This is a recie that I wrote on a Hot day when I wanted a baked potato but didnt want to run the oven for an hour to get one.
Loaded baked potato salad
5# russett potatos in 1 inch cubes. (I like them not peeled but that is up to you).
1 large onion about 1 1/2 cups dices
5 green onions chopped fine
1 lb bacon fried crisp and crumbled crumbled
8 oz. shredded chedder or co jack cheese
3/4 cup mayo
3/4 cup sour cream
1/2 cup milk or half and half. I prefer Half and Half
salt and pepper to taste.
peel and cube potatos then boil about 7 minutes or until just tender, then let cool after draining (do not overcook) mix together mayo, sour cream and liquid then ad the diced onion, 3/4 of the cheese and 3/4 of the bacon, then after the potatos cool ad all mentioned ingredients together and gently fold together trying not to smash to potatos, place the salad mixture into the serving dish and top with remaining cheese, bacon and finely chopped green onions. you can adjust the dressing ratio to suit your taste with more sour cream if you want more flavor from it.
in no particular order–
Boiled potato (or chilled baked potato)
Mayo–Helmann’s is good
Finely diced onion
diced green olives (only a few)
dash of dry mustard
a dash of vinegar (in addition to that contained in the mayo)
chopped hard cooked egg, also sliced for use as a garnish
fresh ground pepper
chopped green pepper
better if made the day before and left in the fridge overnight
I like Willy’s recipe except I’d omit sour cream & if I have leftover mashed potatoes it is always a base for potato salad.. Because I try to avoid sugar (too addictive to add it to salads), I add Stevia to dill relish instead of using sweet relish. My family used to use Miracle Whip but, again, the sweetener used doesn’t work for me anymore. So, again a health food mayonnaise with Stevia added.
red potatos–skin on–in chunks–steamed and left to room temp.
onions–strongest yellow i can can find red torpedos,1/2 & 1/2-diced
hard cooked eggs–diced large
flat leaf parsley
chopped Bread and Butter pickles
diced green apples
dressing of mayo,lemon juice,splash or 4 of Tobasco,a bit of Guldens mustard,and lemon zest–
I like to coat the potstos lightlyn with the dressing and then fold the rest in—-and then garnish the top with quarted hard cooked eggs and not paprika, but cayanne.
this has made really wish ihad made some already! [:p]
My potato salad recipe is much different and everyone raves about it
8 diced cooked warm potatoes
1/2 cup capers
1/2 cup olives, sliced
4 hard boiled eggs, chopped
1 heaping Tablespoon honey mustard (or any kind)
Enough Hellman’s mayo to get it to just the right texture
My 6 year old granddaughter declares that it is her favorite food and she would like it for breakfast, lunch and dinner!
Brit potato salad tends to be a bit simpler with ingredients than US kinds [:)] I use either roughly chunked old potatoes or halved baby new potatoes according to season, preferably with skin on. Then either a very basic dressing with good olive oil and a touch of cider vinegar or lemon juice and seasoning ( has to be sea salt ) and maybe a little mustard and/or honey to taste, depending on mood, plus some finely chopped onion ( red onion is good for this )and some chopped fresh parsley if I have it to hand or : mayonnaise ( never more than just enough to coat the potatoes, I dont like them drowned in the stuff )plus again either some finely chopped onion, or spring onion ( scallions) or chives, and sometimes I add fresh chopped mint when its in season. Just that. Really basic but if the ingredients are good quality and all freshly made ( and yes, do put the dressing etc on when the taters are still warm !) it tastes great. I couldnt bear to eat shop bought potato salad these days. Urgh, those nasty little near-raw cubes fizzing and fermenting in some weird chemical dressing [xx(]* shudders*
My potato salad must be:
chopped dill pickles
Mix while the potatoes are still warm. They absorb the taste of the other ingredients better this way. I even like to serve mine while it is still warm..Also, Paprika has to be sprinkled over the top.
New potatoes, skins on, cubed
small dice celery
a small quantity of minced or shredded fresh onion
diced bread and butter pickles (home-made) plus some of the pickled onions from the jar (diced) and some of the pickle juice
chopped hard-boiled egg
Mix well, but not to the point of turning the potatoes into mash.
garnish with slices of hard-boiled egg and maybe a sprinkle of paprika, dill or celery salt, mainly for color rather than taste.
Allow to chill until flavors come together; serve slightly chilled or at room temp.
I gotta have some good Mayo with mine
Paul E. Smith
I am very lucky to have a German mutti-in-law. She makes drop-dead potato salad (Kartoffelsalat). Hers has your standard potato, peeled. She adds chopped pickles, hard-boiled egg, vinegar, oil, salt, pepper, and…get this…apples! She garnishes with cherry tomatoes. It is standard fare at every single family gathering.
Yes on mustard…..no on eggs……
Bishop – I make mine exactly like you described, except I like the addition of small cubes of a sharp cheddar cheese…
One way in our family:
Equal number of large potatoes to hard boiled eggs,
Best Food Mayo,
Chopped dill pickles
Dill pickle juice
Green Onions (include the dark green parts)
And paprika on the top part of the bowl for garnish with egg slices.
Nothing says Easter like potato salad!
Potatoes (peeled after boiling and mostly chunky with a little mashed)
Sweet pickle relish
Mustard (about half as much as there is mayo)
A splash of the juice from a jar of dill pickles
salt, pepper, celery seed
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