Potato Salad Varieties?????

Subject: Potato Salad Varieties?????
Newsgroups: rec.food.cooking

From: Russell C Pancamo (rcp01 at gnofn.org)
Date: 10 May 1997 16:12:51 GMT
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How many varieties of POTATO SALAD can we come up with? Start posting.....

I'LL SEND A WHOLE BOX OF NECCO WAFERS TO THE BEST RECIPE.....

Rusty in New Orleans.

From: ALAN H. PORTIGAL (portigala at infoshare.ca)
Date: Sun, 11 May 1997 12:12:07 -0400
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I hope I don't sound dogmatic. There is no limit to the permutations and combinations of potato salad. The more common kind is held together with either mayo, vinaigrette, or boiled dressing. There is the hot German potato salad, loved by many, with bacon and sugar. Into the former variety of ps, you may introduce, together or separately, onions, hard boiled eggs, capers, anchovies, you name it. IMHO the main thing is not to boil your potatoes to the point where they are mushy.

Cheers, Alan

From: cw855 at FreeNet.Carleton.CA (Joyce Melton)
Date: 12 May 1997 01:18:50 GMT
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ALAN H. PORTIGAL writes:
> IMHO the main thing is not
> to boil your potatoes to the point where they are mushy.

----*Unless* you are making hot mashed potato salad, something popular in the midwest during my "growing up on a farm" years. =)

From: aquari at aol.com (Elizabeth Dean Brooks)
Date: 11 May 1997 19:00:53 GMT
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Here's my offering for Potato Salad:

Boil and then dice cooled potatoes. I usually leave the skins on unless I
am taking it to a party. Either way is ok.
Add:
Bacon (crisp) pieces
Celery
Hard boiled eggs
Yellow onion, chopped
Walnuts
Best Foods Mayo
Durkees Dressing, 2-3 Tbsp.
Salt and pepper to taste

Refrigerate to let chill.

From: C&T (calbar at accutek.com)
Date: Mon, 12 May 1997 09:33:20 -0700
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> ...now if only I could understand why Tootsie Rolls don't taste
> the same as they did when I was a kid.....

I've noticed that many things don't taste the way they did when I was a kid. Especially Tootsie rolls and bubble gum. They are still really good but it seems like something is missing...must somehow be related to the loss of invincibleness too.

Tricia, missing all the fun of childhood.

P.S. I don't think I've ever had potatoe salad with bacon in it before. Sounds good. It just so happens that we will be barbequeing tonight. I think I will have to make some potatoe salad to go with dinner. Thanks for the idea guys.

From: Maureen Heller (hellernw at sprintmail.com)
Date: Mon, 12 May 1997 10:10:48 -0700
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I love to make potato salad with roasted potatoes. Just cube red potatoes with skin on in 1" cubes and place in 350 oven until brown and crispy. It gives great variety in warm potato salads.

From: tom at audiologic.com (Thomas Worrall)
Date: 13 May 1997 23:07:43 GMT
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Silly me, I saw 9 articles on potato salad and thought I was going to read about potato salad. My favorite potato salad was from a Algerian restaurant in South France. I asked the waiter at the end of the meal what was that wonderful salad made with potatoes. He said "oh yes, that's called potato salad" Oh well. It similar to french style but flavored with harissa.

From: caba at squirrel.han.de (Carmen Bartels)
Date: Wed, 14 May 1997 10:29:18 GMT
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Not that I think this is the best salad you could make, it is just the stable in my family:

4 pound salad-potatoes
4-6 eggs
4-6 sweet juicy apples
1 small can pickled cucumbers (I prefer the cornichons)
1 pound sausage (explanation later)
1 small can lower-fat mayonaise

Small can means normally about 400 ml (14 fl. oz) or 400 g (14 oz), actual size varies depending on brand and kind of food (sorry, to be not more specific but I have only medium-large cans at the moment).

The sausage we use is called 'Fleischwurst' (literally meat-sausage), which is related to 'Wiener Wuerstchen', which, I believe are called wieners in english, only Fleischwurst is just one 1-pound-sausage, milder spiced and cheaper than wieners. But I see no great difference in flavour if you use wieners.

Cornichons are very small cucumbers which I think are pickled in a special brine (or the taste difference is due to fact, that the brine can permate the cucumbers more easily).

Cook the eggs, peel the apples and cube both.
Slice the cucumbers and the sausage.
Mix mayo with the cucumber-brine and season with salt and better.
Add to the cooked and sliced potatoes.
Yummy.

Notes: the apples have to be really sweet to counterbalance the cucumbers. Normally that means that the apples are rather dry. Choose a kind that is nevertheless juicy as the applejuice adds to the flavour.

Hope you like it
Carmen

Newsgroups: rec.food.cooking
Subject: Anyone know how to make Japanese Potato Salad?

From: Allison Wise (pawise at ix.netcom.com)
Date: 15 May 1997 05:15:38 GMT
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Hi All,

This kind of fits with the other potato salad thread except they're just barely recovering from the Necco wafers tangent. Anyway, I'd love to know how to make the potato salad served at Japanese restaurants. It tastes like there's a little horseradish in it to me -- could it be wasabe or daikon or what??

From: jml at sirius.com (Jim Lew)
Date: Sun, 18 May 1997 04:09:02 GMT
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Japanese-style Potato Salad

Source: Noriko's Kitchen
Cooking time: 30-40 minutes
Servings: 4

This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slices to surprise your taste buds.

1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)

3 large sandwich slices of ham, cut into small squares
1/2 cup mayonnaise
Salt and black pepper to taste

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well.
Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

personal note: I add some thin slices of blanch carrots too.