Salad: your favorite potato salad ???
Subject: your favorite potato salad ???
Newsgroups: rec.food.cooking
From: kitchen klatter (nancree at aol.com)
Date: 1 Jun 2005 16:04:01 -0700
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What potato salad is your best, easiest, most requested?
Thanks.
From: itsjoannotjoann (itsjoannotjoann at webtv.net)
Date: 1 Jun 2005 17:58:58 -0700
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My potato salad is always rather ho-hum, no matter how hard I try (sniff~sniff). But I'd love to try someone's recipe for bacon sour cream 'tater salad. I've had it one time and was mighty impressed!
From: Shaun aRe (shaun_are at zenlunatics.co.uk)
Date: Thu, 2 Jun 2005 14:33:07 +0100
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itsjoannotjoann wrote:
> My potato salad is always rather ho-hum, no matter how hard I try
> (sniff~sniff). But I'd love to try someone's recipe for bacon sour
> cream 'tater salad. I've had it one time and was mighty impressed!
JUST reminded me of one other thing I put in, no, two! Chopped up crispy bacon and green salad onions too. Wonder what'll come back to me next...
From: Wayne Boatwright (waynesgang at waynes.gang)
Date: 20 Jun 2005 05:00:26 +0200
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itsjoannotjoann wrote:
> My potato salad is always rather ho-hum, no matter how hard I try
> (sniff~sniff). But I'd love to try someone's recipe for bacon sour
> cream 'tater salad. I've had it one time and was mighty impressed!
Substitute sour cream for all or part of the mayo (at least 3/4). Add crumbled crisp bacon and stir through just before serving.
From: Rick & Cyndi (rnchackett at verizon.net)
Date: Wed, 22 Jun 2005 02:25:37 GMT
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Wayne Boatwright wrote:
> Substitute sour cream for all or part of the mayo (at least 3/4). Add
> crumbled crisp bacon and stir through just before serving.
I made yet another version for Father's Day:
2 parts Mayonnaise (about 2/3 cup)
1 part Miracle Whip Light (about 1/3 cup)
chopped Dill Pickle
chopped Green Onion
4 Hard Boiled Eggs, chopped
Boiled Red Potatoes, chunked and skins left on (2-3 pounds?)
Salt, Pepper, Penzeys Ozark Seasoning, & Everglades' Heat Seasoning
Bacon ? (Can't remember if I remembered to add it or not LOL)
There may have been a few other things thrown in too but those are the basics. Special note for a short cut - if you wash your eggs you can let boil them WITH the potatoes. I put the potatoes and the eggs in at the same time, in boiling water. 18 minutes later I remove the eggs and let them cool in ice water. At this point, the potatoes probably still need another 15 minutes - so I mix in all of the other stuff (Mayo, etc..). Once the potatoes are done I drain them and lightly rinse them with cool water. Toss the potatoes and the eggs in, give a big stir and chill in the fridge for a couple hours. Voila!
Subject: Re: your favorite potato ///oops
Newsgroups: rec.food.cooking
From: Rick & Cyndi (rnchackett at verizon.net)
Date: Wed, 22 Jun 2005 02:51:01 GMT
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Rick & Cyndi wrote:
> 2 parts Mayonnaise (about 2/3 cup)
> 1 part Miracle Whip Light (about 1/3 cup)
> chopped Dill Pickle
> chopped Green Onion
> 4 Hard Boiled Eggs, chopped
> Boiled Red Potatoes, chunked and skins left on (2-3 pounds?)
> Salt, Pepper, Penzeys Ozark Seasoning, & Everglades' Heat Seasoning
> Bacon ? (Can't remember if I remembered to add it or not LOL)
I forgot the diced yellow onion. Sorry...
From: Joseph Littleshoes (jpstifel at pacbell.net)
Date: Thu, 02 Jun 2005 01:02:14 GMT
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
Hello Nancree: I use a fairly standard American potato salad recipe - green onions, boiled eggs, green & red sweet pepper, dill pickles, celery, parsley and/or dill, fennel, mayonnaise, mustard, potatoes served well chilled on a bed of butter lettuce lightly dressed with an Italian vinaigrette. Sometimes when i make it for a fancy meal i serve it in a whole small head of butter lettuce, i will serve and egg or tuna salad the same way.
However i take the time to make my own garlic mayonnaise (aioli) & use only very fresh new white or red potatoes pressure cooked unpeeled for about 5 minutes.
Some people prefer sweet pickles to dill
Sometimes i make a warm German potato salad with bacon and a white wine vinaigrette (equal parts white wine and apple cider or balsamic vinegar) instead of mayonnaise.
Recently i tried adding thin sliced daikon (chineses radish) and though i did not think it added much flavour to the salad i did like the texture it lent, a nice crisp, crunch.
From: karen (grismalkin at aol.com)
Date: 1 Jun 2005 19:53:29 -0700
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I make what I think of as "Midwestern" potato salad. Potatoes boiled and peeled, hard boiled eggs (of course boiled and peeled), mayo, chopped yellow onions and celery, salt and pepper, celery seed, mustard seed and maybe some parsley. Oh, and paprika and egg slices on top. Sometimes I add some prepared yellow mustard. That is how it was made in Michigan where I grew up. I like it this way. I don't know what they put in those deli store potato salads but they just don't taste right. I have gotten "fancy" with it, adding olives or peppers, but the old basic is just about right. My mother raved about some potato salad that she had at a church group that was just potatoes, mayo and seasoning salt. That doesn't sound too bad to me.
I recently read about how to boil eggs right. Bring to a boil in cold water and turn off the heat, cover and let sit for 11 minutes and then rinse in cold water. This worked good for me at 12 minutes, but I'm at a high altitude. Boiling eggs is worst in Le Creuset cookware - I need to use stainless for that.
From: murch at nwlink.com
Date: 1 Jun 2005 21:01:50 -0700
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Here's my favorite:
New-Potato and Red Onion Salad
This simple potato salad is very good with summer barbecues. A next door neighbor makes this every spring and it's phenomenal.
Serving Size: 6
Cuisine: American
Main Ingredient: Potato
Categories: Salads, Side Dish, Vegetables, Fourth of July, Picnics, Spring, Summer, Superbowl, Valentines Day, Kid Friendly
2 pounds Small new potatoes
Salt
Freshly ground pepper
3/4 cup Mayonnaise ; homemade or hi qlty
3/4 cup Sour cream ; or plain yogurt
1/2 cup Sweet red onion ; finely chopped
1/2 cup Dill ; minced
Dill ; for garnish
Wash the potatoes under running cold water, scrubbing well enough to remove all traces of soil.
Cook, cool and dry the potatoes. (To cook, place them in boiling water and boil until fork-tender). Transfer the potatoes to a bowl and cut into halves, quarters, or slices if desired. Season to taste with salt and pepper. Cool slightly before dressing.
In a bowl, combine the mayonnaise, sour cream or yogurt, onion and dill and blend well. Pour over the warm potatoes and toss gently to mix thoroughly. Garnish with herb springs and serve at room temperature or slightly chilled.
From: Damsel (damsel at mailblocks.com)
Date: Thu, 02 Jun 2005 01:17:35 -0500
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karen said:
>I make what I think of as "Midwestern" potato salad. Potatoes boiled
>and peeled, hard boiled eggs (of course boiled and peeled), mayo,
>chopped yellow onions and celery, salt and pepper, celery seed, mustard
>seed and maybe some parsley. Oh, and paprika and egg slices on top.
>Sometimes I add some prepared yellow mustard.
That's pretty much the way I make mine, except I do a dilled version. And I don't put slices of egg on top, although I'll try to remember to in the future. All of the dill stuff in this recipe is optional:
Damsel's Dilled Potato Salad
Recipe By: Damsel in dis Dress
Categories: potatoes salads/dressings, side dishes
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste
* If red potatoes are used, reduce pickle juice to 2 tbsp.
1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.
VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.
From: Jessica V. (no at spam.com)
Date: Thu, 02 Jun 2005 10:09:15 -0400
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karen wrote:
> I make what I think of as "Midwestern" potato salad. Potatoes boiled
> and peeled, hard boiled eggs (of course boiled and peeled), mayo,
> chopped yellow onions and celery, salt and pepper, celery seed, mustard
> seed and maybe some parsley. Oh, and paprika and egg slices on top.
That's standard potato salad in Maine too minus the fancy schmancy mustard seed and parsley. I either make that or a red potato salad, Red potatoes boiled unpeeled, green onion, mayo, sour cream, dill, black pepper and a touch of sugar. Some things I can get creative with, everyone here likes potato salad on the plain side.
From: Jean B. (jbxyz at rcn.com)
Date: Tue, 07 Jun 2005 20:20:10 -0400
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karen wrote:
> I make what I think of as "Midwestern" potato salad. Potatoes boiled
> and peeled, hard boiled eggs (of course boiled and peeled), mayo,
> chopped yellow onions and celery, salt and pepper, celery seed, mustard
> seed and maybe some parsley. Oh, and paprika and egg slices on top.
> Sometimes I add some prepared yellow mustard. That is how it was made
> in Michigan where I grew up. I like it this way. [snip]
Try boiling the potatoes, in the jackets, then dicing them while still pretty hot and tossing them with a little oil-and-vinegar-based French dressing before you proceed with the rest of the recipe. It makes a BIG difference. (My mom was from Detroit, BTW.)
From: Chris (cneidecker at verizon.net)
Date: Thu, 02 Jun 2005 04:51:15 GMT
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
My basic potato salad is redskin potatoes, not-too-much mayo, celery, onion, parsley, salt & pepper.
Sometimes, I make the "fancyass" potato salad I tried at a pot luck last year...redskin potatoes roasted or grilled along with slivered purple onion (all tossed in olive oil). I dress it w/ a little olive oil, some sherry vinegar, Dijon mustard, a bit of Coleman's English mustard, salt & pepper, and lots of fresh parsley. Serve warm or at room temp. It's wonderful alongside a simply seasoned steak, though I wouldn't call it the best potluck dish (I guess it depends on the other dishes). Mmm...maybe this weekend!
From: Elaine Parrish (esp at ebicom.net)
Date: Thu, 2 Jun 2005 00:50:18 -0500
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
Well, like most of my other stuff, I don't have a recipe so it is somedifferent every time I make it.
I use all the standard stuff - red potatoes boiled in jacket, cooled and cut into bite size chunks (in the jacket); hard boiled eggs, red onions, celery, red, yellow and green bells, parsley (dried, for color)
plus:
finely grated carrots (mostly for color), green onions (tops and bottoms), sweet pickles, crispy fried bacon crumbles, package of "tator toppers" (dehydrated spices)and/or "Salad Toppers", and/or dry Italian dressing mix, few dashes of bottled Italian dressing.
For the dressing:
Mayo, sour cream, ranch dressing, a bit of flavored vinegar, some garlic, salt and pepper, milk to thin, sugar, if needed for balance.
Elaine, too
From: "-L." (gentleboa at peacemail.com)
Date: 1 Jun 2005 23:28:42 -0700
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
>From a previous post:
***paste
I recently brought my standard Midwestern potato salad* to a party, and you would have thought I brought some weird, exotic dish. More than one person said "What is THAT!?!" a couple said "Is that potato salad?" and another said - "Oooh...fancy potato salad!" What's up with that? Do most people not put veggies in their potato salad or something? Do West coasters make potato salad differently? I can only imagine the commentary, had I made my Mediterranean-style potato salad.
*(potatoes, celery, green onions, carrots, red, yellow and green peppers (small amt of each), Miracle Whip (yeah, I know), yellow mustard, garlic powder (tad), celery seed and black pepper)
From: Ophelia (ophelia at nospam.co.uk)
Date: Thu, 02 Jun 2005 07:20:22 GMT
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"-L." wrote:
>>From a previous post:
> ***paste
>
> I recently brought my standard Midwestern potato salad* to a party,
I think you should give us your Mediterranean style salad .... please ?:)
From: "-L." (gentleboa at peacemail.com)
Date: 4 Jun 2005 00:09:08 -0700
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Ophelia wrote:
> I think you should give us your Mediterranean style salad ....
Mediterranean Potato Salad
(amounts are approx - I don't measure except by eye)
5# small baby red potatoes, scrubbed but unpeeled
3/4 c diced sundried tomatoes, rehydrated
1/2 c. celery, chopped
2 c Mayo
3/4 c Parmesan cheese, freshly grated
1/2 c garlic-flavored Balsamic vinegar
2 T light olive oil
2 cloves garlic, pressed
1/4 c fresh basil, chopped
2 T fresh oregano, chopped
1 T fresh thyme, chopped
few grinds black pepper
1 T Lemon juice
handful capers
Calamata olives, chopped (30 or so)
15 fresh, steamed artichoke hearts (if you can get them)
Dressing: Whisk olive oil, vinegar, garlic, and lemon juice well - grind in pepper - add mayo and whisk well.
Boil potatoes until fork-tender, cool, cut in half. Combine veggies with potatoes, and pour dressing over, toss/stir to mix well. Sprinkle in herbs, cheese, olives and capers, and toss again. Let sit in fridge for a couple hours, minimum before serving.
From: Gerlonda Battles (gbattles at almaak.usc.edu)
Date: Wed, 8 Jun 2005 12:10:03 -0700
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"-L." wrote:
> What's up with that? Do most people not put veggies in their potato
> salad or something?
Speaking of vegetables in potato salad, I really like the Belizean style potato salad with vegetables -- I mean mixed vegetables, peas, carrots (I think Veg All), white onions, boiled eggs, a Durkees mayo/mustard sauce, and quite a bit of black pepper. Different from American or German style potato salad and very tasty.
From: Bubba (pepper44nospam at bellsouth.net)
Date: Thu, 02 Jun 2005 07:01:40 -0400
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
Don't really have a recipe but I like to use Red Bliss potatoes (skin on), onion, celery, roasted ripe pablanos, eggs, and dill.
I go light on the mayo, mixing it with yogurt, mustard, and one or two smashed anchovies.
From: Shaun aRe (shaun_are at zenlunatics.co.uk)
Date: Thu, 2 Jun 2005 14:31:56 +0100
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
I have made precisely *one* potato salad in my life, and that was just a few days ago. Can't remember exactly what went into it, but it was a warm potato salad, with mayo, hot sautéed potatoes, plenty of toasted herbs, black pepper, a little cayenne, and HEAPS of browned, crispy grated garlic. We happened to have some nice Jersey royals given us, so I invented. ',;~}~
From: "(RJ)" (baranick at localnet.com)
Date: Thu, 02 Jun 2005 07:46:01 -0700
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
The standard recipe printed on the back of the Hellmans mayo jar. ( I do add some diced pickle and green peppers tho... )
From: MG (maria.wilkins at bigpond.com)
Date: Thu, 02 Jun 2005 15:35:35 GMT
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mine has the following:
baby potatoes, unpeeled, just cooked and cut into large dice or quarters
chopped boiled eggs
chopped good quality ham
spanish (red) onion, finely chopped
lots of fresh chopped parsley
good quality mayo
seeded mustard (or if I want extra bite, swap it with horseradish)
salt (sometimes garlic salt) and pepper
splash of EVOO
always gets people asking for more
From: ndooley at blue.weeg.uiowa.edu
Date: 2 Jun 2005 09:29:19 -0700
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
The base is from BH & G cookbook (older version) -
potatoes - hot, peeled, diced
sprinkle of sugar and
sprinkle of vinegar - sprinkle these over the potatoes and let sit until cool. This maximizes the absorption of the flavors. Then add the rest of the ingredients below:
sweet pickle relish (Moosie and I argued about sweet vs. dill, but my family just doesn't like the dill relish in this salad)
diced green pepper
diced radish slices
diced celery
diced de-seeded cucumber, lightly salted & drained for 30 minutes (so it doesn't make the salad watery)
a bit of celery seed
salt
pepper
plenty of chopped hard-boiled egg (use an egg slicer, slicing once both directions, or use a pastry blender and chop up until it's the way you like it)
small amount of yellow mustard or Dijon mustard
mayonnaise
A variation would be to use my mom's cooked salad dressing, which is really good...but if I'm lazy, I use mayo. When I use the cooked dressing, I leave the mustard out of the salad. When the boys are around, I leave out the celery because they don't like it. ;-) Add or subtract as your family dictates, but this recipe above is my all-time favorite and seems to go over well at gatherings.
If you like onion in yours, put it in - I don't, because it gets too strong if there's any salad left over - and I tend to make at least 5 pounds of potatoes-worth when I make it. If you like onion flavor and don't want onions in it, cut a peeled onion in half and plop half cut-side down in the center of the bowl of salad - remove it before serving.
I garnish with hard-boiled egg wedges and tomato wedges. You can also sprinkle it with paprika.
Cooked Dressing:
1/4 C. vinegar
3/4 C. water
1 tsp. butter
1 egg
1/4 C. sugar
1 T. cornstarch
1/4 tsp. dry mustard
1/8 tsp. salt
Dash of pepper
Mix together dry ingredients and add to beaten egg. Combine with vinegar, water, and butter which have been heated. Cook and stir until thick. Keep refrigerated.
From: Wayne Boatwright (waynesgang at waynes.gang)
Date: 2 Jun 2005 18:41:53 +0200
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I make several different types of potato salads including, of course, a
very traditional one. However, my favorite and the one most people
request is the following, received from a friend:
Red Potato and Green Bean Salad
Serving Size: 8
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
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 aknife, 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.
From: MareCat (mgormanNOSPAM at houston.rr.com)
Date: Thu, 02 Jun 2005 16:31:05 GMT
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I make a very simple potato salad that always gets raves: I boil red potatoes, drain, then cut up and put into a large bowl. Over the still-warm potatoes, pour a mixture of a couple of tablespoons of the potato cooking water, a couple tablespoons of white vinegar, and a tablespoon or so of salt. Then add chopped hardboiled eggs, onion, and celery. Add just enough mayo to bind and s/p to taste (if needed). Chill until ready to serve.
Mary
From: ~patches~ (noones_home at thisaddress.com)
Date: Fri, 03 Jun 2005 14:03:41 -0400
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kitchen klatter wrote:
> What potato salad is your best, easiest, most requested?
My most requested is peeled potato pieces mixed with radishes, cucumber, onions, chives, and Miracle Whip. I can make a huge batch and it will be gone within a day or two. Second most requested is unpeeled red potato pieces mixed with radishes, cucumber, onions, and Italian dressing. I use low cal Italian dressing too.
From: guy f klose (gfk at TheWorld.com)
Date: Mon, 6 Jun 2005 19:03:44 +0000 (UTC)
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I don't make potato salad much, but my mom had two simple recipes that she would use.
The first is potato, chopped egg, celery seed and mayo (when one of my older brothers was about 16, he asked my mom to start using a higher-quality mayo, like Hellman's).
The second was potato, celery, sliced green onion, vinegar and oil. She'd do the same trick that everyone else is suggesting by sprinkling the vinegar on the warm diced potatoes.
I don't complain about a nice American-style German potato salad, so these three are my favorites. I have a recipe that is basically a warm German potato salad, with cabbage and smoked sausage (or kielbasa) which I like too.