How do YOU make potato salad?

[Lachesis00]

I am sitting here cutting up potatoes for potato salad (I haven't made it in years) and I got to wondering how others make theirs. Right down to boiling the potatoes. I cut mine up before hand and got to thinking about it, I hope I do not end up with mush I also may have cut up too many potatoes (is this possible??).

My mom always doubled the eggs vs the potatoes which was her 'secret'. My dad recently said he really hates that she does that LOL. Too 'eggy'. I love it that way.


My mom's potato salad is as follows (keep in mind she always makes big batches that last like 2 days):

18-20 eggs
9-10 potatoes
Best Foods mayo (My MIL always uses Mircle Whip *ick*)
Dried mustard (I think it is tangy or hot?)

Onion
Celery
olives

I feel like I am missing something... I can't get a hold of my mom to find out if I am indeed missing something.

Mix together and chill.

 

[dcgrumpy]

I boil the potatoes whole and unpeeled (I use new potatoes) about 20-25 minutes until fork tender. Drain the water, put them back in the pot on a low flame to get out the excess moisture. I let them cool to the touch and then peel them with a sharp knife.


I don't measure anything
I use about 2.5 lbs potatoes
4 eggs
Hellman's mayo
white vinegar
salt
pepper
chopped onion
celery

 

[powellrj]

I always add salt and a little pepper to mine, but I don't use the olives so I would taste it before you add too much because olives can be salty.

I will have to try adding that many eggs. I love eggs in mine, but I have never added that many.

 

[SwedishMeatball]

I go to Miltons restaurant and get some to go off the salad bar.

 

[MerryPoppins]

boiled potatoes
boiled eggs
mayo
mustard

sometimes green onions or pickle relish

The kind of potatoes you use makes a difference. I like to use firm red potatoes. I like my salad kind of chunky. MIL makes hers more like mashed potatoes. In that case it doesn't matter as much. And yes, I've boiled them whole sometimes, esp. if I am not watching closely.

 

[trappednabox]

depends on how many people i'm making it for, but

I clean the potatos and but them in 4's and boil them with the skins on

I do the double eggs too

when they're done peel both and chop

add hellman's mayo, reg yellow mustard, chopped celery, pickles and salt and pepper to taste.


Mmmm...now i want some

 

[mum4jenn]

I always boil my potatoes whole with the skin because oo much water get in them if they are already peeled or cut.

I add lots of boiled egg,mayonnaise,mustard,dill pickle relish,salt, pepper and spribkle paprika on top.


My mom used to use Miracle Whip in hers and I never liked it(hated it) It wasn't until I was shown by my dh how to make it turn out where it was good enough that I actually liked it!

 

[inaminute]

I boil the potatoes whole. I usually leave them in the strainer until they're cooled, then peel and cut. Never thought to put them back on the burner after draining to dry them out--I'll have to try that next time.

The amounts of each ingredient depend on the size salad I'm making. In general, I use the same number of eggs as potatoes, mayo, a little onion, celery, a dab of yellow mustard, and about a tablespoon of sweet pickle relish. I let people add their own salt and pepper.

I love potato salad! I'll have to make some this weekend. Maybe some tuna macaroni salad for dinner one night next week, too!

 

[cccm]

No measuring on our recipe. And we have a special bowl that we mix it in, handed down to me from DM.

10 lbs potatoes, diced to a square inch in size. Boil potatoes.
Mix with a homemade Good Seasons Italian Dressing while hot and let sit in fridge overnight.
Mix in diced celery and mayonnaise (Cains), to your liking.

 

[UnderTheMistletoe]

From my Mom- and it is soooo yummy! No real recipe, it's just kind of a taste test thing! It's definitely one of my Mom's, "Keep it simple, stupid!" recipes!

1. Peel potatos (or is it -es )
2. Leave whole
3. Boil under tender
4. Let cool so that you can handle them and they won't do anything nasty to the other ingredients.
5. Cut celery into fairly think arcs
6. Cube potatos to desired size
7. Add Mayo... the real stuff!
8. Add vineager to taste... this is the key to everything!
9. Salt, peper, celery seed (spice)
10. Mix and ad until taste or desired consistency
11. Put in a pretty bowl
12. Garnish with hard boiled eggs and cumin

 

[rie'smom]

5 lbs potatos,peeled and boiled
6 peeled boiled eggs
Mayo to taste
a squirt or 2 of mustard
salt and pepper

I throw all in the mixing bowl and beat it just until smooth and creamy. I like mine warm.

 

[Lachesis00]

ah ha!!! PICKLES!! That is what is missing! I knew it was something Can not do w/o the pickles!! Must be sour pickles Sweet weebies me out... just like mircle whip. Something things must never be sweet.

 

[jstjohn]

There used to be a deli in Chicago that added sour cream to the potato salad. I remember it being very good, but I've never tried making it myself because I wouldn't know how much to add. But now that I've read about potato salad, I may have to make some this weekend! Yum!

 

[Saphire]

This is my favorite, from Ina Garten:

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

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.

 

[SwedishMeatball]

There used to be a deli in Chicago that added sour cream to the potato salad. I remember it being very good, but I've never tried making it myself because I wouldn't know how much to add. But now that I've read about potato salad, I may have to make some this weekend! Yum!

When we went to Akershus in EPCOT several years ago they had a potato salad at the bar with sour cream, dill and red onions. Very light and refreshing.

 

[micki7337]

No measuring here either...

5 lbs of white potatoes boiled with skins on until fork tender
Peeled while warm and cut into chunks
Real mayonnaise
Salt/Pepper and parsley flakes
Bunch of scallions finely chopped
Real Bacon bits

Totally yummie!

 

[debbiedoo]

mustard
mayo
a touch of boarshead mustard(sppicy)
potatoes
eggs
minced onion
black pepper
paprika
sweet relish

after potatoes are boiled, while they are cooling, add some butter to melt, then mix everything above

yum

 

[phorsenuf]

I don't measure either;

Whole red new potatoes with the skin left on. Boil whole, cool then cut into chunks.
Eggs
cooked bacon crumbled
mayo (has to be Hellmans)
a touch of ketchup
salt and pepper
a little bacon grease mixed in too for exta flavor.

Sometimes I use that salad toppings mix but my ds seems to break out in hives from sunflower kernals so I leave that out now.

 

[The Mystery Machine]

Boil Potatoes or used baked potatoes of we have some leftovers. Around 6.
Hard boil some eggs, around 4.
Let cool.

Peel and cut up pototoes.

Add diced celery
minced onion, I go light on that and add a few TBLSP.

Then I peel the eggs and take out the yolks. I cut up the whites and throw them in the potato bowl.

I mash the yolks
add Kraft Mayo (I don't like Hellmans, it is too onioney for me)
and Durkees <<<<Secret Ingredient
Mix it up and toss into the bowl.

Yummy....

EDITED TO ADD>>>>
I see you are all talking about Sour Cream...I will add a couple of TBLSP sometimes. Not always. It does mess with the salty taste. But I use my Durkees which packs a punch instead of Mustard for all you that use mustard in your Potato salad. Add Durkees instead...that is good stuff.

 

[KerriMc]

Mine is a European recipe from the local European Deli that has since closed down ... now I have to make it myself! It was so much easier to go and buy it freshly made from the ladies in the deli!!!

Anyways ...

Boil potatoes whole, or they get too mushy.
Cool and peel ... the skins will pretty much fall off. Slice into thin pieces.
Drizzle with diluted red wine vinegar.
Add Miracle Whip (yes ... not mayo in this one).
Add lots of dill pickles chopped up, green onions, salt and pepper to taste.
Better after sitting for overnight or at least a few hours.

This is kind of a "taste it to see if it is right" kind of salad. She told me how to make it, and I do make it pretty much like them, but I have to taste it until I think it is just right. Sometimes I need more of the RW vinegar or a bit more Miracle Whip. It isn't a sweet salad as the vinegar takes that away from the Miracle Whip.

Kerri

p.s. I hate my MIL's potato salad ... just a big bowl of a blob of mayo and potatoes with egg. No flavour. My FIL loves it ... icky!!