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Potato salads.. you tell me yours

 
 
ossobuco
 
  1  
Reply Fri 20 Jun, 2008 07:28 pm
I've not read of mayo via boiled eggs before, listening. And there were carrots in that recipe too..


I like green beans with potato salad and may have in my distant past added stirfried chinese long beans, cut up, to a potato salad. (About ten miles away to get them now..)


This will really put people off, but I've used thin sliced raw brussel sprouts in salads sometimes. They might work with my early post recipe as a sort of antidote to bland. But so would a lot of things.
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CalamityJane
 
  1  
Reply Fri 20 Jun, 2008 07:35 pm
I really like our German potato salad the best

500 g Potatoes
1 Onion
1/8 cup chicken broth
2 tablespoon white wine vinegar
1 tablespoon sugar, salt, pepper
100 g cooked bacon
20 g butter
1 tablespoon parsley

Boil the potatoes, peel and cut them in slices. Saute onions in butter, add chicken broth, vinegar, sugar, salt and pepper. Pour the sauce hot over
the potatoes, add the bacon and mix together. Sprinkle parsley on top.
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mismi
 
  1  
Reply Fri 20 Jun, 2008 07:40 pm
That sounds good too Jane...

okay - your avatar is cracking me up.

Didge...I have never seen Salad Cream before. huh.
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CalamityJane
 
  1  
Reply Fri 20 Jun, 2008 07:54 pm
It is, missmi, especially when you eat it with German sausages....
now I am homesick Crying or Very sad


I've never seen the salad cream either. Perhaps it's a Canadian thing?
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mushypancakes
 
  1  
Reply Sat 21 Jun, 2008 01:58 am
Potato salad to me is like we had growing up. Mayo and sour cream, red taters, eggs, onion, celery, salt and pepper.

Super simple and learned to make it in huge quantities early.

What makes it tater salad, and good comfort food, is that in our family we all make it mashed.

Mashed taters, mashed eggs, mashed all up into a gloppy thick type of mashed potato.

Sprinkle chives and bacon on top if you want, just like a baked potato, and can be eaten warmed up or cold.

I don't like the cubes taters, with the mayo separated from the sauce, so you bite it and get a chunk of tater.

But cubes or slices are good for the vinegar type tater salad. Which I will have to try to learn to make now and make my own. I like the idea of lime juice in it.
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aidan
 
  1  
Reply Sat 21 Jun, 2008 04:58 am
I like the potatoes softer too - to me that makes the all the difference.

I boil about eight potatoes until they have cracked the skins (that's when I know they're soft enough). I usually use whatever the type that have golden in the name are - sometimes I use red potatoes- whatever I happen to have.

I don't follow a recipe, so I just judge by sight to determine how much of anything I need and I dice the appropriate amount of sweet pickle and celery and two or three hard boiled eggs chopped into very small pieces.

I make a dressing of mayo, a very small amount of yellow mustard, about a tablespoon of white vinegar and maybe a few pinches of sugar sprinkled in- if I've remembered to save the juice from the sweet pickles, I use that instead.

Salt and pepper and mix it all up while the potatoes are still warm.
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farmerman
 
  1  
Reply Sat 21 Jun, 2008 05:04 am
cannot eat or stomach the mayonnaisey pot salad. Too many memories of picnics with the dysfunctional family of my childhood, wherein my parents would be working so hard to show us a fun time and all we wanted to do was set off fireworks and eat chips.

Potato salad should not contain

1 hard boiled eggs
2celery
3mayonnaise
4Green peppers


ACHHH,

Now, I dearely love a potato salad called "German Potato salad". I dont make this, my wife does and there is something about the flavor that is reminiscent of peaceful woodland glades and hammocks
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mushypancakes
 
  1  
Reply Sat 21 Jun, 2008 05:14 am
I don't like the macaroni mayo pot salad. :wink:

Pasta crawls to new lows with the mayo and radish.
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aidan
 
  1  
Reply Sat 21 Jun, 2008 05:50 am
I like both german potato salad and the mayo kind - my mother made both- and as a kid her potato salad and fried chicken with a slice of her chocolate cake as dessert..yes-to the point that chips (which I dearly love) were an afterthought.
Whenever I have cold fried chicken and potato salad - I'm back at Island Beach State Park with the waves crashing in the background and the big red cooler sitting in the sand.

But I like macaroni salad too - but I like everything. I used to ask my mother to make tuna helper for my birthday dinner...
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Joeblow
 
  1  
Reply Sat 21 Jun, 2008 06:34 am
CJane's looks really good to me.

Though I don't often make or eat it, this is the recipe I've used most recently (stolen from a girlfriend, who made all kinds of yummy things that night):

Warm Potato Salad

2 quarts Small new potatoes (red or white)
1/2 lb bacon
2 cups fresh green beans, chopped into 1" pieces
1/2 cup chopped onion (green or red)
1/2 cup walnuts
salt to taste, ground pepper too
A peppercorn ranch dressing (President's Choice is the winner here, the others don't compare)

cook the potatoes (halve or quarter if necessary)
and the bacon (dice - large pieces)
let cool, but don't let the potatoes chill.
Mix it all, serve warm.
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Joeblow
 
  1  
Reply Sat 21 Jun, 2008 06:36 am
So good.
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eoe
 
  1  
Reply Sat 21 Jun, 2008 10:32 am
mismi wrote:
I just keep the skins on my red potatoes. I like them...that is really easy!


Oh yeah. I forgot to mention that I keep the skin on the potatoes too now. Mama always peeled them so i did too, for decades, until learning how much of the good-for-you stuff was lost. Definitely a win-win. Very Happy
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Swimpy
 
  1  
Reply Sat 21 Jun, 2008 10:52 am
My favorite potato salad:

3 lbs. new potatoes, scrubbged
1/2 cup chicken stock
2 Tbls. minced shallot or green onion
2 Tbls. chopped parsley
Mustard Vinaigrette

cook potatoes until just tender. drain & slice into thick slices while still hot. pour chicken stock over potatoes & let sit for a few minutes & toss with the mustard vinaigrette, shallot & parsley. serve warm or at room temp.

Mustard Vinaigrette

put the following in a jar and shake to blend.

6 Tblsp olive
2 Tblsp white wine vinegar
1 tsp Dijon mustard
1 tsp minced garlic
1/2 tsp salt
pepper to taste
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ehBeth
 
  1  
Reply Sat 21 Jun, 2008 12:28 pm
ossobuco wrote:
I shoulda done a poll.... mayo, miracle whip, vinegar, oil, eggs, no eggs, mustard, no mustard.. yes and no to onions, yes and no to celery..


and chunked vs sliced vs mashed (as I re-read the most recent posts)

~~~

I think the salad cream djjd posted is the stuff the hamburgers use now, mixed with sour cream, though in the olden days I think mrs. hamburger used Miracle Whip
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mismi
 
  1  
Reply Sat 21 Jun, 2008 01:48 pm
ok...good to know. I will have to see if they have it here...but miracle whip will do fine. Thanks ehBeth
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ehBeth
 
  1  
Reply Sat 21 Jun, 2008 01:51 pm
s'funny - was just thinking about using up some ingredients we have in the house - I just realized potato salad would be perfect

I think it'll be potato salad, with burgers, asparagus and maybe some mushrooms tonight or tomorrow.
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Mame
 
  1  
Reply Sat 21 Jun, 2008 01:52 pm
I wish I had some potato salad right now. Any kind would do. I'm getting tired of cottage cheese, beets, olives and organic greens.

Smile
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mismi
 
  1  
Reply Sat 21 Jun, 2008 01:52 pm
sounds good to me
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Mame
 
  1  
Reply Sat 21 Jun, 2008 01:55 pm
Yeah, but not 10 days in a row Smile I tend to eat the same things over and over because I'm too lazy to do anything about it. When I cook in a camp, I have zero interest in eating and it lasts for a long time after.
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mismi
 
  1  
Reply Sat 21 Jun, 2008 02:00 pm
I am never interested in eating what I cook. What is it about that?
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