http://www.democraticunderground.com/115714058Oh my.
pinto (94,714 posts) Fri Sep 7, 2012, 07:10 PM
As summer folds, let's review. Your favorite potato salad recipe?
(disclaimer) We still have another month of summer here (CA), but Labor Day is the standard marker. And I really like potato salad, would love to compile some DU takes.
applegrove (54,864 posts) Fri Sep 7, 2012, 07:21 PM
1. Peas. Lots and lots of peas.
WTF?
I mean, peas and potatoes aren't exactly incompatible, but
not in potato salad.
Warpy (64,544 posts) Fri Sep 7, 2012, 07:34 PM
2. Red potato and red onion salad
Cook a dozen or so small red potatoes until tender. Drain and cut. Sprinkle the hot, freshly cut potatoes with cider vinegar and chill.
Cut up 2 ribs of celery, 2 scallions and one red onion. Snip some fresh parsley. Combine them in a large bowl with a half and half mixture of mayo and sour cream, thinned with a little more cider vinegar. Salt and pepper to taste, especially pepper. Hold in fridge until potatoes have chilled down, then mix together. Allow the flavors to marry for about 2 hours, minimum and serve.
My friends say this one tastes like summer.
^^the crusty old defrocked warped primitive, she with the face like Hindenburg's and a disposition as mean and nasty as a rattlesnake's.
cbayer (110,995 posts) Fri Sep 7, 2012, 08:36 PM
6. Chilled, definitely. I usually add in all the ingredients when the potatoes are still warm, then chill. Yours sounds great.
pinto (94,714 posts) Fri Sep 7, 2012, 09:00 PM
13. Sounds good. I always use celery, onion and vinegar with some kind of fresh green herb.
Fortinbras Armstrong (183 posts) Sun Sep 9, 2012, 01:39 PM
23. I do something similar, only with shallots instead of red onions
I also hard boil a couple of eggs, dice them and throw them in as well.
zbdent (32,885 posts) Fri Sep 7, 2012, 07:56 PM
3. 1. Get in car
2. Go to grocery store.
Finally; a cooking and baking primitive who understands that
sometimes it's easier, cheaper, cleaner, and quicker to buy things at the grocery store. I dunno how many times, but probably about 90% of the time.
Freddie (600 posts) Fri Sep 7, 2012, 08:07 PM
4. Very traditional
With lots of chopped hard boiled eggs (chopped fine, I hate big chunks of egg white) & plenty of celery and onions. Mayonnaise and some generous shakes of seasoned salt. Right before serving fold in some crisp crumbled bacon. Worth the calories.
^^franksolich's mole's good friend, the Freddie primitive.
Phentex (6,869 posts) Sat Sep 8, 2012, 08:16 AM
15. I seek out the big chunks of egg whites, lol...
love those. It's a little like eating rubber, but I like it!
cbayer (110,996 posts) Fri Sep 7, 2012, 08:34 PM
5. I like mine pretty simple.
Boiled potatoes, mayonnaise, mustard, celery, sweet onion. NO hard boiled eggs ever.
I really don't need anything else.
Y*m!
Phentex (6,869 posts) Sat Sep 8, 2012, 08:18 AM
16. I can do without the onion...
I like most variations and I can eat it with onion, but I prefer without.
I love the ones with bacon but I think I've made it that way maybe a couple of times. I keep it pretty simple too.
Right.
Onions have
no place in potato salad.
Or any other sorts of food.
pinto (94,715 posts) Fri Sep 7, 2012, 09:15 PM
14. I like a clean bite, so at home it's potatoes, celery, onion, herbs, lemon, red wine vinegar and oil
For company, I drop the oil and use mayonnaise and mustard with the same mix. Both are good.
grasswire (34,938 posts) Sat Sep 8, 2012, 06:10 PM
18. mine is based on my Connecticut grandmother's
Two hints re: the potatoes. Simmer, don't boil. Boiling them makes the outer edges cook before the interior cooks, and they get watery. Second, if you cook them in their jackets, you get more flavor. Don't forget to salt your cooking water!
Potatoes
Diced celery
Diced onion
Diced hard-boiled egg
Mayonnaise
Diced dill pickles
A blurp of mustard
A lot of dill weed
A can of olives, drained
A teaspoon or so of sugar
Salt & pepper
A little diced pimento gives a nice color if you like
franksolich's Pennsylvania grandmother would disagree, but whatever.
I wonder if grasswire can make a potato-salad pie; I bet she can.
msanthrope (12,470 posts) Sat Sep 8, 2012, 09:57 PM
19. I make a mayonnaise-less potato salad--red potatoes, skins on, sliced into rounds and simmered in salted water,--not overboiled, until done.
The dressing is minced shallot, sauteed until browned, chopped Kalmatas and capers, champagne vinegar, lemon juice, EVOO, thyme, salt, and pepper. Put the dressing on the warm potatoes, saving a little for right before you serve it. You serve this salad at room temp--but is great from the refridgerator next day.
MichiganVote (17,690 posts) Sat Sep 8, 2012, 09:58 PM
20. The trick w/traditional p. salad is to sprinkle vinegar on the potatoes while still warm. Radishes and celery are a must.
Lugnut (8,012 posts) Sun Sep 9, 2012, 01:44 AM
21. I always use red potatoes.
I boil them with the skins on and peel them while they're warm. If they cool off too much they're a real pain to peel. I add chopped hard boiled eggs, celery and onion in proportionate amounts based on how much I'm making. I add a tablespoon or two of sour cream to the mayonnaise before I mix it into the potatoes and sprinkle paprika over the top of the finished mix.
Le Taz Hot (12,501 posts) Sun Sep 9, 2012, 07:48 AM
22. I found this PS recipe in the "Thomas Family Cookbook." The Thomas family is my husband's family (not our last name) and they've had the longest continuous family reunion in the U.S. -- something like 150 years and counting. Anyway, to support the reunion, several family members gathered together old family recipes and compiled them into a book which they sell. This recipe is from that book and it's one of our favorites.
GERMAN POTATO SALAD (II)
2 eggs
1 cup vegetable oil
1/2 cup granulated sugar
1/2 cup vinegar
1 cup mayonnaise
1 tsp celery salt
White Pepper to taste
2 Tbsp. chopped red onion
1 Tbsp. chopped parsley (I use WAY more than a Tbsp.)
5 pounds of potatoes, peeled and either sliced or cut up in 1-inch cubes, and boiled.
In a container of electric blender, beat the eggs; with motor running, slowly add oil. Add sugar, vinegar, mayonnaise and seasonings; blend well. Add onion and chopped parsley; pour over hot potatoes and serve immediately. (You can serve this cold and it's just as good.) Yield: 15 to 20 servings.
for the above primitive, who knows how to spell "mayonnaise."
"Mayonnaise" is a French word; given how pretentious the cooking and baking primitives are with their French, I think the word shouldn't be that difficult for them to remember how to spell out.
Fortinbras Armstrong (183 posts) Sun Sep 9, 2012, 01:48 PM
24. Garlic Potato Salad
I live in Naperville, Illinois, and one of my favorite restaurants is Meson Sabika, a tapas place. When my wife and I go there, we always have the garlic potato salad. This salad grabs you by the collar and yells "GARLIC".
2 pounds small red potatoes
8 cloves garlic, peeled and chopped, or to taste
2 cups mayonnaise, preferably your mayonnaise. Definitely NOT Miracle-Whip (which is evidence of the work of Satan in the world)
1 cup sour cream
2 teaspoons prepared yellow mustard
1 teaspoon ground white pepper
1/2 cup chopped fresh parsley
Salt to taste
Place potatoes in a large pot with enough water to cover; bring to a boil over high heat and cook until soft, about 20 minutes. Drain, cool and peel potatoes; cut into bite-size pieces.
In a large bowl, combine garlic, mayonnaise, sour cream, mustard and white pepper. Add potatoes and top with parsley.
^^two-for-three on spelling out "mayonnaise."
