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Old 05-03-2006, 05:52 PM   #11
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Breezy, that sour cream/bleu cheese one sure sounds good. I love bleu cheese.
Would you care to share?

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Old 05-03-2006, 06:27 PM   #12
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Not at all. This is adapted from a recipe that appeared in The Washington Post food section a number of years ago.

"Danish Blue Cheese Potato Salad"

3 pounds "White Rose" potatoes (or any other thin-skinned white waxy
potato of your choice)
1 cup minced red or Vidalia onion - or shallots
6 hard-cooked eggs, peeled and quartered lengthwise
1 16-ounce container of sour cream
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 cup crumbled Danish blue cheese + extra for sprinklingover the top for garnish
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon paprika

Cook the unpeeled potatoes in boiling water until tender when pierced with a thin knife or skewer and drain. As soon as they are cool enough to handle, but still warm, cut them into large chunks and place in a large bowl with the onion and the hard-boiled eggs. In another bowl mix the sour cream, mayonnaise, vinegar, blue cheese, salt, pepper, and paprika. Pour over the potatoes and mix gently. Garnish with the extra crumbled blue cheese and refrigerate until ready to serve.

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Old 05-03-2006, 06:59 PM   #13
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so many good ones out there...I love to try new ones...and these look great.
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Old 05-05-2006, 11:38 AM   #14
Join Date: Apr 2006
Location: Virginia
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Some interesting ingredients Iíve tried in potato salad are sliced grapes, and some raisons. It gives it an interesting flavor.
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Old 05-05-2006, 12:46 PM   #15
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Debbie, these are a little different from the traditional style.

Serving Size : 4

1 lb. potatoes (about 4 medium-large potatoes)
1 english or japanese cucumber (see directions)
finely sliced green onion, green and white part
1 teaspoon dijon mustard
2 T. mayo
2 t. lemon
Salt and black pepper to taste

Boil unpeeled potatoes. While potatoes are cooking, prepare the cucumber. If using japanese or hothouse english cucumbers you may peel some of the skin, leaving strips of green, and slice very thinly. If using larger, waxy variety, peel it, slice it in half lengthwise, scoop out the seeds and slice very thinly.

Place sliced cucumber in small bowl, adding about one teaspoon salt and toss (to expel some of the water so salad won't be watery). Thinly slice green onion and set aside.

When potatoes are soft, remove skins and mash or chunk. Rinse the salted cucumber with water and squeeze. Place potatoes, cucumber and onion, mayo, lemon juice and mustard in a bowl and mix together. Add lemon, salt and pepper to taste. Garnish with more green onions.


1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow or Dijon mustard
3 sandwich slices of ham, cut in small squares
1/2 cup mayonnaise
Salt and black pepper to taste

You could also add chopped apple slices for a twist.

Boil unpeeled potatoes. Meanwhile, cut cucumber lengthwise and remove the seeds. Cut cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well.

Cut onion in thin slices and soak in cold water until you're ready to use them. When potatoes are done, remove skins and cut into pieces about 1".

Wash the cucumber with water and squeeze the water out. Squeeze the water from the onion. Place potatoes, cucumber, onion slices, ham, and rest of ingredients in large bowl; mix well.
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Old 05-05-2006, 01:17 PM   #16
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wow thank you so much you guys !!!
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Old 05-05-2006, 01:21 PM   #17
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You're welcome, welcome, welcome, lol. I know there was a puter glitch.
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Old 06-07-2006, 09:47 PM   #18
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Location: Beijing
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The old saying about potato salad is “make it when hot, serve it when cold”. It certainly seems nicer when made with hot boiled potatoes.

Try this as a basic recipe.

Cut the boiled potatoes coarsely and douse, while still hot, with your favourite brand of salad cream thinned down with yoghurt, soured cream, or even straight cream. Add finely chopped raw onion, and mix well. Leave to cool for a few hours.

There are many other recipes which do not use the mayonnaise style of dressing given above. This one is nice for a change.

¼ cup slivered almonds
5 medium potatoes

For the dressing

2 Tbsp cider vinegar
½ cup evoo
2 tsp lemon juice
2 tsp brown sugar
¼ tsp dry English mustard powder
1 clove garlic, fine chopped 1

Cook the potatoes, and cut into bite sized pieces.
Toast the almonds in a dry pan over medium heat until nicely toasted and brown.
Combine the vinegar (use wine vinegar if cider is not available), the olive oil, lemon juice, brown sugar, mustard powder and the fine chopped garlic in a jar and shake well.

Add to the potatoes and toss gently. Leave for an hour or so to cool and for the flavours to combine.

Add the toasted almonds, toss gently again, and serve.

Sometimes chopped celery and apple tossed in lemon juice are added at the last moment.

The Spanish have a version of potato salad which they call Patatas Aliñadas con Gambas (Potatoes garnished with prawns) They add cooked prawns to the potatoes, but they also add finely chopped sweet red pepper (Bell pepper), chopped parsley, and seeded chopped tomatoes as well! So perhaps the dish should be called Potato Salad with Garnishes?
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Old 06-07-2006, 10:28 PM   #19
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Location: Sierra Valley, Northern California, USA
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My Mom's potato salad is my favorite. I have been making this recipe ever since I first started cooking. One of the first dishes that I learned how to make. When I make it I never measure, but I will make a stab at the ingredients. In lieu of the pickle relish chopped pickles are good also.

Potato Salad

3 lbs. potatoes, cooked and cut into chunks (I use russet (peeled) or red (unpeeled) potatoes
1 onion, diced
3 hard boiled eggs, diced
1/2 cup mayonnaise
2-3 tablespoons yellow mustard
1 tablespoon dill
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon celery seed
1/2 - 1 teaspoon salt
2-3 tablespoons dill or sweet pickle relish (I prefer the dill)

Combine all ingredients in a large bowl and mix well. Refrigerate before serving.
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Old 06-07-2006, 11:29 PM   #20
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My mom's potato salad was the best I've ever had. It is now my husband's favorite too. I don't measure--just add about what looks good to you. Boiling the potatoes whole, with the skins, really adds to the flavor and texture.

Boil unpeeled potatoes, whole, just until still firm, but soft enough to easily stick a knife into the center. Let cool. Peel potatoes and cut into chunks or cubes.

Gently mix in chopped onion, chopped celery (or celery seed), chopped dill pickle, chopped hard-boiled eggs, with just enough Miracle Whip (or mayonnaise) to coat. Add a good-sized "blob" of yellow prepared mustard and gently mix in (you can add this at the same time as the Miracle Whip to reduce the amount of stirring). Sprinkle lightly with a little paprika, for color. Serve nice and cold. Goes great with ham (I like mine cold) and corn on the cob on a picnic!


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