Salad: Potato Salad Recipe please?
Subject: Potato Salad Recipe please?
Newsgroups: rec.food.cooking
From: Randy Nissen (rnissen at wcnet.org)
Date: Sat, 08 Feb 1997 11:58:44 -0500
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Does anyone have a good potato salad recipe, Thanks in advance. Randy
From: SilverCloud (shaku.shin.kai.bo at worldnet.att.net)
Date: Sat, 08 Feb 1997 14:35:55 -0800
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Try this out()().
SilverCloud
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From: mmp77 at aol.com (Melissa)
Date: 9 Feb 1997 03:56:18 GMT
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Try this...
Take approx. 2-3 lbs of boiled potatoes and slice. Take 1/2 cup of white vinegar and mix with mayonise till both aee pourable. Mix with potatoes and add more mayonnaise to make to desired creaminess. Then add 3-5 hard boiled eggs, diced and 3-4 fried bacon strips, crumbled. Salt and pepper to taste. Salty, fattening, simple and good. Please not: I do not measure at all, so measurments may have to be adjusted!
From: phil at wight.com (Philip F. Wight)
Date: Sat, 08 Feb 1997 19:00:07 -0800
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Randy - we regularly make this potato salad and our family and guests love it. We've been "fine-tuning" this recipe for years and are completely satisfied with it. I hope you like it, too.
POTATO SALAD
Boil enough potatoes (preferably red potatoes) to make 4 cups. Refrigerate until cool.
Cut potatoes into 1/2 inch cubes
Mix the following ingredients:
1 cup Miracle Whip Salad Dressing (if you REALLY hate MW, use mayo)
4 eggs, hard boiled and chopped
1 large onion, chopped finely
2 tablespoons sweet gerkin pickles, chopped finely
1/2 cup hamburger dill pickles, chopped finely
1 tablespoon Dijon mustard
2 tablespoons yellow prepared mustard (Heinz, French's)
1 tablespoon minced parsley
2 packets Equal sweetener
1 teaspoon ground celery seed
Salt and Pepper
Add above mixture to potatoes. Blend gently - try to not break up potato pieces. Taste and correct seasonings. Cover and refrigerate until ready to serve.
From: stan at thunder.temple.edu (Stan Horwitz)
Date: 9 Feb 1997 16:38:22 GMT
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My mother's potato salad recipe is always well received at parties. The recipe is very simple. Get a bunch of those small ptoatoes with the shiny skins. Peel them. Boil them until they're just tender when pierced with a knife, but not too tender. Chop the potatoes up in to chunks, let them cool in the refridgerator. Dice up a small onion into a small dice. Do the same with a carrot or two and two or three cellary ribs. Take a cup or so of mayo and mix a few splashes of plain white vinegar into the mayo and stir thoroughly. Mix in a little cellery seed, a little dill, garlic powder, salt, and pepper. Use as many or as little of the spices as you like. Put the potatoes and diced vegies in a serving bowl and mix them thoroughly together. Continue by mixing the vegies with the mayo mixture. If you don't have enough of the mayo mixture to cover the potatoes, make a little more. Sprinkle the top surface with some paprika, cover, and let sit in the refridgerator for at least a couple of hours, if not over night to allow all the flavors to mingle and develop.
From: joan3 at ix.netcom.com (Joan Ellis)
Date: Mon, 10 Feb 1997 00:05:44 GMT
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This is a very simple recipe. You can use other seasonings, whatever you like. Try different salad dressings, mustard, salad sprinkles, or just about anything that strikes your fancy.
This is best after it sits overnight (in the refrigerator, of course).
Potato Salad (imported from my brain, or whatever passes for that)
2 to 4 lbs potatoes, peeled or not (your choice)
2 onions
2 to 4 tbls cider vinegar
1/4 to 1/2 cup sweet pickle relish (or chopped pickles)
6 hardcooked eggs, chopped
Miracle Whip (or mayo), enough to make the salad the desired
constituency
salt and pepper to taste
Cut the potatoes into halves, or uniform sizes. Quarter one of the onions and put into pot with the potatoes. Boil until the potatoes are done. Drain, discard onion and cool. You can peel the potaoes at this point if you so desire, or you can leave the skins on. Cut into 1/2 inch dice. Chop the other onion. Add it and the vinegar to the potatoes and toss gently until the potatoes are coated. Mix in the relish . Then carefully add the eggs and MW. Taste and correct the seasoning. If you want to be fancy, you can slice a couple of the eggs and arrange them on top.
From: Brian Ehret (behret at g-net.net)
Date: Sun, 09 Feb 1997 23:12:24 -0400
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Peel (optional) and dice desired amount of taters into about 1 inch dice. Place in large pot, cover with water and sink 2 eggs into taters. Boil until potatoes are barely tender (too much and you will get mashed potatoes). Drain potatoes and eggs and rinse with cool water until cooled. Peel eggs and grate (or chop small) into potatoes.
Chop 1/2 onion and 2 celery stalks into desired size pieces. (I chop onion small and celery in about 1/4 inch slices.) Add a tablespoonful of sweet pickle relish and teaspoonful of mustard (spicy is good). Sprinkle with seasoning salt, celery seed, and pepper. Stir in just enough mayo to hold together.
Sorry the spice measurements are so vague. It depends on the amopunt of potatoes. Hope you enjoy it.
SusanE
From: IRENE ELLENDER (IELLENDER at MAIL.CAJUNNET.COM)
Date: Thu, 13 Feb 1997 11:55:13 -0600
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cold boiled russet potatoes
Hellman's mayo
boiled eggs
celery
green onions
green olives along with some of the juuice
sweet dill relish
a dash of mustard
and big chunks of crisp fried bacon
mix together and season with salt and black pepper