Potato Salad

Cafe Society
1

I’ve been playing around lately with different potato salad recipes. So far, one that uses russets and yams in a honey/mustard/oil/vinegar/Tabasco dressing with turkey bacon and shredded mustard greens is the winner.

Anyone have any non-traditional potato salad recipes they want to share?

Anyone ever go to the extreme of mashing the potatoes? (I thought of this and haven’t tried it yet, but likely it has been done).

And don’t get me started on coleslaws!:smiley:

2

I don’t have much to add - I don’t do potato salad much, and when I do, it tends to be pretty traditional - but I would love the recipe for that yam/russet one you mention!

3

Here it is. The only thing I do slightly different is (if I’m not in a hurry) roast the cut up potatoes instead of steaming them.

* 3 tablespoons white wine vinegar
* 2 1/2 tablespoons Dijon mustard
* 1 1/2 tablespoons honey
  • 1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
    * 9 tablespoons olive oil
    * 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
    * 1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
    * 6 slices bacon
    * 10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.

Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.

Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

4

Get ready for a fight. Potato salad is one of the most contentious subjects here . . . along with mayo/Miracle Whip and what to put on a hot dog.

5

I made this and it was good.

6

I love potato salad (if its good anyway, and I am pretty open-minded about it.)

My favorite is Baked Potato Salad, and I’ll do my best to remember the recipe:
8-10 potatoes, raw, diced (your preference about peeling, I don’t)
1/4 cup olive oil
2 packets of Good Seasons italian dressing mix.
Mix all of the above together and bake until spuds are tender. (400, 30 minutes? maybe)
Add that to:
2-3 diced tomatoes
1 -2 diced green (or red or yellow) bell peppers
a bunch of diced green onions
6-8 slices of bacon crumbled
I can’t remember all of a sudden if it has hard boiled egg in it - I’m thinking yes, but clearly optional.
Mayo, vinegar and Basil for the dressing. Can’t remember the proportions exactly, but the vinegar thins out the mayo to a liquid consistency. If you want the proper recipe (if this sounds at all tasty, I’d be happy to type it up tonite).
ETA: I am a chowder head (mmmm . . . chowder) here’s a link to it.
That stuff is so good - I can eat it for a meal easily.

7

otternell, that sounds awesome!

8

Creole potato salad

9

i would sort of like the yammy one …

10

I suggest mashing.

You don’t want Solid Potato Salad!

11

Been waiting for my niece to send me this recipe before posting. This is excellent and much lighter than the traditional mayonnaise salad:

1 pound baby red potatoes (about 12)
1/4 cup sour cream
2 tablespoons fresh lemon juice
4 stalks celery, thinly sliced
2 tablespoons chopped fresh chives
3/4 tsp salt
1/4 teaspoon pepper

Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.

In a medium bowl, whisk together the sour cream, lemon juice, salt and pepper. Add the potatoes, celery, and chives and toss to combine.

12

Not as bad as the chili wars. Cripes, nobody can even agree on how to spell it.

13

I don’t have a recipe, but my secret ingredient is a pinch of saffron. Mmm!

14

My favorite is German potato salad. Mmmm, bacony, vinegary yumminess. Once you go German, you don’t go back.

15

I don’t have a recipe, but I do have a technique shamelessly swiped from my mom: when making mayonaisse based potato salad, over boil a couple of potatoes and smash them in to the dressing. You get the bulk with less fat, plus you coat the potatoes in potato flavor.

16

My wife is a lovely woman, but she hates blue cheese and she despises olives. Oh well, nobody’s perfect. As a result, I very rarely make this salad, even though it’s freakin’ delicious hot or cold.

17

I am not a fan of mayo so I make my potato salad with a mixture of sour cream and ranch dressing instead of mayo–adds a little zip.

I use boiled red potatoes cut rather small, add bacon, sauteed red onions, very finely minced celery and finely diced zesty garlic dill pickles. Then I add my sour cream/ranch mix and a bit of horseradish mustard. Season with tons of cracked black pepper.

I have made this same salad without the pickles and added cooked french-cut green beans instead.

18

Actually, it’s a pretty traditional German Potatosalad (Fränkischer Art) except it’s really called a Sausage Salad:

Wurstsalat

6-8 largish potatoes (Idaho Russet or Redskin- whichever you like)
4-5 bratwurst or comparable sausage of choice (you can also use skin-on Franfurters/Hot Dogs if you like)
5-6 slices of chopped bacon
1 or 2 large onions, chopped
3 chopped dill pickles
1 tablespoons of chopped fresh flat leaf parsley
Dressing:
Around 2 cups of homemade or canned beef broth (1 Can)
6 Tablespoons of redwine vinegar
2 Tablespoons of a good dijon or brown mustard
3-4 tablespoons of rendered bacon fat/sausage drippings
salt and pepper, dash of sugar as desired

Sliced pickles and sliced hard boiled eggs to garnish top (optional)

Boil the potatoes, quench, peel, and cut in thin slices. Render the bacon till crispy and remove to a paper towel to drain. Fry the bratwurst in the rendered bacon fat, save the fat/drippings. Slice the bratwurst into coins/slices and add with the onions, potatoes, bacon, parsley and pickles to a large bowl. For the dressing, heat the broth and bring to a simmer, adding all of the rest of the dressing ingredients while whisking, adjust acidity if needed with a touch of sugar. Pour over the wurstsalat and toss. Let all ingredients marinate for a minimum of three hours, serve at room temperature, or chilled.

19

For a change from mayo based potato salad I love this one. http://www.bbc.co.uk/food/recipes/hoisinandplumglazedh_84880

(hope the link works!)

20

Wow.

That sounds delicious and I am definitely making it soon.