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I use a splash of rice vinegar with Kraft mayonnaise. For some reason, this combo is very good. You can add your own touches of Dijon, Beau Monde, Lawries, dill or whatever floats your boat, but the basic rice vinegar/Kraft mayo is what potato salad should taste like, for us.
My mother never put eggs in her potato salad. It was potatoes boiled with the skins on, skinned after boiling, finely chopped celery, mayo, salt and pepper.
She also sometimes made what she called "German Potato Salad" which was boiled potatoes (again boiled with the skins on, skinned after), a bit of oil I think, and vinegar, salt and pepper.
Both were the best ever, in my memory. Since I moved south, I now add boiled eggs and mash them with the boiled potatoes and mayo/yellow mustard.
I've always made the potato salad recipe my husband preferred, which is potatoes, mustard, mayo and bacon, but it's not my favorite.
One of the best potato salads I ever had was made by cooking the potatoes in their skins, peeling them when cooked and "flaking" them with a fork. Pour French dressing over the hot cooked potatoes and let the hot potatoes absorb the dressing, then add mayo, chopped eggs and onion. No other seasoning needed. Really delicious!
I live in a town that has some German restaurants but the best German potato salad I've ever tasted is a Betty Crocker recipe.
My mom always made hers with onion, egg, paprika, celery and a little mustard and sugar in the dressing and it was good. I've noticed that slicing the potatoes rather small allows them to absorb the flavor of the dressing better.
The local grocery sells a mean country-style potato salad that I can duplicate.
Peel your red potatoes while they are still very warm and add sweet, diced onion then pickle relish to your taste. You can use sweet or dill. Salt and pepper. Potatoes can take a lot of both seasonings.
Then stir in your mayonnaise or salad dressing stirred with a generous squirt of honey mustard. For company garnish the top with paprika and parsley.
Sometimes I substitute sliced pimiento olives for the relish.
I grilled 5lbs marinated red potatoes last night to go with some Salmon steaks and scallops.
The remaining 4lbs are getting tossed into a salad for dinner tonight.
What we did:
Quarter standard red potatoes, marinate for several hours in Costco organic EVOO, pressed garlic whole head, thyme, basil, fresh ground pepper and fresh rosemary. Left at room temp for 5 hours.
Got grill blazing hot, oiled grates, turn to low and tossed potatos with sea salt then placed on grill. Turned once. Pulled when biggest piece got to 195-200.
Also grilled oiled, salted, peppered, crushed garlc onion halves.
Oh yeah the salmon and scallops were good also.
Tossed remaining taters in fridge overnight. Will combine with some traditional ingredients for tonight. havent decided if I will go mayo or vinaigrette based dressing yet.
I do have some left over homemade pesto sauce in the fridge.......
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