LOADED BAKED POTATO SALAD
Idaho spuds, baked and cubed
1 aprt sour cream
1 part hellman mayo
bacon
clery
diced onion
kosher pickle
sprinkle top with green onion diced

I make it the same way my mom has always made hers diced peeled potatoes as she says she uses the ones that are white in the middle lol she adds a bit of yellow mustard for color more than flavor real mayo onion dill pickles hard boiled eggs it’s semi mashed with some chunks left for texture I’ve always loved it and she brings it every thanksgiving and sometimes for christmas it’s my present lol 🙂

I had totally forgotten about an event and needed potato salad asap. I bought 2 large bags of steak fries and popped them in the oven while cooking up a lb of bacon and in a seperate pan lightly sauteed some onions and celery. A large bottle of blucheese salad dressing and a cup of miricle whip got mixed with a couple tablespoons of bacon drippings and a splash or 3 of vinager (to taste). crumbled the bacon, broke the slightly cooled "fries" into bite size pieces and mixed everything together and let it chill in a chest full of ice on the way to the party.

I usually use boiled red potatos but everyone was amazed with this adaption and some (including myself) preferred it to the original

I am still of the " less is more " way of thinking with potato salad [:)] I like to be able to taste the potato….I have lately been adding sweet(ish) horseradish sauce and a touch of Colman’s mustard powder to mayo based potato salads for serving with cold meat. I love hard boiled eggs, pickles etc but I prefer then served seperately to the salad. I have some lovely Spanish smoked paprika with makes a very tasty last minute sprinkle for the mayo based kind also. In the interests of watching fat content, I sometimes make a dressing with half light mayo, half 0% fat greek yoghurt – its DELICIOUS ! very good texture and lovely tangy flavour.

I find the fancier heritage new potatoes you get at farmers markets and posh supermarkets respond better to a mild and slightly on the sweet side vinaigrette dressing, applied whilst warm. Usually with either a fruit vinegar, or a touch of honey and whole grain mustard and good fresh herbs, and chives/mild red onion.

quote:

Originally posted by fabulousoyster

Olives, curry powder..

Its this one!
http://www.epicurious.com/recipes/food/views/234969

As the recipe states, let it chill overnight, wonderful flavor.

Olives, curry powder..

Its this one!
http://www.epicurious.com/recipes/food/views/234969

quote:

Originally posted by Sundancer7

How long do you boil the Yukons without them turning to mush? I guess you let them cool before diceing them???

The Yukons tend to be small at least the ones that i get.

Paul E. Smith
knoxville, TN

Well, depends on how big or small they are, Paul as to the cooking time.. I just use the fork trick…….And, Yes, I do let them cool off somewhat.

When I first started making potato salad, ages ago, I was the worlds best MASHED Potato salad maker!
Either that or rock hard…..[;)]

Mom taught me to put all the ingredients in the bowl, and then mix it up.. I used to stir it everytime I added something. Thats why I salt and pepper the spuds before putting them into the bowl..

Al, when did you encounter the catalina dressing on potato salad and did the maker think it a bit odd that they had never seen a potato salad that color before?

How long do you boil the Yukons without them turning to mush? I guess you let them cool before diceing them???

The Yukons tend to be small at least the ones that i get.

Paul E. Smith
knoxville, TN

Yukon Gold spuds.. boiled with skin.
(thats the most important part–Yukon Golds)
EEEK–Miracle Whip (Mayo if you really hate MW)
salt
pepper
(I salt and pepper the spuds after peeling them and cutting them before dumping them into the bowl)
sweet relish
shredded carrots (on the hand grater)
small jar of pimentos (very well drained)
half to 1/4 green bell pepper finely diced (depending on size)
diced celery
diced white onion
dash of yellow mustard
(mom used to do the hard boiled egg thing, but I dont like egg yolks)

Pretty basic, but everyone seems to love it.

I’ll second the dill! And it must be a great mayo…Helmann’s, no sweetened miracle whip…and nicely cubed potatoes…I dislike thinly sliced potatoes,perhaps bits of celery….salt and pepper…maybe,just maybe, a bit of mustard.

I use mustard and real mayo.
Dill Weed! Lots of it! The more, the better! Never tried fresh, though. That’s next.
I have never made the same batch of tater salad twice. I’m always messing with this or that. Next batch, I’m putting in bacon. Also, I might not put onion in and instead, go with shallots or something else.

Potato Salad is meant for experimentation.

My mom received a copy of Pearl Bailey’s cookbook, Pearl’s Kitchen, in 1973. She still makes that recipe and it is great and simple.

As far as I recall, it’s potatoes, boiled eggs (one egg for each potato), mayonnaise, sweet pickle relish used sparingly, salt, and pepper. When I make it, I add a little garlic powder.

James, that sounds delicious. I will definitely make some this weekend. Thank you![:)][:p]

OK, here’s the Toronto version – quite similar to many of yours, but one or two twists that I really think you should try:

Cheers,
.James.