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I never use Russet potatoes - they don't stay firm for potato salad. Red or Yukon Gold are my choice. I also stir in about 2 Tblsp. sugar (white or brown) into dressing. "Wakes" it up, I think. DD cubes potatoes before boiling as described here. She's got 2 sons who play athletics and eat when convenient so she makes lots of potato and macaroni salad. In fact, she makes 10 pounds of potato salad at a time.
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Type of potato is important. I usually use red because they hold their shape/firmness.
Originally Posted by mac
(Post 7587233)
I just tried making potatoes for salad like that and I guess I cooked them too long. I ended up making mashed potatoes. How long did you cook the potatoes? How big did you cut the potatoes? Did you leave them in big chunks?
Help. I think that is a great idea, if I can only perfect the boiling part. Thanks in advance. |
Been making potato salad this way for years. My German MIL taught me to add Italian dressing (Use Seven Seas from dry mix as directed along with a tablespoon of sugar and shake well in the dressing crucible that you buy with the mix) Mix in some bacon bits and some chopped chives and toss. It's pretty fast and easy and tastes like German Potato salad.
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Mine is very different since the Mr and I don't love a potato salad drippy with mayo. I use unpeeled red or Yukon gold potatoes. Use hard boiled egg, finely sliced green onion and a dressing made of a little real mayo thinned with vinegar - sometimes white wine vinegar if I have it and salt and pepper to taste. No celery and no pickles or relish. And just enough dressing to put it together. Sometimes I sprinkle dill weed on it. We love it this way.
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Cut redskin potatoes to wanted size, roast them in oven with rosemary and olive oil, leave skins on. Cool and make your salad.
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I use the waterless cooking method. Any heavy kettle will do this for you, but if you don't have specific cookware for waterless cooking, add a few tablespoons of water. You need a tight fitting cover. Start at medium heat, and when the steam starts to escape, reduce heat to low. You have almost no water to drain off, and the vitamins are still in the potatoes, not down the drain with all that water.
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Originally Posted by Doggramma
(Post 7587105)
That's what I do for my sicilian potato/green bean/tomato salad with olive oil dressing. I'll have to try it for the mayo kind now too.
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Oh,übe quilting, sounds good
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my MIL made her own dressing
1 egg 1 scant cup sugar pinch mustard 1 Tbsp flour 1 Tbsp cornstarch Pour 1/4 cup vinegar 3/4 cup water over above mixture after bringing to boil return to kettle and boil till thick our whole family loves this |
This made me smile- we used to always do this in the South, then more modern cooks convinced us the potatoes should be cooked unpeeled. The old saying is true- everything old is new again!
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