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Old 05-27-2014, 06:04 PM   #21
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Originally Posted by ElleShip View Post
What if he's not a big fan of celery? Would it be overpowering?
If he doesn't like it leave it out.
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Old 05-27-2014, 06:19 PM   #22
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It's the opinion of many to make it while the potatoes are hot. To answer a previous question about how to peel them when hot, just fold up a clean dish towel or pot holder in your hand holding the potato. A table knife will peel off the softened cooked skin.
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Old 05-27-2014, 06:26 PM   #23
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It's the opinion of many to make it while the potatoes are hot. To answer a previous question about how to peel them when hot, just fold up a clean dish towel or pot holder in your hand holding the potato. A table knife will peel off the softened cooked skin.
Interestingly, I made some pot sal last night, from extra refrigerated potatoes. It turned out really good! The skins slid off comfortably, and the potatoes didn't need extra dressing today. I've found when they're dressed hot, they tend to suck up the dressing and can need more. This worked out really well!
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Old 05-27-2014, 06:30 PM   #24
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Originally Posted by chiklitmanfan View Post
Thanks again for the clever ideas. Never thought to add dressing while the potatoes are still warm. Ours seems to have plenty of flavor and how do you handle a "hot potato" to peel/cube it? Ouch.
I use Yukon Gold potatoes because the skins are thin and I don't peel them. I cut them up before cooking; I've read that they taste better when boiled with their skins on, but I haven't noticed a difference in flavor, since I add a fair amount of seasonings. It also takes much less time to cook cubed than whole potatoes.

Then I drain the potatoes and spread them in a large bowl, up the sides, to cool a bit. Then sprinkle with a couple tbsp. cider vinegar and salt and pepper. In a separate bowl, mix mayo, Dijon mustard, 2 stalks of minced celery, about 3 tbsp. minced dill pickles and a couple of shallots. Fold the dressing gently over the potatoes, sprinkle with a couple tbsp. chopped parsley, fold that in, then chill a few hours and serve.
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Old 05-27-2014, 06:33 PM   #25
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Originally Posted by Dawgluver View Post
Interestingly, I made some pot sal last night, from extra refrigerated potatoes. It turned out really good! The skins slid off comfortably, and the potatoes didn't need extra dressing today. I've found when they're dressed hot, they tend to suck up the dressing and can need more. This worked out really well!
I always dress my potato salad when cold--otherwise it sucks up too much dressing. I also like to leave the skins on...and my latest version of potato salad included methi...because it was a curry-based salad. I definitely like adding a "green" to potato salad and would consider adding spinach/swiss chard/kale.
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Old 05-27-2014, 07:14 PM   #26
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I always dress my potato salad when cold--otherwise it sucks up too much dressing.
Mine is usually just warm by the time I dress it. And to me, sucking up dressing = infusing the potatoes with flavor Otherwise, they're bland.
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Old 05-27-2014, 08:08 PM   #27
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I probably do too much dressing to my dressing. I like my potato salad creamy so I usually use mayo, sour cream, yogurt + seasonings. And don't forget the garlic chives! I do toss the warm potatoes with EVOO (a trick I learned from a chef) and some vinegar. Don't know if that is why the dressing doesn't get "dry" overnight or not.
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Old 05-27-2014, 09:28 PM   #28
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Best potato salad you can make is with smoked potatoes
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Old 05-27-2014, 09:34 PM   #29
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I wish I could remember how I made the potato salad at Sizzler...heck that's 30 years ago. I kn ow it used an obscene amount of salt and had to rest overnight, we used the leftover baked potatoes from the night before and I made it everyday.
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Old 05-27-2014, 11:40 PM   #30
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I don't use celery because I don't like it. If you are concerned about overpowering flavor, use less. You can add a diced cuke for crunch in addition to or instead of celery.
My mother always made potato salad with thinly sliced red radishes for crunch, color and flavor. Because I grew up with it, I always feel like something is lacking when I have potato salad without them.
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