Potato salad

[Aspenglow]

@Chronos

And most “German potato salad” I’ve had is way too vinegary, but a bacon-and-cider-vinegar dressing would be good (one of my family’s traditional salads includes potatoes, bacon, and cider vinegar, but the main ingredient is dandelion greens (incidentally tonight’s supper, left over from Easter)).

I agree it’s easy to overdo the vinegar. But if you add a li’l pinch of sugar, that will mellow it right out.

[DSYoungEsq]

@pulykamell

I guess I must have had potato salad with eggs in it, just never noticed it before, given how common it appears to be. That said, when I make it, I generally do red potatoes, celery, mayo, mustard, vinegar, green onions and/or parsley or dill, that sort of thing. Sometimes chopped dill pickle or capers. Sometimes bacon. It’s kind of a toss all together and taste as I go along salad. I’ve literally never put eggs in mine. Not because I have anything against eggs; it’s just never occurred to me.

I would liken that to the “red potato salad” I mentioned in the other thread. As I said there, such a salad is about 50-50 as to whether or not eggs are used. I personally don’t need eggs in it; if you want egg salad, make egg salad.

[Chronos]

Now, see, I view potato salad (with or without eggs) as something completely different from egg salad. Potato salad is eaten as a side dish, with a fork. Egg salad is a sandwich filling.

[Biggirl]

Macaroni and potato salad use the same ingredients the way my hubby makes them. Only the macaroni salad MUST have eggs. I don’t like either because a starch slathered in mayo is not my favorite thing to eat.

Now give me some warm German potato salad. Or the one they make with red potatoes and vinegar. Now you’re talking!

[Chefguy]

@pulykamell

I guess I must have had potato salad with eggs in it, just never noticed it before, given how common it appears to be. That said, when I make it, I generally do red potatoes, celery, mayo, mustard, vinegar, green onions and/or parsley or dill, that sort of thing. Sometimes chopped dill pickle or capers. Sometimes bacon. It’s kind of a toss all together and taste as I go along salad. I’ve literally never put eggs in mine. Not because I have anything against eggs; it’s just never occurred to me.

Pretty much how I do it, except I add eggs. I’ve even put jalapenos in mine for a little bite.

[swampspruce]

Dammit! I’m reading through this thread (getting hungry while doing so) and I keep reading “mayo” as “mango”. Right brain says, Ewwww!, while left brain is going, “Hmmmm. I wonder if that’d be any good, balance the savoury with a bit of sweet.”

[BeepKillBeep]

All I know is I’ll be making potato salad this weekend.

[DSYoungEsq]

@Chefguy

Pretty much how I do it, except I add eggs. I’ve even put jalapenos in mine for a little bite.

I prefer banana peppers, but for the same reason. Guess I’m not able to handle as much bite. Though I prefer to say I’m avoiding an overbite.

[Patx2]

@Chronos

Now, see, I view potato salad (with or without eggs) as something completely different from egg salad. Potato salad is eaten as a side dish, with a fork. Egg salad is a sandwich filling.

This is absolutely correct. I prefer the potato salad with egg in it, but if it’s good without it, I won’t complain.

[Yllaria]

As long as there are no jalapenos or too many raw onions, I’m good.

[Guest-starring_Id]

My arms are angrily crossed over my chest in a stern disavowal of all things potato salad-y.

God-damn you, Colonel Sanders.

[Fair_Rarity]

No, no eggs. I have an intolerance for eggs. Eggs in mayo don’t bother me, nor cooked eggs IN things (eg cake), but straight up boiled eggs will lay me out for hours. It’s an oddly specific intolerance, but I have it.

The perfect potato salad for me is usually red potatoes and a rich, creamy mayo, and a bit of black pepper. I like my food to have simple flavor profiles, so simple that most would call it boring, but simple done well is better than an overcomplicated mess.

And as for dill? I think I’d rather have eggs and get sick than to eat dill. Blech.

I had the best chicken salad of my life last week. I don’t know what made it better than all the other ones I’ve had/made, but it was heavenly. Now I have to experiment with making the perfect one myself. Was it their mayo? How they cooked the chicken? The balance of salt and pepper?

[Ukulele_Ike]

Then…try the spaghetti, Eddie!

Because EVAH-body eats when they come to my house!

– Cab Calloway

[silenus]

@Yllaria

As long as there are no jalapenos or too many raw onions, I’m good.

Jalapenos are contraindicated, but my potato salad has a plethora of diced red onion in it.

[RivkahChaya]

MUST have egg yolk. The chopped white is optional, but why waste it? personally, I like it. Don’t overdo it though. Mainly, potato salad must have POTATO. Don’t overwhelm it with other stuff.

Also, Red potatoes, or Yukon Gold. No Russet. Those are for baking. If you can’t use it in matzah ball soup, you can’t use it for potato salad.

[squeegee]

I think a more pertinent question is, Potato salad: sour (German? Miracle Whip?) style or creamy?

I can’t stand the sour style, though I respect it. I like creamy / mayonnaise style. Must have dill, mustard optional, eggs appreciated. Must have some crunch: onions (I prefer red onions), celery.

[panache45]

Just don’t make potato salad the way my brother did, back when he was a teenager. He didn’t know he had to cook the potatoes.

[don_t_ask]

I never made it with eggs until I had my sister-in-law’s egg and bacon potato salad made with, unbelievably as it turned out, Miracle Whip. I started making it the same way and would sabotage my own appetite at meal times by eating a bowl of hot potato salad as I prepared it for the family. We always had it hot first but I made sure there was enough made to end up with a bowl of cold stuff for the next day. To this day I use MW for potato salad but can’t bring myself to use it for anything else.

[TriPolar]

@squeegee

I think a more pertinent question is, Potato salad: sour (German? Miracle Whip?) style or creamy?

I can’t stand the sour style, though I respect it. I like creamy / mayonnaise style. Must have dill, mustard optional, eggs appreciated. Must have some crunch: onions (I prefer red onions), celery.

I prefer German. It’s got real flavor to it. Enough bacon added to white salad just hides everything else. I don’t like highly acidic food but just enough cider vinegar and a little sugar gets it all right. And I brown the potatoes after parboiling them to bring out more flavor.

My recipe for German starts with: Fry up a pound of bacon. After you eat that make some more bacon for the salad.

[Darren_Garrison]

Potato salad must be solid.