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Email a FriendI put slivers of red onion and dijon mustard, mayo (and a little plain yogurt if avail), salt, freshly ground pepper, sliced celery and parsley (if I’m serving it right away.) And I use red-skinned potatoes. No peeling involved. It’s very pretty. The strips of the onion, the hints of green. It always gets rave reviews and is always requested for family gatherings ... it’s really just those yummy onions, balanced by the potatoes. And I’ve discovered to use a little more salt than I usually do so it’s seasoned well, and to keep it all chunky.
What's In Your Potato Salad?
Culinary Wednesday Returns!
Posted by DariaSockey in Food on Wednesday, June 08, 2011 2:40 PM
Last week, on a warm afternoon around 4:00 pm, my husband says, “How about something simple and summery for dinner, like grilled hot dogs and potato salad?”
I had to remind him that potato salad is not exactly simple because it requires thinking about dinner much, much earlier in the day than I’m used to — which is normally around 4:30 or so. You have to boil potatoes and get them cooled off well before dinner time. But I said I’d make it for him in the next couple of days.
So ... the potatoes are boiled and it’s early afternoon. I’m on schedule so far. I’d like to try something different, or at least something that is actually a recipe, since what I do now is add random amounts of finely chopped onion, mayonaise, vinegar and sugar, relish, mustard, and some seasonings. (I don’t do boiled eggs—some of us have sensory issues about the texture).
My family usually likes my potato salad, but to me it’s a trifle boring. There are thousands of different recipes on the internet,but I tend to get overwhelmed with too many choices.
But a dozen or so tried and true recipes from Faith & Family Moms — that I could handle. So bring ‘em on!
I’m going to divide my boiled spuds in half, and make one batch that is simple and, therefore, kid-friendly, and the other batch will be the “adult” potato salad, in case someone sends in something that is too exotic for my picky, suspicious-of-new-foods person.
Comments
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Posted by Karen on Wednesday, Jun 8, 2011 3:16 PM (EDT):
This is my friend, Tanya’s recipe. It is excellent.
ROASTED POTATO SALAD
6 red pototoes, skins on and quartered
1 Tbsp. olive oil
1/3 cup sour cream
2/3 cup mayonnaise
1 Tbsp. Dijon mustard
1 bunch green onions, sliced
3-4 slices bacon, crisply fried and crumbled
2 hardboiled eggs, chopped
Salt & pepper, to taste
1. Heat oven to 425F. Toss potatoes with olive oil until well-coated; spread onto a greased cookie sheet and bake for 30-35 minutes, turning once, until golden brown.
2. In a serving bowl, whisk mayonnaise, sour cream, and Dijon mustard until blended. Stir in green onions, bacon, and chopped eggs.
3. When potatoes are done, add potatoes to mayonnaise mixture and toss until coated. Season with salt and pepper. Serve warm immediately or chill and serve cold.
Posted by Ellen on Wednesday, Jun 8, 2011 3:49 PM (EDT):
I don’t have the recipe in front of me but I know what goes in it - actually, I make it to taste anyway and don’t really use the recipe at all anymore…you will need -
Red skin potatoes
Hard boiled eggs (I usually use 2 or 3) - chopped
Green Onions/Scallions
Dill Weed (I have made it with fresh and in the jar - both are good)
Italian Dressing (I use the kind that you make from the packet and I usually use either plain vinegar or apple cider vinegar)
Salt and Pepper
All you do is mix that all together after the potatoes have cooled - I wanted to get the ingredients to you anyway. It rocks, it’s my SIL’s, and it is much more refreshing in the summer and goes great with grilled recipes. Sort of like a German, but without all the bacon drippings that add all the calories and more summer friendly. Plus dill is ridiculously easy to grow, tho you can use dried just as easily. Don’t know what to tell you about the egg, it seems to add to the creaminess of the dressing. Have you tried mashing it with a fork before adding? Would have the flavor but none of the texture. Good Luck, I’ll be looking back - I love changing things up also!
Posted by Stacy on Wednesday, Jun 8, 2011 4:57 PM (EDT):
I have to ditto using italian dressing (even bottled). I pour it over the warm, drained potatoes. Need to use a hearty potato for this or they get really mushy - don’t overcook! It can be as simple as italian dressing over potatoes, Danielle, unless you have time to add other ingredients. I’ve also tried a sour cream/dill/chive dressing and it was pretty good. I’m allergic to egg (so no mayo) keep those mayo-free recipes coming!
Posted by Rebecca on Wednesday, Jun 8, 2011 4:25 PM (EDT):
I don’t use a recipe, but 2 must haves are baby sweet pickles, sliced (and pickle relish just won’t substitute) and red onion. Beyond that I guess on the rest of the sauce with more mayo than mustard and a little apple cider vinegar if I have it. Salt and pepper to taste. My makes a good one with red potatoes, mayo, yellow onion, dill, salt and pepper to taste.
My Aunt Jane would pass on her secret party potato salad recipe to all her niece brides: “Hardboil three eggs, go to Stop and Shop, buy potato salad by the pound, and a green pepper. Place potato salad in a nice bowl, Decorate with green pepper, sliced eggs and paprika. Be proud of your accomplishment.” Use.it.all.the.time
When I make my own, I use Betty Crocker’s version of Creamy Potato Salad and add bacon, green peppers, and little cubed slices of cucumber.
Posted by Joan on Wednesday, Jun 8, 2011 10:45 PM (EDT):
Slice up a bunch of red or russet potatoes, add a whole bunch of chopped onion, celery and parsley, a few chopped hard boiled eggs, salt, pepper and mayo to taste. YUMMMY! My husband’s mother made this and passed it on to him. Everyone raves about it!
Posted by Donna L. on Wednesday, Jun 8, 2011 11:34 PM (EDT):
Mum’s Savory Potato Salad
6-7 large potatoes—cooked and cooled and cut
10-12 dill pickles chopped
8-10 slices bacon chopped
green onions (to taste)
6 hard boiled eggs, chopped
3 stalks celery, minced
2 cups mayo
1/2 cup sour cream
3 big squirts mustard
sprinkle of paprika for some color along with a few sprigs of fresh parsley
Enjoy!
Posted by Michelle Reitemeyer on Thursday, Jun 9, 2011 5:52 AM (EDT):
Daria, I think the eggs make a difference. The only other thing I add to mine is celery for crunch. And I use a LOT of relish. And it’s so good I only make limited quantities to keep me from eating it all. Maybe make one with eggs and one without to try it. A little paprika on top adds some color and flavor too.
Posted by Elizabeth M on Thursday, Jun 9, 2011 7:04 AM (EDT):
Pickle “juice”—the brine from the pickle jar. It sounds crazy, but it works well. It gives you the salt and the vinegar at once and just a little extra seasoning from the dill, etc. I just use some - the potato salad doesn’t taste like pickles, just seasoned.
I use red potatoes and leave the skins on. I find they stay creamier when cold. Some other potatoes can be hard or mealy after chilling.
After they are boiled and drained, but still hot, drizzle a little pickle juice over them. (Even if you are using a recipe with salt and vinegar—season them when hot, so it soaks in). Then let them cool.
I don’t like the crunch and bite of raw onions, so I either sliver onions VERY thin, or use chives or scallions for flavor without the crunch. I like diced bits of celery (more crunch than thinly sliced), and I mix in a little more pickle juice with the mayo for extra flavor and to make it a little thinner so it spreads. It thickens up as it chills when the potatoes absorb more of it.
I don’t usually use eggs in mine. But fresh chopped parsley adds something. Also, a tip I learned from my MIL, if you have a fresh head of celery, add some of the chopped inner leaves. They add flavor as well.
This is more a technique than a recipe, because I judge it based on how many potatoes I’m using. But it’s my favorite potato salad!
Mine seems so boring but everyone loves it and it’s so easy there is no written recipe. Most in my family won’t eat the deli salad since it tastes so different. Potatoes (boil with skins on still slightly firm chill then peel and dice) boiled eggs diced (about 1 egg for every 2 potatoes) celery miracle whip and a bit of regular yellow mustard and salt and pepper to taste. There is a bit of family debate on adding diced onion(as in did Grandma add it) but I don’t like raw onion and since I’m about the only one that makes it I think I’ve pretty much eliminated it from our family tradition.
Posted by The Sojourner on Friday, Jun 10, 2011 7:56 AM (EDT):
Mom, if you ever put onion in our potato salad I would cry bitter tears. Just so you know.
Posted by Patricia on Thursday, Jun 9, 2011 9:33 AM (EDT):
The versatility of potato salad is great. Some of our favorite additions to potato salad are: roasted sweet potatoes, lots of fresh dill, fresh rosemary, capers, curry, sun dried tomatoes, roasted red peppers, bacon, crumbled feta cheese, ramps, thinly sliced red onion, & roasted carrots & beets.
Posted by Kit on Thursday, Jun 9, 2011 11:26 AM (EDT):
Besides cooling your potatoes, and use only redskins, the key is to sprinkle a bit of oil on the potatoes before you add your mayo, mustard etc! I also use chopped onion, dill pickles, vinegar, eggs, celery, and some mustard to taste. Plus salt and pepper. Yum!
Posted by Jen on Thursday, Jun 9, 2011 11:52 AM (EDT):
Love all these ideas! To the basic potatoes and hard cooked eggs and mayo I add… mustard seeds, sliced onions, rice vinegar (a key ingredient), diced red bell pepper, capers, dill pickle relish, and mustard, and sometimes bacon. 
Its definitely not a speedy dish… but tastey for grill-outs.
Posted by Harriet on Thursday, Jun 9, 2011 12:17 PM (EDT):
My potato salad recipe is similar to the other delicious looking recipes here. I use potatoes, celery, onions, vinegar, mayo, egg, dill pickle chips and mustard. Boil potatoes first, and put 1 tbsp of vinegar over the diced ones, allowing it to “soak in” while the rest of the ingredients are being prepared. Mix everything else in and stir until well combined. Occasionally I had some prepared horse radish sauce for variation. Delicious!
Posted by Sandra on Thursday, Jun 9, 2011 12:36 PM (EDT):
One day last week when short on time, I tried this recipe for Cheesy Potato Salad: http://allrecipes.com/Recipe/Cheesy-Potato-Salad/Detail.aspx I substituted yukon gold potatoes, chives and cooked crumbled bacon, but otherwise prepared it as listed. My 16 yo son pronounced it the best ever! I used to try to make potato salad like my mom’s and MIL’s but could never get it right. So now I make a dilled potato salad with homemade pickles and lots of fresh dill and will add this cheesy one to my repertoire. Enjoy!
Posted by Sue on Thursday, Jun 9, 2011 12:44 PM (EDT):
My Mom’s family has such a tradition with their Potato salad. It has the same basics of most - potatoes, eggs, onion, celery, mayo. But the best part is watching relatives at different homes, cabins, etc. make it all the same way. Also, we love to listen to the story of our aunt and uncle laying the salad ingredients out on waxed paper and rolling each end up and down to mix the indredients but not break the sliced potatoes. This generation doesn’t go that far, but there is something about my Mom’s salad that is different from any other I’ve had.
Posted by Robin on Thursday, Jun 9, 2011 3:29 PM (EDT):
I just discovered a cooler (literally) way to make potatoes when it’s hot. First you nuke ‘em in the microwave, then you slice them (sorta thickly), oil, salt, pepper (and whatever else you want) then throw ‘em on the grill! That way you know they are cooked, and they get that good grilled taste. I’m planning to turn this into some sort of warm potato salad (from all of the great suggestions here) next!
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