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Old 06-24-2007, 12:46 PM   #1
Join Date: Jun 2007
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ISO Potato Salad

I would appreciate any replies on how you make your potato salad when you have time...thank you:)


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Old 06-24-2007, 01:54 PM   #2
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dont know the exact measurements ..
but we use red potatos .. sour cream .. mayo ..
little dill .. some dijon mustard .. pickles ..
salt and pepper .. and a pound of fried bacon ...

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Old 06-24-2007, 01:56 PM   #3
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My secret ingredient is the potatos I bake them & leave the skin on.
Bacon is often times used. After that it becomes your personal preference.
Mayo, mustard, pickle (sweet or sour) onion, eggs, celery (seeds) yogurt, horseradish to name a few. Salt and pepper is obvious!

Enjoy and be Creative!!
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Old 06-24-2007, 02:18 PM   #4
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i like to slice them and grill them or roast them cut in half while i BBq
then while still hot, give them a quick chop
add italian dressing, bacon, tons of red and green onions, red peppers, pickle relish, copious amounts of black pepper, sea salt and a abit of chopped scotch bonnets
oh while i have used red potatoes and peruvian blues my fave are yukon golds/yellow fins
has a buttery texture
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Old 06-24-2007, 02:35 PM   #5
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I just made some....the potatoes were baby ones, think yukons....cooled them, peeled them. Cut them in half.....added, green onion; celery;carrot;sweet gherkins;hard boiled egg and Miracle Whip....yum....it's the way my grandma used to make it.
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Old 06-24-2007, 02:57 PM   #6
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Wow - it depends on what type of potato salad I'm making. My friends call me the "Potato Salad Queen" - LOL!!! - because I've developed so many different versions. Here's one of my (& everyone else's) all-time favorite (even though it's artery-clogging heaven - lol!!):

"Blue Cheese Potato Salad"

3 pounds "White Rose" potatoes (or any other thin-skinned
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 blue cheese + extra for sprinkling over the top for garnish
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon paprika
Parsley for garnish

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 & parsley and refrigerate until ready to serve.

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Old 06-25-2007, 08:34 AM   #7
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our family favorite - potatoes (boiled or roasted - with skins ON), hard-cooked eggs, sweet pickles, bacon, little mustard mixed with miracle whip for dressing - salt and pepper. Sometimes celery.
an old cook, still learning new tricks!
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Old 06-25-2007, 08:48 AM   #8
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Ranch Potato Salad

3 Lb Red Potatoes, boiled and peeled
1 Lb Bacon, cooked and chopped
1 C Red Onion, diced
1 tsp Celery Seed
1 Ea Seedless Cucumber, peeled & cut up
1 Pkt Ranch Dressing Mix
1/2 C Mayonnaise
1/2 C Sour Cream
1 Tb Apple Cider Vinegar
1 Tb Dijon Mustard
6 Ea Hard Cooked Eggs, sliced
1/2 C Kalamata Olives, chopped
1/2 Tb Salt
1/4 tsp Black Pepper

Cut the potato into cubes and transfer to a large mixing bowl.

Add the bacon, onion, celery seed and cucumber to the potato.

Whisk together the dressing mix, mayonnaise, sour cream, vinegar and mustard.

Add one cup of the dressing to the potato mixture and combine gently.

Add the eggs, salt and pepper and fold together with the potato mixture.

Note: The dressing mix packet makes two cups. The leftover can be used for tossed salad or a double batch of this salad.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-25-2007, 08:50 AM   #9
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Potluck Potato Salad

4-5 Medium Potatoes (4 cups)

1/4 C French dressing
1 C Diced Celery
1/4 C Finely Diced Onion
4 Hard-boiled Eggs-Sliced
1 tsp Salt
1/2 C Mayonnaise
1 tsp Celery Seed (ground)

Boil the potatoes whole in their skins. Peel and cut into approximately 1/2” to 3/4” cubes. Toss the French dressing with the warm potato cubes and refrigerate for at least two hours.

Gently mix in the remaining ingredients. Chill for at least 4 hours before serving, overnight is better.
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Old 06-25-2007, 11:28 AM   #10
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I don't have one specific recipe, but I find that if you mix the potatos in with your dressing while the potatos are still hot, they absorb more flavour. If you do that though, cut back on the amount of salt in the recipe.

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