I have no idea. If wifey-poo makes it, I’ll scarf it!
I forgot something very important: CARRAWAY SEED!
I agree with ces1948 that McAlister’s Deli makes a delicious potato salad; it reminds me of mine (which is actually my mother’s)!
I guess I prefer some mustard in mine. Made a very tasty one a couple of weeks ago from a recipe on the Hellmanns site.
Deviled potato salad.
2 lbs potatoes peeled and cut into 3/4 inch chunks
1/2 cup Mayo
1/3 cup Dijonnaise
1 tbsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 cup chopped celery
1/3 cup chopped red onion
2 hard cooked eggs chopped
This is a keeper for us.
Also really like the version served at McAllisters deli a regional chain. Don’t know what the recipe is.
Sounds good to me! Sliced carrots, not shredded or julienned?
Baked Russets – Then peeled and sliced. I do not boil the potatoes
Salt, pepper, paprika
Hard boiled eggs – slice up the whites..mash the yokes in the mayo and get a paste
Finely sliced carrots
Rice wine vinegar
Mayo – DUKES
ChezKattie – Thanks for the idea on adding capers!
Fresh dill, dijon mustard, shallots, garlic, green or black olives.
My grandmother, mother & aunts all make the same potato salad from scratch:
cubed boiled potatoes, no skins
finely chopped onion
chopped hardboiled eggs
^^for my uncle Pete they always make a separate Cool Whip dish of potato salad with no eggs.
My basic –
Starchy potatoes, peeled, boiled, drained and left to come to room temp.
Grated onion or very finley diced.
Hard boiled eggs mashed with a fork
Salt and pepper.
Sometimes I add
Sweet pickles finley diced
Fresh dill weed
I changed my mind. Every potato salad that I have had, whether French, German or American, has had:
Remember, USA store-bought mayonnaise has oil and vinegar in it. Citrus could bed used in place of the vinegar – I’ve just never run into it.
The best potato salad I ever made included dressing the drained, still warm potatoes with a homemade vinaigrette (good vinegar, good olive oil, salt, pepper) and allowing the potatoes to "marinate" in the vinaigrette until cool, then refrigerating overnight before adding the mayonnaise, diced celery, sweet pickle cubes, diced onion, etc. The resulting potato salad has no need for tons of mayo to make it creamy.
In my part of the South, we always add some yellow mustard and I like a dash of cayenne pepper for a little spice. When I was a little girl, I would always sample a bite-sized portion of each potato salad at a church dinner or family reunion – then go back for a second helping of the one I liked best!
I just turned 40 Jim….so when can I expect this miraculous change of thinking vinegar is vile to spectacular to occur???? LOL [;)]
Following the topic of "must haves" rather than giving a recipe:
Miracle Whip (O.K., so shoot me!)[:p]
neatly sliced green pimento-stuffed olives (no "salad olives")
chopped white onion
sliced boiled eggs
serve very cold
I like bacon (in potato salad)only in the German variety which is properly served warm.
JFG Mayonnaise and French’s Mustard (I’m in trouble with the mayor).
Your day will come.
You will get old like some of us here and find out that Vinegar can be your friend. Chow Jim
Skip the vinegar….IMO it is poison in anything (salads, bbq sauce, etc.) Give me potatoes, peeled and skinned, LOTS of perfectly cooked hard boiled eggs, and plenty of Helmans mayo……… basic but delicious!!!!!!!!!!!!!!!!
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