Subject: potato salad
Newsgroups: rec.food.cooking
From: Lynda Wray (qpup at pangea.ca)
Date: 2 Apr 1998 21:26:28 GMT
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Can anyone lead me in the direction of a good potato salad recipe??
Thanks
Dave
From: Katie Jacobs (kjacobs at aol.com)
Date: Thu, 02 Apr 1998 15:05:40 -0800
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How about Potato, feta, and scallion salad; or Russian Potato salad made with red potatoes; grilled potato salad or Mexican potato salad. Found all these at the Recipe Club
http://www.naturalland.com/rec/recsrch.htm [archive.org]
Used the title search for 'potato salad' and these came up and more.
From: Arkie
Date: Thu, 02 Apr 1998 23:14:25 GMT
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This is the way I like to make it. Sorry I can't specify amounts, but I just dump the spices in & add accordingly to taste. In the end it has a pinkish colour to it (I know.....ick! but it's really good) & a unique garlicky flavor.
Boil 5 lbs of potatoes & cut into chunks when cool.
Add: 7 hard boiled eggs, chopped up (make 8 & save one for garnish)
1 bunch green onions, sliced small
about 12 radishes, diced real small
1 large dill pickle, diced real small
garlic powder
seasoning salt
pepper
paprika
a small amount of onion powder
enough miracle whip to make the mixture moist
From: yuko (yuko at MCI2000.com)
Date: Thu, 02 Apr 1998 23:58:38 GMT
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I also like to add chunky bits of ham.
From: May's Pearls of Wisdom (veckerts at kandinsky.hf.intel.com)
Date: Thu, 02 Apr 1998 15:58:47 -0800
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Really nice potato salad
3 lbs potatoes
hard boiled eggs
crumbled bacon
green onions
mayonnaise
sour cream
horseradish
Boil and peel the potatoes. I prefer them sliced. Mix equal parts of mayonnaise and sour cream. Add to mayo/sour cream mixture the rest of ingredients except eggs. Mix dressing into the warm potatoes and then add the eggs. I use warm potatoes so the flavoring of the dressing is absorbed into the potatoes.
I use about 1/2 cup each of mayo and sour cream with 1 tbs. of horseradish. Add the rest of the ingredients to taste.
From: June Meyer (june4 at interaccess.com)
Date: 3 Apr 1998 21:05:04 GMT
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June Meyer's Authentic Hungarian Dill Potato Salad (Krumpisalata) From "June Meyer's Authentic Hungarian Heirloom Recipes" cookbook.
Dill plants, green and feathery, tall and swaying in the breeze perfuming the air in the garden. Whole bunches of dill, three feet long or more hang drying in the summer kitchen waiting for the harvest canning to begin. Dill is still a staple in our household. Today, I buy bunches at the suppermarket and roll and wrap the fronds tightly in aluminum foil to store in my freezer for use all year round in salads, sauces, dips and soups.
This Dill Potato Salad Recipe is my favorite. It is full of fresh dill flavor. It is simple to make, embarassingly quick and mouthwatering.
6 red potatos
1/2 small onion
1 Tbls. minced fresh Dill (do not subsitute dry)
3 Tbl. oil, corn or olive is fine
1 and 1/2 Tbl. of good white vinegar (I use Marukan Rice Wine, Orange label)
1 tsp. sugar
salt
Cook potatos in pot of salted water till tender.
Cool enough to handle and peel.
Slice potatos as for salad.
Put potatos into a bowl.
Add diced onion.
Add minced fresh Dill.
Pour oil and vinegar over ingredients in bowl.
sprinkle 1 tsp. suger over all and toss to mix.
Taste and adjust seasoning. More salt or more sugar if needed.
Serve at room temperature. Serves 4.
From: zmtor at aol.com (Zmtor)
Date: 3 Apr 1998 22:13:47 GMT
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To all the recipes Ive seen in respnse to your question the only thing we can contribute is what Grandma used to say. (1) always use "new potatoes, they won't fall apart on you", (2) "use *lots* of choped green onion and half of them finely minced" (she used a curved wooden bowl and a curved chopping knife which we have been looking for, inclouding antique shops) and (3) "be sure to use* Miracle Whip and not mayonnaise. This is in addition to all the good things otheres have alrady said. Can't say that this is the best but she sure made great potato salid.
Jim and Zora-Mae
From: joan3 at ix.netcom.com (Joan Ellis)
Date: Sat, 04 Apr 1998 07:41:18 GMT
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Zmtor wrote:
> (she used a
>curved wooden bowl and a curved chopping knife which we have
>been looking for, inclouding antique shops)
Don't forget thrift shops. We got one in the other day with a double blade and a green painted handle so there are still some around. (Utensils with green or red painted handles are highly collectible.)
> Can't say that this is the
>best but she sure made great potato salid.
This is my method for potato salad. All measurements are approximate.
6 - 8 potatoes (m/l depending on size)
1 red onion
1 -2 tbsp. cider vinegar
1/2 - 1 c. sweet pickle relish (saves on chopping pickles)
6 hard-cooked eggs
1/2 c. Miracle Whip (or whatever it takes)
Scrub potatoes and boil until done. Let cool. Peel if desired. (I usually peel russets but not red potatoes. It's your call.) Dice or slice them or cut them into whatever shape strikes your fancy. Chop the onion and add to the potatoes along with the vinegar. Toss gently until the pieces of potato are separated. Stir in the pickle and MW. Add more MW if the salad seems too dry. Chop eggs and mix in gently. If you like, you can slice 1 or 2 of the eggs to garnish the top.
Cover and refrigerate for at least 2 hours.
This the way I like it. You can add more stuff, celery or peppers or whatever you want.
From: jampot at peganet.com (Todd)
Date: Sat, 04 Apr 1998 06:41:57 -0500
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> (she used a
>curved wooden bowl and a curved chopping knife which we have
>been looking for, inclouding antique shops)
Williams-Sonoma sells a wooden bowl/curved chopping knife. I forget the pricing, but I gave the set to my parents a few years back. They were thrilled.
From: Liam (saiga at concentric.net)
Date: Sun, 05 Apr 1998 00:58:58 -0800
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> Williams-Sonoma sells a wooden bowl/curved chopping knife. I forget the
> pricing, but I gave the set to my parents a few years back. They were
> thrilled.
Mezzaluna $34.00
Liam, loves his!
From: Arkie (arkie at nospam.com)
Date: Thu, 02 Apr 1998 23:21:52 GMT
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Dave here's a recipe from 5 Roses cook book. I've never tried it & I think ya'd better like celery (Ick!!).
Potato Salad
6 medium potatoes
3/4 c slice celery
1/2 c mayonnaise
1/3 c chopped shallots
2 T chopped fresh parsley
1/2 t salt
1/2 t celery seeds
1/4 t pepper
For dryer & tastier potatoes, bake in the oven, wrapped in aluminum foil. Cool in fridge, peel & dice. Add celery. Combine mayonnaise, shallots, parsley, salt, celery seed & pepper together. Add to potatoes. Check seasoning. Chill & keep in fridge until ready to serve.
Makes about 5 cups.
NOTE: chopped hard -boiled eggs & finely chopped sweet pickles may be added if desired.
From: aquari at aol.com (Elizabeth Dean Brooks)
Date: 3 Apr 1998 05:16:25 GMT
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Here's mine:
Boiled russets, peeled or not, your choice, then chunked
celery, sliced
hard boiled eggs, chunked
yellow onion, chopped
bacon crisp and crumbled (not Bacon Bits)
walnuts
salt and pepper
Mayo (Best Foods!)
2 tbsp Durkee's Dressing
Chill for a few hours.
Lib
From: Helen Watson (helen.watson at milkmarque.com)
Date: Fri, 03 Apr 1998 07:02:00 -0600
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These are my favourites:
New Potato Salad
By: Dairy Book of British Food
Yield: 4-6 servings
700 g new potatoes; small
2 hard boiled eggs; yolks only
large pinch cayenne pepper
1 teaspoon caster sugar
1/4 teaspoon anchovy essence
1 tablespoon herb vinegar
150 ml double cream
fresh chives; snipped for garnish
Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.
Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoon of cold water. Stir in the cream.
When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives.
VARIATION
Replace the cream with soured cream or natural yogurt and substitute the anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon, chives, mint or parsley.
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Potato, Chorizo and Red Pepper Salad
By: Dairy Diary 1998
Yield: 4 servings
150 g mayonnaise
75 ml soured cream
1/2 teaspoon chilli sauce
500 g salad potatoes; cooked, cooled, diced
110 g chorizo sausage; chopped
1 small red pepper; chopped
3 tablespoons fresh chives; snipped
sprinkle paprika; for garnish
Mix mayonnaise, soured cream and chilli sauce together. Add to the potatoes, sausage, red pepper and chives. Stir well.
Pile into a serving dish and chill until ready to use. Just before serving, garnish with paprika.
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Grilled Sweet Potato Salad
By: Dairy Diary 1997
Yield: 4 servings
450 g sweet potatoes; peeled and sliced
1 tablespoon olive oil
seasoning
225 g salad leaves
110 g cherry tomatoes; halved
2 tablespoons pumpkin seeds
DRESSING:
2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon clear honey
Preheat grill to a medium heat and brush the potato slices with the olive oil. Season and grill for 10 minutes on each side until tender.
Arrange salad leaves, tomatoes and seeds on a platter.
Make the dressing by pouring into a jug and whisking well. Drizzle over the salad leaves.
Place the hot potato slices on the salad and serve.
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Salamagundi
By: Dairy Book of British Food
Yield: 8 servings
1 2.3 kg duckling
1 2 kg chicken
450 g carrots; cut in 1/2 cm batons
450 g potatoes; peeled
150 ml vegetable oil
5 tablespoons lemon juice
pinch mustard powder
pinch sugar
450 g peas; shelled and cooked
1 cucumber; sliced
225 g tomatoes; thinly sliced
4 sticks celery; thinly sliced
4 eggs; hard boiled (optional)
mayonnaise; optional
slices stuffed olives and radishes; to garnish
Pre-heat oven to 200 °C / 400 °F / Gas 6.
Weigh the duckling, prick the skin all over with a skewer or sharp fork. Place breast-side down on a rack in a roasting tin. Roast in the top of the oven, basting occasionally, for 20 minutes per 450g (1 lb).
Weigh the chicken. Place in a shallow roasting tin and roast below the duck on the lowest shelf of the oven for 20 minutes per 450g (1 lb) plus 20 minutes. Cool both for 1-2 hours until cool enough to handle.
Make a slit along each side of the breast bone of both the chicken and the duck. Remove and discard the skin.
Carefully remove all the flesh from the carcasses and cut the flesh of the birds into thin strips about 5 cm (2 inches) long.
Cook the carrots in boiling water for 8 minutes until just tender. Drain and rinse in cold water. Cook the potatoes in boiling water for 15 minutes until tender. Drain and leave to cool, then dice finely.
Make the dressing by whisking the oil, lemon juice, mustard and sugar together.
Choose a large oval platter for making up the salamagundi. Place the potato and peas in the bottom of the dish to give a flat base. Arrange the carrot strips or a layer of cucumber on top, following the oval shape of the platter.
Pour over a little dressing. Next, arrange a layer of cucumber or carrot, slightly inside the first layer so that it may be easily seen.
Top with more layers of chicken, peas, tomato slices, celery and duck. Make each layer smaller than the previous one so that the lowest layers can all be seen. Sprinkle each layer with dressing. Continue layering until all the ingredients are used up.
If using the eggs, shell and halve them, then top each half with a little mayonnaise. garnish with a few radish slices and stuffed olives, arranged around the edge of the dish.
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Basil, Potato and Egg Salad
By: Mr. & Mrs. Pro and the crew
Yield: 4 servings
575 g new potatoes; scrubbed and quartered
175 ml natural yogurt
3 spring onions; finely chopped
2 tablespoons low calorie mayonnaise; + 2 teaspoons
1 tablespoon cider or red wine vinegar
2 teaspoons Dijon or spicy brown mustard
1 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 large eggs; hard boiled and chopped
2 rashers bacon; cooked and crumbled
In a large saucepan, over high heat, bring potatoes and enough water to cover to the boil. Reduce heat to low and simmer for15-20 minutes. Drain the potatoes and cool to room temperature.
Meanwhile, in a medium bowl, combine the yogurt, spring onions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in the eggs and bacon. Add the potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.
Source: Weight Watchers Magazine, June 1993
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Greek Potato Salad With Dried Tomatoes
By: Internet Chef
Yield: 4 servings
450 g potatoes; cut in 0.5 cm slices
40 g sun-dried tomatoes; (not oil-packed)
4 tablespoons olive oil
4 tablespoons water
2 1/2 tablespoons lemon juice
1 large clove garlic; crushed
1 tablespoon fresh oregano; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 seedless cucumber; sliced
1 red onion; sliced
125 g Feta cheese; crumbled
50 g Greek olives; pitted
In 2 litre saucepan over a medium heat, cook the potatoes, covered, in 5 cm boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in a small bowl, cover the tomatoes with boiling water; set aside for 10 minutes while you prepare the dressing.
In large bowl whisk together the olive oil, water, lemon juice, garlic, oregano and seasoning.
Thoroughly drain the tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to the bowl containing the dressing; toss to coat. Mound potato mixture on a plate. Arrange the onion, cheese and olives on top.
Source: The Potato Board
From: zanzibar (lander at rice.edu)
Date: Fri, 03 Apr 1998 17:40:17 -0600
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All of these recipes are more American in style. My favorite is german style-- or so I'm told.
Slice some cooked (but not TOO cooked) new potatoes into a dish, add a generous amount oil and vinegar, salt n pepper to taste, chopped parsely, chopped basil, and some dill if you like. Magnifique! Or... Pfantastisch!
Lander