Boss wants potato salad

PapaPost · Posted: Sep 07 2011 Post subject: Boss wants potato salad

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?
2. Would anyone care to share their recipe?
3. Is it too early for a beer?
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Geronimo · Posted: Sep 08 2011 Post subject:

Here is one I have been using for 2 years now...everyone seems to really like it.

Myron Mixon's Killer Potato Salad
Serves 8
2 pounds red-skinned new potatoes
1 cup sour cream
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup chopped fresh chives
1 cup mayonnaise
1 tablespoon coarsely-ground black pepper
1 tablespoon salt
6 hard-boiled eggs, chopped
Favorite barbecue rub, for garnish
Wash the potatoes well. In a large heavy pot, bring water to a boil. Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you don't want them mushy.

Drain the potatoes in a colander, and run cold water over them to stop them from continuing to cook. Let them cool in the colander.
Slice the potatoes into thin rounds, leaving the skin on. Set aside.
In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, pepper, and salt. Stir well.
In a large bowl, toss the potatoes with the chopped eggs and the sour cream dressing. Cover the bowl and chill in the refrigerator for 2 hours before serving. Sprinkle the top with your favorite barbecue rub
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PapaPost · Posted: Sep 08 2011 Post subject:

Thanks for the recipe!!

I will make yours as well. He wants up to 5 to choose from. I love the idea of sprinkling the rub for garnish.
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NY is no longer the cheesecake capital.
Harvey's Lake now has the title.

qfanatic01 · Posted: Sep 08 2011 Post subject:

I don't use sour cream and use prepared mustard, no chipotle in mine either. I do have a chipotle cream dipping sauce for my spicy potato wedges though. I am thinking of adding a German style salad.
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Harry Nutczak · Posted: Sep 08 2011 Post subject:

I found my recipe by accident, I was mixing a hot potato dish that resembled a double-baked potato in casserole form, but with diced potatoes. I tasted it for proper seasoning while I was mixing it cold, then wondered if I could get away with serving it cold as a salad, I had others taste it and asked what they thought, it got everyone's approval and we have been serving it for years both cold and hot. We do about 150 pounds weekly of the stuff it has become so popular. We get mant noobs coming in because they heard about the stuff from friends
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pitmaster t · Posted: Sep 08 2011 Post subject:

"Fried Tater Salad". Came up with it a couple years ago when we were just open 1 day a week. Why??? Cause it can be made 1 order at a time if need be. Zero waste. Wink

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feldon30 · Posted: Sep 08 2011 Post subject:

I always toss the cooked potatoes with some apple cider vinegar before adding other ingredients.

Chopped red onion, celery, and pickles (or pickle relish) are great ingredients as well.
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Jarhead · Posted: Sep 08 2011 Post subject:

This is the one I use. It's really good.

All-American Potato Salad
(America's Test Kitchen)

Ingredients
2 lbs yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickles, finely diced ( 1/4 cup)
1 small celery ribs, finely diced
1/2 red onions, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seeds
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Directions
1. Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
2. Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
3. Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
4. Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Serves 12
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Poppa's PTL Club · Posted: Sep 09 2011 Post subject:

I would think that the bacon would quickly become unappealing in a prepared salad (would be nice as a garnish). Chewy bacon is not my friend

I find that simple is best. Red potatoes, mayo, mustard, salt pepper: nothing more, nothing less. Every Southerner will recognize this from their family gatherings (comfort food is all about nostalgia and memories)
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Bestiverhad · Posted: Sep 09 2011 Post subject:

PapaPost · Posted: Sep 09 2011 Post subject:

Thanks for the replies. I will also try a simple version. Thanks for the tip on the bacon. When I make it, the salad is usually consumed in a couple of hours.

I was meant to do the test batches today but, our area just got flooded, all business is closed and evacuated
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NY is no longer the cheesecake capital.
Harvey's Lake now has the title.

BBQMAN · Posted: Sep 09 2011 Post subject:

PapaPost · Posted: Sep 09 2011 Post subject:

ok my interest is piqued. What is fried potato salad?

Do you fry the potatoes then make it into a salad?
or
Do you make salad, form into balls, egg wash then fry?
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NY is no longer the cheesecake capital.
Harvey's Lake now has the title.

Mike Lawry · Posted: Sep 10 2011 Post subject:

My potato salad has to have a little shake of celery seed in it.

Mike Lawry.

SmokeHound · Posted: Sep 10 2011 Post subject:

Geronimo · Posted: Sep 10 2011 Post subject:

BBQMAN · Posted: Sep 10 2011 Post subject:

Smokehound- wow, speaking of acquired tastes while I like black olives, I sure would not want them in my PS. Mad

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SmokeHound · Posted: Sep 11 2011 Post subject:

Poppa's PTL Club · Posted: Sep 11 2011 Post subject:

I have to agree, I love black olives, but they have no place in potato salad. Taste and texture (especially texture) is all wrong
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pitmaster t · Posted: Sep 11 2011 Post subject:

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.
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