What do you put/use for potato salad?

[irisblue]

My late & unlamented former Mother in Law made the best homemade potato salad. Potatoes, eggs, onions, salt, pepper & something else, but no pieces of any green spices. Could she have boiled the russerts in chicken stick & thyme? I asked her recipe, she said no I was not family. I still miss that tater salad but not her, mean woman

I got an order from a food truck today,oxtail w/butter beans & onions, steamed cabbage & potato salad their potato salad is good....except for the fresh green peas. I hate green peas.
Next time double steamed cabbage.

[Mark.b2]

1. Miracle Whip makes the difference...

My recipe has all the same ingredients that you listed except I use Miracle Whip and a good squirt of mustard.

And I like a “wet” potato salad, meaning don’t skip out on the MW and mustard!

[Kali]

2. mayo, a touch of mustard, rellish (or chopped sweet pickle) and celery seed

in addition to your other ingredients, also I use gold potatoes

[Diamond_Dog]

3. For a long time I was making potato salad

that was just OK but IMO needed something. I finally hit the mark by adding chopped green onion. And also I wasn’t adding enough salt.

Peas? Um, no.

[gademocrat7]

4. I use Yukon gold potatoes

Celery, pimentos, Vidalia onion, Dukes’s mayo, mustard. salt and pepper with paprika sprinkled over the top.

Love butter beans with potato salad.

[irisblue]

5. The ox tails had to be slow cooked, the meat is fall of the bone

The butter beans had to be a late addition to the stew.

[XanaDUer2]

6. No mustard

[niyad]

7. Reds or yukon golds, scrubbed but unpeeled, cut into pieces, boiled,

drained, then immediately add your favourite ranch dressing (like peppercorn buttermilk, or bacon, or jalapeno). Let the warm potatoes absorb the dressing, then add chopped onions (red if one is using reds), some Penzey's Justice spice blend, and more dressing if needed.

[AKwannabe]

8. Irisblue

I learned a Turkish potato salad recipe from a woman from Turkey. It is to die for. No mayo! And would be vegan. Easy too

Boil whole potatoes skin on.
Once tender drain, put back on stove in the warm pan and sizzle the water out and let them dry and cool some that way after turning heat off.

Take off the skins once able to handle.
You want the taters warm when mixing the salad so don’t cool to room temp or refrigerate.

Once skinned. Roughly chop the taters in a bowl. Add olive oil and lemon juice, kosher salt and fresh cracked pepper. Stir to combine while taters are still warm. Sit aside

Use red, yellow and orange peppers. Chop to about one inch. A bunch of cilantro - leaves only no stems. Add this to the tater mixture and stir again.

Taste. May need more “dressing” at this time which is simply olive oil, lemon juice and S&P.

Chill. Enjoy


This is my go to potluck salad now.
Always well received.
If you are not into cilantro, parsley is a substitute. There are many recipes on the net that might have more and different ingredients. Some call for sumac which is probably the most authentic.

[Nanuke]

9. I use all the ingredients you mentioned plus chopped celery and a touch of yellow mustard or cider vinegar.

More eggs than recipes usually call for and I like white pepper if it’s for company or a pot luck.

[dhol82]

10. I do the Julia China recipe

While the potatoes are still warm in the pot, slice them up and add a vinaigrette to them. That addition of vinegar is the trick. Makes an awesome salad. From there just do the regular whatever you want to add. I always did some chopped hard boiled eggs, chopped onions, salt, pepper, mayonnaise. Sometimes added some chopped ham.

[Morbius]

15. Yes to the vinegar.

After boiling the potatoes with the skin on, peel them as soon as you can without hurting yourself. Cut up the potatoes and add a couple to three tablespoons of white vinegar (depending on how much salad you're making) and then let it sit for about 20 minutes. Meanwhile you can prep your other ingredients (for me including hard boiled eggs, celery, and green onions) into a separate bowl while you're waiting for the taters to cool off some.

Another note: do not salt the water while you're boiling the potatoes! Salt brings out moisture. Doing this will result in runny potato salad after a day or so. Salt to taste after you mix in the Miracle Whip.

I really, really wish I could buy decent potato salad. Often the potatoes are too hard, and the dressing is pasty. Yech.

[radical noodle]

11. I love paprika in my potato salad

and a dab of mustard.

[Callalily]

12. I use a combination of real mayo

and Greek yogurt. I also like to add chopped dill picked.

Lately I've been using cauliflower (gasp) instead of potatoes

[chowmama]

13. Mom's potato salad used Henri's French (now Catalina) dressing

to flavor the Miracle Whip, along with a little mustard, some diced celery and onion, celery seed, and almost as much hard-boiled egg as potato. Her egg salad was the same thing without the potatoes. Both were a distinctive salmon-peachy color.

Other people found it weird - "Why is it orange?" - but it tasted good. And I found its origins in some recipes from the 20's and 30's for 'Pink Potato Salad', using either the dressing or just ketchup.

In a side note, The Notorious Commune had as a member a guy whose mother was friends with a woman who worked at the Henri's plant. We all got the secret recipe and the dressing lived in an old Miracle Whip jar in the fridge for our dinners. All it lacked was the emulsifiers, so we had to shake it up before use. I don't make it anymore, so my salads are now yellow, but I tried it again a couple years ago. It was so sweet that I had to make a second batch without the sugar and combine them. That made it really very good, if you like the style. I guess tastes were different then.

[surrealAmerican]

14. The dressing is half mayo, and half sour cream.

If I don't happen to have sour cream on hand, I substitute yoghurt.