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??
|
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.
|
Adding some chopped, hard boiled egg also helps!
|
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. |
All of the above....and sometimes I add a touch of horseradish. Just a dot, not a lot. :-)
|
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 |
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.
|
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.
|
And I've added broccoli and cauliflower that's been steam crisped with shredded carrots.
Originally Posted by Steady Stiching
(Post 6398631)
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. |
Originally Posted by Steady Stiching
(Post 6398631)
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. |
[QUOTE 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![/QUOTE]
Be sure to only cook your potatoes until just tender, if they are over cooked they can easily fall apart. Some people swear by using the golden potatoes that this won't happen. Good luck. |
I make my own also. No store bought stuff. I boil potatoes with the skin still on. Then peel & dice after cooled. I add mayo, mustard, diced dill pickles & hard boiled eggs. I sometimes add a few tbls of dill pickle juice to it too.
|
Red potatoes, cooked, peeled and diced
diced onion, sweet relish, boiled & diced eggs, mayo, thinned with cream, mustard to taste. Now the real taste is the salt. No pepper.... but plenty of salt, enough to counter the sweet relish and create a good sweet/sour balance.. |
Bear with me.
I make mashed potatoes the night before: Peal lots of potatoes and bring them up to pressure and remove from stove, run cold water over lid and pour off water. [No waiting.] Then in my large mixer bowl add butter, can milk, salt and pepper to taste, and serve. Store what is left. Next day: take left over's add mayo, and sweet pickle relish and celery salt and serve cold. |
All times are GMT -8. The time now is 09:18 AM. |