Anonymous
05/17/2025 20:15
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:The secret is to super-finely dice the potatoes, celery and other ingredients. If you have big chunks, you are doing it WRONG.
No, if you’re doing big chunks, it means you like big chunks.
Anonymous
05/17/2025 20:13
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:My potatoes always end up mushy. Do I cook them for slightly less time?
No, boil longer. When you over-boil them, the molecules re-hardify, resulting in a less mushy substance. Just like pasta.
Anonymous
05/17/2025 20:01
Subject: The Right Way To Make Potato Salad s/o
My potatoes always end up mushy. Do I cook them for slightly less time?
Anonymous
05/17/2025 19:57
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
How long do you boil before the fork goes in nicely?
Until it goes in nicely. Duh.
Minutes would be helpful.
It’s going to depend on the size of your potato chunks. 8-12 is average? Once they break apart if you stab them with a fork, drain. We also mix with vinegar, mustard and salt, plus celery and onion, while warm. Cooled overnight, then add an egg or two, mayo, more seasoning.
Anonymous
05/17/2025 19:48
Subject: The Right Way To Make Potato Salad s/o
The secret is to super-finely dice the potatoes, celery and other ingredients. If you have big chunks, you are doing it WRONG.
Anonymous
05/17/2025 19:45
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:Anonymous wrote:Anonymous wrote:Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
How long do you boil before the fork goes in nicely?
Until it goes in nicely. Duh.
Minutes would be helpful.
Anonymous
05/17/2025 19:33
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:Anonymous wrote:Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
How long do you boil before the fork goes in nicely?
Until it goes in nicely. Duh.
Anonymous
05/17/2025 19:30
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
How long do you boil before the fork goes in nicely?
Anonymous
05/17/2025 19:28
Subject: Re:The Right Way To Make Potato Salad s/o
Yellow potatoes— that I steam in the Instant Pot and cool. When cool, peel and cube.
Eggs — that I steam in the Instant Pot and chill. When cool, peel and chop.
Mix with Whole Foods mayonnaise (regular NOT the organic one.)
Season with Old Bay.
Then decide what to add:
- Finely chopped Vidalia onions.
- capers
- sweet or dill pickle relish
- dill
- finely chopped green onions
Top with a bit of smoked paprika and/or bacon bits.
I don’t usually add mustard, but, if I did it would be a little bit of Pommery Moutard de Meaux (the plain one)
I can’t really do measurements because I don’t cook like that, but I’d guess that for every cup of potatoes there’s one egg.
I usually do just chopped Vidalia onions and capers — but the other ad-ins are good too.
I often serve this with salmon, then use any leftover salmon and potato salad to make salmon cakes.
Eggs — that I steam in the Instant Pot and chill. When cool, peel and chop.
Mix with Whole Foods mayonnaise (regular NOT the organic one.)
Season with Old Bay.
Then decide what to add:
- Finely chopped Vidalia onions.
- capers
- sweet or dill pickle relish
- dill
- finely chopped green onions
Top with a bit of smoked paprika and/or bacon bits.
I don’t usually add mustard, but, if I did it would be a little bit of Pommery Moutard de Meaux (the plain one)
I can’t really do measurements because I don’t cook like that, but I’d guess that for every cup of potatoes there’s one egg.
I usually do just chopped Vidalia onions and capers — but the other ad-ins are good too.
I often serve this with salmon, then use any leftover salmon and potato salad to make salmon cakes.
Anonymous
05/17/2025 19:20
Subject: The Right Way To Make Potato Salad s/o
Boil either yukon gold or baby multi-colored potatoes tender. Skin on.
Very finely slice/dice some vidaila onions and soal in white vinegar with a little salt and a little sugar.
Wisk together mayo, whole grain mustard, salt, pepper, and a ton of chopped fresh dill. Mix in the onions with a little (not all) of the liquid. dd pepper. Toss potatoes in. Better after chilled, because the potatoes soak up more liquid. It should look like extra liquid when you first make it, but it gets absorbed.
Very finely slice/dice some vidaila onions and soal in white vinegar with a little salt and a little sugar.
Wisk together mayo, whole grain mustard, salt, pepper, and a ton of chopped fresh dill. Mix in the onions with a little (not all) of the liquid. dd pepper. Toss potatoes in. Better after chilled, because the potatoes soak up more liquid. It should look like extra liquid when you first make it, but it gets absorbed.
Anonymous
05/17/2025 19:15
Subject: The Right Way To Make Potato Salad s/o
I make German potato salad and you add vinegar and oil to hot potatoes. It’s the only type of potato salad my family will eat so I make it often. I like this version I found in WaPo long ago, with seasoned rice vinegar and smoked paprika.
https://wapo.st/4j6UJC8
https://wapo.st/4j6UJC8
Anonymous
05/17/2025 19:11
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:So all of y'all were on that bbq thread talking about how you want potato salad, but everyone has an opinion about how it should be made and there are soooo many different ways... The last comment on that thread said it needs to be made with mustard?
Comment here with how you want your potato salad. Include a recipe ... we don't know what you mean by "the glorious kind with mustard" without more details.
Oh, and I'll add that I came across a recipe years ago that had you toss the potatoes in vinegar and salt when they were still hot, right out of being cooked, and that was a game changer. But I've since lost that recipe and don't remember it and have no idea why that made the potato salad so awesome, so if you have insight into that potato salad question, please let me know.
And let's please not allow this conversation to devolve into nonsense about mayo and class. It's potato salad, some recipes are going to have mayo, and we don't need the thread going off the rails (y'all know who you are).
Google Hawaiian potato salad. I think it may say to toss the warm potatoes in vinegar and salt.
Anonymous
05/17/2025 19:11
Subject: The Right Way To Make Potato Salad s/o
Anonymous wrote:Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
Tarragon mustard! Perfect!
Anonymous
05/17/2025 19:06
Subject: The Right Way To Make Potato Salad s/o
Okay, k assume you’re asking classic American potato salad and not German potato salad with bacon (which is also delicious). Here is what I do:
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
Peel potatos, cut into chunks. Boil until fork goes through nicely. Drain and cool. Chop into smaller pieces. Sprinkle salt. Cover with a combo of mayonnaise and Dijon mustard or tarragon aioli mustards from TJs or a nice fancy mustard. Add chopped fresh thyme or fresh oregano and or scallions. Done. This is very yummy.
Anonymous
05/17/2025 18:44
Subject: The Right Way To Make Potato Salad s/o
So all of y'all were on that bbq thread talking about how you want potato salad, but everyone has an opinion about how it should be made and there are soooo many different ways... The last comment on that thread said it needs to be made with mustard?
Comment here with how you want your potato salad. Include a recipe ... we don't know what you mean by "the glorious kind with mustard" without more details.
Oh, and I'll add that I came across a recipe years ago that had you toss the potatoes in vinegar and salt when they were still hot, right out of being cooked, and that was a game changer. But I've since lost that recipe and don't remember it and have no idea why that made the potato salad so awesome, so if you have insight into that potato salad question, please let me know.
And let's please not allow this conversation to devolve into nonsense about mayo and class. It's potato salad, some recipes are going to have mayo, and we don't need the thread going off the rails (y'all know who you are).
Comment here with how you want your potato salad. Include a recipe ... we don't know what you mean by "the glorious kind with mustard" without more details.
Oh, and I'll add that I came across a recipe years ago that had you toss the potatoes in vinegar and salt when they were still hot, right out of being cooked, and that was a game changer. But I've since lost that recipe and don't remember it and have no idea why that made the potato salad so awesome, so if you have insight into that potato salad question, please let me know.
And let's please not allow this conversation to devolve into nonsense about mayo and class. It's potato salad, some recipes are going to have mayo, and we don't need the thread going off the rails (y'all know who you are).