Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14

Thread: Looking for Potato Salad recipe

  1. #1
    Senior Member
    Join Date
    Mar 2010
    Location
    Somewhere inTexas
    Posts
    667
    Blog Entries
    1

    Looking for Potato Salad recipe

    Not too long ago there was a post on how one quilter "doctored" store bought potato salad - I thought I saved it but, can't find it. Can anyone help??
    May your bobbins always be full and may your stash be never ending.

  2. #2
    Super Member
    Join Date
    Aug 2010
    Location
    Kentucky - Live in Iowa
    Posts
    1,012
    I always add chopped onion, more mayonnaise, mustard and relish, I always taste and adjust the salt, celery seed and black pepper. Hope this helps.
    Aronel aka Lee

  3. #3
    Super Member Pinkiris's Avatar
    Join Date
    Jan 2009
    Location
    NE Wisconsin
    Posts
    1,059
    Blog Entries
    2
    Adding some chopped, hard boiled egg also helps!
    Sue

  4. #4
    Senior Member
    Join Date
    Jun 2011
    Posts
    984
    three parts mayo to one part sour cream, mustard, relish, celery seed, black pepper, salt, potatoes, eggs, celery, carrot, onion, radish if you have it on hand.
    Garnish top with paprika, sliced egg and radish slices.
    The sour cream really sets it apart from other potato salads, always get rave reviews when I take this to a party.

    NOTE: lately when I make cold salads that need to keep I will salt the celery and onion, place in strainer and put a plate on top then weight the plate with a heavy can of unopened food and let set for a couple of hours, you will be amazed by how much water comes out. This will keep your salad from becoming water logged. Rinse celery and onion to remove salt and let drain for a few more minutes then add to salad. CUT BACK on the salt in your dressing, adjust to taste.
    Last edited by Steady Stiching; 11-11-2013 at 04:55 AM.

  5. #5
    Super Member coopah's Avatar
    Join Date
    Dec 2011
    Location
    Horse Country, FL
    Posts
    2,912
    Blog Entries
    1
    All of the above....and sometimes I add a touch of horseradish. Just a dot, not a lot. :-)
    "A woman is like a tea bag-you can't tell how strong she is until you put her in hot water." Eleanor Roosevelt

  6. #6
    Member pojoanderson's Avatar
    Join Date
    Aug 2010
    Location
    bridgend,wales,england
    Posts
    16
    Don't buy shop brought I make my own recipie below

    Small potatoes ie salad or new when in season or any small potatoes will do (boiled until tender)
    1 small onion chopped
    Mayonnaise
    Chopped chives
    Salt and peper to taste
    Place potatoes when boiled into a bowl add onions and mayo (enough to cover )and mix,add chives and salt and peper to taste place in the fridge until ready

    My family love it they can not get enough ,but they won't let it sit in the fridge I am lucky to get any when I make it,it never lasts long ,most of the time as soon as I make it ,they eat it

  7. #7
    Suz
    Suz is offline
    Senior Member
    Join Date
    Nov 2006
    Location
    Central PA
    Posts
    974
    I got so tired of the mayo/vinegar dressings so I made this one up. I use redskins. Skins on, chunked and boiled in salted water. Everything else is green: celery, spring onions tops and white, chives, peppers, and dill weed (can used dried). I add a little garlic (powder or fresh) to Hellman's and a little salt. Tastes good for a change. Green and white although you could use red bell peppers for added color.

  8. #8
    Senior Member
    Join Date
    Jan 2009
    Location
    Bradenton,Florida and Lincoln, Michigan
    Posts
    466
    Blog Entries
    1
    I make very, very different potato salad, but almost everyone who has ever tried it loves it. I peel, cook and then dice potatoes - usually Yukon Golds. Then I dice celery, carrots, red onion, green and red, yellow and/or orange peppers. I roughly chop black and green olives and mix all of the chopped veggies and olives with the potatoes. I make a dressing out of 1/2 mayo, 1/2 greek yogurt, 3-4 Tbs mustard, about 1/4 cup sugar (to taste) and a bit of milk to thin it out slightly. Mix the dressing in and let sit refrigerated for a few hours before serving. I normally add sliced, hard boiled egg to the top and sprinkle paprika and pepper on before serving.
    The true joy in life is the trip!!!

  9. #9
    Super Member
    Join Date
    Mar 2013
    Location
    Corpus Christi, Tx.
    Posts
    6,839
    Blog Entries
    2
    And I've added broccoli and cauliflower that's been steam crisped with shredded carrots.
    Quote Originally Posted by Steady Stiching View Post
    three parts mayo to one part sour cream, mustard, relish, celery seed, black pepper, salt, potatoes, eggs, celery, carrot, onion, radish if you have it on hand.
    Garnish top with paprika, sliced egg and radish slices.
    The sour cream really sets it apart from other potato salads, always get rave reviews when I take this to a party.

    NOTE: lately when I make cold salads that need to keep I will salt the celery and onion, place in strainer and put a plate on top then weight the plate with a heavy can of unopened food and let set for a couple of hours, you will be amazed by how much water comes out. This will keep your salad from becoming water logged. Rinse celery and onion to remove salt and let drain for a few more minutes then add to salad. CUT BACK on the salt in your dressing, adjust to taste.

  10. #10
    Super Member
    Join Date
    Jun 2011
    Location
    Illinois
    Posts
    2,921
    Quote Originally Posted by Steady Stiching View Post

    NOTE: lately when I make cold salads that need to keep I will salt the celery and onion, place in strainer and put a plate on top then weight the plate with a heavy can of unopened food and let set for a couple of hours, you will be amazed by how much water comes out. This will keep your salad from becoming water logged. Rinse celery and onion to remove salt and let drain for a few more minutes then add to salad. CUT BACK on the salt in your dressing, adjust to taste.
    Thanks for this step....last two batches of homemade p/s turned into potato salad soup overnite.......never happened before.....now think I know why.....will try this extra step w/next batch!

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.