I have been served superb potato salad several times; always at private homes (never in a restaurant). Two neighbors in Knoxville made fantastic potato salad, but neither would share her recipe. I asked, and was always told that it varied from time to time and it included a little of this and a little of that. OK, I can take a hint. Of course, I went through their garbage later. One used a vidalia onion relish in hers. @:-)

I made a warm german potato salad last weekend; bacon, dill pickles and cider vinegar with lots of paprika. It was good, but not what I was looking for.

Anyone got an award winning recipe for potato salad they want to share?

When I crave potato salad I go to Nate N' Al's in Beverly Hills.
http://natenal.com/index_history.html

Honestly... I've never had a potato salad worth remembering.

I feel about potato salad similarly to the way I do about asparagus :p

Potato salad...meh. Lots of heavy mayo and tasteless potatoes. :)

Potato salad...meh. Lots of heavy mayo and tasteless potatoes. :)

See, that's why I'm looking. The best potato salads have little, if any mayo. I'm not a mayonaise fan either. My german potato salad had a vinegar dressing with strong bacon flavor. I found a recipe on the internet for a mediterranean salad with an italian dressing, lemon juice, feta cheese, cucumbers and minced bell pepper and red onion.

Potatos are bland, just like pasta. You wouldn't serve ziti with mayonaise, right? So, you have to sex them up with sharp flavors.

400-600 grams boiled potatoes
1 cubed cucumber
1 red or yellow onion
2-3 tablespoons of capers
1-2 cubed apples
2-3 Russian (important ;) ) pickled cucumbers cubed
chives according to taste
dill ditto
5-6 tablespoons of mayo (you might try substituting some with yoghurt or the wonderful and fatty Russian smetana)

mix and enjoy.

400-600 grams boiled potatoes
1 cubed cucumber
1 red or yellow onion
2-3 tablespoons of capers
1-2 cubed apples
2-3 Russian (important ;) ) pickled cucumbers cubed
chives according to taste
dill ditto
5-6 tablespoons of mayo (you might try substituting some with yoghurt or the wonderful and fatty Russian smetana)

mix and enjoy.

Thanks, mosburger. The russian ingredients will have to wait until I'm in CLE next month. If there's a russian population in AL, I've yet to meet him. :D

Thanks for this thread, BamaVol. I'm in the midst of making a batch of potato salad thanks to your reminder. :)

My father makes an excellent (in my eyes) potato salad.

-cooked potatos, sliced
-vinaigrette (two parts oil, one part whitewine vinegar, salt, pepper, garlic)
-onions
-chives


I can ask him 'bout the details, if you're intereseted.

Two neighbors in Knoxville made fantastic potato salad, but neither would share her recipe. I asked, and was always told that it varied from time to time and it included a little of this and a little of that. OK, I can take a hint. Of course, I went through their garbage later. One used a vidalia onion relish in hers. @:-)
[Emphasis added.]

This cracked me up!!! Hahahaahaahaa!!!! :)

A kitchen spy! So funny.

It's not award-winning, but I like this warm potato salad:

Cook red potatoes (whole baby ones, if not too expensive) in water until just starting to soften, and then add some sliced fresh green beans and cook just until beans are cooked, but still crunchy. Drain, return to a low temp burner and quickly add some chopped red onion, halved cherry tomatoes or diced plum tomatoes. Pour a touch of olive oil and a small amount of good quality balsamic vinegar into pot and stir just to blend.

Sprinkle with your choice of herbs/seasonings - I might add a bit of fresh-ground black pepper and some oregano or basil. I also like to sprinkle a bit of feta cheese on top before serving.

Thanks for this thread, BamaVol. I'm in the midst of making a batch of potato salad thanks to your reminder. :)

You're welcome, jimcfsus. I made the mediterranean in 45 minutes this afternoon. We'll see. I know Mrs BamaVol will like it because of 7 oz feta. She loves any strong cheese. We're grilling steaks tonight and I think it will make a nice side. The recipe said to serve with pita bread and I think I will.

My father makes an excellent (in my eyes) potato salad.

-cooked potatos, sliced
-vinaigrette (two parts oil, one part whitewine vinegar, salt, pepper, garlic)
-onions
-chives


I can ask him 'bout the details, if you're intereseted.

DTS, I collect recipes. I may only use it once, but I'd like to have it. By all means, ask.



It's not award-winning, but I like this warm potato salad:

Cook red potatoes (whole baby ones, if not too expensive) in water until just starting to soften, and then add some sliced fresh green beans and cook just until beans are cooked, but still crunchy. Drain, return to a low temp burner and quickly add some chopped red onion, halved cherry tomatoes or diced plum tomatoes. Pour a touch of olive oil and a small amount of good quality balsamic vinegar into pot and stir just to blend.

Sprinkle with your choice of herbs/seasonings - I might add a bit of fresh-ground black pepper and some oregano or basil. I also like to sprinkle a bit of feta cheese on top before serving.

Looks interesting, Abby. I'd probably go with chunks of plum totatos. I now have enough potato salad recipes to get me halfway through summer bbq season!

BamaVol, this is not a lot to go on. Was the potato salad sweet, salty, savoury, or what? Was it yellow, white? Did it have lots of additions in it or did it seem to be mostly potatoes?

I'm wondering if either of two ingredients played a role: bacon drippings and/or mustard?

We always made potato salad with a bit of mayo, a lot of mustard, chopped onions and chopped pickles (the standard Southern thing). But then the mustard and onions can be omitted, for sophisticates, and maybe sour cream substituted and chives?

Bacon drippings. Oh, gosh. That wonderful Southern secret ingredient.

Presumably you have had wilted lettuce, no? My friends from not-the-South have sometimes expressed concern upon hearing the term "wilted lettuce," but it is a glorious dish. Fry bacon, remove and crumble, add freshly washed (and fresh ;) ) leaf lettuce to the skillet. (Edited to add: Also some thinly sliced green onion, optional but recommended, with green shoots as well.) Stir around until the lettuce has wilted. Add a mere dash of vinegar, some salt and pepper, and maybe some herbs.

So, since bacon drippings play a part in "wilted lettuce dish," might they have played a part in the mysterious potato salad?

We won't be able to help until you identify the taste just a bit more. Maybe a box of candy to your host/hostess? Maybe telling her/him that GOOD HOSPITALITY DEMANDS THAT THEY SHARE RECIPES? :p

I prefer a German type potato salad with oil onions and bacon VS american with pickles and mayo personally

CPTANGO

BamaVol, this is not a lot to go on. Was the potato salad sweet, salty, savoury, or what? Was it yellow, white? Did it have lots of additions in it or did it seem to be mostly potatoes?

I'm wondering if either of two ingredients played a role: bacon drippings and/or mustard?

We always made potato salad with a bit of mayo, a lot of mustard, chopped onions and chopped pickles (the standard Southern thing). But then the mustard and onions can be omitted, for sophisticates, and maybe sour cream substituted and chives?

Bacon drippings. Oh, gosh. That wonderful Southern secret ingredient.

Presumably you have had wilted lettuce, no? My friends from not-the-South have sometimes expressed concern upon hearing the term "wilted lettuce," but it is a glorious dish. Fry bacon, remove and crumble, add freshly washed (and fresh ;) ) leaf lettuce to the skillet. Stir around until the lettuce has wilted. Add a mere dash of vinegar, some salt and pepper, and maybe some herbs.

So, since bacon drippings play a part in "wilted lettuce dish," might they have played a part in the mysterious potato salad?

We won't be able to help until you identify the taste just a bit more. Maybe a box of candy to your host/hostess? Maybe telling her/him that GOOD HOSPITALITY DEMANDS THAT THEY SHARE RECIPES? :p

It's been 10 years since I tasted a good homemade potato salad. Mayo, but light. Yellow potatos. No mustard, or minimal. Chopped hard boiled eggs. The usual chopped sweet pickles or relish cubes. Celery. Maybe green onions. Celery seed, I think. I don't know about bacon drippings, but you're right about pork products finding their way into just about every dish in the South. I'm wondering if there was a hint of blue cheese?

Side note: Mrs B raved about mediterranean potato salad and took seconds. She's a very light eater and it's rare to see her go back for anything.

I miss genuine New York style potato salad found in Kosher delicatessens and the appetizing sections of markets in New York City.

The potatoes are sliced and cut, not cubed. There is a distinct type of “zing” in the flavor that I simply cannot describe.

Come to think of it, I also miss genuine New York style macaroni salad and cole slaw.

Perhaps I can find some in New York later this week...

There are some interesting possibilities in this link, especially the French potato salad. (Otherwise, I recommend continuing to flatter the cook, maybe dropping a few hints about karma. :) )

http://bigspud.com/psalad9899.txt

All the recipes look good, in fact. I've bookmarked it.

I just asked my father 'bout the details, here they are:

-cooked potatos, sliced, have to be still hot/warm, so they soak up the vinaigrette
-vinaigrette (two parts oil, one part whitewine vinegar, salt, pepper, garlic)
-onions
-chives

mix all these ingredients then:

-some some grinded nutmeg and
-a cup of hot broth (made of a stock cube)

on top, then mix again, voilà...

There are some interesting possibilities in this link, especially the French potato salad. (Otherwise, I recommend continuing to flatter the cook, maybe dropping a few hints about karma. :) )

http://bigspud.com/psalad9899.txt

All the recipes look good, in fact. I've bookmarked it.

Thanks, SkeptiCallie. There's a lot there. The white wine in one caught my eye. I'll be experimenting a little next weekend. I must say that, in order to get beyond the first page, I had to change into my mis-reading glasses to get beyond all the mis-spellings. :cool:

I do my potato salad 2 ways...

Potatoes, chopped onions, mayo and seasoned salt served warm or room temp.

or

potatoes with vinaigrette (three parts oil to one part vineagar) on top of lettuce greens. I toss the lettuce separately in vinaigrette and also freshly cooked green beans tossed with vinaigrette. Sometimes I add capers, tomatoes and other typical green salad fixings. But I definitely toss the ingredients separately and assemble them at the last moment. That way the potatoes and the beans can soak up dressing without the lettuce being "over dressed"

R.

I just asked my father 'bout the details, here they are:

-cooked potatos, sliced, have to be still hot/warm, so they soak up the vinaigrette
-vinaigrette (two parts oil, one part whitewine vinegar, salt, pepper, garlic)
-onions
-chives

mix all these ingredients then:

-some some grinded nutmeg and
-a cup of hot broth (made of a stock cube)

on top, then mix again, voilà...

I'll try this without blowin up my kitchen and shall report back! :D

-cooked potatos, sliced, have to be still hot/warm, so they soak up the vinaigrette

most important step IMO AND using reds

this recipie is similar to our family's, I just made some this past weekend.

I like the warm tapas version common around Madrid that seems to rely on softened peeled potatoes and a garlicky aioli.

My Memorial day weekend potato salad used 2 kinds of potatos. I had a few reds left and supplemented those with some Yukon Gold. The golds held up much better after cooking. Solid, waxy, toothsome. I will be using them exclusively in future tater salads.

Easiest German style potato salad dressing ever is Kraft's Viva Italian. Perfect combo of vinegar and oil. Toss in a few bacon bits(the real stuff) and some parsley for color and....yum. ^

I like the warm tapas version common around Madrid that seems to rely on softened peeled potatoes and a garlicky aioli.

Yes! ^

My mom used to make a marvelous potato salad that my friends in grade school would ask her to make for parties.

It must be a Southern recipe since it has pickle relish in it.

Chopped Russet potatoes and hard boiled eggs; finely chopped onion, celery, carrot and black olives (these were all very finely chopped); some mayonaise (only Best Foods); salt and pepper.

I don't recall that she added anything else, and the most important bit was that all the vegetables were extremely fine. You could see them and know what they were, but they were quite tiny pieces.

Chopped Russet potatoes and hard boiled eggs; finely chopped onion, celery, carrot and black olives (these were all very finely chopped); some mayonaise (only Best Foods); salt and pepper.

I don't recall that she added anything else, and the most important bit was that all the vegetables were extremely fine. You could see them and know what they were, but they were quite tiny pieces.

This would frustrate a whole bunch of celery haters in a neighboring thread!

Ah potato salad...nothing screams summer picnics and BBqs than potato salad. My mom makes an awesome one, but I found this one (http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R090740).
on bhg.com.Its a classic recipe, but tasty nonetheless.

There are two basic types of potato salad, the American, and the German, and some variations such as the Russian which is a type of American.

The best American ones have the fewest ingredients, basically potatoes, mayonnaise, mustard, and onions. Celery and egg can be added. Adding more than this tends to lower quality, but some things are a matter of personal taste.

The Russian salad does tend to have other ingredients, such as peas, but it is in a special category, and probably shouldn't be compared.

The German is made with still warm potatoes, vinegar is important, as is the oil used.

The type and age of the potatoes is important, as is the way they are cooked. The best potatoes for an American salad are not the same as the best potatoes for a German salad.

Almost everybody likes a well done salad of either kind. I suspect that many have never tasted a properly prepared potato salad.

Russets cubed in different sizes. The smaller pieces will mush up in the dressing nicely.
Dill Pickle
Celery
Onion
Eggs
Lots of fresh dill
and Miracle Whip...No Mayo ever!

"Mama's" Potato Salad

I have no idea actual amounts of things. All done on taste :)

Potaotes
Bacon
Bacon drippings
mayo
salt
green onions
hard boiled eggs
salt
pepper
Creole Mustard (not the crappy stuff)


Hmm...makes me wanna go make some...yummy!

I found a yummy recipe in Bon Appetit a number of years ago. Haven't made it in a while, but IIRC, the key ingreditents were new red potatoes, capers, red bell peppers, cilantro, & a dijon mustard & vinegar & oil dressing. It was delish. If any one wants, I can try to excavate the recipe -- 'tis the season, so the excuse would not be unwelcome. ;)

I found a yummy recipe in Bon Appetit a number of years ago. Haven't made it in a while, but IIRC, the key ingreditents were new red potatoes, capers, red bell peppers, cilantro, & a dijon mustard & vinegar & oil dressing. It was delish. If any one wants, I can try to excavate the recipe -- 'tis the season, so the excuse would not be unwelcome. ;)

By all means dig it up. I'm sort of curious about the cilantro and dijon mustard combination. As a normal taster, I'm not sure how distinct each will be on my palate, so I'm wondering if the combo is a brand new flavor.

My "secret" is to boil the potatos in water containing several tablespoons of Zatarain's crab boil (solid, not liquid).

OK, BamaVol, here you go -- I hope you like it.

POTATO SALAD WITH RED BELL PEPPERS, CAPERS AND CILANTRO
(Bon Appetit, July 1999, p. 108)
8 servings

14 red potatoes (about 3 lbs), cut into 1/3-inch-thick slices

1/4 c. Dijon mustard
2 Tbsp white wine vinegar
1/2 c. + 2 Tbsp olive oil
1/4 c. drained capers

2 red bell peppers, chopped
1 c. chopped green onions
3/4 c. chopped fresh cilantro

Working in 2 batches, steam potatoes in large pot until tender, about 10 mins. Transfer to a large bowl. Meanwhile, mix mustard & vinegar in a medium bowl. Gradually whisk in oil. Mix in capers. Pour dressing over warm potatoes. Cool. Mix in bell peppers, onions & cilantro. Season with salt & pepper.
(Can be made 1 day ahead. Cover; chill)

OK, BamaVol, here you go -- I hope you like it.

Thanks, Telfes. Busy week ahead, so it will have to wait for Saturday.

Thanks, Telfes. Busy week ahead, so it will have to wait for Saturday.
Let me know how you like it. I may just have strange taste. ;)

There are tons of great recipes - usually deli potato salad is tasteless. My mother's was the best - of course, no recipe :rolleyes:, so I had to beg her to tell me what to do. And she always decorated the top in the bowl with slices of whole green pepper, sliced eggs, an olive with red pimiento sliced crossways.

Red potatoes, boiled with the jackets - when they're done, peal them as soon as they're cool enough to handle. While still warm, you need to slice or cube and sprinkle with vinegar or French dressing - for a little zing. Stir in chopped eggs, green pepper, onions, salt, pepper, celery seeds, Miracle Whip (it's called salad dressing for a reason), pickle relish or chopped sweet pickles, a couple of green olives (I don't like olives, but in this potato salad the subtle barely noticeable flavor is great) and maybe a red radish, chopped very fine - adds some nice color. The amount of all these ingredients is up to you - a little more or less, depending on what you like. NO MUSTARD! :D

A lot of people don't like it, but I love German potato salad. Some schnitzel, red cabbage, and German potato salad (and beer), and I'm set.

Excellent thread! :D ^

I will be following.

Russets cubed in different sizes. The smaller pieces will mush up in the dressing nicely.
Dill Pickle
Celery
Onion
Eggs
Lots of fresh dill
and Miracle Whip...No Mayo ever!

This seems pretty close to mine. I use only Idaho potatoes though. I like Miracle Whip, but will use Dukes too. If I do, I put two tablespoons of sugar in it.
I also squirt mustard, about a tablespoon in any potatoe salad too.
The dills have to be hamburger dills to taste right though. Couldn't find the fresh dill and found that this works well.
You can cube or mash the potatoes lightly.
I like celery, but if I am out, don't taste any difference

A lot of people don't like it, but I love German potato salad. Some schnitzel, red cabbage, and German potato salad (and beer), and I'm set.

You made my mouth water! Maybe a little kidney bean salad too? :)

I miss genuine New York style potato salad found in Kosher delicatessens and the appetizing sections of markets in New York City.

The potatoes are sliced and cut, not cubed. There is a distinct type of “zing” in the flavor that I simply cannot describe.

Come to think of it, I also miss genuine New York style macaroni salad and cole slaw.

Perhaps I can find some in New York later this week...Mission accomplished.

I like the warm tapas version common around Madrid that seems to rely on softened peeled potatoes and a garlicky aioli.

I was thinking of these too - but the ones I remember have teeny potatoes, unpeeled, which are boiled in water laced with sea salt, the water is allowed to evaporate and the potatoes are partly baked in the pan so that the sea salt forms a crust over the dried potato skins. The aioli should be fiery with fierce, pungent garlic.

We had a glut of potatoes this last week and I was scouring this thread for ideas. MrLapLap's been working hard and I couldn't get out by myself so I had to make do with what I had (couldn't get dill or chives and I'd run out of capers).
I was inspired to make a potato salad version of the Spanish version of Russian salad.

6 medium potatoes (boiled and cubed)
2 large carrots (boiled and diced)
1 large red bell pepper - roasted (Still warm)
2 large pickled gherkins (finely diced)
4 small pickled onions (finely diced)
1 drained can of tuna
Extra virgin olive oil
Good flavour mild vinegar
mayonnaise
salt & pepper

Cut red bell pepper into pieces and place in bowl with a few generous slugs of vinegar. Stir and add in tuna. Add gherkins and onions, combine well, and add carrots, olive oil and seasonings, stir again. Toss in potatoes, check for seasoning and combine with a little mayonnaise to taste.

You can finely chop a boiled egg or two and add this as well.

Capers would be a good addition if you had any.

To be honest, it's pretty similar to the Spanish 'Russian' salad, but it's a nice way of using up carrots (I usually hate them boiled and don't have an oven) and inferior pickles (we usually have Polish gherkins but tried a brand from Turkey - the vinegar was too harsh - they were perfect for this recipe)

This seems pretty close to mine. I use only Idaho potatoes though. I like Miracle Whip, but will use Dukes too. If I do, I put two tablespoons of sugar in it.
I also squirt mustard, about a tablespoon in any potatoe salad too.
The dills have to be hamburger dills to taste right though. Couldn't find the fresh dill and found that this works well.
You can cube or mash the potatoes lightly.
I like celery, but if I am out, don't taste any difference


I forgot to add a couple of squirts of mustard, a bit of sugar and a splash or 2 of white vinegar to the dressing.

I've got a few-here is one.
Bacon/Red onion/Blue cheese/Potato salad
Cook up some small red bliss potatos(3 lbs)(in the skins-srubbed,lots of salt in the water.boil uncovered till just tender-7 to 12 mins depending on size)cut into quarters
fry up some thick cut pepper bacon-drain of most of the fat.In the same pan saute some really good red onion cut in large chunks.You want to do this fast over high heat so you get some caramelesation going but do not lose too much texture.
Let all ingredients come to room temperature.While waiting make a dressing of 1/2 cup sweet cream,1/2 cup sour cream,1/2 cup mayo,large pinch sugar,lots of fresh black pepper,a little salt,a shot of lea & perrins,a shot of tabasco,and 1 pound of good blue cheese(Maytag works great here)This dressing works really well as a cole slaw dressing also.
When the other ingredients are cool-but not cold toss everything together,best if let stand for 20 mins. before serving. Great with grilled steak!

I have had a number of great potato salads but the sour cream seems to be the common thead. Those made with just mayo don't seem to cut it.

I also like a little fresh dill as well!

Another favorite of mine is French Potato Salad - a little different (no mayo or sour cream and not warm like German ps). Great for a dinner party - a little more elegant and still can be made ahead of time.

1 lb. small white potatoes
1 lb. small red potatoes
2 tbsps white wine
2 tbsps chicken broth

1 tbsp Dijon mustard
3 tbsps white balsamic vinegar
10 tbsps olive oil
salt
pepper
1 bunch scallions, chopped
2 tbsps minced dill
2 tbsps minced parley
2 tbsps minced basil

Cook the potatoes in boiling water until just cooked through, 20-30 minutes. Drain in a colander and drape with a kitchen towel to and let steam for 10 minutes. Half or quarter (depending on size) the potatoes and toss with wine and chicken broth and let absorb.
Combine mustard, vinegar, salt & pepper and beat while adding olive oil in a stream to emulsify. Toss dressing with potatoes, scallions, parsley and dill. Garnish with basil, and serve at room temperature. You should vary the amount of vinegar depending upon how tart you like the potato salad. Edited to add: Use FRESH herbs.

I've got a few-here is one.
Bacon/Red onion/Blue cheese/Potato salad!
Wow - this is one I think I will have to try. The blue cheese sounds yummy & when did bacon not go well with potatoes?
Though the more I think about it, the summer is young - I may just work my way through this thread. :)

I'm not a big fan of German potato salad, because of the vinegar.
My favorite is Whole Foods' "Picnic potato salad".

So far, no one has mentioned mint as a potato salad ingredient.

Mint and potatoes = summer

I have one which uses whole mint leaves.
Littttttttlllllle baby taters,cooked for 4 minutes/refresh in an ice bath. with fresh peas and just the tips of asparagus spears-blached for just a minute and then refreshed in an ice bath.Some heavy cream,a drop of champagne vivegar.a little chopped fresh chive.salt and white pepper,whole mint leaves.toss and serve-very nice with lamb or salmon

I have one which uses whole mint leaves.
Littttttttlllllle baby taters,cooked for 4 minutes/refresh in an ice bath. with fresh peas and just the tips of asparagus spears-blached for just a minute and then refreshed in an ice bath.Some heavy cream,a drop of champagne vivegar.a little chopped fresh chive.salt and white pepper,whole mint leaves.toss and serve-very nice with lamb or salmon

droooool....

Maris Pipers mashed with spring onion, mayo, salad cream and a hint of tarragon.
Park that up against a couple of English bangers off the barbie and wash it down with a pint of Tanglefoot and you know that all is well with the world.

I had a swiss step granmother that made a mashed potato salad very similiar to that!

I've never paid close attention to various kinds of potato salad. I was under the impression that all are more or less the same. :o

Mint and potatoes = summer
Yup indeed! :)

Does anyone have a recipe that would replicate the potato salad found in the Lufthansa Lounges?

I love that stuff and have been craving it here in the states.

Thanks

I don't usually like potato salad but the only potato salad I eat is the one I make at home. The one that I can't really tell what nationality it is!!:confused:

I used to live with a Polish friend when I was at university and she made it all the time. I tried her potato salad, it was nice but not my favorite. A couple years later, I met a German friend and she invited me for dinner. She made potato salad that night without any mayo. I quite liked it but still not my fave....

I do not like potato in my dish at all and try to avoid anything with potatoes until I met my Flying Prince. He loves his potatoes so much and asked me to make potato salad for him. I mixed and matched those 2 recipes together and it came out nicely smooth and creamy. He's been loving it since and I think, he asked me to marry him because of this potato salad recipe!!!!!;)

My recipe is very easy and simple; Brown diced bacon and finely chopped half big onion (I personally like crispy bacon so I cook it for little while)

During this time, boil some small red bliss potatoes(in the scrubbed skin)and put a bit of salt in the water.boil uncovered till just tender and cut into quarters.
Diced spiced pickle baby cucumber and a couple of boiled eggs (diced). Throw in the other half of onion(uncooked,finely chopped)
Add full-egg mayo, a splash of vinegar, little bit of sea salt and little bit of cracked black pepper..Now, ready to serve

None of them :)

Mine always gets rave reviews....I can't stand miracle whip or any "salad dressing with sugar in it," and usually Duke's mayo or make my own. (though trader joes organic tastes ok---there's no sugar in it. Hellman's will do in a pinch)

A chef friend told me to always include an idaho baker in the mix of potatoes...for texture reasons. I do it if I have one around, but I don't make a special trip to find one.

I use a rubber spatula to do the mixing---a spoon can break it down, so be careful if you use one)

Ingredients:
2 lb potatoes (russet or red bliss are my first choice, followed by yukon gold. With that baker tossed in if I've got it. A smallish one)

2 T white vinegar
1/2 c chopped celery
3T minced red onion (use scallions if you must substitute)
4T (+ or-, depending on your taste) DILL pickle relish
1/2C (+ or -) Mayonaise (the real stuff, no sugary dressing)(I usually use less, probably a third of a cup, or whatever is needed to bind it all together)
1 t powdered mustard
1 t celery seed (not celery salt!)
3T fresh parsley, minced
black pepper to taste
2 hard boiled eggs, chopped (optional)

I don't peel the potatoes, but you can ...chop them into bite sized cubes (3/4 inch at largest). Put the potatoes into a heavy saucepan, cover with water, bring to a boil over medium heat, add 1 T salt, reduce the heat to medium, cover and simmer until the potatoes are tender. (8-10 minutes, usually)

Drain the potatoes, and put them into a large bowl. (You may want to set aside the water to use in a broth)

Add the vinegar, and toss gently. Let the potatoes sit and cool down for about 15-20 minutes. Don't move on to the next step until the potatoes are warm to the touch, not hot. But don't wait until they are cold.

While the potatoes are cooling, mix the celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt together in a bowl.

Once the potatoes have cooled, fold in the dressing (and eggs, if you want to add them) into the potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Season to taste (i always put in a little more celery seed and salt)

Thanks for the recipe joanek.

I like the idea of all that celery and celery seed.

Can't wait to try it this ski season. :)

First off, I don't think I've ever met an American who does not like potato salad. It's right up there with french fries on the likeability scale.


This is the simple standard picnic style salad I've been eating for 50 years. When we take a bowl of this to a potluck, it is ALWAYS the first one gone even if there are 4 or more others there.

4 medium russet potatoes
4 hard boiled eggs, chopped
1 large dill pickle, finely chopped
6 green onions(scallions), chopped
3/4 cup sliced black olives
3/4 cup celery, finely chopped (optional)
1/2 cup Best Foods/Hellmans Mayonnaise
2-3 tablespoons regular yellow prepared mustard.
1 teaspoon salt
1 teaspoon fresh cracked black pepper
Do NOT add any sugar or anything with sugar in it!

Boil the taters with the skins on. When done, cover with icewater till cool. Scrape the skin off and dice into 1/2 inch cubes.

Mix the mayo, mustard, salt and pepper together in a cup.

Gently mix everything together in a large bowl, then transfer to serving bowl.

Braslvr, I have a feeling our recipes are related. The line "Do NOT add any sugar or anything with sugar in it!" is the giveaway.
(Mine might be a little older, as the mustard powder was probably swapped for prepared mustard during the step-saving 60s and 70s. )

I'd be curious to see what you think of the finished product if you put the salad together when the potatoes are still warm. I find they absorb more that way, though it could just be old school thinking.

And notsosmart, the secret ingredient in mine is the celery seed. It's a flavor that you don't realize is missing from a lot of prepared ones until you taste a salad with it. The same chef who suggested adding a baker for texture also said you can sometimes get away with storebought potato salad if you mix in some celery seed and vinegar (to cut the sweetness of some prepared ones) and/or toss in some dill pickles.

Dill can also be a fine addition.

Braslvr,

I'd be curious to see what you think of the finished product if you put the salad together when the potatoes are still warm. I find they absorb more that way, though it could just be old school thinking.



I used to do it that way, as did my mom. I just like for most of the potatoes to be nice cubes, and I find they are much easier to cut into cubes when cold. After a few hours of the salad chilling in the fridge, I don't notice any difference taste wise.

Ever accidentally overcook the taters and make mashed potato salad? Some people actually like it that way. I'm a cube guy. :)

I'm another one of those who never measures.

But any potato salad that comes out of my kitchen will have

Yukon Gold Potatos
eggs
Best Foods/Hellemans
Claussen Dill Pickles
walla walla (or maui) onions
celery
dried dill
salt and pepper
paprika

Claussen and Best Foods are mandatory. Everything else depends on availability. I wouldn't be opposed to olives, grated carrots, or capers if they were available

Mine is pretty close to what Braslvr posted...only I don't use olives (I will give it a shot, it sounds great) and I use my favorite Guldens Spicy Brown mustard.

And I don't add salt, as my secret weapon is to add a vegetable bouillon cube or two to the potatos as they cook.

As a side note, Golden Corral used to have a "Cajun" potato salad and I could never figure out what they added...anyone know?

I just made a phenomenal potato salad very simply:

potatoes boiled in skins
peel and cube while hot
sprinkle with rice wine vinegar (seasoned Sushi vinegar) while hot
lots of fresh dill


After cooling, shake together

olive oil
more rice wine vinegar
dry mustard

It was phenomenally good...I didn't miss the creamy dressing at all.

As a side note, Golden Corral used to have a "Cajun" potato salad and I could never figure out what they added...anyone know?

Probably SYSCO Cajun seasoning mix...;)

I used to do it that way, as did my mom. I just like for most of the potatoes to be nice cubes, and I find they are much easier to cut into cubes when cold. After a few hours of the salad chilling in the fridge, I don't notice any difference taste wise.

Ever accidentally overcook the taters and make mashed potato salad? Some people actually like it that way. I'm a cube guy. :)

Try cutting before you cook the potatoes. They cook faster that way. (of course if you've been making the salad for decades, you can probably do it in your sleep----and a change like that would throw everything out of sync!)

I've tried cooking the potatoes in cubes, and that is the ultimate disaster. the reason is, it washes all the starch out of the them that way. The cubes need to be kinda 'sticky' when you cut them up after being cooked. That's why I've gone to boiling them with the skins on. Even more starch stays in. I know, I'm a tater salad nerd.

Hellmans Bestfoods mayonaise is the secret and mashing the eggs with a potatoe masher will make the kids eat it without picking out the eggs.

Years ago I was served a Cuban potato salad, with red potatoes, onion, celery, sliced green olives (with pimiento!), olive oil and lots of lemon juice and grated lemon zest. Supposedly this was developed as a mayo-less alternative to compensate for eating in a hotter climate. It was served chilled on a hot summer day, and was utterly delicious. Am I on the mark regarding the makeup of a Cuban potato salad? if not, please let me know of a recipe.

I like all different kinds of patato salad but usually make the German variety. I also don't measure when I cook, through things together, then taste and adjust the seasoning. (It's called abschmecken in German.)

I always use yellow potatoes such as yukon golds. They have to be cooked with the skins, then peeled, the sliced--in that order; Germans have many cooking rules! :D

I make my dressing by frying bacon. American is ok or you can buy Pancetta or whatever international equivalent is available. Then I add some chopped onions to the bacon.

I then mix vinegar (often a variety depending what I have on hand, usually red wine or white wine, mostly German Henstenberg Altmeister or the herbal one, never balsamic with frsh ground pepper, some Maggi seasoning and a German salad spice mix (they come in different versions from Knorr or Maggi).


I add this mixture to the frying pan to deglaze it, then I add some oil (not olive). That's my dressing for the potatoes. Pour it over while warm. Add fresh parsley. Serve at room temperature. The bacon grease tends to solidify otherwise. Alternatively drain the bacon and onions before deglazing with dressing.

That's my own made up recipe.

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper

boil...mix...chill....incredible

1. Sliced boiled red potatoes ("A" size) and haricots verts al dente in a nice vinagrette (w a little Dijon mustard) topped with a few sliced Kalamata olives) and a sprinkling of Feta atop some Spring Greens, Arugula, baby Spinach, etc.

2. The "White" potato salad (inc. sour cream and chopped dill) at Uncle Dan's BBQ in Waco.