I've had (but have not made) some really good potato salads.....Unfortunately I have not found a recipe that I actually like when I make it - I've done the trial and error thing with more error than trial - they always ending up not tasking like much of anything..

does anyone have a good potato salad recipe? For a cold potato salad, not a warm one (that's the only one I DO make well). Everything I make always ends up tasting like nothing more than potatoes and mayo..
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Posted 07-08-02 01:23 AM
angela-cc
(this is rich)

2 pounds red potatoes, peeled diced & cooked aldente (not too soft, but not crisp)

5 hard boiled eggs, peeled and diced
1/2 cup sweet pickle relish
1/2 sweet bell pepper, finely diced
1/2 cup green onions, chopped
pinch of celery seed
1/2 cup mayonaise or miracle whip
1 tsp. yellow mustard
1/4 tsp salt
1/4 tsp "Toney Chachere's with extra spice) It's the one with the purple top.
1/2 tsp flaked parsley
pinch of black pepper

Mix all of your ingredients together and let chill at least one hour in the refrigerator before serving. This has always been a hit when served at a family gathering. This recipe will serve 6 with hearty appetites. If you are serving at a gathering, Double or triple the recipe.
07-08-02, 01:09 AM
gizmogram
I make an awesome Potato Salad which always gets rave reviews, but I'm afraid it's always depending on the number of people expected.

Just to try it...

5 large potatoes
6-7 eggs (depending on how much you like eggs in your potato salad)
Chopped onions
Dill Pickles, diced (see later)
Dry mustard (see later)
Pepper (also see later)
Miracle Whip or another "salad dressing"

I usually do the potatoes & eggs the day before and refrigerate overnight before assembling the salad:

I scrub my potatoes before boiling, and cook with skins on...Put into a pot with water that covers the potatoes to about 1-2" above the potatoes. Get them boiling, then reduce to just above a simmer. Check frequently - when you can insert a fork and it goes in without much resistance, they're done. Drain and rinse under cold water.

Boil your eggs to a hard boiled state...rinse in cold water.

As I said, I cook the potatoes and eggs the night before and refrigerate overnight.

The morning of the event....Peel the potatoes - the peels should come off pretty easily, and you'd just want to scrape away the yellow or brown residue...rinse well.

Peel the eggs and rinse.

Get a big bowl for mixing...

Now for chopping...for the potatoes, I usually cut them in 1/2 lengthwise, and then cut the sections into 1/4-1/2" squares - put each bunch into the bowl as you cut them.

Once the potatoes are all cut, I do the eggs. I cut them in half lenthwise, and remove the yolk - put aside. I then chop the egg whites into about 1/4" pieces.

After all the egg whites are chopped, I crumble up the yolks and spread them around the top of my pile.

Get out the dill pickles...The amount of chopped dill pickles will be determined by the amount of potatoes & eggs you use. (I do this all by feel, sorry) Chop the dill pickles into fine cubes, and if your dill pickle bits pretty much cover the top layer in your bowl, you have enough. The same with the chopped onion, unless you like alot of onion.

For a salad of this size, I wouldn't use more than 1/4 of a large onion, finely chopped.

You now want to add your spices. Sprinkle dry mustard to coat lightly the top layer of your bowl. Same with the pepper.

Then, get out your Miracle Whip (even generic Salad Dressing works well)...Put about 1 cup at first, stir, and then add in 1/2 cup increments until it's the consistency you want, stirring after each addition. It should be semi-creamy but not wet.

This recipe was handed down to me from my mom, and it's all trial and error....I don't even THINK about quantities anymore! Whenever we have a family gathering (and I have about 20-25 in a family gathering), I make a huge one...I always put a little aside before adding the onion for my step sons who hate onions!.

And important, taste as you go...once you've added the salad dressing and mixed well, taste - you can tell at that point if you should add more dry mustard. It should be tangy but not tart.

Some people use regular mustard, but I don't care for that. As I said, I always get rave reviews, since mine is light and tangy, and not overpowering.

The best thing about a recipe like this is that you can modify it to your, and your families likes...This is just for basic potato salad...I know there are alot of variations out there, but since my family has always been happy with this, I've seen no need to change it.

Good Luck!
07-08-02, 09:07 AM
JerseyTomater
Pennsylvania Dutch Potato Salad Dressing
* Easy and delish.

1 beaten egg
1/2 cup sugar
1 tbsp. flour
1/2 cup water
1/2 cup vinegar
2 tbsp. butter
1 tsp. salt
1/4 tsp. pepper

In a sauce pan combine ingredients in ordor, mix after each ingred. Boil until thick. Cool completely. Then add this dressing your already cooked, sliced, & cooled potatoes (approx. 6 average size). Add chopped peppers, celery and onions to taste. Serve salad cold and enjoy !
07-08-02, 10:40 AM
Fritzzs
Here' mine...Now , I'm not going to list amounts , because it varies on the amount of people...but it easy for y ou to figure that out...
Potatoes ( Leave the skins on for better flavor)
Green Onions
HELLMANS Mayo
Chopped Boiled Eggs
Chopped Celery
Diced-Fried Bacon
Salt and Pepper
Splash of Mustard
Dash of Lea anbd Perrins
A little squeeze of Lemon Juice
A little fresh chopped parsley dosen't hurt.
* I like to cook the potatoes the day before so they can cool overnight...Freshed cooked potatoes are a pistol to dice up...Mix alltogether and let chill in frig for at least 3-4 hours....
Yummy !


razz
07-08-02, 03:19 PM
kittypal
One way to get good flavor is to boil the potatoes with the skins on, then peel them when they are cool enough, this keeps a better potatoe flavor. big grin big grin big grin
07-08-02, 11:46 PM
Lydia
some great suggestions and recipes....
It's summer for quite a while still, so I think I just may print these off and try them ALL!!!

If anyone wants to continue to add, that'd be great!!! Lots of potato salad days left.....

Angela - - what is "Toney Chachere's with extra spice? I don't think we have that here - never heard of it or seen it.....
07-14-02, 07:39 PM
nerdqueendeluxe
I guess Angela didn't notice your request. Look in the spice isle for the Cajun spices or maybe even in the International Foods section. Please review the salt content of these mixed spices as some are loaded and you may wish to adjust the regular salt content in your recipe.

Tony Chachere's Cookbook
07-15-02, 12:11 AM
Tree
Gizmogram's is pretty much as close to my potato salad as you can get.

The only change would be, add a bit of pickle juice and use MAYO mixed with sour cream - and not dressing...(yuck... sorry, never liked Miracle whip.. toooooo sweet and ??)
I usually mix the dry mustard into the mayo/sour cream mix.

[This message was edited by NCcichlid on 10-16-02 at 05:17 PM.]
07-15-02, 12:13 AM
Tree
ADD a bit of pickle juice...... typing is not my strongest point!!!!!!!!!!!!!!!!!
07-15-02, 10:52 AM
saffy123
I like to add chopped fresh basil, chopped dill pickles, and sugar peas to mine. I also use mayo not miracle whip because I find that stuff too sweet. Or a combination of mayo and sour cream. Hey, This sounds so good I think I may have to make some today. razz

This message has been edited. Last edited by: DorianGreyed,