Subject: Potato Salad
Date: Wed, 11 Jun 1997 18:32:22 GMT
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
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
Date: Fri, 20 Jun 1997 08:37:32 -0400
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
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
Date: 22 Jun 1997 05:18:21 GMT
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
From: sztenna[at]qdot.qld.gov.au (Stephen Tennant)
Date: 23 Jun 1997 01:22:45 GMT
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
Date: Mon, 23 Jun 1997 10:41:08 -0700
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
Date: Wed, 25 Jun 1997 16:25:46 -0600
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
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...