http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x65233Oh my.
Spuds in salad.
spindrifter (1000+ posts) Mon May-25-09 05:01 PM
Original message
Best potato salad?
I need to come up with something soon!
The Bayer aspirin primitive, who hasn't been assigned a number yet:
cbayer (1000+ posts) Mon May-25-09 05:21 PM
Response to Original message
1. I like it traditional
Chopped potatoes, celery, onioins with a mayo, mustard, salt and pepper dressing. Fixed warm but served cold with some paprika on top.
I don't like eggs in mine, but lots of people do.
Of course, there are lot of fancified things you can do to it as well.
Minus the onions, that sounds great.
pleah (1000+ posts) Mon May-25-09 05:23 PM
Response to Original message
2. In my book, less is best for potato salad.
boiled potatoes, boiled eggs, sweet pickles and some of the juice, fresh celery (NOT CELERY SEED), onions, miracle whip and mustard.
Minus the onions, and mayonnaise instead of Miracle Whip, and that'd be okay.
lisa58 (1000+ posts) Mon May-25-09 05:32 PM
Response to Original message
3. Everyone loves my mom's....
potatoes, eggs, mayo, mustard, salt, pepper, oil, vinegar.
Can't lose.
Nope, can't lose. That one's a winner.
eleny (1000+ posts) Mon May-25-09 06:45 PM
Response to Original message
4. Love it
Potatoes, finely diced onion, diced celery, some minced parsley, mayo, a little vinegar, s&p to taste.
Again, minus the onions, that would work.
And here, the justjerking primitive offers us grilled potato salad:
JustJeking (63 posts) Mon May-25-09 07:49 PM
Response to Original message
5. IF you don't like mayo - here's a great mustard/vinegar based one...
Grilled Mustard Potato Salad
3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
DIRECTIONS
Preheat an outdoor grill for high heat.
Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill.
Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.
japple (1000+ posts) Wed May-27-09 08:37 AM
Response to Reply #5
28. This recipe sounds similar to the way I make potato salad.
I usually use olive oil (canola gives me heartburn), diced celery, finely diced green onion, and the rest of the ingredients are about the same. I don't put it on the grill, but I bet it would really add another dimension to the flavor. I'm going to try it.
Minus the onions, that should pass too.
pipoman (1000+ posts) Mon May-25-09 07:54 PM
Response to Original message
6. I make different ones
my favorite is a mayo free version. Red 'b' sized potatoes diced to 3/4" boiled in salt water until cooked through (skin left on) but not over cooked. The dressing is sour cream and buttermilk in equal amounts then salted to taste it takes quite a bit of salt (important step). Yellow mustard about 1/5 the volume of the butter milk/sour cream. Ground horseradish to taste. Coarse ground pepper to taste. To the potatoes add finely diced red and green bell pepper, celery, and green onions, boiled eggs, and dill pickle.
Add the dressing and use your hands to mash the potatoes with the dressing leaving some chunks. Add the dressing a little at a time until the desired flavor and consistency is achieved. Sorry for the inexact measurements, I do it by feel. Potato salad in general is easy, put in the things you like and taste throughout the process. Good luck!
Nope, not at all. Horseradish, peppers, and onions won't cut it, and potato salad is just gorp without mayonnaise.
Primitive #11, the baby-talking warped primitive:
Warpy (1000+ posts) Mon May-25-09 08:15 PM
Response to Original message
8. Everybody raves about this one
2 pounds small red potatoes, cooked and cut into bite sized pieces, skin on.
Sprinkle with cider vinegar, salt and pepper while they're hot and put them into the fridge to chill.
Chop 1/2 red onion, 2 ribs celery, 2 green onions, and enough parsley to make 2 TBS full. Mix 1/4 cup mayo and 1/4 cup sour cream, toss with veggies and then stir into potatoes when they're thoroughly chilled.
Not only is this a wonderfully bright and fresh potato salad, the colors are just beautiful.
Nope, onions won't do.
And besides, food is meant to be eaten, not looked at.
Primitive #7, the Rita Hayworth primitive:
Tangerine LaBamba (1000+ posts) Mon May-25-09 10:23 PM
Response to Reply #8
12. My mother did that -
half sour cream, half mayo, which makes it wonderfully rich.
Plus, she did hers in chicken stock instead of vinegar; after the chilling, she tossed the potatoes with white vinegar.
I like yours.
Gotta try this.
Thanks.................
Primitive #5, the sparkling husband primitive:
Stinky The Clown (1000+ posts) Mon May-25-09 10:13 PM
Response to Original message
10. Red potatoes with dill with sour cream dressing
Red spuds
Onion (sliced *very* thin)
Fresh dill
Salt and pepper to taste
Sour cream
Sans the onions, that might be okay.
Name removed (0 posts) Mon May-25-09 11:22 PM
Response to Reply #15
16. Deleted sub-thread
Sub-thread removed by moderator. Click here to review the message board rules.
eridani (1000+ posts) Tue May-26-09 05:47 AM
Response to Reply #15
19. I didn't think it was even possible to get deleted posts in C&B
WTF?
spindrifter (1000+ posts) Tue May-26-09 09:45 PM
Response to Reply #19
23. Weird--maybe it was one of those Rethugs railing against root vegetables.
pleah (1000+ posts) Tue May-26-09 11:57 AM
Response to Reply #15
21. I use sweet pickle juice in my recipe.
Just so there's no onions, peppers, or horseradish in it, and mayonnaise is used.
Enthusiast (1000+ posts) Wed May-27-09 06:40 AM
Response to Reply #15
25. My wife made that one.
It was the very best ever potato salad.
Pickle juice
onions
chopped pickles
mustard
mayonnaise
I don't know the proportions, sorry.
Without the onions, that should pass muster.
Duer 157099 (1000+ posts) Wed May-27-09 09:09 PM
Response to Reply #15
29. Gosh I guess I just bring controversy with me everywhere I go!
Sigh.
But seriously, I did see the post before it was deleted, and it was completely innocuous! I think it must have been an error.
I thought it was posted by the OP although I can't be sure, but all it said was something like "Oh good, I hope you find the recipe soon" or something like that.
grasswire (1000+ posts) Mon May-25-09 11:49 PM
Response to Original message
17. my New England grandmother's
...and I love it very much.
The key to making traditional potato salad (I think) is to simmer russet potatoes quartered in their jackets in salt and peppered water. Then peel them when they have cooled. You get a much deeper flavor that way.
potatoes
diced onion
diced celery
black olives, drained
dill weed or fresh dill
hard boiled eggs, chunked
diced dill pickles
Best Foods or Hellman's mayo
a short squirt of yellow mustard
a teaspoon of sugar
a dash of celery seed
ground black pepper
chopped jarred pimento for color if desired
salt to taste
mmmmmmmm...
But I also like redskin potatoes and blanched haricot vert (baby green beans) tossed in a vinaigrette.
No, no, no. Not at all. This recipe needs deleted.
Onions, olives, and pimento would make this inedible.
sandnsea (1000+ posts) Tue May-26-09 04:22 AM
Response to Original message
18. My mom's
Potatoes boiled whole, refrigerate and peel and dice the next day. Eggs. Yellow onion, chopped fine. Chopped sweet pickle or pickle relish. Salt. Pepper. Mayo & mustard, dab of pickle juice. Actally, she used Miracle Whip. Either one. It's still my favorite.
Nope. One has to omit the onion, and always use mayonnaise, never "salad dressing."
Arkansas Granny (1000+ posts) Tue May-26-09 12:25 PM
Response to Original message
22. I get a lot of compliments on my potato salad.
I use potatoes, onion, eggs, sweet pickle relish, finely diced celery, salad dressing, yellow mustard, salt and pepper. I like to put a good squirt of ranch dressing in at the end which makes it creamy and adds a little extra flavor. It's best to mix it up while the potatoes are still warm and then chill several hours or overnight before serving.
Damn. This might be perfect, without the onions and mayonnaise instead of Miracle Whip.
MagickMuffin (1000+ posts) Wed May-27-09 07:52 AM
Response to Original message
27. This is what my mom made, not a traditional potato salad
Basically it is mashed potatoes ( butter, milk, salt and pepper ) with chopped dill pickles, onion, boiled eggs, vinegar or pickle juice.
I never had "traditional" potato salad until my late teens. I still love the version she made.
franksolich would love it too, without the onions.
The empressof all (1000+ posts) Wed May-27-09 09:52 PM
Response to Original message
30. Here are some of my tricks
Make sure you cook the potatoes in salted water.
Add finely chopped onion and celery to HOT potatoes. I also dress them with a light vinaigrette when they are hot. This flavors the potatoes throughout. I still add Mayo and mustard but wait till they are cooler. The vinaigrette can be adjusted to what ever you put in your salad and this is a terrific opportunity to use all those flavored vinagers. Tarragon Vinager is one of my favorites and is especially nice if you are serving the potato salad with grilled chicken.
I really, really like traditional potato salad. Most of the time I use just plain white vinager in the first dressing. I do use yellow potatoes rather than reds and I put in as many eggs as potatoes. (Sometimes more- but don't tell). I do add the pickle juice and lots of black pepper. I prefer sweet onions diced very finely and will use the food processor as the onion juice just adds to the over all flavor. Celery I always dice by hand or with my chopper.
For some reason...I find I must taste the salad frequently to adjust the seasonings to perfection...The family complains that I never make enough....I just don't know how that happens.
Damn it, a perfectly fine food ruined with onions again.
The primitives don't know excresence about potato salad.
By the way, I notice some of the primitives use that stupid smiley that waves at the reader; I'm kind of suspicious they're waving at franksolich, across the divide, from Skins's island over here into the real world.
