Subject: Looking for tasty potato salad recipe.
From: amandamarx[at]aol.com (AmandaMarx)
Date: 29 Jul 2000 22:38:43 GMT
Anyone out there have a delicious potato salad recipe. I have been on a search
for a yummy potato salad recipe but the neighbor hood stores' salads don't do
anything for me. I also prefer sliced potato salad and the locals here like to
cube it. Not my first choice. Thx.
From: Abby Powers
Date: Sat, 29 Jul 2000 21:46:20 -0400
I also don't like stores' potato salads--too sweet and
mayonnaise-y for my palate. Here's what I do:
Boil potatoes in salted water until just done.
(waxier varieties work better than starchier; I also like
"red white and blue": red-skinned potatoes, yellow-skin
waxy potatoes, and purple potatoes.)
Slice as you like, place in a large bowl, salt liberally,
and then soak the potatoes in white vinegar. I use a large
(~1 liter) bottle of vinegar. Soak for a few hours or up to
Drain vinegar, and toss the potatoes with a huge handful of
fresh parsley and perhaps a little bit of mayonnaise.
Experiment with herbs and seasonings, and perhaps bacon.
But vinegar-based is a nice change from sweet-mayonnaise.
From: "Robert W. Keereweer"
Date: Sat, 29 Jul 2000 22:55:38 -0300
Cook the potatoes with the skins on, cool them and then peel them.
Date: Sun, 30 Jul 2000 02:41:49 -0700
> Anyone out there have a delicious potato salad recipe. I have been on a search
> for a yummy potato salad recipe but the neighbor hood stores' salads don't do
> anything for me. I also prefer sliced potato salad and the locals here like to
> cube it. Not my first choice. Thx.
There are four steps in making any potato salad:
1. cook the potatoes
2. dress and flavor the potatoes
3. add other vegetables and sometimes meat to the salad
4. refrigerate and let the flavors meld
Slice or dice the potatoes any way you like then boil them until tender but still
somewhat firm.. Alternatively, boil them and then slice or dice them. While
they're still hot dribble them liberally with red wine vinegar, toss them, and let
them sit for 10 minutes.
Once the potatoes are set, add the dressing. You can add mayonaise or salad
dressing as you wish..Experiment with comercial salad dressings like blue cheese
and creamy cucumber. Mustard is a must though. You must add mustard at this
point. This is also the time to add herbs.
Add other vegetables to your potato salad. sliced green onions, chunked cucumbers,
sliced radishes, etc.
Radishes and cucumbers realy promote a potato salad in my experience. Try them.
From: amandamarx[at]aol.com (AmandaMarx)
Date: 30 Jul 2000 13:25:50 GMT
Thanks for all the great tips. :)
From: w84mrcl[at]aol.com (W84mrcl)
Date: 11 Aug 2000 23:30:17 GMT
I am famous for my potato salad. Actually, I can't lay claim to the recipe, as
it came from my best friend's Mom...but I stole it years ago and now the fame
is mine. :-) Ok, the first thing you do is fry up some bacon. Peel some Idaho
potatoes about half way peeled, wash thoroughly. Dice them into small pieces.
Throw them in some boiling salted water, along with about 5 eggs. Take the eggs
out after about 7 minutes and put in cold water. Boil potatoes until tender,
then strain. While they are still warm, add mayo to taste, Lawry's season salt,
green onions to taste, some celery and slice the eggs, and add bacon. Stir and
taste and then taste some more. :-) It will be kinda like warm mashed
potatoes, but leave some of the lumps. Then, here is the secret ingedient. Add
bacon grease. About 1/3 cup for a 6 potato salad. (use the very bottom of the
drippings, with all the crispies) Add pepper, and more Lawry's, if need be.
Top with paprika and listen to 'em rave!!!! Julee
From: Mary Fisher
Date: Sat, 12 Aug 2000 14:42:31 +0100
> I am famous for my potato salad.
Mine is famous too, but much simpler.
Cut potatoes (unpeeled) into half inch cubes and boil in salted
water until cooked but not mushy.
Place in layers in a dish and add to each layer fresh ground
pepper, finely (or coarsely if you prefer, I do) chopped fresh
garlic and olive oil or butter.
That's it. You can substitute very finely chopped onion for the
garlic if you prefer and I like to add lots of roughly chopped
fresh parsley if it's growing well.
It's wonderful either hot or cold and perhaps even better next
day but you have to make a huge amount for there to be any left.
Date: Sat, 12 Aug 2000 14:34:28 -0700
Should you like to try something different, my Austrian
grandmother used to cube her potatoes, brown them in the oven in
the drippings from bacon.
The dressing was freshly made mayonaise with which ever herbs
one desired and a topping of crunchy bacon. Quite tasty with a
very satifying crunch from the browned potatoes - a handful of
thinly sliced green onions is a tasty addition.