How do YOU make potato salad?

[psammie1025]

I just made this last week, it's great if you like BLUE CHEESE!

Blue Cheese Potato Salad
Serves 12.


5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound blue cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery

Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
Combine all remaining ingredients. Mix with potatoes. Adjust seasoning.
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

 

[powellrj]

There use to be a bbq resturant that made a smoked potato salad. I asked him how he made it and he told me he just smoked the potatoes intead of boiling them and just used a regular potato salad recipe. I have always meant to try it, but I haven't done it yet because I usually don't have the extra room on my smoker and I hate to just heat the smoker to cook potatoes!

 

[The Mystery Machine]

We have used baked potatoes. It does give a nice flavor.

 

[mum4jenn]

A-ha..instead of mustard or using dry mustard you can use Durkees.

It is a salty, mustardy, stuff you find in the grocery store. Probably near the mustards, sauces, etc...

It packs that zest into the potato salad. People eat my potato salad and go, wow this is good.
If you are a "add a dash of mustard" potato salad person, use a dash Durkees instead. Way better....

ETA...

So what is the name of the PRODUCT?? I can't make it out. The BRAND name actually carries many different sauces.

 

[The Mystery Machine]

So what is the name of the PRODUCT?? I can't make it out. The BRAND name actually carries many different sauces.

Well that I never knew. I will have to look into that.

It is called Durkees Famous Sandwich & Salad Sauce.

 

[dcgrumpy]

That's funny, the only Durkee's I was familiar with were the French Fried Onion Rings. I was thinking that doesn't sound good.

 

[The Mystery Machine]

That's funny, the only Durkee's I was familiar with were the French Fried Onion Rings. I was thinking that doesn't sound good.

Oh yea....
Now I don't use that product so that thought never came to my mind.

 

[Mellie2162]

Below is a recipe from Barefoot Contessa. I tried this and fell in love with it and now this is how I make mine. My mom always makes the tried and true same ole potato salad everyone else makes (and its always mush) and that's good too but I really do like the flavors and texture in this one and you have to make it exactly like her directions. You won't be dissapointed.


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.

 

[MareQ]

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

This is what I do as well except I use spicy brown mustard and pickle relish.

 

[mum4jenn]

http://www.spiceadvice.com/brands/durkee/durkee-homeuse/products.php

They also have a hot sauce (or at least they used to) I think it is now called Franks but it started out as Durkee.

 

[Minnesota!]

Boil then cool and dice potatoes (baking taters) into chunks.

Chop up a yellow onion and a few stalks of celery. Throw in with taters.

Mix in mayo and apple cider vinegar to taste. Add salt and pepper.

VOILA!

 

[ZachnElli]

I've never been that crazy about potato salad, but then I came across a recipe that oven roasts the potatoes with a little olive oil. It's the only one I make now, well, I never actually made it before because I wasn't crazy about it! LOL! But this I LOVE!

 

[Micheme]

I've never been that crazy about potato salad, but then I came across a recipe that oven roasts the potatoes with a little olive oil. It's the only one I make now, well, I never actually made it before because I wasn't crazy about it! LOL! But this I LOVE!

Recipe please

 

[Micheme]

Ok this is my tried and true recipe, It is a hit with everyone. Stolen from Martha with a few changes.

Ingredients
Serves 10 to 12.

4 pounds russet potatoes (about 8 potatoes) (must be russet or baking potatoes, or else get squashy)
1 tablespoon plus 2 teaspoons salt (you can go less if you want, i find i put less salt in)
3 tablespoons cider vinegar
3 large eggs
1/2 cup plus 2 tablespoons Mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 medium onion, finely diced (1/2 cup)
10 baby dills, cut into 1/4-inch dice (1/4 cup)
3 scallions (or green onions for those fellow Canucks), thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika
Directions
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, onion, pickeles, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

 

[KimR]

I hate mayonnaise so I never ate potato salad until I tried my MIL's. She makes it with sour cream instead and it is so incredibly good! She also adds are vinegar, mustard, celery seed, onions, celery, pickle relish, garlic, salt, pepper, and boiled eggs. Yummmmy!