"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 08-20-2009, 02:10 AM   #1
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
My potato salad

Potato salad




Ingredients
Quantities are only a guide as this is prepared according to taste
8 medium potatoes
1 stick celery finely chopped
bunch of spring onions chopped
handful chopped fresh parsley
220g mayonnaise
1 tbsp wine vinegar
1 tbsp mustard
Salt & Pepper
4 boiled eggs


I peeled 8 medium potatoes and chopped into cubes ensuring all were the same size as this will make sure they cook evenly. I then placed the cubed potatoes into cold salted water and brought to the boil for approx 10 minutes or until they are soft enough to be pierced with a fork but without breaking up. Once the potatoes were cooked I drained the water and ran under cold water in a sieve to cool down and stop the cooking process. I then set them aside to make the sauce.

For the sauce:

I chopped a cup of spring onions into 1/4 inch pieces and only use the green part not the white end. These I placed into a large bowl. Then I chopped a good handful of fresh parsley and added this to the bowl. Then I chopped finely one stick of celery and also added to the bowl. I then added the mayonnaise, mustard, wine vinegar and salt and pepper and mixed it all up together. Finally I put on 4 eggs to hard boil and once done chopped up three of them and added to the sauce mixture and quartered the fourth one for decoration. Then I added the potaotes and mixed thoroughly but carefully making sure you donít break up the potatoes. Adjust the ingredients to your taste if you think it needs more or less of something. I donít usually measure these kind of recipes but use according to taste. I spooned this mixture to a serving bowl and garnished with the egg quarters in each corner and used some more chopped spring onion in the middle and sprinkled with chopped parsley.


__________________

__________________
Cooking With Passion Blog
jonnyjonny_uk is offline   Reply With Quote
Old 08-20-2009, 02:28 AM   #2
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,449
looks beautiful!!
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 08-20-2009, 02:38 AM   #3
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
Quote:
Originally Posted by msmofet View Post
looks beautiful!!
Thanks MM
__________________
Cooking With Passion Blog
jonnyjonny_uk is offline   Reply With Quote
Old 08-20-2009, 10:08 AM   #4
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
I am going to make your recipe this weekend.Thank you so much for sharing. It looks delicious.
__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline   Reply With Quote
Old 08-20-2009, 10:59 AM   #5
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
Quote:
Originally Posted by jonnyjonny_uk View Post
Potato salad




Ingredients
Quantities are only a guide as this is prepared according to taste
8 medium potatoes
1 stick celery finely chopped
bunch of spring onions chopped
handful chopped fresh parsley
220g mayonnaise
1 tbsp wine vinegar
1 tbsp mustard
Salt & Pepper
4 boiled eggs


I peeled 8 medium potatoes and chopped into cubes ensuring all were the same size as this will make sure they cook evenly. I then placed the cubed potatoes into cold salted water and brought to the boil for approx 10 minutes or until they are soft enough to be pierced with a fork but without breaking up. Once the potatoes were cooked I drained the water and ran under cold water in a sieve to cool down and stop the cooking process. I then set them aside to make the sauce.

For the sauce:

I chopped a cup of spring onions into 1/4 inch pieces and only use the green part not the white end. These I placed into a large bowl. Then I chopped a good handful of fresh parsley and added this to the bowl. Then I chopped finely one stick of celery and also added to the bowl. I then added the mayonnaise, mustard, wine vinegar and salt and pepper and mixed it all up together. Finally I put on 4 eggs to hard boil and once done chopped up three of them and added to the sauce mixture and quartered the fourth one for decoration. Then I added the potaotes and mixed thoroughly but carefully making sure you donít break up the potatoes. Adjust the ingredients to your taste if you think it needs more or less of something. I donít usually measure these kind of recipes but use according to taste. I spooned this mixture to a serving bowl and garnished with the egg quarters in each corner and used some more chopped spring onion in the middle and sprinkled with chopped parsley.


thats how i make my potato salad too,except i dont put celery and put boiled eggs inside,instead of garnishing.But yours looks beaurtiful!!!
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 08-20-2009, 01:21 PM   #6
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
Quote:
Originally Posted by sarah View Post
thats how i make my potato salad too,except i dont put celery and put boiled eggs inside,instead of garnishing.But yours looks beaurtiful!!!
Thanks very much Sarah I have actually added 3 boiled eggs into the salad and used 1 for garnishing. I'm not sure if the celery was that noticeable but it tasted very nice so I'll be sticking to this recipe now
__________________
Cooking With Passion Blog
jonnyjonny_uk is offline   Reply With Quote
Old 08-20-2009, 02:46 PM   #7
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
Quote:
Originally Posted by jonnyjonny_uk View Post
Thanks very much Sarah I have actually added 3 boiled eggs into the salad and used 1 for garnishing. I'm not sure if the celery was that noticeable but it tasted very nice so I'll be sticking to this recipe now

i love celery.i just never tried it with the potato salad.never thought of it.But i'm sure its a great addition.will add it the next time i make my potato salad.
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 08-20-2009, 03:38 PM   #8
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
If you have ever have bitten into a potato and found that the potatoes themselves have no flavor do I have a trick for you. To many times we have a great sauce recipe we can use when making a potato salad, but the potatoes don't absorb any of that flavor.
After you have cut your potatoes and simmered them in a salted water bath, drain them and then splash a light vinegar over the top of them (don't soak them in it, just give them a good splash and toss them while they are hot.
Lay them out on a half sheet pan or similar type and place in the freezer for about 20 minutes to stop the cooking process.
Remove fom the freezer and toss with your other ingredients.
Wow, what a difference.
__________________
Mark Webster is offline   Reply With Quote
Old 08-20-2009, 07:53 PM   #9
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,449
i always put celery in my potato salad.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 08-21-2009, 01:10 AM   #10
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
Quote:
Originally Posted by Mark Webster View Post
If you have ever have bitten into a potato and found that the potatoes themselves have no flavor do I have a trick for you. To many times we have a great sauce recipe we can use when making a potato salad, but the potatoes don't absorb any of that flavor.
After you have cut your potatoes and simmered them in a salted water bath, drain them and then splash a light vinegar over the top of them (don't soak them in it, just give them a good splash and toss them while they are hot.
Lay them out on a half sheet pan or similar type and place in the freezer for about 20 minutes to stop the cooking process.
Remove fom the freezer and toss with your other ingredients.
Wow, what a difference.
Thanks for the tip Mark The potatoes did taste pretty good and I don't know if that had anything to do with adding the small amount of wine vinegar?
__________________

__________________
Cooking With Passion Blog
jonnyjonny_uk is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.