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Discussion in 'Side Items' started by cascadedad, Sep 10, 2007.
I'm looking for a tried and true, basic recipe for some good potato salad.
Thanks in advance.
Here's one and I saw another one posted not to long ago but I couldn't find it
There's also some here
A quick search turned up 3 in the side items section of the forum. Here they are. check them out
Take care, have fun, and do good!
From Smokin Lou
My potato salad.
Since I have been lurking this foum for awhile and have gotten a wealth of info from it, I want to give something back. I came up with this recipie after many years of trying to make a really good potato salad. Everyone that tries it loves it.
6 medium potatoes (I like using Yukon Gold)
4 teaspoons sugar
6 tablespoons white vinegar
6 tablespoons vegetable oil
salt and pepper -- to taste
1 cup mayonnaise
1 teaspoon celery salt
Boil potatoes in lightly salted water until fork tender. While still warm, peel and slice about 1/4" thick.
While potatoes are cooking, whisk sugar and vinegar until sugar is dissolved. Whisk in oil, salt and pepper. Pour this over warm potatoes and mix gently. Place in refrigerator until chilled.
Mix mayo with celery salt. Combine with potatoes after they have cooled.
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Teacup's "Baked Red-Potato Salad"
here is my potato salad... like any recipe, you can very it to taste and appearance...
3lbs red potatos, boiled and cubed
1 16oz container sour cream, none of that low fat crap
1/2 cup mayo or miracle whip
1 Tbls garlic powder
1/4 cup onion, minced finely
2 oz bacon bits, yes the real ones
1 tsp Tony C's or Zatarains Cajun Spice
1/4 cup freshly chopped chives
1/4 cup celery (i dont use it, missus doesnt like)
1 Tbls dill pickle relish
fresh cracked pepper
cheddar cheese (optional, i dont use it either)
* boil and cube your potatoes.
* mix wet ingredients with the spices in a separate bowl.
* combine potatoes,celery,onions,wet ingredients
* stir in bacon
* sprinkle top with a little more bacon,chives and cheddar cheese
Good when warm, Better when you eat 3 hours later, Great refrigerated overnight
Dutch's Potato Salad for a Crowd
BURKSMOKE (Randy) is going to cook for a crowd and is planning on serving potato salad as one of the side dishes. Being the REALLY nice guy that you all have learned to love (cough,cough) and appreciate (Okay!!I hear them eyeballs rolling) I though I would dig in my book of recipes and help a Brother out.
Randy, this recipe will feed forty so I hope that it will be plenty.
20 pounds of white all-purpose potatoes
4 cups of celery, finely chopped
2 cups of green onion, sliced-white and green part
1 quart plus 3 cups of Mayonnaise or Miracle Whip
1 cup of yellow mustard
1/2 cup sweet or dill pickle relish
In large pot boil potatoes until fork tender, drain off water and allow to cool. Boil eggs to Hard boiled stage, place under cold running water until cool.
Peel and cut potatoes in to cubes (I prefer not to peel my 'taters). Shell hard boiled eggs and dice. Mix potatoes and eggs together.
In a separate bowl combine the remaining ingredients and mix well. Pour over potato and egg mixture, stir in gentely but completely. Refrigerate until ready to serve. Serves 40 people.
Randy, if you are going to serve your ribs with a sweet 'que sauce and since most likely your beans will be sweet also, you may want to use a dill pickle relish in this recipe to offset the sugars that are in the other two dishes.
Here are links to 2 german style potato salad. ( one of them is mine)
Take care, have fun, and do good!
Hey, thanks for the quick replies. I think I'll try the Smokin Lou recipe first. I like simple.
Then can add a little of this and a little of that to make it unique.
I'll let ya know!
You got it! enjoy!!!
Take care, have fun, and do good!
For a different taste try:
Chinese Potato Salad
5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.
Another one I like from Bon Appetit
poblano potato salad Bon AppÃ©tit | July 1998 Potato salad with a southwestern kick‑the perfect partner for grilled flank steak, chicken or red snapper seasoned with cumin.
Serves 4 to 6.
3 medium poblano chilies (about 9 ounces total) 2 pounds small red-skinned potatoes, unpeeled, each cut into 6 wedges
6 medium tomatillos (about 7 ounces), husked, cut into1/2-inch pieces
1 1/4 cups chopped green onions
1/4 cup chopped fresh cilantro
1 cup sour cream
3 tablespoons fresh lime juice
1 3/4 teaspoons ground cumin
Fresh cilantro sprigs
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut chilies into 1/2-inch pieces. Transfer to large bowl. Place potatoes on steamer rack set over boiling water in pot. Cover and steam until potatoes are just tender, about 10 minutes. Cool. Transfer to bowl with chilies. Mix in tomatillos, green onions and chopped cilantro.
Whisk sour cream, lime juice and cumin in small bowl to blend. Add to potato mixture and toss to coat. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
Mound potato salad on platter. Garnish with cilantro sprigs and serve.
One last recipe...
Potato Salad with Garlic, Mayonnaise and chives
2 pounds small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
3 1/2 tablespoons fresh lemon juice plus additional to taste if desired
1/3 cup mayonnaise
1 tablespoon hot water
1/4 cup chopped fresh chives
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered.
Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
Serve salad at room temperature.