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I don't know if I have posted on this topic because there are so many replies, too many to weed through but I do know the dressing I got is from a dear friend who is no longer with us; Whenever I make potato salad I think of her. We were neighbors and then good friends for over 50 years. She used an equal amount of sour cream and mayo. I do add a bit of mustard just to keep spoiled brat happy.
In the salad along with potatoes are hard cooked eggs, celery, green onions and dill pickles. Also a bit of seasoning salt and pepper. We like to let it sit for a few hours for the flavor to mix well. I want the potatoes soft enough for the dressing to stick but not soft like almost mashed like some people.
We all have our own favorite potato salad recipes; that's just the way it is.
BTW - for me, green peppers in a potato salad is "weird stuff," and pickles just naturally belong in a potato salad.
totally agree with you; there are as many ways to make potato salad as there are potatoes. Same with cold slaw. We always have pickles in ours:mom and mom in law used sweet, we always use dill and I have never thought of bell peppers but to each his/her own. Oh, I have to take that back: the other night I did use bell peppers: long story, after 3 trips to the store I still forgot the celery so I decided to use bell peppers; probably not again. Also for us it has to be mayo, but growing up both mom and mom in law used M.Whip.
If I make potato salad with mayo, I also use an equal amount of sour cream. Plus S&P and chopped fresh herbs, including dill, basil, parsley, tarragon, and scallions. I only make this when I can make a large enough batch to use up all the herbs. A small batch only gets dill. A large batch gets everything. I use red potatoes, unpeeled, and cook them in heavily salted water.
I usually make potato salad with a vinaigrette that includes Dijon, garlic, vinegar, EVOO, thyme, and S&P. You can mash up an anchovy in the dressing if you like. No one will know, and it adds a little bit of saltiness. Red or gold potatoes, unpeeled.
I always dress the potatoes as soon as they are done cooking. I usually cut them before cooking, so I don't have to cut hot potatoes.
If I make potato salad with mayo, I also use an equal amount of sour cream. Plus S&P and chopped fresh herbs, including dill, basil, parsley, tarragon, and scallions. I only make this when I can make a large enough batch to use up all the herbs. A small batch only gets dill. A large batch gets everything. I use red potatoes, unpeeled, and cook them in heavily salted water.
I usually make potato salad with a vinaigrette that includes Dijon, garlic, vinegar, EVOO, thyme, and S&P. You can mash up an anchovy in the dressing if you like. No one will know, and it adds a little bit of saltiness. Red or gold potatoes, unpeeled.
I always dress the potatoes as soon as they are done cooking. I usually cut them before cooking, so I don't have to cut hot potatoes.
I too cut them before cooking or maybe as soon as they start to cool. My mom always let them cool completely or if cut hot, I could hear her a mile away saying words I will leave to your imagination: ones a lady didn't say 60 plus years ago.
as for mayo versus EVOO, and vinegar, I do it that way once in awhile like I do my cold slaw that way for a change and to save calories and fat.
Ha ha!! You start dissin' someone's Potato salad, Deviled eggs, or BBQ sauce, and the fur will start to fly. The plain truth is we all have our preferences, and to try to force them on someone else is fruitless. I'm sure I'd be perfectly happy with potato salad prepared by anyone in the Food forum.
Now, what brand of mayo is best for potato salad?
For myself it just better be reduced fat. Not a choice anymore. I might just choose a Smart Balance reduced fat mayo. None that will make me seasick are a good choice for me and those like me. We didn't ask for this state but it is a fact of life.
When I was a child my aunt was making potato salad from a recipe that supposedly came from a noted country club. Besides emphasizing FRESHNESS, it called for large amounts of both celery and celery seed.To this day, thats how I make it.
I need to bring something to a group meal this evening. I boiled up 3lbs of potatoes and now its time to create the potato salad.
I have relish, pickles, apples, cashews, mustard, mayo, many kinds of vinegars, onions, dried cranberries, carrots, and eggs in the house.
Which ingrediants would you use? If necessary, I can run to the grocery store; just hoping to avoid doing so.
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Potato Salad recipe
