carolla
Potato Salad Secrets ...
Posted on: 08/04/2009 20:45
So we're half way through summer ... and summer means POTATO SALAD! It's an essential menu item at any decent barbecue or picnic or church supper.
I know there must be some secret ingredients or long held family recipes that need to be shared & experimented with in wondercafe kitchens across the world!
Be generous now, and don't forget to tell us your source if it's from a cookbook or website ... gotta keep those copyright folks happy!
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busymom
Posted on: 08/04/2009 20:47
I feel betrayed. My potato salad has never confided in me carolla. What kind of secrets does a potato salad have???
Seriously, I like dijon mustard in the potato salad dressing. That's my secret.
redhead
Posted on: 08/04/2009 20:53
LOL @busymom!
WARM GERMAN POTATO SALAD
2 - 3 lbs baby potatoes, cleand and halved (quartered if larger) can leave on skin; can mix red and white potatoes for colour (or 4 lg. canned whole potatoes, which are already parboiled, I think)
extra virgin olive oil
grainy mustard, or Dijon, or combine the two which is best
fresh chopped dill
fresh chopped parsley
1 large red onion, sliced thinly
white wine vinegar or lemon
half pound bacon, or pound if family loves bacon!
salt and pepper to taste
Parboil potatoes in salted water until just fork tender. Drain, set aside.
slice bacon into small strips and saute. Remove bacon when crispy and most of drippings. Saute sliced onion in remaining drippings, until onions are tender. add potatoes. two tablsp grainj mustard, 1 tblsp Dijon mustard and coat potatoes until slightly crunchy.
Now here is the tricky part: I make the dressing without a recipe. I use a ratio of 3:1 oil to acid. add at least a tbsp. mustard. taste, you may want to add more mustard. Add finely chopped dill (at least one whole bunch), salt and pepper. I would use 3 quarters of a cup of oil - You can always use the leftover dressing within a week - better to have a bit left over than not enough.
Combine all ingredients in serving bowl. Sprinkle a little fresh chopped parsley and fresh dillweed before serving.
*one of my friends finely chops a few dill pickles thus using less dillweed; this also reduces amount of vinegar for the dressing a bit*
No worries about going bad in the heat.
Carolla, can you give it a rating?
;) redhead's gourmet foods, inc.
carolla
Posted on: 08/04/2009 21:05
Oh busymom ... potato salad speaks volumes ... I shall be collecting recipes then doing a detailed analysis of those folks who have posted ...
Hmmm ... dijon you say ... would that be grainy or smooth?
carolla
Posted on: 08/04/2009 21:08
Here's my secret - I'm easily bored & like to change things up a bit ... so I tried this new recipe on the weekend ... delish! And looks good too. Found it on epicurious website.
Yam and Russet Potato Salad with Greens and Bacon Bon Appétit | July 1996
This dish is sensational with barbecued pork or grilled sausages or salmon. A spicy honey-mustard dressing is the salad's perfect finishing touch.
Yield: Serves 6
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups) (I actually used only 2 cups of arugula - that seemed like enough & was a good substitute for mustard greens)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Namaste
Posted on: 08/04/2009 21:21
Mmmm....that sounds delicious, Carolla!
Belive it or not, I've actually never made a potato salad, but I think I'll have to give your recipe a try.
carolla
Posted on: 08/04/2009 21:22
Oh my gosh ... it's a 'coming of age' for you Namaste! Welcome to the sisterhood!
carolla
Posted on: 08/04/2009 21:25
Busymom ... did you notice both the early entries use DIJON? Possibly there's a trend emerging ... I wonder what that means ...
Pinga
Posted on: 08/04/2009 21:29
Namaste? never made a potato salad?
I like making them with red skinned potatoes -- so pretty.
Leftover potatoes are a secret...Make too many potatoes the night before..and ensure you don't overcook them.
I'm definitely a Hellman's mayonnaise fan...rather than a vinegar or warm (and, please..no MiracleWhip !!)
ninjafaery
Posted on: 08/04/2009 21:34
They all sound mouth-watering.
I had a sort of Nicoise potato salad for lunch.
Steamed green beans
New potatoes -- cooked and cubed
White tuna
Tomato -- cut into wedges
Chopped parsley
Throw everything on a big plate and pour a vinagrette of olive oil, white wine vingar, over everything and add salt and freshly ground pepper to taste. Almost forgot -- a dab of Dijon.
That's it. It's nice this time of year since everything is fresh.
My mum's recipe -- very traditional -- Canadian as buttertarts...
Boiled new potatoes
Hard cooked eggs
Chopped green onion, celery, and maybe a few radishes - sliced.
Mayonnaise ( not Miracle Whip). Salt and pepper to taste.
Toss all together and serve with sliced tomatoes and cucumbers and cold ham.
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Posted on: 08/04/2009 21:53
Ssh! Here's my potato salad secret...
carolla
Posted on: 08/04/2009 21:58
LOL Jae! Do you have the 'heart attack chicken' to go with??
crazyheart
Posted on: 08/04/2009 22:04
It must have some finally chopped radish. raddish adds that special whatever.
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Posted on: 08/04/2009 22:38
LOL Jae! Do you have the 'heart attack chicken' to go with??
Only on Twonie Tuesdays.
abpenny
Posted on: 08/04/2009 23:17
I use yellow unpeeled potatoes...bintje's are best. Dice them before they're cooked and a dozen boiled eggs to 5 lbs spuds...lots of celery and radishes and fresh dill. The dressing is simple MIRACLE WHIP (
at Pinga and Ninja), grainy dijon, salt and red pepper flakes. Make sure it's miracle whip.
abpenny
Posted on: 08/04/2009 23:18
Oops forgot to add chopped green onions. Did I say miracle whip?
lastpointe
Posted on: 08/05/2009 05:20
I make a oil and vinegar salad.
boil the potatoes in skins.
Cool them, peel them and slice them into rounds.
Toss with chopped green onions, sliced red onions, salt , pepper, olive oil and vinegar. Chill.
nice part is with out mayonaise it can sit out longer.
Birthstone
Posted on: 08/05/2009 07:20
Redheads is closer to my favourite:
Warm German Potato Salad:
bacon & drippings,
onions,
potatoes
malt vinegar
brown sugar
Boil the potatoes; chop, then fry the bacon. Save the drippings, fry the onions, mix a bit of drippings, the malt vinegar & brown sugar.
Stir together, cook for awhile, serve warm. yummmm
pommum
Posted on: 08/05/2009 10:14
Birthstone...did you say brown sugar???? In potatoe salad?????
My mother always said the trick was her homemade mayo but I haven't made it for awhile. Must look that recipe up!
And there was always radish...very important. You guys have me craving potatoe salad. Maybe I'll try some new dressings on the weekend.