Potato Salad... recipes?

[jdc]

after the BBq sauce thread... now im even more hungry. made some South Carolina mustard... never heard of it before.

plenty on the net, but looking for real world stuff -- mayo based, mustard based, no matter.

share away..

[Markintosh]

Not a specific recipe, but the last batch I made from scratch. I learned a few things.

- Cook the potatoes less than you think. You don't want mashed potatoes. Check with a fork. Easy to pierce, but not mushy. Cool the potatoes with cold water immediately after removing from heat.

- Chop add-ins. I like fine chopped celery and onion. I also like bacon and hard-boiled egg.
Plop on top of potatoes but don't mix yet.

- Here's the big thing. Mix up your dressing completely separately until you like it. I've always just added ingredients to the bowl and hoped for the best. I use mayo, a mall amount of regular mustard, a bit of red wine vinegar, a bit of Old Bay seasoning plus salt and pepper. Mixing ahead of time and tasting lets you make adjustments before committing. Add dressing to the potatoes et al a bit at a time, mixing just to coat potato pieces and combine ingredients.

Doing the dressing separately was an entire new concept for me.

[Racer X]

personal family preference is you need some eggs, and lots of SMOKED paprika, hot or sweet. It goes well with both the potatoes and eggs. Also SWEET onion, very finely chopped or thin slices. raw regular onion can be pretty harsh.

My mom never wrote down her recipe, I have to go by taste memory. Her mom made german style.

[Will Collier]

From The Salt Lick in Dripping Springs (just west of Austin), TX:

https://marinatemebaby.com/2015/05/15/th...ato-salad/

[btfc]

https://www.southernliving.com/ranch-pot...ad-7488013

[wurm]

Would you settle for oil & vinegar based? Here's as near as I've come to dear old grannie's German potato salad.

----

Ingredients
• 4 medium white potatoes, peeled and sliced or diced to desired size
• 1/2 cup onion, chopped
• 1 tablespoon butter
• 1/4 cup water
• 2 beef bouillon cubes (or 2 packets granules)
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• salt & pepper
• 3 slices bacon; cooked and crumbled (or “real” bacon bits)

Directions
• Place the potatoes in a sauce pan and cover by about an inch with COLD water. Always start with cold water. If you boil the water first, the potatoes won’t cook as evenly (the exterior will cook too fast). I also salt my water with about a teaspoon of kosher salt.
• Cover the pan and bring the water to a boil. Then reduce the heat to medium and remove the lid so the water doesn’t boil over, and so you can keep a close eye on the potatoes.
• Pierce the potatoes with the tip of a paring knife every minute or so at this stage. Look for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.
• Taste the potatoes each time you check them with the knife. Your sample should have some body to it, an al dente quality. It should seem slightly undercooked and should fully retain its shape still. Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them.
• Pour into a colander immediately when you discover the potatoes are done.. Set aside to cool.

1. Sauté onion in water and butter till high simmer.
2. Add bouillon cubes (or granules). Set aside to cool.
3. Put potatoes in casserole dish.
4. Drizzle oil and vinegar over top of potatoes.
5. Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
6. Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
7. Serve cold or bring to room temperature.
8. Mix all together before serving.

[Fritz]

mayo, yellow curry powder, smoked paprika, spot of Angostura

[mrbigstuff]

Pretty simple- boil (I like the pressure cooker method, as it does not add too much water right final product), cool, cut. Add sprinkles of red wine vinegar, salt, pepper, spices, olives, onion, celery, or whatever else you like. Mix a salad dressing or use a bottle of Greek style dressing. Add mayo to suit but not much. Refrigerate.

[jdc]

thanks. part of me that started this was a recent rip to walmart deli for a snack -- they had 6 options:

Deviled egg
original
mustard
amish
loaded
sliced red skin

https://www.walmart.com/search?q=potato%...eli%20dept&typeahead=potato%20s

[mrbigstuff]

I always keep the skins on any potatoes that I cook.