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No eggs in my potato salad. I save those for egg salad.
I use ONLY Classen dill pickles and throw in a dabble of horseradish. Other than that, not much. Potatoes, Hellman's mayo, onions. That's about it! It's the horseradish that seals the deal.
No eggs in my potato salad. I save those for egg salad.
I use ONLY Classen dill pickles and throw in a dabble of horseradish. Other than that, not much. Potatoes, Hellman's mayo, onions. That's about it! It's the horseradish that seals the deal.
Oh, and I forgot. Little chunks/slivers of celery if I have it. If not, Celery Seed.
Quote:
Originally Posted by Clemencia53
Try adding olives. So good. If you can find the ones stuffed with Jalepenos, even better.
Black olives sounds like a nice addition. I wouldn't do green or pimentos since I'm not fond of either. I'll definitely try black next time, though, and it will add a flash of color.
I'm seeing some great new add-ins that I'd never have thought of (dill pickles, next batch will have diced dill pickles, for sure!). Here's one thing that I do that I haven't seen on this thread: mash the yolks of the boiled eggs, and add it to the mayonnaise/mustard mixture. I also add equal amounts of sugar and vinegar (start with 1 tsp. of each to see if you like it). It just adds a bit of extra zip to the dressing. I also mix the dressing completely with all of the spices/add-ins before mixing it into the potato/egg/onion mixture. Oh, something else that was a BIG hit with the kids: instead of onion, I sometimes make a small batch with diced apples. Still gives a nice crunch, slightly sweet and more kid friendly
Instead of pimentos, I'll add roasted red peppers. I like the splash of color. And I add the mayo to the potatoes when they are still hot. This way it soaks in. Lots of crushed black pepper!
I'm seeing some great new add-ins that I'd never have thought of (dill pickles, next batch will have diced dill pickles, for sure!). Here's one thing that I do that I haven't seen on this thread: mash the yolks of the boiled eggs, and add it to the mayonnaise/mustard mixture. I also add equal amounts of sugar and vinegar (start with 1 tsp. of each to see if you like it). It just adds a bit of extra zip to the dressing. I also mix the dressing completely with all of the spices/add-ins before mixing it into the potato/egg/onion mixture. Oh, something else that was a BIG hit with the kids: instead of onion, I sometimes make a small batch with diced apples. Still gives a nice crunch, slightly sweet and more kid friendly
That is how I make my potato salad. But I mash the whole boiled egg and prepare that mixture with Duke's mayo/mustard/vinegar/sugar along with sweet pickle relish, pimentos and Vidalia onion. I drain the cooked potatoes and add the mixture immediately to the hot potatoes.
I use Ina Garten's recipe, with alterations depending on what I have on hand. Mayo, Dijon & whole grain mustards, thinned with a little buttermilk (I make this dressing ahead of time so it can meld). I usually use fingerling potatoes (the skins slip off easily after boiling) and put them in the dressing while still hot so they drink it up . Sometimes I use green onions instead of red onions, or shallots if I have some I need to use. Lots of fresh dill & fresh parsley, celery. I sometimes throw in some chopped black olives.
Funny that you're from Australia because that's where my favorite recipe came from. My friends mother made it while we were visiting. She put carrots, peas, onion, and eggs. I use miracle whip, a little Italian seasoning and a pinch of salt. I should make some to remind myself of summer. It's below zero today.
I always use Kraft Mayonnaise and rice vinegar (a splash), but you probably can't Kraft Mayonnaise? There is something about this combination that really works. Also, finely chopped onion, chopped eggs, celery, salt and pepper, and celery salt or Beau Monde. I usually throw in a few fresh herbs from the garden, like chives or dill or parsley. Or course, I never met a potato salad I didn't like, and I sometime change it up, but this basic one is our favorite.
What would be a typical potato salad recipe in Australia?
My toe salad is pretty simple. Skin the toes and boil em...chill em and add chopped red onions, celery, S/P and some vinegar..
We sometimes substitute the vinegar for mayo, and like only a tablespoon of mayo..
I prefer the Vinegar Toe salad myself..not a big fan of Mayo..
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. Sometimes I use green onions instead of red onions, or shallots if I have some I need to use. Lots of fresh dill & fresh parsley, celery. I sometimes throw in some chopped black olives.
