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scrawlspace
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Posted 11:28 pm, 01/27/2012
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The secret to good potato salad is in the mayonnaise. You gotta use the real heavy duty mayo....no
light or fat free stuff.
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meagainn
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Posted 2:07 pm, 01/10/2012
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try this:
Super easy and always a hit
Potatos peeled and cubed, cook until "almost" done, drain, start with 2 Tbs of mayo
add crumbled bacon
add celery salt to taste
I always use 4 potatos and 2 big spponfuls of mayo
you just want to use enough to get it to the consistency that you like
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grannynanny
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Posted 9:50 pm, 12/24/2011
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I love potato salad. It's one of my favorite things to eat. Mine potato salad just wasn't as good as other peoples and I thought we made it the same way. I finally figured out I was leaving out the vinegar. Now I make good potato salad but don't really have a recipe. It depends on what I have on hand and how many people I am going to feed.
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Bushman
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Posted 4:38 pm, 12/24/2011
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Potato Salad
3 pounds russet potatoes
1 ¼ cup mayonnaise
½ cup sour cream (Optional)
1 tablespoon mustard
1 tablespoon vinegar or pickle juice.
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ cup chopped celery fine
½ cup chopped red or white onion ,fine
5 hard-boiled eggs, finely chopped
¼ cup pickle relish or cut up pickles
Peel potatoes and coarsely chop.
Combine the potatoes with enough water to cover in large saucepan.
Bring to a boil. Boil until tender but not mushy; drain.
Combine mayonnaise, sour cream, mustard,
vinegar, salt, sugar and pepper in a bowl and mix well.
Stir in celery, onion.
Fold in potatoes, eggs and pickle relish.
Serve warm or Chill, covered, until serving time.
The flavor is enhanced if chilled
overnight. Garnish with paprika.
Warm German Potato Salad
10 medium potatoes (about 3 pounds)
1 can (14 1/2 ounces) Beef Broth
1/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cider vinegar
1 medium onion, chopped (about 1/2 cup)
3 tablespoons chopped fresh parsley
In Dutch oven place potatoes. Cover with water.
Over high heat, heat to a boil.
Cook 20 minutes or until tender. Drain. Cut into cubes.
In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth.
Add vinegar and onion.
Over medium heat, cook until mixture boils and thickens,
stirring constantly.
Reduce heat to low.
Cook 5 minutes or until onion is tender.
In large bowl toss potatoes, parsley and broth mixture until evenly coated.
Tangy Tater Salad 4 pounds red potatoes, washed and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, chopped
3 tablespoons chopped pickled jalapenos
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup white wine vinegar
Put the potatoes in a large pot and cover with water by 2 inches.
Salt well and bring the water to a boil over medium heat.
Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes.
Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat.
Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat.
Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste.
Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes.
Add the flour, and stir until the vegetables are evenly coated, about 2 minutes.
Stir in the sugar, vinegar and reserved 1 cup of water.
Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes.
Stir in the potatoes and the crispy bacon.
Transfer to a serving bowl and serve Spicy Potato Salad 6 potatoes (red, cooked whole and cooled) 1/3 cup vegetable oil 1/4 cup white vinegar 1 tbsp sugar 2 tsp chili powder 1 tsp salt 1/4 tsp tabasco (chipotle pepper sauce) 1 dash cayenne pepper 1 can corn (kernel, drained) 21/4 oz black olives (sliced and drained) Cube cooked potatoes and place in a large bowl. Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce. Pour over potatoes and toss very gently. Cover and chill 1 hour, then stir in corn and olives. Serve and enjoy! World's Best Potato Salad
6 medium potatoes
1 teaspoon cornstarch
1 small onion, finely chopped
salt and pepper to taste
1 cup celery, chopped
1/2 cup vinegar
1 teaspoon salt
1 (5 ounce) can evaporated milk
6 hard cooked eggs, diced
1 teaspoon prepared yellow mustard
1/4 cup butter
2 eggs, beaten
1 cup mayonnaise
1/2 cup white sugar
Garnish with paprika, parsley and 1 more hard-boil egg cut into
about 8 wedge pieces
Place the potatoes into a large pot, and fill with enough water
to cover. Bring to a boil, and cook for about 20 minutes, or
until easily pierced with a fork...DO NOT COOK UNTIL MUSHY!
Drain. Cool, peel and dice. Transfer to a large bowl, and toss
with the onion, celery, 1 teaspoon of salt, and the hard-cooked
eggs.
While the potatoes are cooking, whisk together the eggs, sugar,
cornstarch, and salt in a saucepan. Stir in the vinegar, milk,
and mustard. Cook over medium heat, stirring frequently, until
thickened...about 10 minutes. Remove from heat, and stir in the
butter. Refrigerate until cool, then stir in the mayo.
Stir the dressing into the bowl of potato salad gently until
evenly coated. Chill several hours or overnight before serving
for best flavor. Place the hard boil eggs on top of the potato
salad strategically so that the salad will be pretty. Sprinkle
lightly with paprika and top with cuts of parsley.
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Welborn Peggy
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Posted 3:58 pm, 12/24/2011
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If I use dill pickles then yes, I use mustard and mayonaise...If sweet pickles I just use Mayonaise....It just depends if you want sweet or sour pot. salad....
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mholloway
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Posted 8:38 pm, 12/12/2011
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4or5potatoes,mayo,green pepper,onion,3boiled eggs,sweet cube pickles.COOK DICED POTATOES,DRAIN WATER FROM THEM, PUT THEM IN FRIDGE AND LET COOL THE ADD YOUR INGREDIENTS TOO THEM.ADD IN SOME SALT AFTER ADDING EVERYTHING.ENJOY.
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whitehawk
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Posted 8:25 am, 12/12/2011
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Scratch the butter, use Mt Olive chopped mixed peppers, 1 tbsp mustard, salt, pepper, 1 rib of celery, deveined and chopped or sliced thin, 2 tbsp finely chopped red or green bell peppers, and add another tbsp or two of mayonnaise.
If you are going to have any left over then omit diced onions, otherwise, a couple of tbsp diced onions.
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kooky
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Posted 9:59 pm, 12/11/2011
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When you guys make potato salad, do you add mayo? What about mustard?
I made some for the first time tonight, and it was good, but I felt like I was missing something. I used 7 red potatoes, boiled, 5 boiled eggs, 4 tablespoons of mayo, 4 tablespoons of relish, and 1 tablespoon of butter.
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