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what recipe do you use for potatoe salad?

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  1. #1
    saphire
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    what recipe do you use for potatoe salad?

    I love homemade potatoe salad but mine never seems to turn out very well. Do any of you have a great recipe for it?


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  3. #2
    eli
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    I believe the recipe that I originally used was Helman's mayo recipe. Everyone always loved it. My family still makes this recipe but I don't as I'm not really a potato salad person. I don't have the recipe but just sort of go by taste when asked to make it.

    It's something like this... 6 medium sized potatoes sliced into cubes and boiled until done (test with toothpick). Drain and cool the potatoes. Do not overcook or they will turn to mush. Start with 1 cup real mayo, 1-2 TBS mustard, a bit of sugar, salt & pepper, and pickle relish if you like it- 2-3 spoonsful. Mix well and pour over cooled potatoes. Toss together. Also, add about 1/2 cup small chopped onion, 1 rib chopped celery, and anything else you like for color or crunch. This is not exact. You can sweeten it more with juice from the sweet pickles or relish. Oh, and how can I forget... chopped up hardboiled eggs in or on top of the salad too if you like.... and garnish with paprika.
    Lynn

    DD-9
    DS-7
    DS-born 4/25/10 (William Lukas)





  4. #3
    Amyk
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    My DH loathes anything with mayo in it so we don't make any traditional potato salads. We either make a hot German style potato salad with bacon and vinegar or a this mediterranean potato salad. We always get rave reviews when we serve this - here's the recipe:

    2 cups green beans
    5 cups red potatos (cubed)
    1 can sliced black olives (2 1/4 ounce)
    1/3 cup capers (I usually add extras) drained
    3 tbsp chopped fresh parsley
    3 tbsp chopped fresh dill
    3 tsp fresh ground pepper
    1 tsp salt
    2 tbsp fresh squeezed lemon juice or balsamic vinegar
    1/4 cup olive oil

    Clean beans & snap ends off and break into bite size pieces. Blanch them just until bright green and then put into cool water and wait.

    Boil potatos until tender - then cool and cut into bite size pieces

    Mix everything together and cool in fridge for at least 2 hours - it's really good if you do it the day before. Then let it sit at room temperature for a 1/2 hour before serving.
    Amy
    Mommy to Sam (August 2002) and Lucy (December 2005)



  5. #4
    keleric1017
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    There's a great Pampered Chef recipe for a Baked Potato Salad. It's something different, and it's so delicious! Here is the recipe.

    6 medium baking potatoes (about 2 pounds)
    3/4 cup sour cream
    3/4 cup mayonnaise
    8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
    1/2 cup chopped red onion
    1/2 cup chopped celery
    1/2 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    Thinly sliced green onions with tops (optional)
    Shredded cheddar cheese (optional)

    1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.

    2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.

    3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

    Yield: 12 servings

    Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g
    Kelly 31 DH 34
    Marley Mae
    November 15, 2005
    TWINS!
    Aidan Paul 5lbs 5oz
    Addison Marie 5lbs 1oz
    October 21, 2008 at 34w5d


  6. #5
    eli
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    I forgot that mine also has a tbs or so of vinegar in the sauce- cider vinegar
    Lynn

    DD-9
    DS-7
    DS-born 4/25/10 (William Lukas)





  7. #6
    ~RD~
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    I don't measure anything for mine because I have been making it forever. I just eye it.

    Mine has....

    Potatoes
    2 lbs. of bacon fried
    green peppers
    boiled eggs
    REAL mayo
    mustard powder
    salt and pepper to taste


    YUMMY!!! Now I am craving potato salad.

    Mommy to "Boo" and "Ya-Ya"

    My website - www.StudioRachel.com
    My blog - www.StudioRachelPhotography.blogspot.com
    My etsy store - www.BooBearBoutique.etsy.com

    "Men who fart in church sit in their own pew." - Mike Rowe


  8. #7
    Robbie
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    Here are the three versions I make!

    Classic Potato Salad

    1 cup mayonnaise
    2 tablespoons vinegar
    1-½ teaspoons salt
    1 teaspoon sugar
    ¼ teaspoon pepper
    4 cups cooked, cubed, peeled potatoes (5-6 medium)
    1 cup sliced celery
    ½ cup chopped onion

    Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 cups.
    Robbie
    Mom to identical twin girls 1/27/03


  9. #8
    Robbie
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    German-Style Potato Salad

    12 slices bacon
    1 cup thinly sliced onion
    1 cup thinly sliced celery
    ¼ cup Karo light or dark corn syrup
    3 tablespoons cider vinegar
    1 teaspoon salt
    ¼ teaspoon pepper
    3 pounds potatoes, cooked, peeled, sliced (6 cups)

    In skillet fry bacon over medium-high heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons drippings. Add onion. Stirring occasionally, cook 2 minutes. Add celery; cook 3 minutes or until tender-crisp. Stir in remaining ingredients. Bring to a boil and boil 1 minutes. Crumble bacon; add to potatoes. Pour dressing over potato mixture; toss to coat. Serve warm or chilled. Makes 8 servings.
    Robbie
    Mom to identical twin girls 1/27/03


  10. #9
    Robbie
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    Marinated Potato Salad

    ¼ cup corn oil
    ½ cup finely chopped celery
    ¼ cup finely chopped onion
    3 tablespoons cider or white wine vinegar
    2 tablespoons chopped parsley
    1 teaspoon salt
    ¼ teaspoon pepper
    2 pounds potatoes, cooked, peeled, cut in chunks (5 cups)

    In large bowl, stir together oil, celery, onion, vinegar, parsley, slat and pepper. Add potatoes; gently toss to coat well. Cover. Stirring occasionally, let stand at room temperature about 30 minutes, or refrigerate several hours.
    Robbie
    Mom to identical twin girls 1/27/03


  11. #10
    jow
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    Here is my mom's recipe. We both fix it this way and everyone I know raves about it.

    4 large russet
    Some onion you judge (chopped)
    Pickles Chopped you judge
    hard boiled eggs you judge how many you want.
    Pickle juice just dump in how much you would like to taste.

    Boil potatoes and eggs, Peel both andchop into bowl big enough to stir all ingredients together. salt potatoes, add the veggies and juice. Then put how much mayo you want and a touch of mustard how much you want. Pepper the mix and taste, what does it need then put in.

    This is the best I could do on the fly. But I don't think I left anything out. IT is truly a homade recipe but oh so yummy!!!

    jo


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