simply, but it also works well as a canvas for whatever your taste (or whatever you want to use up!!!)! Pretty much the same w/ macaroni salad!

Warm German Potato Salad is a fave too!

Chuck

 

[whirlpolf]

how it is done where I was born (no mayo at all)

1 kg (about 2 lbs) potatoes, boiled "al dente" and hot peeled
250 grams (1/2 lbs) onions
250 grams (1/2 lbs) bacon or ham, both diced an fried together in a pan to a good golden brown
0.5 l (2 qts.) hot beef stock (broth) or veggie broth

slice peeled potatoes and mix with the fried onions an ham, moisten with the broth. Let all cool down (the potatoes will soak up most of the clear beef stock).

Add 1 bunch of chopped spring onion greens and 1 bunch of parsley (the leaf version) both chopped (this adds the green dots all over). Add 3-7 garlic cloves (finely chopped, amount depends on your guests' resistance), 4 - 7 tsp. of mustard, 5 chopped hard boiled eggs.

Combine all in a large dish without destroying the the potato slices (hard but feasable, the broth soaked slices will easily fall apart).
Add oil an vinegar, salt and pepper to taste (freshly ground black pepper preferred.) A pinch of sugar and a generous cup of apple cider just before serving (to restore the moisture).

Source: old recipe from Saarland (almost 200 yrs. old)
The salad is good when you feel the smoked ham taste (soaked in the potatoes) counter-fighting the fresh and lemonish cider/parsley/garlic blend.

 

[jamiel]

Whoa....please correct the German recipe...it's 1/2 liter of broth which is 2 cups, not 2 quarts.

Seems like a lot of liquid to me (normally when i dress warm potatoes it takes closer to 1/2 cup) but the spicing sounds very good.

 

[whirlpolf]

thanks

thanks Jamie, you are right.

whatever, I never cared too much about maths - 1 liter = 1000 ml, 1 kg = 1000 grams (2 European pounds à 500 g each) that is all to me. - never took the time to recalculate, you are right.

Please, any non-metric cooks, to be on the safe side check with your local ounces or pound providers *g*

Would be useful to have a diagram about all that, though.
Whatever, the "generous" dash of cider still holds true.
J.

 

[autowasherfreak]

When my mom made potato salad or deviled eggs she used miracle whip instead of mayo, she didn't like mayo in anything.

For potato salad it was potatoes, onions, eggs, miracle whip, yellow mustard and salt and pepper to taste. She never put celery in her potato salad.

I usually do mine the same way but I like to add dill weed, celery or celery seed and paprika to mine. Sometimes I don't peel the potatoes, mom always peeled hers.

 

[aquarius1984]

Christmas Potato Salad

My recipe,

Adjust the quantities to how much you like each ingredient.

2lb Boiled new/baby potatoes diced after cooking, cool them in cold water until you can handle them
2 Diced Onions
4 sticks Diced Celery
2 to 3Diced Apples - where the English varietys really come into it, Cox or even Bramley, something with a bit of bite and acidity to it.
5-10 Diced Gherkins
1 to 2 450g tins Heinz Baked beans - Gently wash that tomato sauce off in a colander under the tap.
Enough mayonnaise to bind.
Salt and pepper to season.

Enjoy!