Subject: Potato Salad
Newsgroups: rec.food.cooking
From: Michael Keown (mkeown at cavtel.net)
Date: Sat, 19 Apr 2003 19:31:42 -0400
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I need a recipe for potato salad that does not contain, eggs, bacon, or green peppers. Proportion wise it should be enough to feed 5 with one serving apiece. Any variations from the norm will be welcome. Any help will be most appreciated.
Mike
From: ktsheehy3624 at cs.com (Ktsheehy3624)
Date: 19 Apr 2003 23:49:32 GMT
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Here's a fairly traditional red potato salad recipe:
2-1/2 pounds red potatoes -
1/2 cup finely chopped parsley
1 small onion finely chopped
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried tarragon leaves
1 or 2 cloves garlic minced or pressed
2/3 cup white wine vinegar
1-1/2 cups olive oil
Boil potatoes until tender, about 20 minutes, depending on size. Remove from heat, drain and let stand until comfortable to handle. Cut into small pieces.
Place potatoes in large bowl. Add onion and parsley.
Blend together mustard, salt, pepper, garlic, vinegarand tarragon Slowly whisk in oil to make an emulsion. Pour over potato mixture and toss gently. Let stand at room temperature for at least 3 hours. Refrigerate if desired. Should make about 8 servings..
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Sun, 20 Apr 2003 00:00:58 GMT
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This is more of a method than a recipe, but it works for me and we like it...
5 medium potatoes
2-3 scallions or spring onions
2-3 ribs young celery
1-2 tablespoons chopped dill or sweet pickle (your preference, but don't use relish)
1/4 teaspoons celery seed
1/4 teaspoon dried dill weed (optional)
freshly ground black pepper, to taste
salt, to taste
cider vinegar (approximately 1/4 cup)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon yellow mustard
Cook potatoes whole until they can be easily pierced with the point of a sharp knife. Immediately peel and cut in bite-size cubes, turning into large mixing bowl. (You may also peel and cut up the raw potato before boiling, which is my preference.)
Splash hot potatoes with vinegar, using enough to moisten them well with only a little residue left in bowl. Allow potatoes to cool and absorb all the vinegar.
Slice scallions lengthwise (both white and green parts), then slice across in 1/4 inch pieces. Scatter over potatoes.
Cut celery into 1/4 inch slices and scatter over potatoes.
Scatter chopped pickle over potatoes.
Sprinkle the the celery seed, dill weed, pepper and salt over the potatoes.
Using a rubber spatular, thoroughly but gently mix and toss potato mixture together.
Combine sour cream, mayonnaise, and mustard in small mixing bowl. Beat together thoroughly with a small whisk. Pour over potato mixture and mix gently until potatoes are well coated. Check for desired consistency and mix together more sour cream, mayonnaise, and mustard if needed.
Potato salad should be neither too dry nor too sloppy. Use good judgement here.
This is a fairly plain potato salad. Other ingredients may be added as desired; e.g., sliced olives, sliced radishes, etc.
Finally, pile the potato salad in a serving bowl and dust lightly with paprika. Serve immediately, or refrigerate until serving time.
HTH
From: Scott (Heimdall at spamless.invalid)
Date: Sun, 20 Apr 2003 01:49:31 GMT
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Thierry Gerbault wrote:
> 1/2 cup mayonnaise
The OP wanted a recipe without eggs.
From: Chris Lemon (clemon79 at NOSPAMattbi.com)
Date: Sun, 20 Apr 2003 05:45:49 GMT
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Scott wrote:
> Thierry Gerbault wrote:
>> 1/2 cup mayonnaise
>
> The OP wanted a recipe without eggs.
It's entirely possible (and in fact it was my interpretation) he meant hard-boiled eggs, which make me wanna puke personally, but I don't mind the mayo in potato salad. But your point is well-taken.
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Sun, 20 Apr 2003 05:55:47 GMT
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Scott wrote:
> The OP wanted a recipe without eggs.
You're so right. What a stupid mistake on my part. I didn't think past eliminating hard-boiled eggs in the salad.
Perhaps this one will do, another of our favorites...
Red Potato and Green Bean Salad
Serving Size : 8
Categories: Salads, Vegetables
2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 t Paprika
1/2 ts Salt
1 Clove garlic
1 t Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper (optional)
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste
To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified.
Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. Refresh in cold water, drain and pat dry.
Cook the potatoes in a large pot of boiling water until just tender when pierced with a knife, 12-15 minutes. Drain and pat dry. Allow the potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice.
Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat.
Dice red pepper, chop scallions and parsley, and add with remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and adjust seasonings.
Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not refrigerate! Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving.
NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram.
A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.
From: Michael Keown (mkeown at cavtel.net)
Date: Sun, 20 Apr 2003 10:10:34 -0400
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Not to worry Thierry, the mayos okay. it was the hard boiled eggs, themselves, that couldn't be in the recipe. I want to thank you all for your help with this and have printed all of the recipes you have sent.
Mike
From: Charles Gifford (taxicolor at earthlink.net)
Date: Thu, 24 Apr 2003 01:38:51 GMT
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Thierry Gerbault wrote:
> You're so right. What a stupid mistake on my part. I didn't think past
> eliminating hard-boiled eggs in the salad.
Thierry, a mistake certainly. Stupid no. Anyone could make the same error. How very "kind" of Scott to point out your error.
Charlie
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Thu, 24 Apr 2003 06:28:54 GMT
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Charles Gifford wrote:
> Thierry, a mistake certainly. Stupid no. Anyone could make the same
> error. How very "kind" of Scott to point out your error.
Thanks, Charlie!
From: Charles Gifford (taxicolor at earthlink.net)
Date: Thu, 24 Apr 2003 02:13:28 GMT
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Thierry Gerbault wrote:
> You're so right. What a stupid mistake on my part.
Oops! I make mistakes too. I meant to say that your reply could be a mistake. It depends on if the original poster meant no hard-cooked eggs in the salad or if eggs in mayonnaise was ok. Mark me as a silly bitch!
Charlie
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Thu, 24 Apr 2003 06:28:36 GMT
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Charles Gifford wrote:
> Oops! I make mistakes too. I meant to say that your reply could be a
> mistake. It depends on if the original poster meant no hard-cooked
> eggs in the salad or if eggs in mayonnaise was ok. Mark me as a silly
> bitch!
Naaa... There's often a lot left to interpretation which usually breeds confusion or error.
From: sf (sf at pipeline.com)
Date: Sat, 19 Apr 2003 18:17:01 -0700
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Michael Keown wrote:
> I need a recipe for potato salad
> that does not contain, eggs, bacon,
> or green peppers.
Red Potato and Green Bean Salad
Recipe from More Good Eatz!
A Recipe Collection by Steve Donner of California.
Balsamic Vinaigrette (see recipe below)
1 1/2 pounds small red-skinned potatoes
3/4 pound small green beans, rinsed and stem ends trimmed
1 small sweet onion, coarsely chopped
1/4 cup chopped fresh basil leaves
Prepare Balsamic Vinaigrette.
In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters.
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer beans to a bowl of ice water and let cool. When cool, drain and cut beans in half. In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
NOTE: This salad will hold for several days and improves in flavor. You can serve the salad chilled or at room temperature.
Makes 4 servings.
BALSAMIC VINAIGRETTE:
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons fresh lemon juice
Dash of Worcestershire sauce or to taste
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard
Coarse kosher salt
Coarsely ground black pepper
In a small bowl or jar, whisk together balsamic vinegar, garlic, lemon juice, Worcestershire sauce, olive oil, and Dijon mustard. Season with salt and pepper to taste. Cover and refrigerate until ready to use. To use, bring to room temperature.
From: Michael Siemon (mlsiemon at sonic.net)
Date: Sun, 20 Apr 2003 06:39:27 GMT
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Michael Keown (mkeown at cavtel.net) wrote:
> I need a recipe for potato salad
> that does not contain, eggs, bacon,
> or green peppers.
A "French" potato salad would be ideal (or is that a "freedom" p.s.? :-)) For 5 people, you could get by with 2-3 pounds of potatoes (red, or other "boiling" potatoes), but you may want to make more, because this tends to be _very_ popular.
Peel and halve the potatoes (you can rub the peels off later, but until you get used to this, it's probably better to do the peeling first.) Boil for about 20 min. till just done.
Meanwhile, make a vinagrette dressing (1.5 - 2 cups for 3 pounds of potatoes). I like to chop in a stalk or two of celery, and a shallot or two. Garlic is good; so is a heavy dose of mustard (either prepared Dijon style, or ground mustard whisked with the liquids.)
Drain the potatoes, and as soon as you can cope with handling them, slice them in quarter-inch slices and drizzle a Tb. or so of white wine over the warm slices. Toss, and let the wine get absorbed, then toss with the vinagrette and refrigerate for a few hours.
From: Charles Gifford (taxicolor at earthlink.net)
Date: Thu, 24 Apr 2003 01:43:07 GMT
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Michael Siemon wrote:
> A "French" potato salad would be ideal
No anchovies? I'm not too familiar with this type of potato salad, but I have made similar with anchovies and tarragon. Your version appears to be a nice addition to my collection.
Charlie
From: Michael Siemon (mlsiemon at sonic.net)
Date: Thu, 24 Apr 2003 02:30:34 GMT
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Charles Gifford wrote:
> No anchovies? I'm not too familiar with this type of potato salad, but I
> have made similar with anchovies and tarragon. Your version appears to be a
> nice addition to my collection.
I've never used (or considered) anchovies in this context, but that might be a plausible variation -- note that the main idea is that the salad is warm potatoes dressed with a vinaigrette, so that a dressing like that of a Caesar salad would be a viable option. (For myself, I think the egg/anchovy overtones of a Caesar work better on a base of greens than on potatoes, but what do I know?)
Also note the subtle preliminary step of a drizzle of wine (or vermouth, or Lillet, or whatever you like...) on the hot slices of potato, before folding in the "salad dressing".
From: Charles Gifford (taxicolor at earthlink.net)
Date: Sat, 26 Apr 2003 10:16:52 GMT
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Michael Siemon wrote:
> I've never used (or considered) anchovies in this context, but that
> might be a plausible variation -- note that the main idea is that
> the salad is warm potatoes dressed with a vinaigrette, so that a
> dressing like that of a Caesar salad would be a viable option.
> (For myself, I think the egg/anchovy overtones of a Caesar work
> better on a base of greens than on potatoes, but what do I know?)
Thanks.
> Also note the subtle preliminary step of a drizzle of wine (or
> vermouth, or Lillet, or whatever you like...) on the hot slices
> of potato, before folding in the "salad dressing".
Lillet! Cool!
Charlie
From: Pan Ohco (ohco at hotmail.com)
Date: Thu, 24 Apr 2003 10:29:12 -0500
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> I need a recipe for potato salad
> that does not contain, eggs, bacon,
> or green peppers.
2-1/2 lbs red onions (skin on) cut in to bite size pieces.
boil till tender.
50%/50% butter milk and mayo + table spoon of mustard, for the dressing.
1/4 cup minced onion
1/4 cup sweet relish (drained)
And anything else you wish, excepting those you mentioned above.
potato salad is an individual thing.
From: kboer (kboer at iinet.net.au)
Date: Fri, 25 Apr 2003 03:08:49 +1000
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To give potato salad that extra creamy touch just mix some cream with the mayo and add what ever ingredience you like such as finely chopped onion or spring onions etc, mint goes nicely
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Fri, 25 Apr 2003 05:35:44 GMT
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Pan Ohco wrote:
> 2 1/2 lbs red onions (skin on) cut in to bite size pieces.
> boil till tender.
> 50%/50% butter milk and mayo + table spoon of mustard, for the
> dressing.
> 1/4 cup minced onion
> 1/4 cup sweet relish (drained)
> And anything else you wish, excepting those you mentioned above.
>
> potato salad is an individual thing.
This sounds more like "onion salad".
From: penmart01 at aol.como (Sheldon)
Date: 25 Apr 2003 17:19:28 GMT
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Thierry Gerbault writes:
>This sounds more like "onion salad".
Actually a "red" onion salad- skin on... and pretty disgusting with the "skin on", and boiled like someones ribs, bleck!... sure'nuff doesn't have any potatoes.
From: stan at temple.edu
Date: 20 Apr 2003 11:35:07 GMT
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Michael Keown wrote:
> I need a recipe for potato salad
> that does not contain, eggs, bacon,
> or green peppers.
Any standard potato salad recipe would meet those criteria. Potato salad is one of the dishes things to make. For five people, about four pounds of potatoes ought to be enough to serve the potato salad as a side dish for some other foods. Make more if you want because you can always put it away and keep it for the next day. Just cut up the those little white potatoes. Peel the skins, or don't. Chop the pototoes and boil them in slightly salted water until they're fork tender. If you want a bit of a variation from the norm, use those little red skinned potatoes, and don't peel them. The red skins add a different color and texture to the salad.
In a large mixing bowl, put two cups of mayo, a squeeze or two of lemon juice, a cap full or two of plain white vinegar, a sprinkle of dried dill, celery seeds, salt, and pepper. Mix thoroughly, then taste and add whatever else you think might taste good. Combine with the cooled potatoes. You've got a basic potato salad.
You can embellish this basic recipe however you want by adding diced red peppers, carrots, onion, and whatever.other vegies you want. Let this get good and cold in the refrigerater for a couple of hours prior to serving so the flavors blend.