Your potato salad?

[panthera]

ah, heck - Louis,

whatever it is, it ain't coming through.
But your comment on the German tourists fits. The last time I taught a seminar in Amsterdam the mornings were a complete write off.
What style of potatoes would you recommend with Hollandse nieuwe (maatjes?) Please don't tell me the Dutch smother them in that sticky, extra-fat mayonnaisy---na.

 

[gansky1]

My grandmother used to make potato salad with hard boiled eggs, but they were hidden - mashed and mixed in with the mayo, a small amount of onion and pickle relish and mixed with the peeled-hot potatos (cut into cubes) and refrigerated.

 

[panthera]

oh my, that

sounds very good indeed. I have had to make potato salads for hot, muggy summer outings...and cheated by doing that with silk-tofu, vinegar and oil...if you do the herbs well, everybody thinks it is the real thing...
Not that I wouldn't prefer a real mayo, mind you.

 

[mixfinder]

Mayo

Commercially made mayo gets a bad rap it doesn't deserve. Like any USDA approved product made in the US, it has low PH, is very ACIDIC, HIGH in FAT, which retards bacterial growth and all the products are PASTEURIZED.
All of these conditions inhibit and retard bacterial growth.
The mayo actually helps to retard the dangers inherent in cooked EGGS and strangely enough POTATOES. Potatoes are considered a potential food borne illness hazard and have to follow safe holding and cooling patterns in America.
Add the pickles and vinegar and you boost the safety tolerance.

Kelly

 

[foraloysius]

Keven,

"Hollandse Nieuwe" is never eaten with potato salad. You pick it up by the tail and eat it out of your hand. Preferably without onions! And no mayonaise at all!! Another way to eat a herring is to put it on rye bread.

This year there is a problem with the "Hollandse Nieuwe". There is not enough plankton in the sea which is the food for the herring. That means that the herrings aren't fat enough yet to start the season. The opening has been postponed until June 14th. Hopefully then we will have "Hollandse Nieuwe".

Here's a picture of how to eat a "Hollandse Nieuwe".

And here's a picture of herring on rye bread. Here it is served with onions, which I haven't seen very often, but it was the only picture I could find.

BTW, the "thing" was a Quicktime file with the sound of a slap... LOL

 

[panthera]

My...cheek...is red.

And now I'm gonna show it to my 204cm tall boyfriend, Horst, and he'll come do ya good.
I wish...No boyfriend, and sure as heck not 204cm...
*sigh*
That sounds just great and just horrid - we ain't had no Matjes here neither...and what passed for "herring" this evening at the beer garden was, I swear, last year's in oil and salt.
Igitt.
Which of the beauties is you? The cute guy with the skewer through his tongue or Antje with the fish?
I am sending this on to a friend of mine who is stuck doing business in the 'States and misses the low-lands something horrible...
Thanks!

 

[spiralactivator]

I've actually got a big bowl of potato salad maserating in the fridge right now. Call me a heretic, but I hate celery and don't use it in anything I cook. I start by boiling the potatoes and eggs with a few peeled garlic cloves (adds a subtle little something). My dressing is mayonnaise, a little vinegar, a little sugar, (accurate measurements!) a palmful of chives, a little dill, and some onion powder if I have it. Today I splurged and crumbled in some bacon. A big, fat, diet-shattering Memorial Day to all!

 

[jamiel]

I did coleslaw today rather than potato salad (the potatoes went into the yard waste bin

Light mayonnaise, sherry vinegar and a bit of sugar. Grate a small onion into it as well.

Colonel Sanders' original recipe: Miracle Whip, Tarragon Vinegar and sugar.

 

[gadgetgary]

Cole Slaw

Have a similar recipe from a restaurant I worked in years ago.....
Simple:

Cole slaw, sugar and mayonnaise.......A sweet crispy treat

 

[super32]

My mom never made potato salad. My aunt would always make and bring it to family gatherings. I see alot of people in this thread boil their potatoes before peeling. I peel first then qube and put them in a bowl of cold water to keep them from browning before I get done peeling. While they boil I cut up some celery, green onions, and get the rest of my stuffs ready. I also put mustard (both regular and dry) pepper, and bacon. I usally prefer to make my potato salad at least one day in advance. I find its one of thoses foods that tastes better when its a day or more old. And for the record, i'm a hellmens user. lol

Scott