Salad: BEST All American Potato Salad

Subject: BEST All American Potato Salad
Newsgroups: rec.food.cooking
From: Eldiego at sds.org
Date: Sun, 01 Jul 2001 23:56:15 GMT
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Could someone from New England post a recipe for a typical All American New England Potato Salad.
Every one I buy or taste tastes strange and is made with all kinds of weird things. My idea of a salad contains cider vinegar, mayo, mustard, celery seed, celery lots of it, eggs, onions of some kind and other stuff. My mum makes it but I don't know how to do it. Yes I does have some potatoes in it.
Thanks
From: DKNY44 at webtv.net
Date: Sun, 1 Jul 2001 21:37:01 -0400 (EDT)
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you should ask your mum, to show you how to make it. That's how most of our favorite dishes are past on to us.
From: eldiego at sds.org
Date: Mon, 02 Jul 2001 21:45:02 GMT
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DKNY44 wrote:
> you should ask your mum, to show you how to make it. That's how most
> of our favorite dishes are past on to us.

Would love to but she has been dead four years this 4th. Thanks though for the thought.
From: notbob (notbob at NOThome.com)
Date: Mon, 02 Jul 2001 08:02:57 GMT
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Here's my idea of a classic American potato salad:

CLASSIC POTATO SALAD

2 lbs baked potatoes (4 med)
1-2 stalks of celery, chopped
1 large dill pickle, chopped (I substiture sweet pickles)
6 hard boiled eggs, chopped
1 large clove of garlic, minced
1 white onion, chopped
1 bunch of chopped green onions, with some green for color
1-2 tsp mustard
1 tsp sweet paprika
1/2 tsp cayaenne pepper
2 tsp lemon juice
2/3 C mayonnaise
1/4 C olive oil
fresh parsley, chopped
black olives (optional)
salt and black pepper to taste

Cook the potatoes, unpeeled, in boiling water until just barely tender, about 20 minutes. Rinse under cold running water and drain. Let cool.

Peel the potatoes and cut in half lengthwise. Cut each half into slices 1/4 inch thick. Combine the pieces with the celery, onion, pickle, olives, and eggs in a large bowl.

Mash the garlic with the salt in a small bowl. Whisk in the mustard, paprika, cayenne, lemon juice, oil and mayonnaise. Pour over the potato mixture and toss gently to mix. Sprinkle with the parsley and serve.

Adjust recipe to your tastes. Instead of olive oil, I use more mayo cut with a bit of milk to keep fat down, but the olive oil does make the salad a bit more creamy.

NOTE: Because of the eggs, immediately after assembly, put salad in refrigerator and chill till just prior to serving.
________

Here's a recipe for a NE potato salad:

OLD NEW ENGLAND POTATO SALAD

1 1/2 lb baked potatoes (4 small)
2 tblsp minced green bell pepper
1/4 C sliced radishes
1 shallot, minced
1 tblsp lemon juice
3 eggs
3 tblsp water
3 tblsp red wine vinegar
pinch of cayenne pepper
1/4 C unsalted butter
fresh parsley, chopped
salt and pepper to taste

Cook the potatoes, unpeeled, in boiling water until just barely tender, about 20 minutes. Rinse under cold running water and drain. Let cool.

Peel the potatoes and cut in half lengthwise. Cut each half into slices 1/4 inch thick. Combine the potatoes with the bell pepper, radishes and shallot in a large bowl. Sprinkle with the lemon juice.

Beat the eggs with the water, vinegar, salt, black pepper and cayenne pepper in a bowl until light.

Melt the butter in a saucepan over medium-low heat. Rmove from the heat and whisk in the egg mixture. Return to low heat and cook, whisking constantly, until the mixture thickens, about 3 minutes. Do not let boil. Pour over the potato mixture and toss gently to mix. Sprinkle with parsley and serve immediately.
From: baranick at shen-heightsaccess.net ((RJ))
Date: Mon, 02 Jul 2001 13:02:49 GMT
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The basic recipe's printed on the back of a Hellmans Mayonnaise jar.
Add other stuff to suit your taste.
Personally, I add chopped pickle, and some ( Hormel ) bacon bits.
From: eldiego at sds.org
Date: Mon, 02 Jul 2001 21:46:48 GMT
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> The basic recipe's printed on the back of
> a Hellmans Mayonnaise jar.

What is Hellmans? I have never seen it out here.
Thanks.
From: bbr1 at ritz.cec.wustl.edu (Brian B. Rodenborn)
Date: 2 Jul 2001 16:47:25 -0500
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>What is Hellmans? I have never seen it out here.

It may be called Best Foods in your area.
From: eldiego at sds.org
Date: Mon, 02 Jul 2001 21:57:39 GMT
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> It may be called Best Foods in your area.

Thanks, I will check that out. I use Kraft so have never paid any particular attention to the other mayos.
From: ericDONOTSPAMMEthered at eudoramail.com
Date: Tue, 03 Jul 2001 09:32:09 -0500
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Save money, the generic mayo brands are just as good at 30% - 50% of the price.
From: aquari at aol.comNOJUNK (Aquari)
Date: 03 Jul 2001 22:12:55 GMT
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>Save money, the generic mayo brands are just as good at 30% - 50% of
>the price.

I think you will find that most of us will disagree with that statement. Best Foods/Hellman's is worth the extra pennies.
From: Togigo at webtv.net
Date: Wed, 4 Jul 2001 09:19:16 -0500 (CDT)
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It is worth it to ge the premium brand of mayo. The cheap-stuff tastes like white gelatin.
From: pattee at spot.colorado.edu (Donna Pattee)
Date: 5 Jul 2001 15:57:54 GMT
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>>Save money, the generic mayo brands are just as good at 30% - 50% of
>>the price.
>
>I think you will find that most of us will disagree with that statement. Best
>Foods/Hellman's is worth the extra pennies.

I don't usually pay too much attention to the price of food, but last week when I needed mayo, I compared the price of Helman's to the price of the Albertson's store brand. The Helman's was almost exactly twice as much for a quart - hardly pennies. I have a hard time believing that the Helman's mayo is twice as good as the store brand. Maybe I'll try making a batch of potato salad, then divide it in half and use store brand in one half and Helman's in the other. If the Helman's half is twice as good, I'll spend the extra money thereafter.
From: Young (qwerty at mail.monmouth.com)
Date: Thu, 05 Jul 2001 12:32:13 -0400
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I don't mess with my Hellmann's! (smile) Actually store brands I tend to stay away from. At any rate, they often offer good sales on Hellmann's, 2fer, that kind of thing, plus coupons. Where I shop is not named Albertson's, but it's owned by them. I stock up when it's cheap.

Truth is, you're probably right, but I am fussy about my mayo. Obviously homemade would be better, but when I want a sandwich, I don't want to go to a lot of trouble.

nancy
From: aquari at aol.comNOJUNK (Libby)
Date: 05 Jul 2001 18:38:52 GMT
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>Truth is, you're probably right, but I am fussy about my mayo.
>Obviously homemade would be better, but when I want a sandwich, I
>don't want to go to a lot of trouble.

I agree totally, Nancy! It is certainly worth the extra money and, as you said, you can get it fairly inexpensively with coupons, sales, etc.
From: blakem at ix.netcom.com (blake murphy)
Date: Fri, 06 Jul 2001 11:55:54 GMT
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>Obviously homemade would be better, but when I want a sandwich, I
>don't want to go to a lot of trouble.

also, the homemade stuff doesn't 'keep' very long, does it?

your pal,
blake
From: ericDONOTSPAMMEthered at eudoramail.com
Date: Fri, 06 Jul 2001 16:28:43 -0500
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Donna Pattee wrote:
>I have a hard time believing that the Helman's
>mayo is twice as good as the store brand.

It's not... if you do a double-blind taste test, noone will be able to tell them apart.
From: Dimitri (Dimitri_C at prodigy.net)
Date: Fri, 06 Jul 2001 21:45:54 GMT
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Eric wrote:
> It's not... if you do a double-blind taste test, noone will be able to
> tell them apart.

Wrong - I can tell the difference and so can a lot of other people. Hellmans/Best Foods has a very unique taste, and/or lack of a rancid/oxidized oil after taste.
From: ericDONOTSPAMMEthered at eudoramail.com
Date: Fri, 06 Jul 2001 16:27:27 -0500
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>I think you will find that most of us will disagree with that statement. Best
>Foods/Hellman's is worth the extra pennies.

I have not found this to be the case... I can't discern any difference between my store's generic and Hellman's, which I used for years and years. I think the store brand is probably made by Hellman's and is re-labelled.
From: Marydq at webtv.net (Mary DQ)
Date: Wed, 4 Jul 2001 07:23:43 -0500 (CDT)
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Hellmans is called Best Foods in parts of the U.S.A. Best Foods is also the Corp. that makes it!! Mary
From: Marydq at webtv.net (Mary DQ)
Date: Mon, 2 Jul 2001 09:42:29 -0500 (CDT)
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I use the classic recipe off the Hellmans Mayo. Jar"
1 cup hellmans mayo
2 tbsps Cider Vinegar
1 tsp sugar
25 tsp. pepper
4 cups cubed cooked potatoes
1 cup sliced celery
50 cup chopped onion
2 chopped hard boiled eggs.

Mix the first 5 ingredients--stir in the rest--chill- I add a couple of shakes of paprika, garlic powder and dried parsley to make it MINE. Mary---red pepper or chili powder also sounds good, going to try them the next time I make P.S. thanks for the new ideas!!!!
From: Dimitri (Dimitri_C at prodigy.net)
Date: Mon, 02 Jul 2001 15:56:33 GMT
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Mary DQ wrote:
> I use the classic recipe off the Hellmans Mayo. Jar"
> 25 tsp. pepper
> 50 cup chopped onion

Was this potato or onion salad? Isn't 50 cups pf onion a lot? also 25 teaspoons of pepper?
From: Damsel in dis Dress
Date: Mon, 02 Jul 2001 16:11:11 GMT
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Dimitri wrote:
>Was this potato or onion salad? Isn't 50 cups pf onion a lot? also 25
>teaspoons of pepper?

I'll betcha that's 1/2 cup onion and 1/4 teaspoon pepper. Drop a decimal point and all kinds of wonderful things happen!
From: Raymond (99r99 at home.com)
Date: Mon, 02 Jul 2001 16:57:28 GMT
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Mary DQ wrote:
>I use the classic recipe off the Hellmans Mayo. Jar"

Ain't potatoe (Quayle spelling) salad without mustard. Hmmmm, wonder if French's recipe cont ains mayo.
From: notbob (notbob at NOThome.com)
Date: Mon, 02 Jul 2001 17:29:06 GMT
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Raymond wrote:
> Ain't potatoe (Quayle spelling) salad without mustard. Hmmmm, wonder
> if French's recipe contains mayo.

Who do you think invented mayo? The French are generally considered the ones who adapted the German hot oil based potato salad to a mayonnaise based dish.

[French mahonnaise, mayonnaise, possibly from Mahón Spanish city on Minorca captured by Louis François Armand de Vignerot du Plessis, Duc de Richelieu (1696-1788), in 1756 (the duke's chef is said to have introduced mayonnaise in honor of this victory).]
From: not at thisrate.com (Dreaming on, America)
Date: Mon, 02 Jul 2001 20:23:08 GMT
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notbob wrote:
>Who do you think invented mayo? The French are generally considered the
>ones who adapted the German hot oil based potato salad to a mayonnaise
>based dish.

I'm guessing that was French's as in the company that makes mustard.

Tim
From: sf
Date: Tue, 03 Jul 2001 05:55:31 GMT
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I want a recipe for German potato salad! Got one? It uses bacon drippings (not oil) and vinegar, doesn't it?
From: Andy Katz (amk* at rcn.net*)
Date: Tue, 03 Jul 2001 10:05:11 -0400
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sf wrote:
>I want a recipe for German potato salad! Got one? It uses bacon
>drippings (not oil) and vinegar, doesn't it?

Use the bacon grease to make a vinegairette?
From: penmart01 at aol.como (Sheldon)
Date: 03 Jul 2001 15:26:10 GMT
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Andy Katz writes:
>Use the bacon grease to make a vinegairette?

You of couse have not ever done that simply because it can't be done... anyone ever try blending bacon grease with vinegar, bacon grease will instantly solidify.

German style potato salad calls for adding the hot bacon fat to hot potatoes so that the potatoes will absorb the fat, and THEN add vinegar and other seasonings... or you can use the hot bacon fat to prepare a 'cooked' salad dressing. See below:

GERMAN POTATO SALAD

8 slices bacon
3 tablespoons flour
4 teaspoons chopped onion
2/3 cup vinegar
2/3 cup water
1/2 cup sugar
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked diced potatoes
1/2 cup chopped fresh parsley

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

Serves 8 to 10.

House & Garden
February 1957
From: sf
Date: Wed, 04 Jul 2001 07:37:56 GMT
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Sheldon wrote:
>German style potato salad calls for adding the hot bacon fat to hot potatoes so
>that the potatoes will absorb the fat, and THEN add vinegar and other
>seasonings... or you can use the hot bacon fat to prepare a 'cooked' salad
>dressing. See below:

THANK YOU!

xoxoxo
From: Jack (jackn2mpu at monmouth.com)
Date: Tue, 3 Jul 2001 20:46:07 -0400
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99r99 says...
> Ain't potatoe (Quayle spelling) salad without mustard. Hmmmm, wonder
> if French's recipe contains mayo.

Euuwwwwwwwwwwwwww! Mustard in potato salad is as bad as eggs in/on potato salad. I feel the same way about egg on macaroni salad (NOT tuna salad) - I'd rather do without, thank you very much.
From: sf
Date: Wed, 04 Jul 2001 07:53:24 GMT
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Jack wrote:
> Euuwwwwwwwwwwwwww! Mustard in potato salad is as bad as eggs in/on
>potato salad.

Here is a prime example of a picky eater and a potato salad heathen.
From: aintlifegrand at yup.com
Date: Wed, 04 Jul 2001 13:17:12 GMT
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I just made this recipe. It tastes great. I got it from
the Sun-Sentinel's website.

ttfn,
jan

DELECTABLE EDIBLES' BALSAMIC AND ROASTED GARLIC POTATO SALAD

3 pounds red potatoes, carefully washed
1 yellow onion, minced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 1/4 cups good-quality mayonnaise (not low fat or fat free)
4 cloves roasted garlic from Delectable
Edible's Garlic Oil (recipe given)
Kosher salt and fresh-ground black pepper, to taste
2 tablespoons chopped fresh parsley

Cut the potatoes in half or in quarters if they are large. Place the potatoes in a pot of water to cover. Bring to a boil and cook 15 minutes or until potatoes are tender but not falling apart. Drain and let potatoes cool.

In a large mixing bowl, combine remaining ingredients to form a creamy dressing. Cut potatoes into about 1-inch pieces. Carefully combine the cooked potatoes with the dressing until the potatoes are well-covered. Take care not to break up the cooked potatoes. Chill and serve. Makes 8 servings.

Recipe adapted from one from Delectable Edibles, 2811E. Commercial Blvd., Fort Lauderdale, 954-772-6411.

DELECTABLE EDIBLES' GARLIC OIL

USE THE OIL TO BASTE STEAKS AND CHOPS BEFORE AND DURING GRILLING. USE IT TO COAT VEGETABLES YOU PLAN TO ROAST. IT WORKS GREAT IN SALAD DRESSINGS. ADD SOME FRESH HERBS AND SHAVED PARMESAN AND YOU HAVE A DIP FOR BREAD. THE GARLIC CLOVES MAKE A WONDERFUL SPREAD ON BREAD OR GARNISH FOR SOUPS. OF COURSE, THEY ALSO GO GREAT IN DELECTABLE EDIBLES' BALSAMIC AND ROASTED GARLIC POTATO SALAD (RECIPE GIVEN). USE YOUR IMAGINATION.

1 cup extra-virgin olive oil

14 peeled garlic cloves

In a small, heavy saucepan, place oil and garlic. Cook over very low heat 30 minutes. Remove from heat and let cool. Store in jar in refrigerator. Makes 1 cup oil; 14 oil-poached garlic cloves.

Recipe adapted from one from Delectable
Edibles, 2811E. Commercial Blvd., Fort
Lauderdale, 954-772-6411.

Copyright © 2001, South Florida Sun-Sentinel
From: notbob (notbob at NOThome.com)
Date: Wed, 04 Jul 2001 14:46:29 GMT
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Jack wrote:
> Euuwwwwwwwwwwwwww! Mustard in potato salad is as bad as eggs in/on
> potato salad. I feel the same way about egg on macaroni salad (NOT tuna
> salad) - I'd rather do without, thank you very much.

A classic American potato salad HAS TO have mustard. The trick is to not use too much. I do it by adding just enough mustard to flavor, but no color, the salad. If you put in enough mustard to make the salad noticeably yellow, it's too much. If the salad has a yellow color to it, the yellow should be from hard cooked egg yolks, not mustard. Mix the cooked yolks into the mayo dressing. Mahhh-velous.
From: meawe229 at aol.com (MEAWE229)
Date: 04 Jul 2001 14:54:49 GMT
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>A classic American potato salad HAS TO have mustard.

I agree, it enhances the flavor.
From: penmart01 at aol.como (Sheldon)
Date: 04 Jul 2001 18:02:27 GMT
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>>A classic American potato salad HAS TO have mustard.
>>
>I agree, it enhances the flavor.

There are myriad exciting flavor enhancers for potato salad, of which mustard is at the bottom of the list.
From: Jack (jackn2mpu at monmouth.com)
Date: Wed, 4 Jul 2001 15:45:43 -0400
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> I agree, it enhances the flavor.

It screws up the flavor, you mean. Then again, you probably like mustard on a hoagie!

Mustard only belongs on hotdogs or hamburgers, NOT salads.
From: penmart01 at aol.como (Sheldon)
Date: 04 Jul 2001 18:02:27 GMT
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notbob writes:
>A classic American potato salad HAS TO have mustard.

I like the look of yellow potato salad, so the trick is to add a wee bit of ground turmeric. If not for turmeric mustard wouldn't be yellow anyways, it'd be grey, and who wants grey potato salad. If you're willing to splurge, then a bit of saffron simmered into the vinegar is nice, adds great color and flavor.
And of course on St. Paddy's Day smoosh in a big wad of parsley or dill.

This one is yummy. . . www.honey.com

Red-Skin Potato Salad with Honey Dill Dressing

Makes 6 servings.

1-1/2 lbs. small red new potatoes
4 strips bacon
1 medium red onion, diced
6 Tbsp. honey
6 Tbsp. apple cider vinegar
1/2 tsp. cornstarch
1/2 tsp. water
2 Tbsp. chopped fresh dill, or 1 Tbsp. dried dill weed
1 bunch watercress, washed and chopped

In a large pot, boil whole potatoes in salted water until tender but firm. Drain and cool. While potatoes are cooling, sauté bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook util mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut cooled potatoes in half, leaving skins on. In a large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately. Goes perfectly with Honey Jalapeno Chicken with Tomato Olivada.
________

Honey Jalapeno Chicken with Tomato Olivada

Makes 4 servings.

1/2 red jalapeno pepper, stemmed, seeded and chopped (about 1 tsp.)
1/4 cup honey, divided
1/4 tsp. salt
4 chicken breast halves
1 medium tomato, peeled, seeded, and diced
1/2 cup minced red onion
1/4 cup finely chopped green bell pepper
12 Kalamata olives, pitted and chopped
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
watercress sprigs, for garnish

In a blender, puree jalapeno with 2 Tbsp. honey and 1/8 tsp. salt. Rub chicken with mixture; cover and refrigerate 1 hour.

To prepare Tomato Olivada, in a small bowl, mix remaining 2 Tbsp. honey and 1/8 tsp. salt with tomato, onion, green pepper, olives, vinegar and olive oil. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.
From: eldiego at sds.org
Date: Mon, 02 Jul 2001 21:48:11 GMT
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Mary DQ wrote:
> 50 cup chopped onion

What does it taste like with so much onion?
Thanks.
From: Billy (brawny at myrtlewood.net)
Date: Mon, 02 Jul 2001 18:11:12 -0400
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Mary DQ wrote:
>50 cup chopped onion

how many people does this onion salad feed?
From: spagah at earthlink.net
Date: Mon, 02 Jul 2001 22:51:32 GMT
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Just came back from my favourite book store Vromans in Pasadena, CA.
There was a book which I purchased called 101 recipes for potato salads.
All kinds with everything you can think of including one called, "The All American Salad."
The book is by Simonson. It was one of the $25.00 marked down to $6.00 I consider it a real bargain.
From: J. Helman (jhelman at blazenet.net)
Date: Tue, 03 Jul 2001 13:01:29 -0400
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My family comes from New England; this is my mother's recipe. Sorry I can't give you exact proportions, Mom never measured, she just dumped stuff in, and now that's what I do as well.

Potato Salad

Potatoes
Celery, finely chopped
Onion, finely chopped
Cucumber, finely chopped
Bread & butter pickles, finely chopped
Hard-boiled eggs, coarsely chopped
Celery seed
Parsley
Juice from pickles
Mayonnaise *
Salt
Pepper

When the potatoes are cool, cut them into small chunks. Add chopped celery, onion, cucumber, and pickles. Add celery seed and parsley. Pour some juice from the jar of pickles over everything, then spoon in some mayonnaise and stir up. Refrigerate overnight if possible before serving, or at least for a few hours.

*Or Miracle Whip or comparable white salad dressing. Low-fat is acceptable. Fat-free is too bland.
From: J. Helman (jhelman at blazenet.net)
Date: Tue, 03 Jul 2001 15:41:02 -0400
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J. Helman wrote:
> When the potatoes are cool, cut them into small chunks.

Sorry, I didn't bother to read Mom's recipe in detail before I posted...Of course, you must cook the potatoes first. I usually steam them. When a knife can go through a large one easily, they're done.
From: lurline4 at earthlink.net
Date: Thu, 05 Jul 2001 15:09:36 GMT
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The award winning recipe is as follows:

8 large russet potatos that have been boiled and pealed or baked and chopped.
2 cups of mayo
1/4 cup of mustard
1/4 cup of vinegar (we like red wine vinegar)
1 med onion chopped finely
1 bunch of green onions chopped finely
1 doz. hard boiled eggs chopped
celery seeds, dill and summer savory to taste. Salt and pepper (lots of both).
2 cups of celery med. chop

Mix all together and let sit overnight add more salt and pepper as needed. Set out in a nice bowl and add sliced rings of red and green peppers and perhaps some olives on top (easily removed for those that hate olives.) Serve with gardenburgers.
From: lurline4 at earthlink.net
Date: Sun, 08 Jul 2001 01:34:40 GMT
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By the way I use Kraft Mayo. I find it to be the best tasting and not that cloying sweet taste I find with the other brands. I has a nice crisp taste and does well on potato salad and fruit salads.