Potato salad.

[Mike Lawry]

Maybe Im posting this in the wrong place, but,


My Potato Salad just suks.

I need help here.

Give me your best link or recipe.

PLEEEEEEEEZE.



Mike Lawry

[doogie494]

look in the appetizer section.

[smokeaholic]

Mike,

I will tell you up front that I am a cook that never measures anything I just go by taste. Now I know that it might make this difficult but I will tell you how I make tater salad. I will admit this is how my mom made it and bar none it was the best I ever ate. In fact my friends used to come over when I wasn't there just to eat it.

Peel and boil just some regular spuds. Cut them into CHUNKS big enough that 2 chunks will fit on a fork. I usually use about 10 medium taters. Boil 6 eggs tell they are solid usually about 8 minutes of boil (solid). I like onions so I usually get 5-6 green onions and slice them about 1/4 inch use all of the onion even the green top.

Then time to mix. Drain the water from the taters put them in a mixing bowl cut up the eggs into 1/4 ers throw in the green onions. Now here is the easy secret use marzetti slaw dressing. It is easy and tastes great. How much to use? With this size about 1 bottle does good. I always add some salt, coarse pepper and of course garlic powder.

Now for the fun part. GENTLY mix it with your hands. Never mush anything as the chunky parts give the salad each of its flavors.Let it cool for about 6 hours and time to eat. I wish I could give you exact measurements but this is a good start. I like lots of egg and chunky potato flavor and this does it. In fact I used to put some on some cheap white bread and it made a great sandwich.

After my mom died I kept the same dish that she used to always make it in. Perhaps this makes it still taste good . I hope this helps It is no fail and after a few batches you can adjust it for your flavor. Just one more thing if you like it raise a toast and say thanks Jackie. If you don't you can blame me (mike). Oops forgot to tell you 1/4 teaspoon of celery salt. Mix while cooling and sneak a taste.

Cheers,

mike

[bbqblue]

You're going to get a lot of different answers to this one!

My potato salads were always a bit slushy until a chef told me to use waxy potatoes (Pontiac, kipfler, pink eyes) and the best quality mayo you can buy or make. She said it's always better to undercook the taters slightly than overcook.

I add chopped spring onions (scallions), some strips of very crisp bacon, fresh ground black pepper and garnish with fresh parlsey and chives.

She also gave me a recipe for a non-mayo version that uses wine vinegar and extra virgin olive oil.

[Mike Lawry]

Maybe I should just Google (Potato salad).


But if anyone has any sure fire winners,

post em.

[doogie494]

there are probably a million sure fire winning salads at least to their creators. look for one you can imagineing tasting without making. i think roxy may have one in the sides section and he usually gets good results. try that, if its not your taste than look for another. good luck

[roxy]

Heres a link.

Enjoy

http://www.thesmokering.com/forum/viewtopic.php?p=32184#32184
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[Technonut]

I really like the Southern Potato Salad recipe here: http://www.texascooking.com/recipes/spotsalad.htm

It has been a hit for me the last couple of years...


Southern Potato Salad

Frankly, this is a lot of trouble to make -- so much chopping, peeling, etc. However, I end up making it all the time, either to satisfy my own craving or that of family and friends. So it must be good.

10 large red-skin potatoes
2 teaspoons salt
8 eggs, hard cooked, chopped
1-1/2 cup Miracle Whip salad dressing (not mayonaisse)
3/4 cup prepared mustard (regular yellow mustard)
1/4 cup apple cider vinegar
2 large onions, chopped
6 ounces chopped pimentos (1 4-ounce jar plus 1 2-ounce jar OR 3 2-ounce jars)
1 teaspoon celery seed
14- to 16-ounce jar sweet pickles, finely chopped (bargain brand is fine)
freshly ground black pepper, to taste

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. Peel and dice the cooked potatoes.
Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat. Chill several hours or overnight before serving.

Note: This recipe makes a veritable vat of potato salad, enough for a large gathering. It is easily halved if you are serving a smaller group, but way too much trouble for only a few. It does, however, make great leftovers if refrigerated.

[MoeBiscuits]

My favorite. My wife made this one a couple of weeks ago. She doesn't even like potato salad, but her favorite lunch for the last week or so has been leftover bbq beef sammiches and this potato salad.
http://salad.allrecipes.com/az/70785.asp

[Mikesooner]

Moebiscuits...that recipe sounds great, but not what a lot of people would call anything close to potato salad. Sounds like something would top a baked tater with. Like I said I'd eat it..but haven't met too many taters I wouldn't eat !! Hey, if it works for you,..and it keeps the wife happy..

[MaineMapleDave]

Haven't been around in a while, so will seize the opportunity to share a recipe. The key is to add the cold ingredients to the hot potatoes as quickly as you can.

MAINEMAPLEDAVE'S SPUD SALAD
Boil, Peel and Chill:
o 5 Eggs hard-boiled

Boil until Tender:
o 7 peeled Russet potatoes (8-10 ounces each), cut into big chunks For variety, you can roughly peel them, leaving some of the peel on.

Mix Together while hot—smush the spuds up a bit:
o Spuds
o 3 TB Chive or Cider Vinegar
o Eggs chopped into small chunks
o ½ C Fat Free Miracle Whip (more as needed, up to about ¾ C) (ish)
o 2 TB Yellow Mustard
o 1 Sour pickle, minced (hamburger slices are okay)
o 6 Sweet midget gherkins, minced
o Salt & Pepper to taste

Cool Overnight; adjust seasonings in the morning with more salt, pepper, vinegar, miracle whip as needed.
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[krazylegs]

Glad to see you back my friend!
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[3970010]

[Mike Lawry]

Im gonna try smokeaholics recipe next time, and Roxys as well soon.

Maybe my problem is I havent been using any eggs. Or Ive never added slaw dressing.


Mines just always dry, kinda.

One more question,

Keep the potato skin on or not?


Mike Lawry.

[Mikesooner]

Mike..I don't like eggs in mine,I just have potatoes, take a few dill pickles, dice them, and my choice of onion up, enough may to make sure it's not dry, and then add a little mustard, stir, chill, eat. You probably already know this, but start your potatoes in cold water so they cook evenly. As far as skin on, I don't trust what maybe underneath(spots), otherwise I would leave the skin on Good luck..Mike

[roxy]

Its fine to leave the skin on with red potatoes or new white spuds but for the most part I take em off. You can always cut the eyes out.
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Mikesooner]

That's right Roxy..hate to find the funky stuff at the wrong time!! Did you post a kicked up version?

[roxy]

[Mikesooner]

In my old age, I prefer flavors, with a little heat. that's okay. Maybe I was thinking about one of your other recipes Roxy..how's that smoker treatin' ya?

[roxy]