Subject: Potato Salad
Newsgroups: rec.food.cooking
From: Cookie (cookiewm at yahoo.com)
Date: 09 Apr 1998 16:03:37 EDT
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Does anyone have a good potato salad recipe that doesn't call for too much mayonaise?
Thank you.
Cookie
From: ßög-£isa at spammers.must.die.usa.net (£isa&ßög)
Date: Fri, 10 Apr 1998 00:13:25 GMT
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Forget traditional potato salad.This one's our favorite, It's out of this world.
£isa
Shredded Potato Salad
12 cups cooked and shredded potatoes (shred the potatoes after cooking)
12 hard boiled eggs -- shredded *Note - same applies here (grin)
1 cup celery -- finely chopped
1/4 cup carrots -- finely chopped
1 small onion -- finely chopped
Dressing:
2 cups Miracle Whip salad dressing
2 cups sugar
1/4 cup vinegar
1/2 cup milk
4 tsp salt
5 tsp prepared mustard
Mix dressing ingredients thoroughly and gently mix in vegetables and eggs. Chill before serving (the longer it sets, the better it tastes).
From: Renee Elizabeth Bush (reneeb at meginc.com)
Date: Thu, 09 Apr 1998 18:52:25 -0600
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Well, I assume if you don't want mayo, you don't want bacon grease either...
From: Ken Gregg (kgregg at cookbooks.com)
Date: Fri, 10 Apr 1998 05:55:42 -0500
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Here's one. Query our database for:
potato salad & not (mayonnaise or miracle or dressing)
for lots more!
POTATO SALAD
10 potatoes
2 small onions
1 carrot
3 stalks celery
18 olives
8 hard-boiled eggs
1 tsp. salt
4 slices bacon
2 Tbsp. flour
1 c. sugar
4 eggs, beaten
1 Tbsp. dry mustard
1 c. vinegar
1/4 tsp. pepper
Combine potatoes, onions, carrot, celery, olives, eggs and salt. Fry bacon; add flour. Make paste. Combine sugar, eggs, mustard, 1 cup water, vinegar and pepper; mix well. Place oven at low heat. Cook until thick; pour over potato salad. Cool several hours.
This is a recipe from our database at Cookbooks On/Line!
http://www.cookbooks.com !
From: owlsprng at gpo.iol.ie (Diane Duane)
Date: Fri, 10 Apr 1998 11:37:03 GMT
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Try this one. Most of the thickening in it is done by the starch.
Title: Zeughauskeller Potato Salad
Categories: Salads, Swiss, Potatoes, Vegetables
Yield: 8 servings
1 c Beef stock
1 c Chicken stock
3 3/4 lb Mealy potatoes
1/2 oz Fresh parsley
1 x Small onion
1/2 c Salad dressing
(The Zeughauskeller is a big, cheerful restaurant in Zuerich which specializes in sausages, as well as serving steak, chicken, fish, and very good beer and Swiss wine, in an atmosphere of relaxed history [the restaurant building used to be the town armory, and working weapons still hang on the walls]. The following recipe is for their potato salad. They go through twenty metric tons of it per year.)
(This recipe is an early approximation of the original recipe. All amounts have been converted from the original metric, and reduced.)
Salad dressing: About 1/2 C of a good mayonnaise, the fresher the better -- I think the Zeughauskeller makes their own fresh, every day ~- mixed to taste with German-style mustard (i.e. a sharp yellow mustard rather than a brown one).
Every utensil must be scrupulously clean, then scalded, including pans. -- Peel and cut up potatoes. Cook until "almost ready", then drain (trying to retain starch). Put in pan. -- Pour BOILING stock over potatoes to bring out the starch and bind the potatoes together. Let sit 45 minutes to absorb. -- Chop parsley and onions (to taste) by hand. Add to potatoes, toss; let sit in hot mixture to add flavor. -- Pour salad dressing over salad: toss.
From: brawny at mindspring.com (Bill)
Date: Thu, 11 Jun 1998 00:13:29 GMT
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Here is an interesting potato salad recipe that I received today. I haven't
made it yet, but it will be on the list for the weekend...
Title: Mary Katherine's Potato Salad
Categories: Salads
Yield: 12 Servings
6 lb New potatoes
DRESSING
2 Eggs
1 c Sugar
1/2 c Vinegar
1 tb Butter, melted
1 tb Celery seed
1 tb Coleman's dry mustard
1/2 c Mayonnaise
Drop tiny new potatoes in boiling, salted water and cook, timing carefully after the water returns to a boil for six minutes. Potatoes should be no larger than an English Walnut. Otherwise, cut them into pieces about that size. After cooking, drain potatoes well, rinse under cold water, and bring to room temperature.
In saucepan, beat eggs. Stir in sugar and vinegar. Melt butter in small pan and reserve.
Place the egg mixture over low heat and cook stirring constantly until thickened to the consistency of heavy cream. Remove from heat.
Stir in the melted butter, along with celery seed and dry mustard. Place pan in a larger pan of cold water to cool the dressing quickly and prevent overcooking. When dressing is cooled to room temperature, combine with mayonnaise to make enough to coat the potatoes. Add additional mayonnaise as needed.
From: John O'Donnell (john at odonnell62.freeserve.co.uk)
Date: Tue, 27 Apr 1999 19:51:32 +0100
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My children love potato salad at least the one we buy at Tesco's. It looks as if it has chives in it and it is quite tangy . Could someone please give me a recipe as this is starting to get expensive,with three kid's who can't get enough of the stuff
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Wed, 28 Apr 1999 20:45:42 +0100
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As you say Tesco's. I assume you are in the UK. I think that the Americans prefer their potato salad differently to the English, so I hope you also get some recipes from there as it would be good to try both. I don't have quantities I'm afraid as I have been making it for so many years that I just do it by "feel".
I peel and then boil the potatoes in salted water, drain thoroughly and let dry.
Chop an onion very finely and put that with the potatoes in a dish
Add mayonnaise and mix (enough mayo to just cover the spuds)
Add a bit of salad cream and mix that in so that the potatoes and onions are well covered.
Add chopped chives and salt and pepper to taste.
Decorate with quartered hard boiled eggs.
From this you can add things as you like, e.g. mustard, cummin, whatever you like.
From: rmi1013934 at aol.com (Rosie)
Date: 28 Apr 1999 23:10:45 GMT
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OK Lynn, now you got me-- what is salad cream
Thanks, Rosie
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Thu, 29 Apr 1999 09:11:09 +0100
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>OK Lynn, now you got me-- what is salad cream
It's a processed sort of salad dressing that I only use for this purpose, but my kids love! I think it probably started out as a poor man's mayo. It is the same colour but runnier. It's ingredients are about the same, but with much more vinegar and added stuff like flavouring and colouring and sugar (probably why kids love it!)
From: darkrose at flexnet.co.uk (Panther & Wildrose)
Date: Fri, 30 Apr 1999 23:29:09 GMT
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>OK Lynn, now you got me-- what is salad cream
It has the consistency of ranch dressing, but tastes like Miracle Whip. When we first moved to the UK 9 years ago, we went to the village shop and asked for some salad dressing. The shop keeper wasn't sure what we were talking about and gave us a bottle of salad cream. We figured what the hell, we are in a new country, we should try new things, so we dumped it on top of the basic tossed salad we were having for lunch......BLECK! never again! Things *have* improved in the salad dressings department in the past 9 years, but thankfully I've learned to make my own.
Have a groovy day!
Rosie
From: spudds at guinness.com (Cheryl)
Date: Sun, 02 May 1999 02:47:44 GMT
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Rosie wrote:
>It has the consistency of ranch dressing, but tastes like Miracle
>Whip.
Except it's a bit more pickley or vinegary...has a nice tang to it, actually.
>When we first moved to the UK 9 years ago, we went to the
>village shop and asked for some salad dressing. The shop keeper
>wasn't sure what we were talking about and gave us a bottle of salad
>cream. We figured what the hell, we are in a new country, we should
>try new things, so we dumped it on top of the basic tossed salad we
>were having for lunch......BLECK! never again!
I love Heinz Salad Cream! Last year when I was in England and tried it, I fell in love with it! It's not something I want on my salad *every* time, but it is quite nice for a change. My hubby is English and so of course he was raised on the stuff; we have to special-order it for him here. (And I set the bleu cheese dressing aside and sneak a wee bit for myself when the new bottle comes in.) :-)
From: lfortney at csc.umd.edu (Linda Fortney)
Date: 28 Apr 1999 23:24:40 -0400
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A good trick for making it tangy, is to boil the potatoes, and when they are still hot, marinate them for a while in a vinegarette. Let that drain off, and then add the mayo, some mustard, salt and pepper. You might want to consider adding some chopped celery to the chives, and of course you must have hard boiled eggs.
FYI for those on this side of the pond The Red Hot and Blue restaurant chain has the best potato salad I've ever tasted.
From: Vivienne Welchner (welchner at home.com)
Date: Sat, 06 Nov 1999 06:05:23 GMT
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Hi
Does it matter if potatoes are boiled without their skin. Can I peel first or will it change the taste?
Thanks
V
From: miche at technologist.com (Miche)
Date: Sat, 06 Nov 1999 22:26:25 +1300
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Vivienne Welchner wrote:
> Does it matter if potatoes are boiled without their skin. Can I peel
> first or will it change the taste?
They will taste blander and have fewer vitamins. Default in NZ is for spuds to be peeled before being boiled. I find that they taste better if peeled after boiling, if I bother peeling them at all.
From: Cynthia Donnell (csdonnell at mindspring.com)
Date: Sat, 6 Nov 1999 10:26:35 -0500
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Vivienne Welchner wrote...
>Does it matter if potatoes are boiled without their skin. Can I peel
>first or will it change the taste?
Vivienne,
If you want a really tasty potato salad use *baked* potatoes. Not microwaved but oven-baked. The flavor is developed in the baking.
Cindy Donnell
From: Jack Schidt (jack.schidt at worldnet.att.net)
Date: Sat, 6 Nov 1999 13:55:24 -0500
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>Does it matter if potatoes are boiled without their skin. Can I pee
>first or will it change the taste?
It all depends on where you're peeing; if it's in the potatoes, then I'd suspect there'd be a change in flavor.