Best potato salad

No onions just potatoes, mayonnaise, cider vinegar, a bit of spicy/hot mustard, and lots of egg (I use one yolk per 2 hard boiled eggs).

Pepper, not a fan of celery, but celery salt and paprika are also required.

Potato salad with no onions???

That sounds like an egg salad, not a potato salad

[quote] (I use one yolk per 2 hard boiled eggs)

what does that mean? An extra yolk per 2 whole eggs?

OP you want to know who much we spent?

Or you want the church yard gossip about our salad?

I don't get it.

Greek: potatoes, lemon juice, olive oil, oregano, salt, pepper

Patatas aliñas (Spain) - potatoes, onions, olive oil, a bit of vinagre de Jerez, parsley, salt

Fuck mayonnaise.

Mayo, relish, no more than two eggs. Celery or celery salt.

R2 That is correct

Add crispy bits of bacon and scallions (and no mayonnaise) for German potato salad. The yolks from the hard-boiled eggs will break down and form a creamy emulsion with the vinegar dressing.

Eggs RUIN potato salad.

You don't even realize eggs are in most potato salads. My aunt taught me how to make our family's potato salad recipe and I was shocked at how many eggs went into it. The eggs (the yolks, mostly) create the creamy texture.

Gelsins all the way.

I add my two "secret" ingredients for the best potato salad evah: fricasseed prunes and ice cubes.

Cold baked potatoes, red onion, red bell pepper, celery, hard boiled eggs if I have them on hand and mayo with a dash of vinegar. Salt and pepper, too.

Eggs in potato salad make it taste like eggs, not potatoes. For people who like the stinky taste of eggs that's great. I happen to hate eggs and won't touch potato salad if it has eggs in it.

I forgot to mention cucumber.

1. Go to the supermarket deli

2. Purchase potato salad

Serves 6

Mine is just potatoes (not overcooked), green onions, parsley, lots of yellow mustard, mayo, dill seed, celery seed, salt, pepper.

On the other hand, you could make Sandra Lee's, which begins with canned potatoes (one of the single most disgusting products in a supermarket.)

Potatoes, hard boiled eggs, roughly chopped whites from the eggs, sliced radishes (important) and green onions OR shredded radish tops, dressing is mayo (or miracle whip) blended with the yolks from the eggs, salt / pepper. Top with paprika.

[quote] "Gelsins all the way."

I came here to comment similarly, Brendad @ R12:

"You already KNOW what the best one is."

You simply must have eggs, no onions. Many other ingredients are optional.

Schlag!

Man, I *ADORE* Greek potato salad...it's the shit. I just bought lemon-lime thyme specifically for all the delicious Greek potato salads I plan on making this summer.

That said, here is my Dad's recipe which (to me) is the BEST potato salad in the world. I'm typing it from the recipe card that my Mom (who is now so far gone in her dementia) wrote out for me when I begged for it in my 20s. Enjoy:

7-8 medium potatoes (boil 1/2 hour)

4 hardboiled eggs

2-3 stocks celery (INCLUDING THE LEAFY PART) finely diced

1 lg onion finely diced (your choice on what kind, pretty sure they used yellow)

SAUCE:

Milk (enough for a creamy consistency, sorry I can't be more specific, I just add until it "looks right") 1 tsp. sweet paprika (not 2 years old) Mayonnaise (not Miracle Whip) - almost 1 cup, but more than 3/4 cup 3/4 Tbsp. celery seed 1/2 tsp. dill weed (fresh, but I usually use more) S&P to taste

The best. Absolutely the most delicious I've ever tasted.

Eggs and radishes are important elements.

Are 'receipts' the same as 'recipes'?

If you do use cucumber (radishes, as well), you should do what my mom did with cucumbers. Salt them down, let them sit for a while, and squeeze out the excess water. At that point, you can add them to your P. salad.

I’m not going to just surrender my potato salad recipe to some piss flap like you.

Add a capful of Cepacol™ for yellow color.

5 lbs of russet potatoes (boiled, peeled and diced into cubes when cooled)

1 dozen hard boiled eggs (peeled and chopped)

1 large yellow onion (2 if small) diced

3-4 stalks of celery (chopped into small chunks)

Salt and pepper to taste

Hellman's Mayonnaise (no substitution) added to desired dreaminess depending if you prefer your potato salad on the moist side or dryer

Place in large bowl and cover. Chill in refrigerator before serving.. Couldn't be simpler. I always get raves and people devour it. Simple pleasures. You can adjust onions and celery to your taste. No relish or vinegar in this one.

Don't use raw onions unless they are

1) sweet or 2) fresh green onions / scallions.

If all you have are plain yellow onions, sautée them briefly, they can still be crunchy but you have to heat them one through.

I have long used Naomi Judd’s potato salad recipe. The secret is the addition of bottled French dressing.

You should refrigerate the boiled (or baked) potatoes before slicing or adding any ingredients, not after. Makes nice cubes and not mushy.

I just use mayo, salt and pepper. But use organic mayo, the flavor is better.

yes, both the eggs and potatoes would be drained and cooled to at least room temp. Refrigerating is okay as well and probably preferred to keep the cube structure and cut down on mush as mentioned above.

We would just slice the radishes thinly and add them. No quick-pickling required.

[quote]2-3 stocks celery

Oh, dear.

[quote]Mine is just potatoes (not overcooked), green onions, parsley, lots of yellow mustard, mayo, dill seed, celery seed, salt, pepper.

I forgot to mention one key ingredient: When the cubed potatoes are finished cooking (no more than10 minutes!), drain them, but return them to the pot and sprinkle them LIBERALLY with red wine vinegar.

r35 thank you for Oh-dearing my "stock-pas." That truly IS Oh-dear worthy!

My Mom makes great potato salad, but has no written recipe (which makes her the only one that can make it, and we can't help, and she is Christ on a cross, etc.). Yes a little bitter.

Showing it out there -

Always uses dill relish, not sweet.

Comparatively firm parboiled potatoes. The potato salad from the grocery store is like soup.

Capers (I really notice this. It isn't like the bay leaf bullshit)

Chopped olives (we use canned)

One egg per potato

Otherwise run of the mill (onions, mayo, celery, dash of mustard)

SHOWSTOPPER!

Another thing we would do is peel and cut potatoes into cubes prior to boiling. The edges break down a bit while tossing with the dressing and it makes it creamier.

R5 "who much we spent?" I don't get it.

We called mayo potato salad "Catholic potato salad" and German-style (with vinegar & bacon and no mayo) "Lutheran potato salad". We were Catholic but LOVED Lutheran style!

Jesus, R1. No onions or celery but a ton of eggs. Horrible. Sounds like mush.

I don't follow a recipe but I always use unpeeled red potatoes. I like the look, texture and nutrients of including the skin. Quarter them before boiling so they cook fully and evenly, then chop into smaller pieces after cooling. Add chopped celery and diced red onion. Make a dressing of 4 parts Duke's mayo to one part yellow or Dijon mustard, add salt, pepper, chopped fresh dill, and dried celery seed. Mix and chill for at least one hour. Make a day ahead for the best flavor.

Shit in it

R43 My feelings on onions is that of the artist formerly known as Madonnas on hydrangeas. Loathsome. Even knives/prepping surfaces get tainted by the oil and EVERYTHING tastes like onions. It's a hatred so deep its hard to understand unless you also hate them. Their mouthfeel also really bothers me, and too many overinflated cooks rely on them far too much for flavor. While there may not be enough varied textures but the play of flavors works quite nicely together. Egg also helps there be some source of protein making it a little more than carb and fat salad.

Forgot to mention: ideally red or new potatoes.

[quote] I happen to hate eggs and won't touch potato salad if it has eggs in it.

Prisssssssssssssssss!

Amen R46. It's not fucking called "onion salad."

^apologies for the first sentence, shouldn't post stoned.

R48, Same page!

[quote]Their mouthfeel

Their TEXTURE?

[quote]Egg also helps there be some source of protein

That's not the point, princess. The point is to make something that tastes good.

Cuban style…

I loathe mayo and HBE, and my husband never cared for celery. He came up with this recipe so we'd both be happy:

- Saute sliced shallots in olive oil until soft, add dried tarragon, cook 30seconds. Pour in chicken stock, reduce by 1/4. The amount of stock varies depending on the quantity of potatoes. Use a lot, because the cooked potatoes will suck up a lot of this mixture.

- While making the above, roast baking potatoes(russets or Yukon Gold) until tender.

- Spoon the reduction over the cooked potatoes as you cube them(this helps the liquid to be absorbed) Cover and set aside if you'll be using the salad soon, otherwise refrigerate.

- When ready to serve fold in sour cream, razor-thin slices of red onion, S&P. I don't know if McCormick's still makes it but they had an herb blend called Salad Sprinkle™ which is very good on individual portions.

Potatoe salad, counter me inn!

R50, no, I mean mouthfeel

"At the most basic level, mouthfeel also referred to as body, describes how a coffee physically feels in your mouth and on your tongue. Texture describes the texture of the mouthfeel (e.g., smooth, grainy, creamy, etc.)."

mouth·feel /ˈmouTHˌfēl/ noun the physical sensations in the mouth produced by a particular food. "this Cabernet has a dense, tightly woven mouthfeel, with complex, chewy, and velvety tannins"

R51 do you eat your feelings? Food should be enjoyable, but food is fuel first and foremost.

[quote] I add my two "secret" ingredients for the best potato salad evah: fricasseed prunes and ice cubes.

R13, were you a loner in high school?

Because you really sound like a twat.

R53, I just threw up in my mouth.

R54, oh, dear.

Egg in potato salad is vile. Potato salad is a side dish, not a complete meal. It doesn't need a "source of protein." Carbohydrates are more "fuel" than protein anyway, but again: it's potato salad. No one is eating it for the nutrients. It's most likely sitting on a plate next to a cheeseburger.

Now I want potato salad. You guys always do this to me.

Yes, mouthfeel is a useful word. The amount of oil on a salad will affect the mouthfeel. It's not a "texture," it's a mouthfeel. Taking a sip of undiluted tequila or whiskey has a mouthfeel.

[quote]"At the most basic level, mouthfeel also referred to as body, describes how a coffee physically feels in your mouth and on your tongue. Texture describes the texture of the mouthfeel (e.g., smooth, grainy, creamy, etc.)."

LOL

How something physically feels in your mouth is it's texture. Mouthfeel is a word used by people who don't know the word texture exists. "Mouthfeel" is a recent invention. There isn't one cookbook published in the last ten years that uses that novice word.

There is no "mouthfeel" for a liquid. there is flavour, sensation, aftertaste. There is no mouthfeel.

I'm sure people "conversate" about "mouthfeel".

The very best potato salad: Potatoes Just as many, but a few more hard boiled eggs Mayonnaise (Best) Yellow mustard Dijon Onion Apple cider vinegar Paprika on top

You BAKE the potatoes and scrape out the insides when they’re done, stirlnon the chopped eggs while everything is still hot. Add everything else to taste—just a little vinegar. Makes a fabulous creamy potato salad.

*Stir in the chopped eggs…

R63, R64

My recipe (I think eggs are gross and smell like farts):

potatoes (little red ones or other small ones, halved and boiled in fake -or real- chicken stock)

a few ribs of celery, very small dice

green onions, green parts sliced fine

lots of fresh thyme, minced

quite a lot of dijon mustard

a dash of rice vinegar

hellmann’s mayo

salt to taste

Back in the 70's, I lived on the Upper West Side of Manhattan and I frequented a little bar/cafe that I believe was called Pershing's. I was having a drink with friends at a table when I caught sight of a hot, macho 70's style stud standing at the bar. He was chatting up someone with his foot resting on the bottom rail of his bar stool. Leather biker's cap and vest, black biker boots, flannel shirt with sleeves ripped to show biceps, tight Levi's with ample VPL, Marlboro man mustache. Looked like hot stuff. I excused myself from my friends at my table and went to stand next to him at the bar with the intention of chatting him up. As I approached, I heard his high pitched, lispy voice declaring "You haven't tasted anything until you've tasted myyyyyyyyyyy potato salad!" His voice sounded like the manicurist in the beauty salon in George Cukor's "The Women" who accidentally informs Mary Haines that her husband is having an affair. What a long drawn out Queens accented "my" (more like "moiy") that was! Ha! I just thought about it and it gave me a good laugh. Memory of an instant boner killing moment. My Tom of Finland fantasies evaporated in smoke. All because of potato salad.

All these prisspots going on and on about eggs....

Potato salad with deviled eggs is the only decent potato salad. If someone brought me a vat of potatoes drowned in onions and celery, I'd kick them in the cunt.

Actually, R39, the addition of buttermilk in that recipe must put it over the top. I just bookmarked it. I'm definitely making it at some point in the next few weeks.

Here’s the most important part: DILL pickles, NOT sweet pickles.

(Take that, mom!!!!)

Found a decent supermarket brand in Philadelphia - Reser’s. Usually the premade stuff is wretched.

R71- you won’t be sorry. I forgo the dill because I’m not a huge fan, but this is one of my favorite recipes to make in the summer. Sparingly for obvious reasons.

Reser's is nationally available.

I never put eggs in any salads because if I'm entertaining and serving potato salad I'm likely also serving deviled eggs, which are a thousand times more superior than some nasty egg chunks making my salads smell like farts.

I quarter small red potatoes after I cook them, then toss them in EVOO and vinegar and lots of fresh herbs (dill, basil, tarragon, parsley). Or, if someone asks me to, I use half-mayo, half-sour cream, and the same herbs. And there's a version that includes thyme and garlic and Dijon mustard.

Under no circumstances is either hard-boiled egg or raw onion added. It's potato salad, not egg-and-potato salad or potato/onion salad.

I go to Publix and buy ready made potato salad. I add a bit of chopped onions, and red bell peppers and I put salt and pepper on it and it is delicious. Who makes their own potato salad now?

[quote]Who makes their own potato salad now?

Did you miss posts 1-77?

r78 clearly, 78 replies in, plenty of people.

That said, although I prefer my Dad's recipe and also the vastly different Greek potato salad/no mayo, this (formerly) fat whore has bought - and enjoyed - Reser's version when in the midst of a 3 year depression and stint of no cooking.

I refer to it as "slut potato salad." Kind of like when you accept some fast food version as good - like Del Taco. I call Del Taco "slut Mexican food."

R78 is probably also the person who posts "I go to McDonald's for my special little weekly treat to myself!"

People with actual taste, R78. People with standards and self-respect. Also, what does "now" reference? Was there some earth-shattering potato salad event that we all missed? Since when is store bought potato salad anything but overpriced, flavorless paste? I wouldn't use that garbage to hang wallpaper, although it would probably work. About all that it's good for actually.

What is WRONG with you???

I make Mama's potato salad with Miracle Whip not Mayo. She chopped up onions green peppers, celery, and two hardboiled eggs. A tablespoon of strong mustard, and that's it. I also have a version with sweet pickle relish.

I usually make Ina Garten’s French potato salad. No mayo, herbs, “good”, olive oil, champagne vinegar, a little Dijon mustard and splash of white wine.

I’m with the no eggs ever in potato salad crowd. I know it’s a personal preference, but I hate when people put those in and I have to pass on the salad. If I’m served one with eggs I’ll discreetly scrape it into the garbage bin. Hard eggs ruin everything they come in contact with.

Just barely tender Yukon Golds, homemade mayonnaise (yes, it makes a huge difference and it's super easy), whole grain mustard to taste, the whites and light greens of scallions, very thinly sliced sweet gherkins, and garnish dark green bias-sliced scallions. I had this at a wedding one time and I cannot stop preparing it this way. I always made a great one that my mother made, but this "wedding potato salad" has real wow factor.

and eggs!

1. Potatoes, sliced onion, sliced red pepper, chopped kalamata olives, lemon juice, olive oil, salt, pepper, garlic if you like.

2. Potatoes, sliced onion, sliced salami, dijon or brown mustard, oil, salt, pepper. Maybe a bit of vinegar if you want.

Kalamata olives sound good.

and eggs!

Yes, eggs.

Brooklyn style, from Bed-Stuy: peeled potatoes (no skins!), mayo (no Miracle Whip!), celery, very finely diced onion, chopped pickles and some of the liquid, yellow mustard, salt & pepper. You can sub. relish for the pickles and vinegar if no pickle juice, and a little bit of chopped bell pepper is nice if you have some. It has to be tangy, so I go heavy on the pickle juice and mustard. Finish with a sprinkle of paprika to dress it up.

NO EGGS in my version of PS.

You guys need to say what kind of potatoes you're using. Russets? Gold potatoes?

R78 - I bought some of that store potato salad and it was vile. Not from the deli counter, it was in the refrigerated section with the pickles and cheese and stuff. It was more like mashed potato salad - hardly any chunks of potato and very gluey. It also had a weird chemical tastes... probably the preservatives. Nasty!

[quote]homemade mayonnaise

Nope. Not gonna eat raw eggs.

I use Russets. Gold are too soft for potato salad. And they retain water. If you use Gold you'll notice your potato salad might get watery after it sits for a while, or overnight. I only use one hard boiled egg per three large potatoes. And never more than three eggs if it's a big batch. chop celery, yellow onions, sweet pickle relish, dijon mustard, green bell pepper.

We're due for a short heatwave here & potato salad sounds good to me. I've posted about PESTO POTATO SALAD before (at the link) & may make a batch of that (I use frozen basil pesto & add chopped green onions).

But I also like the Texas version I tried years ago, made with mashed potatoes & mustard (plus onions & sweet pickles). Sounds weird, tastes good.

I'm making a potato salad today.

As mentioned, hard boiled eggs, whites roughly chopped, yolks mixed with mayo, potatoes, sliced radishes, chiffonade of the radish tops if they're still good and/or green onions, salt, pepper and some paprika on top of the finished salad.

Oh honey, why not just eat mayonnaise right out of the jar?

Because it's not as much fun, R98.

I make mine like Ina's, though I've never done the wine/stock addition up front. No mayo. No HBE.

Large cubes of Russet or Yukon Gold potatoes peeled and simmered in salted water until just tender.

Drain potatoes and spread out on a sheet pan. While hot, give them a good douse with rice vinegar and also a splash or a good white wine vinegar. Sprinkle with freshly ground black pepper.

Finely chop some celery and some white onion.

I like a few hard boiled eggs in my potato salad.

Mix some mayonnaise (I prefer Hellmann's or Blue Plate) with a good squeeze of lemon juice and some Colman's Dry English Mustard. Taste to be sure it tastes good.

Once the potatoes are completely cooled, gently place them (there should be a tablespoon–more or less–of the vinegar left; you should use this as well) in a large bowl. Add the finely chopped celery and onion, and cut up the hard boiled eggs in small cubes and add them as well.

Add the mayonnaise mixture in increments. You can always add more, but you cannot take it away. Fold gently with a large rubber spatula.

Add as much mayonnaise as you like. Taste to be sure the seasonings taste good. Add more lemon juice if you like. Add more salt and pepper if needed.

Refrigerate until ready to serve.

This is a delicious potato salad.

Enjoy!

[quote] You can always add more, but you cannot take it away.

Gee, R101 -- what an original thing to say!

[quote]I use Russets. Gold are too soft for potato salad. And they retain water. If you use Gold you'll notice your potato salad might get watery after it sits for a while, or overnight.

My mom always put the boiled potatoes in the fridge overnight before doing anything else. (Not gold.) This made them easier to cut and less watery.

Grapes and walnuts are always a winning addition.

^nope

The Russians put things like carrots, peas, beets, green beans in theirs. Notable that nobody has suggested any of those. Russian cuisine is so dire that it has to be re-invented (half-joking).

[quote] Gee, [R101] -- what an original thing to say!

Well, I don’t know how original it is, but it’s a good reminder for people who may not cook a lot.

Anything else?

IIRC, Cuban potato salad adds Dijon mustard, bell peppers and vinegar. And sometimes olives and/or bacon.

[quote]The Russians put things like carrots, peas, beets, green beans in theirs.

Better than HBEs.