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

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.

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.

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.

[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.

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.

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

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?

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

CPTANGO

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.