"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Thread Tools Display Modes
Old 04-14-2007, 12:05 PM   #11
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,570
Originally Posted by Constance
Jeez, Beth, that's not a salad, that's a meal! Sounds delish!

I do mine like Cjs, minus the bacon.
Guess I should have posted a yield!

Okay, here goes,

one large and one small bowl........We seem to go to a lot of pot lucks in the fall and this recipe was developed to yield a nice size bowl of potato salad for the pot luck and a small bowl that stays home

Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-14-2007, 12:15 PM   #12
Senior Cook
Clienta's Avatar
Join Date: Apr 2007
Location: Isla Mujeres, MX,
Posts: 325
One of our favorites...

Potatoes, red onion, fresh peas, tossed with mayo, spicy mustard & lots of fresh dill. If you make the "mayo" first & let it sit in the fridge it gets really dilly! (You can use frozen peas but fresh peas are so good when available).

Clienta is offline   Reply With Quote
Old 04-14-2007, 01:44 PM   #13
Sous Chef
Aria's Avatar
Join Date: Dec 2006
Posts: 619
Beth, Yours sounds super. Will ad to my file. Thanks Aria
Aria is offline   Reply With Quote
Old 04-14-2007, 01:49 PM   #14
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,088
In the late '60s, I entered a cooking contest with my potato salad, which was good enough to earn first place. Here it is:

(Serves 6)
4 cups cooked potatoes, diced
½ cup cucumber, peeled seeded and finely minced
1 Tbsp. onion, finely minced
¾ tsp. celery seed
3 hardboiled eggs
1½ tsp. salt
½ tsp. freshly ground black pepper
1½ cups sour cream
½ cup mayonnaise
¼ cup Rosé wine vinegar
1 tsp. prepared mustard
Romaine lettuce leaves, for serving
Sliced hardboiled eggs, for serving
Paprika, for garnish

Separate egg whites from yolks. Set yolks aside and chop whites. Mix together lightly the potatoes, cucumber, onion, celery seed, chopped egg whites, salt, and pepper. In a small bowl or in a blender or food processor, combine egg yolks, sour cream, mayonnaise, vinegar, and mustard.

If using a bowl, mash egg yolks and blend all ingredients until smooth. If using a blender or food processor, blend until creamy. Add to the potato mixture and toss until all vegetables are well coated. Refrigerate overnight before serving.

To serve, line a large salad bowl with lettuce leaves. Spoon the potato salad into bowl, top with slices of egg and sprinkle generously with paprika.

Note: What I do to keep the cucumbers from being too wet is to let them sit on some paper towels in a colander while I chop the other ingredients and prepare the "dressing."
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-14-2007, 03:14 PM   #15
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Katie, I like the idea of cukes instead of celery for the crunch, and HH hates it anyway (celery). Yay, another variation!
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 04-14-2007, 03:35 PM   #16
Sous Chef
Join Date: Aug 2006
Posts: 863
I make the dressing with yogurt, oil, vinegar and/or lemon juice, salt, sugar, onions.

Then the following optional ingredients(not all of them, each time)
black pepper
white pepper
boiled eggs
fresh herbs

Mel! is offline   Reply With Quote
Old 04-14-2007, 04:09 PM   #17
Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
I don't put boiled eggs in mine. Eggs tends to give it that deviled egg smirk.
I generally make it for a bunch:

5 lbs of red potatoes (peeled & boiled)
1 pint jar of relish
1 pint jar of salad dressing
1/2 pint jar of yellow mustard

Toss & Serve.

I do agree with bethzaring about letting the potatoes cool. The potato salad holds up better and does not have a tendancy to get watery when stored.
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Old 04-14-2007, 05:38 PM   #18
Senior Cook
bandonjan's Avatar
Join Date: Aug 2006
Location: Southern coast of Oregon
Posts: 253
same as lyndalou with the addition of celery, lemon pepper and
a dash of garlic powder mixed in with the mayo. Sometimes I
use red onion or green onions.
bandonjan is offline   Reply With Quote
Old 04-14-2007, 06:22 PM   #19
Assistant Cook
Join Date: Apr 2007
Location: Paris
Posts: 40
I've never like the traditional potato salad but I do love potatoes so I make my potato salad like this:

Dice potatoes and butternut pumkin (about 2cm cubes) and toss in olive oil and balsamic vinegar with salt and pepper. Bake in a hot oven until they get golden brown and caramalised a bit.

Toss the cooked potatoes and pumkin with some baby spinach and crumbled feta (while still warm so the spinach wilts) and serve. It's best served warm but it's nice cold too.

It's probably not what you had in mind but I love it.
Is organic food better?
Topaz is offline   Reply With Quote
Old 04-14-2007, 07:36 PM   #20
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Katie, I had a dear friend, too soon gone, that put chopped fresh cucumber in her potato salad. I am not a cucumber lover, but it was delicious!
I never got her recipe (her mother's, actually). I've asked her husband and both daughters about it, but they don't have it either.
Yours recipe sounds a lot like Sara's. I'll bet it's REALLY good!

We get by with a little help from our friends
Constance is offline   Reply With Quote


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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:28 PM.

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