Potato salad
I'm about to make one of my "go to" potato salads - roasted red potatoes, skins on (relatively large chunks), red onions, kalamata olives, asparagus and red wine vinegar dressing with garlic, black pepper and rosemary. Asparagus can be optional; sometimes I may use green beans instead, or just omit the "green" part altogether.
My second favourite potato salad is entirely different - boiled, peeled and cubed (small cube) white potatoes, red onions, gherkins, capers, dill, smoked paprika , freshly ground black pepper and dijon-mayo dressing.
So, what's your favourite potato salad?
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15 Comments:
This is a simple, light potato salad that's especially good for hot weather. Good ingredients are important here because you will taste each one. I learned it from a woman who grew up in France:
Steam or boil 3/4 inch dice of boiling potatoes. I use reds with skin on if they are young.
When just barely fork tender, drain, salt and add as much red wine vinegar as the potatoes will absorb without puddling.
Refrigerate to cool.
Add celery, shallots, parsley, a little olive oil. Salt if needed.
Refrigerate a few hours before serving.
Blue Iris at 12:36PM on 06/23/08
My mom's recipe...boil new potatoes until tender, drizzle with cider vinegar while still hot. When cool enough to handle, cube and mix with Hellman's mayo, a couple good squirts of French's mustard, diced onion, diced cucumber, sliced radishes, celery seed, salt and pepper to taste. Mmmm...it was good when I was 5, and it is still good at 45!!!
kakin75 at 12:59PM on 06/23/08
Brooke29 - your salad sounds great!
My favorite potato salad is made with chunks of small red potatoes (or others you can leave the skin on - last time I used a combo of red, purple & fingerling.) I make a red wine vinegar and olive oil dressing with very finely chopped sweet onion (red or Vidallia work well.) Herbs can be added - dried oregano or fresh rosemary are nice - but the key is to dress the potatoes while they are still hot. The potatoes will absorb the dressing an slightly cook the onion. It is delicious warm, but can also be chilled (reserve some dressing in case it seems dry when you want to serve it.)
SSMom at 1:06PM on 06/23/08
I mix:
- boiled baby red potatoes, skin on, diced
- diced seedless cucumbers
- diced boiled egg whites
- cooked, fresh crab
- Hellman's/Best Food mayo
- bit of yellow mustard
- crushed black pepper
- very scant amount of celery salt
- crumble all but one boiled egg yolk
Before serving, crumble the remaining yolk on top.
Also, I use a peeler on a young carrot so that I have very thin, translucent sheets of carrots. Chop them up to small, fine slivers (not grated). "Sprinkle" a pinch or two on top for color.
Or sprinkle masago on top for color.
Cassaendra at 1:16PM on 06/23/08
Brooke 29,
Your second potato salad is almost an exact recipe of mine! I also add some diced pickled beets for fun clour and earth flavour.
hungrychristel at 3:19PM on 06/23/08
Damn, that first one sounds delicious. I usually skip the potato salad because I'm not big on the creamy mayonaissy factor, but if you get rid of that - I'm all for it!
Hillary
Chew on That
Chew on That at 3:48PM on 06/23/08
I've been making potato salad like crazy lately! I made this one with roasted potatoes, greens, goat cheese and pistachios tossed with a shallot and lemon vinaigrette. YUM! I think that's my favorite.
For something more meal-like, I prefer a tweaked version of the one Robin posted on SE a couple of months ago. It's got boiled red potatoes, green beans, salmon, eggs and a Dijon vinaigrette.
I looove potatoes with sharp, tangy vinaigrettes!!!
bitchincamero at 4:17PM on 06/23/08
All of a sudden I'm hungry. These sound awesome. I've rarely tasted a potato salad I didn't like, but one of my favorites is smashed boiled little red potatoes with thinly sliced red onion (which I deflame) and halved grape tomatoes in a mixture of pesto and Hellman's. I want to make a batch of one of yours, but then I'd eat it, and then I'd pop (having already had a bigger dinner than I had intended).
piglet at 9:49PM on 06/23/08
dijon mustard is good in the warm potato salad
tsiblis at 9:44AM on 06/30/08
I do a baked potato salad. All you have to do is add what you like on a baked potato. For me I add sour cream, green onions, shreaded chedder, bacon bits(homemade of course). Its awesome with Steak. Try it youll love it.
nhfoodie at 10:08AM on 06/30/08
New Potato Salad
Lunge for this recipe the moment the first tiny redskin potatoes appear, but it may also be made simply because you have some wonderful leftover roasted ham on hand. (Incidentally, the first steps of this recipe may be used to provide great roasted potatoes for a side dish.) And if new potatoes are at hand, so are fresh herbs: Please try to use them. You’ll probably want to double this, if you’re going to the trouble. But don’t crowd the potatoes in the roasting skillet or they’ll steam and never achieve that roasting flavor. And be sure to serve the salad at room temperature or slightly warmer. I think potato salad served cold is silly.
1 1/2 to 2 lbs. tiny new potatoes, a little bigger than marbles, halved or quartered if not,
washed and patted dry
2 tablespoons extra-virgin olive oil, or duck or bacon fat
2 tablespoons tarragon-infused white vinegar (to taste)
1 stalk of celery, diced
3-4 scallions, white and light green parts only (or shallots), minced
1/2 lb. ham, sliced into bite-sized pieces or strips (or good bacon, fried and diced)
1 tablespoon minced chives
1/2 cup crème fraîche
2 tablespoons prepared mayonnaise
2-3 tablespoons chopped fresh tarragon leaves, or 1 tablespoon dry (to taste)
1 tablespoon minced fresh thyme (or 1 teaspoon dry)
slices of hard-cooked egg (optional)
1/2 pound smoked trout, skin and bones discarded, flaked (optional)
Preheat oven to 400 degrees. Heat a large cast iron skillet over high heat for several minutes. Add the olive oil, and carefully stir in potatoes. (A splatter screen would be quite useful.) Sauté for five minutes, shaking skillet often after the first two minutes. Pepper them to taste.
Transfer skillet to oven. Roast 20 minutes, or until tender, giving the skillet a couple of shakes after 10 minutes to redistribute the potatoes.
Place potatoes in a large bowl. Stir in tarragon vinegar. Bring to room temperature.
Stir in remaining ingredients. Taste carefully. You might want more crème fraiche, or salt. Serve at once, with an extravagant dollop of crème fraiche and chopped chives on top. Come to think of it, a decorative tablespoon of good salmon roe would be most welcome, too. Finish with optional slices of hard-cooked egg.
Yield: plenty for four
Gourmet Guy at 11:19AM on 06/30/08
Just had a really good potato salad at a catered lunch...and keep in mind that potato salad is not one of my favorites as I don't care for mayo, mustard, or hard-boiled eggs, which lets out most recipes.
New potatoes, quartered
Light creamy dressing (mayo thinned with milk and vinegar, I think)
Bacon (rendered fat also in dressing)
Green onions
I ate two servings and rolled off to take a nap...great stuff.
akk328 at 1:13PM on 06/30/08
our "loaded potato salad" always get raves....I never measure just mix to taste...
baked new red potato's skin on..cubed
diced green onions
diced celery
shredded sharp cheddar cheese
crumbled bacon
mayo
sour cream
dried mustard
white wine vinegar
cruched garlic
sea salt
pepper
celery seed
diced hard boiled egg whites
smashed hard cooked yolks (blended with mayo and sour cream)
a wonderfully rich salad, that can be heated and also served warm.
pauseplace at 2:04PM on 07/01/08
My Aunt Mae's special and the second one to include sour cream
Red Bliss Potatoes, skin on - boiled and cubed
celery, chopped fine
carrot, grated for color
hard boiled eggs - smashed
fresh parsley - chopped fine
fresh dill - chopped fine
Hellmans mayo
Sour Cream
salt
pepper
Paprika
AND THE SECRET INGREDIENT - added by me - Mrs. Dash Table Blend
Mix all very well and sprinkle with Paprika for a "catered deli" look
I'm not a fan of raw onion but feel free to add it if you like or halved grape tomatoes or tuna, crab, lobster, etc. This salad is a great base for any summer meal and the sour cream lends a sophisticated taste
quaxo at 8:09PM on 07/01/08
my friend in germany makes the best potato salad. she boils them, peels them while they're still hot, then pours hot broth over them. after the broth has been absorbed, she adds onions, mustard, and cider vinegar. it is soooo delicious.
cybercita at 9:12PM on 07/01/08