Potato Salad (ingredients, celery, sugar, horseradish)

[PurifySweetAmber]

Does anyone have a good potato salad recipe? I am looking for both a mustard recipe as well as a red royal one. Thanks!

[Debsi]

I love the double mustard potato salad from Mark Bitman's How to Cook Everything. Maybe you can find it on line.

I don't remember if he calls for it or not, but I like to add a lot of green and red bell pepper to that one.

[Ohiogirl81]

Recipe?

I just toss together potatoes, celery, onions, mayo, eggs, mustard and pepper until it tastes good.

Another combo I like is potatoes, celery, onion, tarragon, garlic, and oil and vinegar.

[Kappy]

I've had potato salad where apples were added. Sounds strange but it is really good.

[BstYet2Be]

Our Family Potato Salad

5 lb bag of potatoes
1 dozen eggs
1 medium jar of chopped olives
1 pint jar of "real" mayo
chopped celery (two or three stalks as desired)
1-2 teaspoons mustard
1-2 teaspoons sugar
salt and pepper to taste
Paprika
Feeds a crowd (10-15)

-- Boil potatoes and eggs in large pot until you can pierce potatoes easily with a fork.
-- Drain water from pot and remove potatoes onto a towel on the counter to cool.
-- Run cold water over the eggs to cool and then shell... then chop into a very large mixing bowl.
-- Chop celery and add to bowl.
-- Drain olives/pimentos and chop to even smaller pieces... add all to bowl.
-- Refrigerate until potatoes cool completely (about 1/2 to one hour).

-- When potatoes are completely cooled, peel and slice into bite-size pieces... add to bowl.

-- Add the mayo, mustard, sugar, salt and pepper to bowl... stir well to combine all the ingredients.

-- Once everything is combined well, you are then able to put it into a smaller serving bowl. Sprinkle the top with the paprika, cover and refrigerate for about an hour to allow the flavors to blend.

The olives are my family's preference; however, my mother always included sweet pickle relish and onions in hers instead, and everyone seemed to love it as well, so it's your call. That's the only part I've changed from her recipe... her "secret" ingredient definitely was the sugar... who would of thunk it?... also, she was a real stickler for her "an egg for each potato" per person philosophy... the 5 lb bag of potatoes and dozen eggs usually equal each other close enough for me!

Enjoy!

[Herbrocks]

I just saw a recipe on tv that I plan to try: coat hot peeled diced potatoes with a mix of a little yellow mustard and a couple spoons of pickle juice, let cool. Mix in fine chopped onion, celery, pickles and mayo. Shortly before serving mix in chopped hard boiled eggs. Looks good!

[lubby]

My mom's potato salad
3 lbs potatoes- ukon gold or red skinned
1 cup sour cream
1 cup hellman's mayo
1 tsp salt- can add more if needed
1 tsp black pepper
1 Tbsp onion powder- can add more if needed

Wash and peel potatoes, cut into bute sized chunks- not too small, not too big- about the size of a ping pong ball.

place potatoes in cold salted water. Bring to a boil and cook until fork tender. Drain and place in a very big bowl. Add the next 5 ingredients and mix well. can be served right away or left in the fridge for an hour and served cold. I prefer it cold. I have also added a little fresh dill to this as well.

[dens]

Ree has a great one at pioneer woman.com

[figmalt]

This is how my mom makes potato salad (to rave reviews). I joke that coming from Idaho, they don't let you out of the state without learning to make a decent potato salad.

4-5 medium russet potatoes -- peel, cut into ~6 pieces, boil until just done, then cube when cooled
One bunch of radishes, halved & sliced (5-6 radishes)
1 medium onion, chopped
2-3 celery stalks, chopped/sliced
2-3 hard boiled eggs, halved & sliced
1/4 - 1/3 cup chopped dill pickles

Sauce: (sorry for the loosey-goosie measurements)
2 parts mayo and 1 part Miracle Whip, thinned with a few tablespoons of milk -- whatever you need to cover and coat the above ingredients, or to desired consistency. She also adds a little bit of sugar to take the edge off of the Miracle Whip.
Then add a few tablespoons of dill-pickle juice, to give it "zing" along with
2-3 tablespoons mustard (like Gulden's)
2-3 teaspoons of horseradish, and 1 teaspoon of Frank's hot sauce
*The horseradish, hot sauce, and pickle juice give zip without making it hot

Mix all of your vegetables and eggs together in a large bowl, and slowly add the mayonnaise mixture, and add season salt as you go. It may work best if you do it in layers -- vegetables, mayo, salt, etc. Mix together well, season as needed and refrigerate.

Feel free to play around with the ratios until you get the taste you like. My grandmother doesn't use as much pickle juice or horseradish (which tastes bland too me), but many people like that flavor too.

[no kudzu]

I like lots of pickle relish in my potato salad and lots of celery and some Vidalia onion. I always pour pickle juice over warm potatoes for lots of flavor.
Olives in potato salad would be a real off to me. Also I like to liberally sprinkle paprika on the top before serving for color and a bit of flavor.

Also read somewhere recently best potato for boiling in water which won't break apart too much but I can't remember which one.