Subject: Potato Salad Varieties?????
From: Russell C Pancamo <rcp01[at]gnofn.org>
Date: 10 May 1997 16:12:51 GMT
How many varieties of POTATO SALAD can we come up with? Start
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
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.
From: cw855[at]FreeNet.Carleton.CA (Joyce Melton)
Date: 12 May 1997 01:18:50 GMT
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
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.
Bacon (crisp) pieces
Hard boiled eggs
Yellow onion, chopped
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
> ...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
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
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
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 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
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.
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
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
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
Japanese-style Potato Salad
Source: Noriko's Kitchen
Cooking time: 30-40 minutes
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.