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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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 Posted: Sep 12 2011 Post subject: |
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| Poppa's PTL Club wrote: | | I have to agree, I love black olives, but they have no place in potato salad. Taste and texture (especially texture) is all wrong |
I'll assume you've tried it w/ black olives in it. . .
That said, all things are not for everybody - take mango/onion/pepper relish for instance. I detest it - from both a taste and texture perspective. But many folks love it. I'll try it again, every once in a couple years (don't ask me why. . . I have no clue why I eat half the stuff I do. . .   ) But no matter how many times I try it. . . I just can't get into that stuff. 
All I can say is, my grandmother's PS was a huge seller - and we frequently ran out.
If you haven't tried it. . . . . . . . . . . 
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frankncali
BBQ Fan
Joined: 17 Aug 2009
Posts: 171
Location: SoCal
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| Posted: Sep 12 2011 Post subject: |
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| pitmaster t wrote: | Been kinda busy. First chance to reply
Fried Tater Salad
Make tater salad dressing. We use our mustard based bbq sauce. You can use regular mustard, spicy mustard or your own mustard sauce. We mix it 50/50 with mayo and add a little bit of our bbq rub.
Cut taters in 1/2" cubes.
Fry taters in deep fryer.
Mix taters and dressing. For us not too much dressing. Just want it to coat taters well.
Throw in a few bacon bits and there you go.
Like I said we came up with this to make tater salad per order but has since became a main stay at our place. |
I had this a few years back and they called it hot german potato salad.
I really liked it. I am not a fan of normal potato salad
Do you make to order? if not how do you hold? |
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RodinBangkok
BBQ Super Fan
Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand
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| Posted: Sep 12 2011 Post subject: |
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[/quote]
I had this a few years back and they called it hot german potato salad.
I really liked it. I am not a fan of normal potato salad
[/quote]
If you want a hot german pot sal, I'd suggest googling this:
Schwäbische Kartoffelsalat
These are mostly vinegar based with no mayo or s cream. Its very easy to make and hold, especially in hot climates. Some small chunks of black forest ham is a nice addition also.
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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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| Posted: Sep 14 2011 Post subject: |
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| Geronimo wrote: | | SmokeHound wrote: | | PapaPost wrote: | Last night the owner asked me to make a couple of potato salads.
My recipe is;
5lbs Red potato
mayo with chipotle
sour cream
bacon and save the fat
6 eggs
scallions
salt and pepper to taste
Mix everything when they cool.
I can only use ingredients that are in house.
My questions are
1. Do you guys think the "masses" will find this appealing?
I would but not everyone digs chipotle. . . JM2C
2. Would anyone care to share their recipe?
Listed mine below
3. Is it too early for a beer?
. . . . it's 5 o'clock somewhere, right???
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At the 'raunt my mom and I had, our 'tater salad contained the following:
1/2 russets
1/2 red
mayo (Best Foods/Helman's only)
yellow mustard
Dijon mustard
celery, finely sliced
black olives, coarse chop
red onions, chopped
green onions, finely sliced
celery seed
S&P
grated sharp cheddar |
Just tonight I catered an event where I made "kicked up sweet corn" (what I call it anyway). I used frozen corn kernels, a jar of Chipotle salsa and a can of fire roasted diced tomatoes...turned out VERY good and several (even kids) came back for seconds of it... Chipotle is (and has been for several years) the new trend in spices/flavors. |
Yep, it sure has and I'm a BIG fan of it, myself. I go through the stuff like it's water. But not everyone likes it, regardless of what the "popular" trend-of-the-moment might be . . . Some folks are staunchly traditional when it comes to their food and don't want it monkey'd with. Some folks just don't like spicey foods (how can that be!?!) - which may be especially true if there are going to be a lot of young "critters" present. 
Basically, it seems wise to know our clientele and what sells in our areas. JMHO/JM2C . . . .
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PapaPost
Newbie
Joined: 25 Nov 2010
Posts: 87
Location: Harvey's Lake, PA
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| Posted: Sep 14 2011 Post subject: |
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I did a trial run today. The staff and I loved the fried potato salad. The boss didn't.
I made a simple mayo, sour cream, s&p, celery, onion. He loved it.
I also made one using the same base, but coated the taters with bacon yum while hot. Then added roxy's mustard sauce, celery seed, and carrot. This was very good. but boss said it was a little too aggressive.
Thank you guys
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Sep 14 2011 Post subject: |
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| PapaPost wrote: | I did a trial run today. The staff and I loved the fried potato salad. The boss didn't.
I made a simple mayo, sour cream, s&p, celery, onion. He loved it. |
If your boss likes that, he will love the simple one we make.
Ten medium sized potatoes
Six hard boiled eggs diced
One medium white onion diced
Add mayo, but not much. I don't like it slimy.
Salt to taste
Just too simple and easy.
Start there and if your boss thinks it's missing something, try adding it. Try not to stir too much, or you end up with mashed potato salad, which I also like.
If he doesn't prefer it, let me know, and I'll apologize for being pushy. 
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PapaPost
Newbie
Joined: 25 Nov 2010
Posts: 87
Location: Harvey's Lake, PA
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| Posted: Sep 14 2011 Post subject: |
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Best, Thanks I will try that as my base. This is a fun experiment. The servers love it.
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Sep 14 2011 Post subject: |
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If you want to try different things with it, separate the salad into parts, like quarters, and doctor those parts instead of playing with the whole batch at one time.
Be creative.
Have fun with it.
I hope you come up with something that the boss will like.
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