Would you share a great potato salad recipe with me?

Get a potato and bake it. Then add butter and sour cream and eat it, because potato salad is disgusting.

Sorry.

YOU ARE NO HELP SEEK!!

Cook potatoes in their peel and take it off after it’s cooked. It has a different taste.

the same foes for baked potatoes too, @Seek. just bake them in the oven and take the peel off after it’s baked.

But I don’t want to cook them until they’re really soft. They need a bit of crisp to them. Will they still peel?

Of course it is a matter of taste, but I don’t like hard or crisp potatoes in my potato salad. It’s like someone didn’t take the time to cook the potatoes fully.

But how can you mix it without ending up with mashed potatoes instead, @chyna ?

I cook my potatoes until I can easily push a fork through them. Not when they are over cooked to mush.

@chyna got it. Even of they are soft, they can be mixed with no problem. And they peel off easily, if you ignore the heat.

OK, yeah, that’s how I cook them. They’re a little firmer than the ones I cook to mash, without being crunchy.

SO! I now have perfectly cooked potatoes in my potato salad! What else?

“But I don’t want to cook them until they’re really soft. They need a bit of crisp to them.”

We
Are
Done!

Crisp potatoes in potato salad are an abomination! You mean the potato salad makers produce gallons of the garbage because a women in freaking Kansas wants a helping??

Salt, pepper, oil and vinegar. Boiled eggs and chopped meat, like salami or ham. Onions. Mayonnaise, just a bit less oil and no vinegar then. If not mayonnaise, then butter.

and that’s how you end up hungry.

Perfectly cooked potatoes, diced dill pickles, minced celery, minced red onion, a mayo dressing with a couple tablespoons of mustard mixed in, paprika on top. Chill well before serving.

I got that, @ibstubro.

Thanks, @Sneki95. What do you think of pickles?

Thanks @Coloma. I’m thinking of frying up some bacon, crisp, and adding that, too.

Mayo, celery, pickle juice, pickles chopped up really small. Onions if you like onions, chopped up really small. She puts it in a glass casserole dish and puts a little paprika on top.

My mom makes the best potato salad (in my opinion. I know everyone has their own favorites) and that’s how she makes it. She told me she boils the potatoes in their skins and then peels when they’re boiled.

I had a good potato salad once that someone made that had bacon bits in it.

Dunno, never eaten pickles with a potato salad. I wouldn’t put them in the salad, but maybe eating them separated?

I’d ask mum, but she is asleep and I don’t wanna risk my life.Sorry.

Check this Spanish Potato Salad Recipe

Another really good, simple recipe is to make cole slaw and add a can of halved cashew nuts. Everyone loves it.

Gosh you guys! Looking good. You want a picture when I make it?

I’m anxious to try the boiling in their skins thing. But my fingers burn just thinking about peeling them. (When I made baked potatoes for dinner when the kids were little my daughter wanted them peeled. That’s how I learned that the skin slips right off…but it’s hot.)

You can put them in cold water and wait for them to cool off a bit and then peel.

@Dutchess_III Cut them in half, let cool on the counter for an hour or so then put them in the fridge until they are thoroughly cooled/chilled. No burned fingers and…they will be cold and firm so won’t turn to mush when you dice them and mix them with the other ingredients.

@Coloma But….but….the salad will be cold! :(

No.
@Dutchess_III.
We don’t want a picture so much as we want a RECIPE.
Measure.
Recreate.
Post.

Potato salad is supposed to be cold @Sneki95.

Will they still peel easily when they’re cold?

Well, I have to find out if what I make is good enough to go through the trouble of creating a recipe first, @ibstubro!

^ Yes, they will peel easier.
@Sneki95 There are warm versions of potato salad but the american version is usualy cold.

Personally I like lots of pickles in mine.

Huh, didn’t know that. I’ve eaten it cold, but I didn’t know people serve it cold on purpose.

I eat it warm.

This Warm Dijon Potato Salad Recipe is one of my favorites. It’s good warm or chilled.

I like @Coloma‘s version with pickles and celery for crunch and sour.

I’m with @Sneki95 on preferring warm potato salads though it’s difficult to do that for picnics. I also prefer them made with vinegar instead of mayo. Definitely want sour pickles in there as well.

Oh – and no crunchy potato bits. That would hit the eject button pretty quickly. Even firm potato segments are questionable.

I peel the potatoes first, quarter them and then boil them until cooked but still firmish. Let them cool and then slice or chunk as the mood takes me. Cut in carrots, red onion and celery. Add vinegar, salt and pepper, mayo and then – what makes it special – a teaspoon or two of ground cumin. Delish!

This Roasted Potato Salad always gets good reviews when I serve it. I’ve never had a fail with any Ricardo recipes. One year I was in a group through Fine Cooking mag where each person worked through a cookbook. I did one of Ricardo’s and didn’t have a single misfire.

^^I like the idea of roasting the potatoes. It looks yummy!

I love this recipe because the hard boiled eggs make it super delicious.

Yes, HB eggs are good too!

I do as @janbb but I also add hard boiled eggs and mustard.

Whip the mustard into the mayo and whisk well to blend first. :-)
If you like your potato salad a little sweeter mix in a little sweet pickles juice or dissolve a tablespoon of sugar in a tiny bit of hot water and lix in the dressing combo.

Great ideas guys!

I use a table spoon of sweet relish to sweeten it up.
I’m now wishing for a fluther picnic!

@chyna Me too, sometimes I like the dill pickles and others sweet.

I also make this delicious salad, sounds kinda weird but it is really good.

Boil small shell pasta, add a large can of drained white albacore tuna, diced cheddar cheese, minced red onion and a boatload of diced sweet pickles. Mix with lite mayo, chill, Soooo yummy!
Another yummy little snack, buy a can of pickled Jalapeno peppers. Cut in half and de-seed, pat dry with paper towels and then stuff the halves with albacore tuna mixed with a little mayo then sprinkle crushed white tortilla chips on top.

Really good little snack!
I am a tuna freak, eat lots of it, mercury be damned. haha

Was talking to friends about this. We realized that pretty much as a group – we avoid picnic offerings that have mayo in them. So, back to the vinaigrette-style dressings for me.

@BellaB I’ve never had an issue with getting sick from picnic fare. Obviously you wouldn’t want to eat potato salad that had been sitting lut for 3 hours in the heat but freshly made dishes, served promplty, and eated within a few hours are not going to be harmful.

I hadn’t thought about it very much til this afternoon when we were talking about it. I realized that I don’t take mayo’d stuff at picnics/buffets/restaurants. Turns out there’s quite a group of us.

I think I’ve taken things to picnics that I wouldn’t eat. So this was a great question in a few ways.

@BellaB It’s funny how things like that come up. I’m weird about meats. If I don’t eat leftovers in the first day, two tops, I pitch them.
Too late to edit above, but I meant, “eaten” not “eated” and “out” not “lut.” haha

We will have an RV with full hook ups at the park, just a few yards from the pavilion where the reunion will be held. No worries about spoiling.

@Dutchess_III: How about making a big pot of potatoes and then dividing them up and trying three or four different recipes. Then you could all take a little of each and have a sampling party to compare and see which ones you likes best.

Thanks @jca.

That’s a fun idea for a party @jca .

We did something similar at a housewarming about 30 years ago. We were young and not well-to-do, so we did it as a semi-potluck. We told everyone we’d take care of meat and dessert, and asked them to bring salads to represent their family backgrounds. There were multiple potato salads, green salads, fruit salads, chopped veggie salads. It was fascinating to compare them.

No. Stop. Wait.
I’ve been working this week and behind the times.
I want to know more about @janbb‘s salad.

“Cut in carrots, red onion and celery.”
Cut in refers to? Chop, dice, shred…?
”Add vinegar, salt and pepper, mayo”
Vinegar before mayo? How do you know how much?

This dish sounds totally foreign to me. I have no concept of how it would taste. Is it an ethnic recipe, or personal, or family?

No, I don’t intend or want to hijack this thread. I simply want to recreate this dish.
Okay, maybe I should have PMed, but I didn’t know I would go on this long at the outset.

It’s fairly standard potato salad – how would you make potato salad? The major difference is just the addition of cumin. And you know how much by taste and practice.

Not by my standards, @janbb. I hope you PM’ed details.

I think the whole mayo/salmonella scare came from a time when a lot of people used eggs from farm people, @BellaB.
From when the US was still marginally agrarian..

I ave never heard of carrots in potato salad. That’s a twist for me.

Amen, @Coloma.
What about the cumin?

I could envision some shredded carrots or matchstick carrots to make things interesting. You could even put the carrots on the mandoline to make them very thinly sliced.

@ibstubro The cumin is my own invention; the whole thing is my own invention although I think the vinegar, mayo, salt and pepper is one standard variety. The carrots are grated in the food processor.

Why would you put carrots on a mandoline?. Wouldn’t it mess up the sound?

Mandoline

I figured as much. But it was still funny!