Subject: Potato Salad
Newsgroups: rec.food.cooking
From: lmy at buffnet.net
Date: Wed, 11 Jun 1997 18:32:22 GMT
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Last year I was on Delphi and found a great recipe for potato salad. I lost my entire hard drive since then and the recipe is gone. Could anyone help me out?
It was something like Old Fashioned potato salad or Grandmothers potato salad. It used hash brown and pickel relish, that's all I remember. It was delicious!
From: Roger Books
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OK, wimp question here, hopefully nobody slams me for asking for a trivial recipe.
I've gone through grunches of recipes looking for a good mustardy potato salad. Everything is entirely too heavy on the mayo. What I should do is pick a recipe and keep modifying it till it works, but I am five tries into my meatloaf and haven't got it right yet. Does anyone have a good mustard potato salad recipe that I can save myself about 3 try and see how it turns out iterations?
From: Michael Edelman (mje at pass.wayne.edu)
Date: Fri, 20 Jun 1997 08:37:32 -0400
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Add the mayo last- just enough to bind it. Now add *dried* mustard, a teaspoon at a time, giving it a few minutes for the flavor to develop.
From: JTRU at webtv.net (Jane Truitt)
Date: Fri, 20 Jun 1997 23:18:53 -0400
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I made some last week and used a "honey mustard" salad dressing (low fat was great). I also added fresh cooked bacon (diced).. Drain most of the grease from the sautee pan and add some of the dressing and just heat a little. Pour over the rest of your potato salad ingredients and let sit. As some of the dressing is absorbed, add a little more. By heating the initial dressing, it soaks in the potatoes much better and absorbs the flavor.
From: Carole Pergunas (pergunas at inforamp.net)
Date: 22 Jun 1997 05:18:21 GMT
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Its late and I ought to go to bed! but I'll give you the one that my mum taught me which uses Keens (Hot) Mustard (so please forgive the informal style). Boil, peel, and slice up a bunch (7 or 8 depending on the size) of potatoes. Take some (a tablespoon should do it) Keens dry mustard and mix with enough water to make a paste. Leave it to let the flavour develop while you go on to do the other stuff. If you like your salad really mustardy, you might want to double to triple the amount of mustard. Make up a standard veg. oil and white vinegar dressing, 1 part oil to 3 parts vinegar I think it is, 1/4 c. finely chopped onion, salt, pepper to taste, a bit (say a tablespoon) of fresh dill or chives if you have any. Let the potatoes cool in the oil/vinegar while you make the mayo., they absorb some of the dressing as they cool and taste better.
Make up a standard mayonnaise dressing, an egg yolk, whisked with 1/3c. oil, starting with a drop at a time (its not as hard or time consuming as it sounds). Then, the point of the exercise! the mustard. Add 1/2 tsp. to start (then more as your taste demands) mustard to the mayo and then add mayo to the potato. It should be creamy. You might need to do another egg and make up some more mayo/mustard if its not creamy enough. As you like.
From: sztenna at qdot.qld.gov.au (Stephen Tennant)
Date: 23 Jun 1997 01:22:45 GMT
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Not really a recipe but ... If I think the mayo. is too much I usually subsitute half to two thirds of natural yoghurt, low fat if you like. I then add English mustard 'cos I like it.
From: M.H. Moman (mhmoman at ibm.net)
Date: Mon, 23 Jun 1997 10:41:08 -0700
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If you cut the potatoes up and boil the chunks in water with a little white vinegar the resulting salad will not get mushy.
From: space cadet (astuzer at mcn.net)
Date: Wed, 25 Jun 1997 16:25:46 -0600
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here's a good one that I discovered one day that I had to make a salad in a hurry..
use some dryed hashbrown potatoes, (I use betty crocker jullian cut potatoes..}
recontitute with hot boiling water , fill a bowl with the dry potatoes, and pour the water over them, set in a 350 F oven for anout 15 minutes..
then drain and cool down with cold water..
then prepare like you would a regualr potatoe salad......
try it, it does work well...
karl