Your best potato salad recipe

[Anonymous]

I make horrible potato salad and I need to bring some to a party tomorrow night. Could you PLEASE share your knock-your-sock's-off potato salad recipe with me?!

[Anonymous]

Google the Silver Palate Cookbook's potato salad recipe -- with fresh dill and caraway. It is awesome.

[Anonymous]

The key to good potato salad is to sprinkle the potatoes with vinegar or a dressing while they are hot.
I dice the potatoes and boil them with a couple cloves of garlic in the water
When fork tender drain and arrange on a couple cookie sheets, I sprinkle them with Ken's Italian dressing and white vinager
when cool mix with chopped celery, a little chopped onion, chopped hard boiled egg, crumbled bacon
I add a little bit of mayo to bind everything together, add more dressing and/or vinegar if needed
Not a low calorie option, but it's really good

[Anonymous]

http://simplyrecipes.com/recipes/dads_potato_salad/

[Anonymous]

Too late for your party, but my grandmother-in-law makes the best potato salad and her secret is to dice the potatoes into uniformly bite-sized pieces. Time-consuming when you're prepping, but they cook faster. No one likes getting a giant piece of potato. Also, she adds chopped Spanish olives (green stuffed with pimiento) and pours some of the olive juice over the potatoes while hot.

For a different take on potato salad, try this one: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600747. The potatoes are roasted with onions (I roast until the potatoes are nicely browned) and then mixed up with some ranch dressing (I use the packet and make it instead of buying the bottle of dressing). This recipe is a huge hit at parties.

[Anonymous]

I make a mustard based potato salad, rather than mayo based. Its in "How to Cook Everything".

2-3 lbs of red potatoes cut into small cubes.

1/4 c olive oil
1/4 c whole grain mustard
1/4 c dijon mustard
1/4 c honey or sugar
2 T balsamic vinegar
fresh parsely

boil potatoes, mix sother incredients. Mix together with potatoes. This recipe is best if it sits for a day in the fridge before serving. You can adjust the sauce ingredients to taste - I am doing it from memory but I think they are close, if not right.

[Anonymous]

My two favorites are German Potato Salad (from the 1960s Betty Crocker cookbook: http://gourmetish.blogspot.com/2006/08/hot-german-potato-salad.html) and Paul Prudhomme's Cajun Potato Salad (http://www.chefpaul.com/site.php?pageID=300&view=124, although the cookbook tells you the exact seasonings instead of telling you to buy a product).

Now I am craving potato salad, so not on the weight loss plan!

[Anonymous]

my go to for a classic is the one on the side of the Hellman's mayo jar. Thanks, now I'm craving potato salad!!!! Not really your fault, just pregnant and all food once it's mentioned sounds good to me.

[Anonymous]

I don't care much for mayonnaise-based potato salad, and besides, in hot weather they are risky for picnics & outdoor meals.

My favorite: Joy of Cooking's French potato salad, tweaked a bit:

FRENCH POTATO SALAD
A twist on the old picnic variety. Tastes schmancy and delicious -- but easy. And flexible. The main thing is to make sure the potatoes are warm when you stir in the dressing. If cold, this will not work.

INGREDIENTS
2 pounds yellow finn potatoes
6 Tablespoons wine vinegar
1 shallot, minced; or 1/2 red onion, minced
2 Tablespoons (or more) finely chopped Italian (flat-leafed) parsley
2 Tablespoons drained capers
1 Tablespoon whole grain mustard (or just good quality Dijon…)
1 Tablespoon other chopped fresh herbs: oregano, thyme, tarragon, mint, dill… RAID that kitchen garden.
Salt and pepper
6 Tablespoons olive oil

Boil the potatoes until tender and then cut into bite-sized hunks. While they are cooking, combine all ingredients except the olive oil and whisk.

Then stir in olive oil and whisk well.

Pour over potatoes and gently toss. Serve warm, at room temperature, or cold.

[Anonymous]

I don't measure but here is mine. The key to great potato salad is to make sure to mix the potatoes into whatever dressing you are using when they are warm. They absorb more of the flavor and it makes a big difference. I let the pototoes sit in the hot water while I am peeling and crushing the other ones into the dressing. If you dump them all out they will cool.


potatoes (red) boiled
mayo (maybe a cup depends on how many potatoes)
vinegar (tablespoon or a little more)
dijon mustard (2 teaspoons)
a few squirts of the parsely herb tube you find in the produce section
diced red onion (quarter)

[Anonymous]

..also I never cut the potatoes but use a fork to crush and break them into pieces. They hold the dressing better this way and you get a better overall consistency.

[Anonymous]

Baby red potatoes, quartered and boiled (not peeled). When cool mix with equal parts mayo and sour cream. Add diced red onion, chopped fresh dill, and salt and pepper. Awesome.

[Anonymous]

Anonymous wrote:I don't care much for mayonnaise-based potato salad, and besides, in hot weather they are risky for picnics & outdoor meals.

False. Commercial (store-bought) mayo has enough vinegar in it, plus is probably made from pasteurized eggs. This vinegar helps prevent bacterial growth that would happen without the mayo. So mayo-based salads are sometimes safer than others.

http://www.npr.org/templates/story/story.php?storyId=5639903
(see the sidebar)

[Anonymous]

I like the "All American" recipe from Cooks Illustrated. It's basic and yummy!

Serves 6 to 8. Published July 1, 1994. From Cook's Illustrated.


INGREDIENTS
2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 hard-boiled eggs , peeled and cut into small dice
2 - 3 scallions , sliced thin (about 1/2 cup)
1 small celery stalk , cut into small dice (about 1/2 cup)
1/4 cup finely chopped sweet pickle (not relish)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup fresh minced parsley
INSTRUCTIONS
1. BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.

2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.

3. Mix in remaining ingredients; refrigerate until ready to serve.