CWS4322
Chef Extraordinaire
I'm thinking potato salad with pickled eggs (made by immersing the eggs in dill pickle juice...hmmm...I have some cured eggs that are just begging to be made into pickled eggs...).
Need help with potato salad...
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Eudaemonius
Assistant Cook
Try this one out!
Hey there,
Here is one of my favorite potato salad recipes. I too hate when it is bland, and this one certainly is not.
Blue Marble Bounty: Green Potato Salad - 2005 Version
E-
Hey there,
Here is one of my favorite potato salad recipes. I too hate when it is bland, and this one certainly is not.
Blue Marble Bounty: Green Potato Salad - 2005 Version
E-
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I sprinkle the potatoes with pickle juice while still warm. Well, dilly bean juice anymore, since we decided we like crunchy dilly beans in it instead of pickles (I do not make decent dills).
Also use more salt and pepper than I normally would. A little celery and dressing is just mayo w/ a little dijon.
Also use more salt and pepper than I normally would. A little celery and dressing is just mayo w/ a little dijon.
Cheryl J
Chef Extraordinaire
I like to sprinkle warm potatoes with a little rice vinegar or pickle juice before dressing, too. I rarely make it the same way twice, but it's hard to mess up so I almost always love it. The only way I really don't care for it is with mustard - maybe just a tiny bit, but I don't want it 'yellow'. 
Somebunny
Executive Chef
I really don't mind what potatoes I use, I like it both with firm potatoes and with floury ones. I must have onion and celery lots of HB eggs and chopped dill pickle. Many years ago my DH said "don't you put grated carrot in". (His mother did). I didn't think it was a bad idea so now I put finely grated carrot in. I dress simply with mayo, mustard ( sorry Cheryl) . Dill pickle juice and lots of pepper and some paprika. I used to use Miracle Whip instead of mayo as I was a MW junkie. As I aged I guess my tastes changed and now some things get mayo and some get MW.(turkey sandwich.....Miracle Whip, and lots of it!) Potato Salad ..... Mayonnaise, and no store brands, Best Foods/Hellman's only and MW salad dressing.
. Dill pickle juice and lots of pepper and some paprika. I used to use Miracle Whip instead of mayo as I was a MW junkie. As I aged I guess my tastes changed and now some things get mayo and some get MW.(turkey sandwich.....Miracle Whip, and lots of it!) Potato Salad ..... Mayonnaise, and no store brands, Best Foods/Hellman's only and MW salad dressing.
Of course now I'm hungry for potato salad.
I picked up a small bag of red potatoes yesterday. I'd never thought of cutting them to size before cooking, so I'll try that this time. I'll also add my dressing while the potatoes are still warm. I also boil some eggs in the same cooking water as the potatoes.
*stomach growling* I'm hungry, so I'd better get chopping.
I picked up a small bag of red potatoes yesterday. I'd never thought of cutting them to size before cooking, so I'll try that this time. I'll also add my dressing while the potatoes are still warm. I also boil some eggs in the same cooking water as the potatoes.
*stomach growling* I'm hungry, so I'd better get chopping.
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Dawgluver
Chef Extraordinaire
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Great idea to boil the eggs in the potato water, Z.
CraigC
Master Chef
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CWS4322
Chef Extraordinaire
My grandmother and mother always did that when making pasta or potato salad. You just want to make sure you don't overcook the eggs. I've always done it, as well. I also add celery seed to the water when cooking the potatoes or pasta.At the same time.
Dawgluver
Chef Extraordinaire
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Well, I couldn't resist making up another batch of potato salad either, as my last batch turned out so good, and this time I cooked the eggs along with the potatoes, which I've not done before. The eggs turned out perfect!
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One more suggestion for potato salad.. Use already roasted potatoes. We routinely have wedged up roasted red potatoes with dinner - I usually sprinkle them with some olive oil and seasoning and then bake them in the oven for 35 minutes at high heat until they are browned and cooked through. The potato flavor is intensified by the roasting and the resulting salad is MUCH more flavorful.
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..
I think I am planning Janet's Potato Salad for this weekend.
Cheryl J
Chef Extraordinaire
That does sound good... 
My potato salad is pretty basic. Chopped boiled potatoes with the skins unless the skins look disreputable, chopped celery (a small chop), chopped scallions, mayo, a sprinkling of cider vinegar, and salt and pepper. It's pretty darned good.
I use organic potatoes and don't find that they are bland. They aren't as flavourful as Danish potatoes, but still not bland.
I use organic potatoes and don't find that they are bland. They aren't as flavourful as Danish potatoes, but still not bland.
CWS4322
Chef Extraordinaire
When I made my curry-methi potato salad, I used roasted potatoes. Don't know if they added the extra "umph" or if it was the methi. At any rate, I got so hooked on methi, I ordered a bunch of methi seeds to grow in the herb garden.
TL--I'll see if I can bring you some new potatoes in July--they should be ready--about the same size as eggs! We planted mostly red ones this year, some blue, some yellow.
TL--I'll see if I can bring you some new potatoes in July--they should be ready--about the same size as eggs! We planted mostly red ones this year, some blue, some yellow.
CWS4322
Chef Extraordinaire
Na-na-na-na-na, the potatoes we grow are better than the organic ones you get
. But that organic ginger was to die for.
I'll bet they are. But, I'll also bet that your potatoes aren't bland.Na-na-na-na-na, the potatoes we grow are better than the organic ones you get
My potato salad came out just great. I still have two batches of scallions to chop up for the freezer, so I'll add a little then. I think just some of the green parts chopped fine will add flavor and color.
I did take out the eggs when they were done. 20 minutes from a cold start and they're just perfect. The potatoes weren't done enough so I continued to cook until they were tender.
It surprised me that the potatoes weren't done as well since I had cut them pretty small.
I ate a small bowl to check it out, and put the rest in the fridge to let the flavors develop.
I did take out the eggs when they were done. 20 minutes from a cold start and they're just perfect. The potatoes weren't done enough so I continued to cook until they were tender.
It surprised me that the potatoes weren't done as well since I had cut them pretty small.
I ate a small bowl to check it out, and put the rest in the fridge to let the flavors develop.
CWS4322
Chef Extraordinaire
All this talk about potato salad made me decide that is what I will serve for lunch tomorrow...I tossed 4 potatoes, chopped, with salt, pepper, EVOO, and a bit of vinegar. Popped those in the oven on a cookie sheet covered with parchment paper for about 20 minutes (I flipped them after 12-14 minutes using another cookie sheet covered with parchment paper). I roasted the potatoes at 425. I also put two potatoes, scrubbed, pricked with a fork, rubbed with EVOO and salted with sea salt and 1 head of garlic in the oven at the same time. I also washed and cut up 4 potatoes, cooked on the stove. I let the potatoes cool (but sprinkled them with pickle juice while they were still warm). My original thought was to make a mayo-based dressing. The potatoes begged for oil and vinegar. I added some chopped sundried tomatoes to the potatoes, more dill pickle juice from a batch I made last summer. Tossed together, adjusted the EVOO. Now in the fridge where the flavours are getting married. I just could not see dressing this with a mayo-based dressing.One more suggestion for potato salad.. Use already roasted potatoes. We routinely have wedged up roasted red potatoes with dinner - I usually sprinkle them with some olive oil and seasoning and then bake them in the oven for 35 minutes at high heat until they are browned and cooked through. The potato flavor is intensified by the roasting and the resulting salad is MUCH more flavorful.
View attachment 21400
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..
Roll_Bones
Master Chef
One more suggestion for potato salad.. Use already roasted potatoes. We routinely have wedged up roasted red potatoes with dinner - I usually sprinkle them with some olive oil and seasoning and then bake them in the oven for 35 minutes at high heat until they are browned and cooked through. The potato flavor is intensified by the roasting and the resulting salad is MUCH more flavorful.
View attachment 21400
The left overs make fabulous potato salad.
Chop them a little and mixed with chopped hard cooked egg, a little onion, diced bread and butter pickles, celery, and some slivered fennel. Make a dressing of mayo, yellow mustard, vinegar, salt, pepper, a little dill and a generous handful for fresh parsley.. Go easy on the dressing..
This sounds like the answer to my lack of love for this dish anymore.
Even just the roasted potato's look great!
