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Old 05-02-2007, 03:36 PM   #31
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Potato salad for me is one of those "never the same twice" dishes. The one exception being German potato salad; when I make that I do follow a recipe. But one time I make potato salad with a vinegarette, another time with Miracle Whip, another time with a salsa, sometimes with hard boiled eggs, sometimes with lots of veggies or pickles, sometimes not. Just depends on what is at hand.
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Old 05-02-2007, 07:40 PM   #32
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If you ever want to make potatoe salad for a party - I thought this one was pretty easy and good. This recipe was estimated for about 10 people or so - I thought it made way more. It's hard to tell if they're referring to small, medium or big red potatoes. Mine were mostly medium.
Also, I think the 5 cups of dressing is too much. I had originally started
off with 3 and thought it was too much. Than later on as it was starting to
settled a little, I started added some more. I think maybe it ended up being
4 cups so be careful on the dressing part.

* 10 red potatoes
* 6-3/4 eggs
* 5 cups creamy salad dressing

> DIRECTIONS:


1. Bring a small pot of salted water to a boil. Add potatoes; cook until
tender but still firm, about 15 minutes. Drain and cool.
2. Place eggs in a saucepan, and cover completely with cold water. Bring
water to a boil. Cover, remove from heat, and let eggs stand in hot water
for 10 to 12 minutes. Remove from hot water, and cool.
3. Peel the eggs and cut around the egg white; keep the yolk whole.
4. Dice the egg whites and potatoes. Combine in a mixing bowl and add the
salad dressing.
5. Toss the potatoes and egg; crumble the egg yolk on top and serve
chilled.

Note* I added 1/2 of a chopped onion, bacon bits, mustard, garlic powder,
salt and pepper and I put some paprika on top.
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Old 05-02-2007, 07:42 PM   #33
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Quote:
Originally Posted by Katie E
In the late '60s, I entered a cooking contest with my potato salad, which was good enough to earn first place.
That is impressive. : )
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Old 05-02-2007, 07:47 PM   #34
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Thank you legend. It was tough because, at the time, I lived in the Washington, D.C. area and there were many entrants. I was honored to have won. Plus, I was very young. Only 19.
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Old 05-11-2007, 11:17 AM   #35
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Red potato
Sammye's Sumptuous Mustard (a yummy smokey mustard)
dill relish
olives w/ pimentos
Seven Sea's Green Goddess salad dressings
celery
egg
place on white bread and devour
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Old 05-11-2007, 11:20 AM   #36
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yukon golds, diced celery shallot, chives dill parsley, equal parts mayo and sour cream, hb eggs (1 per spud) salt pepper dijon mustard, BACON.
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Old 05-11-2007, 12:48 PM   #37
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All these recipes look so yummy---so if I wanted to search for potato salad recipes on this site where would I go??
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Old 05-11-2007, 12:52 PM   #38
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Quote:
Originally Posted by expatgirl
All these recipes look so yummy---so if I wanted to search for potato salad recipes on this site where would I go??
Go to the search feature in the dark blue bar at the top of the page - click on Advanced Search - type potato salad on the left and select Titles Only then scroll down and click on Search Now.

Just be sure to spell it right - no e
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Old 05-11-2007, 12:59 PM   #39
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Quote:
Originally Posted by expatgirl
All these recipes look so yummy---so if I wanted to search for potato salad recipes on this site where would I go??
Here ya go:

http://www.discusscooking.com/forums...earchid=528012

And
ISO Potato salad

ISO Potato salad

Connie, re the cucumber - check out my link in this thread for Japanese Potato salad - it's one of my favorites.

Japanese Potato Salad | Just Hungry

Another on my list is a link I posted (for legend?) for a sun-dried tomato potato salad.

Like, Claire, I usually change it up a bit and use what's on hand.
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Old 05-11-2007, 04:24 PM   #40
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Potato Salad with Vinaigrette Dressing

3 pounds small red new potatoes (12-15), sliced 1/4 inch thick
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion
1/2 cup black olives, pitted and sliced (optional)


Bring large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender. Drain well. Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly. Add olives; toss gently to coat. Serve at once or refrigerate.

Since I discovered this one, it's the only one I really like to make, even though my hubby isn't crazy about it after the first day ;-)
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