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Subject: Potato Salad
Newsgroups: rec.food.cooking

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From: Cookie 
Date: 09 Apr 1998 16:03:37 EDT
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Does anyone have a good potato salad recipe that doesn't call for too much
mayonaise?

Thank you.
Cookie

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From: g-isa[at]spammers.must.die.usa.net (isa&g)
Date: Fri, 10 Apr 1998 00:13:25 GMT
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Forget traditional  potato salad.This one's our favorite, It's out of
this world.
isa
                        
                         Shredded Potato Salad


  12      cups          cooked and shredded potatoes 
                                ( shred the potatoes after cooking)
   12                    hard boiled eggs -- shredded
                                 *Note - same applies here (grin)
   1      cup           celery -- finely chopped
     1/4  cup           carrots -- finely chopped
   1      small         onion -- finely chopped
                        Dressing:
   2      cups          Miracle Whip salad dressing
   2      cups          sugar
     1/4  cup           vinegar
     1/2  cup           milk
   4      tsp             salt
   5      tsp             prepared mustard

Mix dressing ingredients thoroughly and gently mix in vegetables and
eggs. Chill before serving (the
longer it sets, the better it tastes).

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From: Renee Elizabeth Bush 
Date: Thu, 09 Apr 1998 18:52:25 -0600
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Well, I assume if you don't want mayo, you don't want bacon grease either...

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From: Ken Gregg 
Date: Fri, 10 Apr 1998 05:55:42 -0500
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Here's one.  Query our database for: 
potato salad & not (mayonnaise or miracle or dressing)
for lots more!

POTATO SALAD

10 potatoes
2 small onions
1 carrot
3 stalks celery
18 olives
8 hard-boiled eggs
1 tsp. salt
4 slices bacon
2 Tbsp. flour
1 c. sugar
4 eggs, beaten
1 Tbsp. dry mustard
1 c. vinegar
1/4 tsp. pepper

Combine potatoes, onions, carrot, celery, olives, eggs
and salt. Fry bacon; add flour. Make paste. Combine sugar,
eggs, mustard, 1 cup water, vinegar and pepper; mix well.
Place oven at low heat. Cook until thick; pour over potato
salad. Cool several hours.
-- 
This is a recipe from our database at Cookbooks On/Line!

Accuracy is believed to be good, but is not guaranteed. 
This recipe posting is intended for personal use only. 
You can print a copy for yourself and/or your friends, 
but you cannot publish it or post it to any Internet 
or other public site without our permission.
-- 
1,000,000+ free recipes and free Recipe Management software
at http://www.cookbooks.com !

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From: owlsprng[at]gpo.iol.ie (Diane Duane)
Date: Fri, 10 Apr 1998 11:37:03 GMT
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Try this one.  Most of the thickening in it is done by the starch. 

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.04
 
      Title: Zeughauskeller Potato Salad
 Categories: Salads, Swiss, Potatoes, Vegetables
      Yield: 8 servings
 
      1 c  Beef stock
      1 c  Chicken stock
  3 3/4 lb Mealy potatoes
    1/2 oz Fresh parsley
      1 x  Small onion
    1/2 c  Salad dressing
 
  (The Zeughauskeller is a big, cheerful restaurant in Zuerich which
  specializes in sausages, as well as serving steak, chicken, fish, and
  very good beer and Swiss wine, in an atmosphere of relaxed history
  [the restaurant building used to be the town armory, and working
  weapons still hang on the walls].  The following recipe is for their
  potato salad. They go through twenty metric tons of it per year.)
  
  (This recipe is an early approximation of the original recipe.  All
  amounts have been converted from the original metric, and reduced.)
  .
  Salad dressing:  About 1/2 C of a good mayonnaise, the fresher the
  better -- I think the Zeughauskeller makes their own fresh, every day
  ~- mixed to taste with German-style mustard (i.e. a sharp yellow
  mustard rather than a brown one).
  
  Every utensil must be scrupulously clean, then scalded, including
  pans. -- Peel and cut up potatoes.  Cook until "almost ready", then
  drain (trying to retain starch).  Put in pan.  -- Pour BOILING stock
  over potatoes to bring out the starch and bind the potatoes together.
  Let sit 45 minutes to absorb.  -- Chop parsley and onions (to taste)
  by hand.  Add to potatoes, toss;  let sit in hot mixture to add
  flavor.  -- Pour salad dressing over salad:  toss.
 
MMMMM
 
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From: brawny[at]mindspring.com (Bill)
Date: Thu, 11 Jun 1998 00:13:29 GMT
--------
Here is an interesting potato salad recipe that I received today.  I haven't
made it yet, but it will be on the list for the weekend...


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mary Katherine's Potato Salad
 Categories: Salads
      Yield: 12 Servings
 
      6 lb New potatoes

MMMMM--------------------------DRESSING-------------------------------
      2    Eggs
      1 c  Sugar
    1/2 c  Vinegar
      1 tb Butter, melted
      1 tb Celery seed
      1 tb Coleman's dry mustard
    1/2 c  Mayonnaise
 
  Drop tiny new potatoes in boiling, salted water and cook, timing
  carefully after the water returns to a boil for six minutes. Potatoes
  should be no larger than an English Walnut.  Otherwise, cut them into
  pieces about that size.  After cooking, drain potatoes well, rinse
  under cold water, and bring to room temperature.
  
  In saucepan, beat eggs.  Stir in sugar and vinegar.  Melt butter in
  small pan and reserve.
  
  Place the egg mixture over low heat and cook stirring constantly until
  thickened to the consistency of heavy cream.  Remove from heat.
  
  Stir in the melted butter, along with celery seed and dry mustard.
  Place pan in a larger pan of cold water to cool the dressing quickly
  and prevent overcooking.    When dressing is cooled to room
  temperature, combine with mayonnaise to make enough to coat the
  potatoes. Add additional mayonnaise as needed.
 
MMMMM
 
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From: John O'Donnell 
Date: Tue, 27 Apr 1999 19:51:32 +0100
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My children love potato salad at least the one we buy at Tesco's. It looks
as if it has chives in it and it is quite tangy . Could someone please give
me a recipe as this is starting to get expensive,with three kid's who can't
get enough of the stuff

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From: Lynn K Busby 
Date: Wed, 28 Apr 1999 20:45:42 +0100
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As you say Tesco's. I assume you are in the UK.  I think that the
Americans prefer their potato salad differently to the English, so I
hope you also get some recipes from there as it would be good to try
both.  I don't have quantities I'm afraid as I have been making it for
so many years that I just do it by "feel".
I peel and then boil the potatoes in salted water, drain thoroughly and
let dry.
Chop an onion very finely and put that with the potatoes in a dish
Add mayonnaise and mix (enough mayo to just cover the spuds)
Add a bit of salad cream and mix that in so that the potatoes and onions
are well covered.
Add chopped chives and salt and pepper to taste.
Decorate with quartered hard boiled eggs.

From this you can add things as you like, e.g. mustard, cummin, whatever
you like.

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From: rmi1013934[at]aol.com (Rosie)
Date: 28 Apr 1999 23:10:45 GMT
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OK Lynn, now you got me-- what is salad cream 
Thanks, Rosie

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From: Lynn K Busby 
Date: Thu, 29 Apr 1999 09:11:09 +0100
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>OK Lynn, now you got me-- what is salad cream 

It's a processed sort of salad dressing that I only use for this
purpose, but my kids love!  I think it probably started out as a poor
man's mayo.  It is the same colour but runnier.  It's ingredients are
about the same, but with much more vinegar and added stuff like
flavouring and colouring and sugar (probably why kids love it!)

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From: darkrose[at]flexnet.co.uk (Panther & Wildrose)
Date: Fri, 30 Apr 1999 23:29:09 GMT
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>OK Lynn, now you got me-- what is salad cream 

It has the consistency of ranch dressing, but tastes like Miracle
Whip.  When we first moved to the UK 9 years ago, we went to the
village shop and asked for some salad dressing.  The shop keeper
wasn't sure what we were talking about and gave us a bottle of salad
cream.  We figured what the hell, we are in a new country, we should
try new things, so we dumped it on top of the basic tossed salad we
were having for lunch......BLECK! never again!  Things *have* improved
in the salad dressings department in the past 9 years, but thankfully
I've learned to make my own. 

Have a groovy day!

Rosie

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From: spudds[at]guinness.com (Cheryl)
Date: Sun, 02 May 1999 02:47:44 GMT
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Rosie wrote:
>It has the consistency of ranch dressing, but tastes like Miracle
>Whip.  

Except it's a bit more pickley or vinegary...has a nice tang to it,
actually.

>When we first moved to the UK 9 years ago, we went to the
>village shop and asked for some salad dressing.  The shop keeper
>wasn't sure what we were talking about and gave us a bottle of salad
>cream.  We figured what the hell, we are in a new country, we should
>try new things, so we dumped it on top of the basic tossed salad we
>were having for lunch......BLECK! never again! 

I love Heinz Salad Cream! Last year when I was in England and tried
it, I fell in love with it! It's not something I want on my salad
*every* time, but it is quite nice for a change. My hubby is English
and so of course he was raised on the stuff; we have to special-order
it for him here. (And I set the bleu cheese dressing aside and sneak a
wee bit for myself when the new bottle comes in.) :-)

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From: lfortney[at]csc.umd.edu (Linda Fortney)
Date: 28 Apr 1999 23:24:40 -0400
--------
A good trick for making it tangy, is to boil the potatoes, and when they
are still hot, marinate them for a while in a vinegarette.  Let that
drain off, and then add the mayo, some mustard, salt and pepper.
You might want to consider adding some chopped celery to the chives, and
of course you must have hard boiled eggs.

FYI for those on this side of the pond The Red Hot and Blue restaurant
chain has the best potato salad I've ever tasted.

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From: Vivienne Welchner 
Date: Sat, 06 Nov 1999 06:05:23 GMT
--------
Hi

Does it matter if potatoes are boiled without their skin. Can I peel
first or will it change the taste?

Thanks

V

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From: miche[at]technologist.com (Miche)
Date: Sat, 06 Nov 1999 22:26:25 +1300
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Vivienne Welchner wrote:
> Does it matter if potatoes are boiled without their skin. Can I peel
> first or will it change the taste?

They will taste blander and have fewer vitamins.  Default in NZ is for
spuds to be peeled before being boiled.  I find that they taste better if
peeled after boiling, if I bother peeling them at all.

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From: Cynthia Donnell 
Date: Sat, 6 Nov 1999 10:26:35 -0500
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Vivienne Welchner wrote...
>Does it matter if potatoes are boiled without their skin. Can I peel
>first or will it change the taste?

Vivienne,
If you want  a really tasty potato salad use *baked* potatoes.  Not
microwaved but oven-baked.  The flavor is developed in the baking.
Cindy Donnell

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From: Jack Schidt 
Date: Sat, 6 Nov 1999 13:55:24 -0500
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>Does it matter if potatoes are boiled without their skin. Can I pee
>first or will it change the taste?

It all depends on where you're peeing; if it's in the potatoes, then I'd
suspect there'd be a change in flavor.


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