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Old 08-10-2008, 12:51 PM
 
Location: Hot Springs
1,299 posts, read 2,260,128 times
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My Mother used to make some pretty decent Potato Salad. She insisted on using only small red potatos, fresh from the garden. I guess the small ones are easier to boil to the right consistancy without turning them to paste. She made her sauce from an appropriate amount of mayonnaise and yellow mustard. She also added chopped celery, cucumber, onion, and a couple of hard boiled eggs. Those last ingrediants where optional and the inclusion or exclusion depended as much on availability as taste. Anyway, this spring I started to experiment with different sauces for different flavors. So far i have had the most success by substituting tartar sauce for mayo and honey mustard for yellow mustard. It really is tasty. I ran into a problem using barbeque sauce instaed of mustard because it was too runny after the potato salad had chilled. I still haven't solved that problem.
I am wondering what many of you are using for the sauce in potatoe salad. What are your favorite recipes? What "tricks" do you use to make yours better? Do you use strictly South Dakota potatoes or just any old kind?
uh
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Old 08-10-2008, 02:26 PM
 
Location: So. Dak.
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That sounds good, UH.

I just use any potatoes. Of course, I do the usual~boil them~let them cool~slice them, etc. I use a mixture of one egg, one third cup vinegar, and one third cup sugar. I microwave that mixture until it is somewhat thick. I then pour it over the potatoes, diced onions, and two tablespoons of miracle whip and mix it all together. I put the boiled, sliced eggs on top and sprinkle paprika on the entire dish. Now I'm hungry.
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Old 08-10-2008, 02:58 PM
 
Location: S.Dak
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add cucumber slices. grate a small carrot..adds color & crunch. my mom slices in a radish, or 2 when she has them.
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Old 08-11-2008, 10:00 AM
 
Location: North Florida
509 posts, read 1,445,574 times
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Use MOJO Mexican chicken wing dip sauce instead of bar-b-q sauce. It is much thicker.
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Old 08-11-2008, 06:39 PM
 
Location: Spots Wyoming
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Boil the potatoe's???? Bake them. Give it a try, you will not be disappointed. Also, if you are adventurous, throw them in a skillet of hot olive oil and lightly brown the potato chunks before you make potato salad.
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Old 08-11-2008, 09:55 PM
 
Location: Hot Springs
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Yamahaster, where can I get some of that sauce. I tryed a quick search on the internet and didn't come up with anything.

Elkhunter, That almost sounds like hash brown potatoes. I suspect I would have to be careful to not overdo the potatoes. Maybe pull them from the oven a little soon. Am I right or do you have some other secrets?

uh

If you bake them, then just bake them. They tend to hold their flavor a lot better. Anytime you boil anything, you boil out the good.

If you are going to brown them a bit, yes, pull them from the oven early and just brown a little bit. I like this method because when I brown the 1/2 by 1/2 chunks, I add in some jalapeno's. haha
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Old 08-11-2008, 10:07 PM
 
Location: Hot Springs
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Okay. So, if I didn't want the Jalapeno's or maybe wanted onions instead, I could brown the diced onions with the potatoes and come out allright. Right??? Somehow, it still sounds like hash browns instead of potatoe salad, but that's fine. Got any other secrets?
uh
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Old 08-11-2008, 10:08 PM
 
Location: Not where you ever lived
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I dump mayo and Miracle Whip (to taste), sweet pickle relish ( I add a little bit of Dill pickle relish too because I don't like sugary sweet potato salad), chopped celery, chopped onions, and a little yellow mustard, salt and pepper on top of my cubed potatoes and mix it. I don't use much mustard or dill pickle because of the sourness.
We've been using the same recipe for 70 years or more.
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Old 08-12-2008, 09:20 AM
 
Location: North Florida
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Mexican section of grocery store.
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Old 08-12-2008, 11:45 AM
 
Location: Spots Wyoming
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My mother passed away when I was only 6 months old. So my grandmother, an old bohunk taught me to cook. She never boiled anything except grandpa's shirts.

When I was 11, I went to work in a restaurant and trained under a chef by the name of Lacy Carter. Westwood restaurant in Rapid City. Worked there for quite a while. Then struck out and cooked at Mr Beechum's steak house out by Baken Park.

I cook by taste. People have asked me for recipe's and I don't have any. I think of what I want and then cook it. Adding this and that to get exactly what I want. It's drove my kids crazy cause they want to cook like dad but I don't have anything written down. Need to start doing that.

By the way. My specialty is Salsa. I've entered my salsa's in many pepper festivals. I can proudly say that every festival, I came away with trophy's. Got trophy's all over the house. I even have a contract with a French Chef that uses my salsa in his restaurants in France. If you want, I'll post a recipe for salsa that you'll really like and every ingredient comes from cans you can buy at ANY grocery store in town. It's the base for what I use at the festivals and many times I simply used it with nothing added and won. haha
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