My family doesn't like vinegar, and I don't like raw onions, so I do this warm potato salad:

Boil 2-3 pounds Yukon Gold potatoes, peeled and diced first. Drain and lightly salt.
Boil 4 eggs; peel and dice.
Fry diced kielbasa until edges are crispy; drain on paper towel.
Whisk 1/2 c. dijon with 1/2 c. EVOO. Add salt & black paper to taste.
Sliced 1+ c. cornichons into small rounds.
Slice a handful of green onions.

Mix potatoes with dressing, then add kielbasa, eggs, pickles and onions.

My DH is German, and this recipe beat approximates the recipe I use

https://www.daringgourmet.com/restaurant-style-schwabischer-kartoffelsalat-swabian-potato-salad/

I have a few tweaks and use some specific German products that we bring back from Germany when I make it (for example, they have a stronger vinegar used for flavouring).

The potatoes you get are really important. If you don’t want mush, use Yukon Gold or waxy yellow, which aren’t as nice but won’t make your salad into a dip.

I have another recipe I’ll translate which is also very traditional to the Swabian area where DH is from. It’s similar to this one.

This is my favorite.

https://www.epicurious.com/recipes/food/views/state-fair-potato-salad-106834

I love potato salad - mayo or no mayo, large or small potato pieces, mustard or vinegar, bring it all.

My favorite is a Mark Bittman recipe:

3 lb bag of yukon gold potatoes, peeled and halved
1/2 c minced red onion (I think he uses scallions)
1/3 c evoo
1/3 c red wine vinegar
1.5 T TJ’s whole grain mustard
1.5 T TJ’s dijon mustard (this dijon is the best!)
minced fresh herbs like tarragon, dill (I buy the little clamshells and cut up most of it)

Boil the potatoes until fork-tender (about 15 min). Drain, and slice the potatoes to whatever size you prefer for the salad (I like a mix of small and large chunks).
Mix the evoo, vinegar and mustards together, pour over the potatoes while they are still slightly warm, and gently toss. Taste and add salt/pepper, to to taste. Gently toss in red onion and fresh herbs. Eat and enjoy!

Italian style, preferably with fresh green beans from a farm stand.

https://memoriediangelina.com/2023/08/12/fagiolini-e-patate-green-bean-and-potato-salad/

Traditional potato salad: Peel and cut Yukon potatoes into large chunks. Boil in salted water just until cooked through. Drain and cool. Cut into small cubes. Add mayonnaise, a squirt of dijon mustard to taste, chopped celery and green onions or chives, salt and pepper. Let it chill in fridge, and stir it before serving. That's it, as simple as it gets and delicious.

Anonymous wrote:Sharing two amazing potato salad recipes for which I have gotten many many compliments over the years
https://smittenkitchen.com/2009/06/horseradish-potato-salad/
https://www.castellocheese.com/en-us/recipes/blue-cheese-roasted-potato-salad/

See, those aren’t even potato salad. When you’ve got, like, a quarter of a potato staring you in the face, it’s not potato salad.

This is my favorite recipe, lemon potato salad with mint

https://cooking.nytimes.com/recipes/1017405-lemon-potato-salad-with-mint?unlocked_article_code=1.IE8.fPMK._KZVAhx5DXE4&smid=share-url

Yukon potatoes boiled
When done, remove peels. I just use a fork and my hands, the peels come off easily.

Put hot potatoes into a bowl with a mixture of mayo, white vinegar, Dijon mustard, salt, diced red onions and bacon bits ( no processed bacon bits, skip the bacon if you don’t want to make it), stir with a large spoon. Stir enough that the potatoes break up and everything is coated but not so much that it gets too broken up. Chill, serve.

It’s really important to add the potatoes to the dressing mix when they are hot.

Sharing two amazing potato salad recipes for which I have gotten many many compliments over the years
https://smittenkitchen.com/2009/06/horseradish-potato-salad/
https://www.castellocheese.com/en-us/recipes/blue-cheese-roasted-potato-salad/

Don’t. It’s awful every single way I’ve had it. Just like pasta salad. Barf.

Anonymous wrote:My potatoes always end up mushy. Do I cook them for slightly less time?

You might be using the wrong potato? Russets, which I love when making a baked potato, can become mushy when boiled (I think it is the starch content or something). Redskin potatoes, yukon gold, or fingerling are better for potato salad.

Anonymous wrote:

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.

This is probably the key -- vinegar and salt while warm, mayo added when cold.

Anonymous wrote: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.

Now this is the kind of info that makes DCUM worth frequenting. Brilliant.