Here's a prior thread re: potato salad.

Here is a link that might be useful: Potato salad thread

Thanks, Ruthanna.

I should have done a search-sounds like just what I was looking for and lots of great recipes to try.

Thanks Mom for your version/ideas. Am not sure I've had that kind, but worth a try!

Liz

This post was edited by lizbeth-gardener on Mon, Jul 22, 13 at 18:06

I didn't see that I posted this on the other thread, maybe before I started coming here, but this is the best potato salad I've ever made/had. Everyone requests the recipe...it's not too mayonnaise-y. I don't make my own and I've never figured out what Creole mustard is, so I use my regular brand of mayo with a stone ground mustard and a bit of creole spice added.
Flo's Roasted Potato Salad - from Emeril
Ingredients
2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt
freshly ground black pepper
3/4 cup Homemade Mayonnaise
2 tablespoons Creole Mustard
juice of one fresh lemon
1/4 cup fresh cilantro leaves, washed and patted dry
4 hard-boiled eggs, sliced
1/2 small red onions, thinly sliced

Directions

Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed

I love potatoes with a salsa verde.
Chop :
onion
capers
gherkins
parsley
oregano
chives
Mix in some mustard, oil and lemon juice.
Pour over potatoes

Mine is so different but most like Ina's, the BarefootContessa.

Making summer salads i am often multi-tasking, zip-zooming. I like to make a few things at once all done ahead for the weekend. Potato, pasta, white/black bean, coleslaw etc, all start with my basic summer salad dressing.

Heaping tbsp non-fat greek yogurt
Heaping tbsp dijon style mustard
juice of one lemon
1/4 cup good vinegar
One tbsp ev olive oil
chopped fine, flat leafed parsley, 1/4 cup when chopped
Salt/pepper and shake.

Taste and add a tiny bit of maple sugar/honey if needed
I use different mustard and vinegar combinations, all good, but some vinegars are a bit sweet and do not need added sugars. I make my own mustards so always a bit different.
The outcome is always good.
-should be creamy and pour easily. Add a bit more vinegar if too thick.

I double/triple the recipe if making many salads or for a party.

A 1/4 cup of this with avocado, halved cherry tomatoes, some fresh basil and thyme, and a bit more olive oil is a nice tangy dressing for fresh greens... or add fetta, blue cheese, or goat cheese instead of avocado

A 1/4 cup over warm potatoes is a great base for adding fresh dill, chopped olives, celery, red onion/and or green onion, thin slices of fresh cucumber for potato salad.
Add chopped egg or pickle if that style is your fancy.

A 1/4 cup over warm drained white/black beans with red pepper, red onion, celery, big fist of chopped cilantro, chopped hot peppers etc, even fresh corn off the cob for a southwestern bean salad. Might add fresh lime.

A 1/4 cup over warm pasta with veggies and lots of basil, toasted chopped pecans.

A roasted corn, zucchini, and garden snap pea salad with basil and tomato, a drip of balsamic

Really nice for a non-mayo tuna salad with olives, chopped apple, halved grapes, celery...

I use it for cole slaw and add a grated cucumber, grated yellow or red beet and carrot, some fresh ginger...

Odd that they all do not taste the same, but by using different herbs, maybe a bit more yogurt in one, or a bit of extra spicy mustard in the beans... I adjust and add a bit more or less but it really cuts down on prep time to have a base dressing. A bit of mayo could be added to taste but i no longer use it at all. I never use bottled dressings, ever. Too many unnecessary strange ingredients.

Made a Greek salad of olives, fetta, cukes last night Only dressed the cherry tomatoes with a big bowl of baby garden greens. (not dressed... so tender they would wilt in a second).

The dressing lasts a week/10 days easy in the fridge.

I was in the mood for red skinned potato salad last week. But I wanted something different. A little experimenting and I came up with red potato salad with red Thai curry paste. All I did was mix mayonnaise with red Thai curry paste. It was really good. I sprinkled chopped scallions on top. I will definitely make it again. And again.

Jo

Sleeve, that sounds very good. As do all of your serving suggestions.

I may the be the only person in the world but I really don't like yogurt. I imagine I could eliminate and add mayo at time of serving......what do you think?

How about buttermilk and mayo? Very similar. With the citrus, vinegar, and mustard, the yogurt becomes the 'creamy'. I always have yogurt more than any dairy so i use it for everything. I tend to underdress salads and often have some on the table for adding or dipping...sweet potato fries, a bit on steak with capers.
This recipe is similar!

Here is a link that might be useful: buttermilk dressing

I really like Ina Garten's potato salad. The buttermilk, fresh dill and mustard really make it unique but not overpowering.

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Here is a link that might be useful: Ina Garten's potato salad

This is my favorite potato salad. It's my mom's recipe, and I'm not sure whether she created it herself or my grandmother did. Or maybe it was just a tradition brought over from the old country.

It's definitely different and always gets rave reviews. My entire family and now our children's families love it.

Patatosalata
(Greek Potato Salad)

Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.

2 - 2 1/2 lbs. wax potatoes (white, Yukon Gold, or red)
1/2 cup extra virgin olive oil
Juice of 1- 2 large lemons (I usually use 2 lemons)
1 red onion, finely diced
1 cup finely chopped fresh parsley
1 teaspoon dried Greek oregano (optional)
Salt and Pepper to taste

⢠Finely chop onion and parsley.
⢠In a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside.
⢠Wash potatoes well.
⢠Add potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook.
⢠Drain water and let potatoes cool slightly to touch.
⢠When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).
⢠Place potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat.
⢠Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.

When I make a potato salad, I always sprinkle the cooked, still-warm potatoes with cider vinegar & let them sit a little bit. This adds a little sparkling flavor to the salad & helps keep it from being mushy.

I make potato salad pretty much like my mom's. I get asked for the recipe, but I really don't have one. It's simply potatoes, eggs, celery, dill pickle, S&P, mayo (gotta be Best Foods) and a squirt of mustard (she used neon, I use dijon).. Mom added sliced black olives for special occasions.

I'm with Kathleen...I sprinkle a little pickle juice on the warm potatoes. Gives it a nice zing. I use my dilly beans instead of pickled cukes most of the time.

I mix together about 1/3 mayonnaise and 2/3 sour cream for the dressing and stir in a touch of garlic powder. I make just enough to coat the potatoes.

Then I use:
potatoes
-chopped red bell peppers or a mixture of red, yellow and orange
-lots of chopped chives (if I don't have chives I might substitute finely sliced rings of shallot, finely chopped spring onion or red onion)
-I might also add some chopped cucumber if I have it, and occasionally I add green olives if no-one objects.

I mix these together well, then carefully add chopped hard boiled egg. Finally I sprinkle a little Maldon salt over the salat and snip a little more chives on top to garnish.

Thanks for all the responses. I'm really excited to think I might find one or even more that I love and have for my "go to" potato salad. I think I might have to do a Julie/Julia project; just not one a day!

Liz

I'm not that fond of mayonnaise-style potato salads.
I came across this one last summer and I made it often for us. I used lovage and chives that I grow in my little garden.

Herb Potato Salad (Real Simple)

1 1/2 pounds new potatoes (about 15), halved if large
1/2 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, and chives)
2 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon whole-grain mustard
1 tablespoon red wine vinegar
kosher salt and black pepper

Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.

Meanwhile, in a medium bowl, mix together the herbs, scallions, oil, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cooked potatoes and toss to combine.

Even people who claim not to like potato salad rave about this one, which we frequently take to potlucks:

SOUR CREAM POTATO SALAD

7 cups (~3 pounds) potatoes -- Boil with skins on until just tender. Quickly peel and cut up.
1/3 cup Italian salad dressing -- Add to cut up potatoes while they are still warm. Let cool.

4 eggs -- Hard cook them. Then mix in two separate containers:

4 egg yolks, mashed
2/3 cup mayonnaise
3/4 cup sour cream
1-1/2 teaspoons prepared mustard

4 egg whites, chopped
1/3 cup chopped green onion
1/2 pound bacon, fried and crumbled
1 teaspoon salt
1/4 teaspoon celery seed

Fold one mixture into potato mixture and then the other. Chill thoroughly.

Adapted from Southern Living magazine, June 1976

My notes:

Use either red-skin or brown-skin potatoes, based on your personal preference; I've used both with success.
I like the potatoes cut into 1/4â cubes, some prefer the pieces to be larger.
Combine Italian dressing with the potatoes as you cut them up when the potatoes are still warm.
I use whatever bottled Italian dressing I have on hand, usually KenâÂÂs.
I use a small food processor to combine the egg yolks, mayo, sour cream, and mustard so theyâÂÂre creamy.
The original recipe calls for prepared mustard with horseradish; I usually use Grey Poupon Dijon.
Reduced-fat mayonnaise and reduced-fat sour cream are fine in this recipe.
I use only 1/4 pound bacon, or Hormel bacon bits -- just enough to look right and not overpower the potato goodness.

MomâÂÂs Potato Salad

Golden potatoes, cooked long enough to be fairly soft �" ýâ to þâ dice
Green bell pepper �" üâ dice
Celery, üâ dice
Dill pickles, üâÂÂdice
Miracle Whip (not mayo)
FrenchâÂÂs yellow mustard (has to be yellow mustard)
Dill pickle juice
Salt and pepper to taste
Sprinkle with paprika

MomâÂÂs Potato Salad

Golden potatoes, cooked long enough to be fairly soft �" ýâ to þâ dice
Green bell pepper �" üâ dice
Celery, üâ dice
Dill pickles, üâÂÂdice
Miracle Whip (not mayo)
FrenchâÂÂs yellow mustard (has to be yellow mustard)
Dill pickle juice
Salt and pepper to taste
Sprinkle with paprika

Sharon, I don't care for yogurt either, I use it for baking and cooking but I seldom eat the stuff. Elery and I were recently on a diet and supposed to eat yogurt every day. I gagged it down for three days and then ditched the diet!

I do use it in place of sour cream or buttermilk when baking, though, and if it's mixed with something like mayo it's tolerable for me.

My potato salad recipe is like KatieC's, except it uses sweet pickles in place of the dill pickles. Kevin doesn't like traditional potato salad and asked me to make one that just had potatoes, bacon and cheese with a dressing of half mayo and half sour cream, sprinkled with a few chives. I don't know what it was, but it didn't seem like potato salad, LOL.

I also sprinkle the warm potatoes with vinegar or pickle juice, it just soaks in and adds to the flavor of the potato.

Annie