A little bit of lovage.
Pleased to be of service.
(This thread is making me crave potato salad.)
Kewpie mayo instead of regular mayo. Nothing fancy, but I like it better this way.
… Lot’s of Pork… when in doubt, more bacon! that’s German stylee. I like Miracle Whip and steam enhanced onions and celery. Boiled eggs. Otherwise I am sort of a traditionalist in that midwest way. I don’t like regular mayo… I don’t like sweet pickles (maybe dill pickles), hate southern mustard style, and don’t want no new potaot wax either.,
Half sour cream and half mayo with some fresh thyme from the garden.
I sometimes add diced green chiles or diced jalapenos. For the jals I usually use fresh, but I’ve used the jarred ones too and added a bit of the juice to cut the mayo.
I cook red potatoes, removing from heat well before mush stage and marinate them in italian dressing overnight. Then eggs, celery, chives and a sauce made from mayo and sour cream with a generous helping of horseradish. Mmmmm.
Roomie made potato salad Tuesday, and I ate some last night.
‘Are you putting eggs in it?’
‘No, no eggs.’
‘Are you putting mustard in it?’
‘No, I don’t put mustard in my potato salad.’
We had some dinner while she was waiting for the potatoes to cool, and then she went to the kitchen to make the salad. She opened the black olives, which turned out to be chopped. Why is it so difficult to find sliced olives? In the store I see cans of pitted olives and chopped olives. The only time I’ve seen sliced olives, they’ve been in industrial-sized cans or else were expensive ‘gourmet’ ones in jars. She said the olives looked like cat food. Well, that’s what she’s using this time.
‘I think we have some onions left. Do you want to use them?’
‘No, I don’t use onions.’
Strike three. At this stage I decided I’d better not meddle. This is obviously not going to be Mom’s Potato Salad. The salad made, she put it into the fridge because it’s always better the next day. We had it with dinner last night.
I don’t think I’ve had potato salad like that before. She says it’s her own recipe, which she made up herself. I don’t know what-all is in it, but it appears to be: Russett potatoes (she says red potatoes are better, but we didn’t have any), ranch dressing (she bought an off-brand at the Dollar Store, that was green for some reason), mayonnaise, bacon bits (real, in a bag), and (I think) celery seed. It might have salt and pepper in it, too.
It’s good! I can’t remember having potato salad with bacon in it, nor made with ranch dressing. Is it as good as mom’s? There’s no comparison to be made. They’re different. I like mom’s potato salad with eggs and mustard and chopped celery in it, and I like roomie’s.
I usually make German style (Like Mom Used To Make), but occasionally make a version with ranch dressing an diced cucumbers – also yummy.
That sounds good. Do you cut the potatoes in small chunks before marinating? The marinating doesn’t make them too soft?
Something that works for me is mixing the mayo, horseradish, pickles, onions, garlic, celery, etc. in a big bowl before adding the eggs and potatoes. Might be my imagination, but blending the flavors ahead of time means that you don’t get a bite that’s mostly onion or mostly celery. Before doing it this way, the taters and eggs got too mushed up while I was messing around with dressing and seasoning.
I’ve got a recipe for a Baked Potato Salad that is better than any other potato salad I’ve ever had, but I do generally halve it.
Ooh, that looks very good, and just unusual enough to be interesting. I think I will try it. Thanks for sharing!
Not a thing. Secret ingredients make for a lousy potato salad, IMO. The only recipe I really like is my mother’s (big surprise!). It took my wife a few tries to duplicate it, but now she has it down perfectly. No weird ingredients, just Yukon Gold potatoes, sweet pickles, hard-boiled eggs, celery, mustard, mayo, red onions, celery salt, a little red pepper flake, pickle juice and a lot of love.
So that’s what the white sauce is! :eek:
Possum.
But if you accidentally sit on it, be sure to apologize.
It was mentioned upthread but italian dressing mixed in with the potatoes right after cooking and draining. They absorb the dressing in a few minutes. I let that cool and add chopped egg, celery, onion and mayo, salt and pepper. Chill and serve. The zing from the dressing really adds alot. J have converted non potato salad eaters with this.
Semen.
My “secret” is that I cool the hot boiled and peeled potatoes, mixed with a very fine hand chopper processed mince of celery and onions. They get “steamed” in the fridge, and then there’s the “unfortunate” fact that I use Miracle Whip.
Boil quartered potatoes 3/4 done. Drain & peel. Drizzle (thru out) with melted butter & a little celery seed & let cool for about an hour. (You can use margarine but no “diet” butter-- it slides right off the potatoes. You want it to soak in.) Then cube potatoes & add your usual ingredients. (no celery)
Read this somewhere & took heed: be careful what you let become your “signature” dish, because you’ll be making a lot of it for a long time.
I bring the chips.
Several folks have mentioned bacon, and truly there’s only one thing better than bacon - that’s bacon AND onion. I do a simple German potato salad: sliced potatoes, bacon, onion fried in the bacon drippings until translucent, lemon juice (or vinegar), a touch of dry mustard, and caraway seeds. Serve warm right away or refrigerate overnight to let the flavors blend, then serve at room temp.