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, voilŕ...

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.

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

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. ^

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.

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.
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.