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Post by Deleted on May 29, 2009 22:28:13 GMT
There are umpteen variations on this wonderful summertime staple. Some call for pickles,others eggs,some with onions but which kind?,some with mayonnaise and mustard,some with goodness knows what all else. Bring 'em on.
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Post by imec on May 29, 2009 22:48:41 GMT
Here's my standard:
Boil some baby red skinned potatoes with the skins left on. Drain and halve them then toss with some olive oil, white balsamic vinegar and dijon mustard and then let cool. Add some chopped parsley (preferably flatleaf), chopped chives (or scallions), bacon bits and good mayo and mix well. Let chill for at least an hour. Adjust seasoning and serve.
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Post by bixaorellana on May 30, 2009 0:30:49 GMT
Mmmmmmm ~ killer version, Imec! Putting those first three items on while the potatoes are still hot lets all the yumminess soak in. The bacon bits with the baby potatoes is an inspired touch.
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Post by Don Cuevas on May 30, 2009 1:43:52 GMT
Here's my standard: Boil some baby red skinned potatoes with the skins left on. Drain and halve them then toss with some olive oil, white balsamic vinegar and dijon mustard and then let cool. Add some chopped parsley (preferably flatleaf), chopped chives (or scallions), bacon bits and good mayo and mix well. Let chill for at least an hour. Adjust seasoning and serve. Sounds good,if a bit rich. I make one that starts the same, but does not have the bacon bits and mayo. I like to make it with some capers, minced anchovies and Dijon mustard. I don't have white balsamic vnegar, so I use cider vnegar. It's also good mixed in whatever proportion pleases you, with some lightly cooked green beans. My Mom's recent recipe is : peel and slice ~ 3 large potatoes, simmer in salted water until tender. Cool a bit, splash with plain old white vinegar, salt and pepper, minced onion, and mayo to taste. It's plain but it's good. M only objection to it is the heavy mayo she likes. I've gotten accustomed to lighter mayos. |
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Post by Deleted on May 30, 2009 2:08:54 GMT
I think it makes a HUGE difference that one distinguish the TYPE of potato one uses in making a potato salad.( Not that you can't use any kind you like).
(seeing as I am the Potato Queen of Any Port
doubters, please see Childhood Disappointments in Free Trade Zone circa 3/09)
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Post by Deleted on May 30, 2009 4:54:20 GMT
Mine is quite simple. Besides the potatoes, I use chopped celery, onions, cilantro and hardboiled eggs. I mix it up with mayonnaise and whatever seasonings inspire at the moment, but I have noticed that a dash of Cayenne pepper appeals not just to me but to most people who have tasted it.
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Post by happytraveller on Jun 4, 2009 5:40:24 GMT
I make a dressing out of olive oil, white balsamic vinegar, mustard, mayo, half a cup of beef stock and lots of chives. It is a bit rich but always very popular at bbq parties.
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Post by hwinpp on Jun 4, 2009 6:43:03 GMT
I think I'll make a warm one with the bacon bits, no mayo. And lots of chopped onions. On Sunday.
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Post by Deleted on Jun 4, 2009 9:29:50 GMT
Yes, I will also be needing a potato salad soon.  |
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Post by Deleted on Jun 4, 2009 10:37:01 GMT
hw, I think your version is called German Potato Salad here in the States.
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Post by Deleted on Jun 4, 2009 10:40:54 GMT
What a surprise!  |
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Post by Deleted on Jun 4, 2009 11:47:07 GMT
Here is an Indian recipe from Samia Ahad. It is called Chaat:
(serves 4)
3/4 lb. all purpose potatoes or heirloom varieties
Coarse salt
1 (3 inch) hunk of tamarind
For the Spiced Salt:
3 Tlbs. cumin seeds
3 Tlbs. black peppercorns
1 Tlb. coarse salt
1 (19 ounce can) chickpeas,drained and rinsed
1 plum tomato,chopped
1 small onion,chopped
3 green chiles,minced
2 Tlbs. chopped cilantro leaves
Put the potatoes in a saucepan,cover with water by at least an inch,add a pinch of salt,and bring to a boil. Cover partway,reduce the heat to medium, and cook until the potatoes are tender,Drain and allow to cool.
Break up the tamarind and put in a heatproof bowl. Pour in 1/2 cup boiling water and let it sit for about 15 minutes to soften. Push as much of the pulp as you can through a coarse wire sieve (scrape off what's clinging to the outside) and discard what's left in the strainer.
For the Spiced Salt:
Heat a small skillet over high heat until very hot. Add the cumin seeds and toast them until light brown and fragrant. Pour them into a spice grinder or mortar,add the peppercorns,and reduce to a fine powder. Pour into a small jar, add the salt, and shake well to combine. (this will keep,tightly covered, for months)
Peel the potatoes and cut them into 1/2 inch cubes. Combine with the chickpeas,tomato,onion,chiles and cilantro.
Measure out 3 Tlbs. of the tamarind pulp and stir in 1 Tlb. spiced salt. Scrape this dressing over the salad and toss it well.
Let sit for approximately 20-30 minutes before serving.
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Post by bixaorellana on Jun 4, 2009 15:44:00 GMT
HW, do you put bacon grease on your warm potato salad, or some other kind of dressing besides mayo?
Mmmm ~~ that chaat sounds really good & interesting! I'd never have thought of combining tamarind & potatoes that way. The chickpea addition would make it outstanding. I'm going to make us some of the spiced salt to use in all kinds of foods.
Since I'm not a fan of ice-cold food, I'm glad to see these ideas for warm or room-temp potato salads here. And it needs to be said that one will not die instantly if commercial mayonnaise at less than 45°F is ingested.
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Post by hwinpp on Jun 5, 2009 7:22:08 GMT
hw, I think your version is called German Potato Salad here in the States.
Funny, that. It's called warm potatoe salad with bacon here (in Germany)... ;D ;D ;D
HW, do you put bacon grease on your warm potato salad, or some other kind of dressing besides mayo?
No mayo on the version with bacon at all, Bixa. I think I'll add a bit of broth as suggested above and I think I'll also add the grease!
And Bixa, I hope you don't mind but I pronounce your name B-I-K-S-A and not B-I-J-A. Itjust sounds more zesty!
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Post by bixaorellana on Jun 5, 2009 7:40:12 GMT
This is a good thing, as that's the way I pronounce it as well!
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Post by auntieannie on Jun 5, 2009 18:35:19 GMT
I prefer to use cream instead of mayo in my version. let me find the book...
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Post by auntieannie on Jun 5, 2009 18:44:37 GMT
basic recipe from my schooldays cookbook:
boil potatoes in their skin. Maybe let cool, peel, cut in fine slices in a salad dish.
prepare a vinaigrette dressing.
add 1dl stock or 1 raw egg, beaten to the dressing.
pour the dressing on the potatoes and mix delicately.
serve either lukewarm or cold.
vinaigrette dressing:
salt, pepper, french-style mustard, vinegar or lemon juice, 1 finely chopped onion, parsley and/or chives, oil. (for each volume of vinegar/lemon = 2 volumes of oil)
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Post by auntieannie on Jun 5, 2009 18:47:19 GMT
a Greek cookbook suggests the following:
boil the potatoes in their skin, slice them and put in a salad dish.
add:
1 sliced onion, the juice of one lemon, oil, salt and pepper, either chopped parsley or oregano, some black olives. maybe some garlic.
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Post by Deleted on Jun 5, 2009 19:08:07 GMT
I always boil the potatoes in their skins and help to ease them out of them with my fingers when they are cooked.
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Post by distantshores on Jun 9, 2009 2:27:38 GMT
auntieannie,
In your last two posts you mention oil in the ingredients. May I ask what kind of oil? Extra virgin olive oil perhaps?
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Post by mockchoc on Jun 9, 2009 6:11:36 GMT
Diced potatoes, mint peas, mint, chopped red onion plus a mixture of cream and mayonaise is good.
Or.. diced potatoes, spring onions, diced ham, chopped hard boiled eggs, chopped gherkins,
S & P and mayonaise... everyone loves this version.
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Post by happytraveller on Jun 9, 2009 6:38:34 GMT
I always use olive oil for potato salad.
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Post by bixaorellana on Jun 9, 2009 6:56:54 GMT
I'm amazed that only one version (#5) calls for celery. Potato salad is just so much better with celery!
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Post by hwinpp on Jun 9, 2009 8:17:52 GMT
I love potatoe& celery salad without celery!
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Post by Deleted on Jun 10, 2009 5:06:33 GMT
I know that in Europe, whenever I put celery in a potato salad, it causes great confusion and mild interest among the natives.
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Post by bixaorellana on Jun 10, 2009 5:34:54 GMT
You are a force for good.
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Post by lagatta on Jun 13, 2009 17:33:24 GMT
I made an empty-the-fridge (and larder) potato salad just now. "Yukon Gold" potatoes, a yellow-fleshed waxy potato we get here, a whole Vidalia onion finely chopped, yes I did add celery and it is true that celery is not included in Europe, at least to my limited knowledge, "mollet" eggs (slightly less than fully hard-boiled, but more than soft-boiled), also a couple of slices of ham I had leftover, finely chopped, and half a sweet "pointy" pepper (the Turkish or Hungarian kind, not bell peppers, as the skin is much finer. I may add some flat-leafed parsley after I go back to the market to pick up a few things. The Vidalia onion is mild enough to put in quite a bit without it overwhelming the salad (for people outside North America, that is a very mild, sweet onion grown in and around Vidalia Georgia, there are similar onions grown elsewhere in the southern US and parts of Mexico - if grown here it would be a more normal sharp onion with more sulphur).
I only added extra-virgin olive oil though I may add a bit of mayo when I take some to friends as one friend, originally from Birmingham Alabama, really likes mayo. If I don't make the mayo I use a French or Belgian kind with little or no sugar.
I use olive oil for most food preparation, except for cooking in the wok, frying and some specific Asian dishes.
bixa, I don't like ice-cold food either, and I'm not paranoid about commercial mayo. If using homemade, I'll add it at the last minute. I've eaten lots of tepid food in Italy ("tepido", or lukewarm, room-temperature, is not negative in Italian). Never got sick from it.
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Post by auntieannie on Jun 13, 2009 17:54:47 GMT
Hello, distantshores!
I almost exclusively use olive oil in my food and if possible extra virgin (found a cheap one at "Aldi" that is sold in a dark green glass 1 litre container. Much cheaper than the standard olive oil from Sainsbury's and it takes great so I won't complain.
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Post by bixaorellana on Jun 30, 2009 2:01:07 GMT
Don't we need to talk about potato salad some more, especially since we're really & truly into summer now?
A few comments on the above -- very few use parsley, something I love in potato salad. One uses cilantro, which would be nice. I'm surprised no curried potato salads are mentioned, nor the use of sour cream or yogurt.
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Post by traveler63 on Jun 30, 2009 2:29:48 GMT
Bixa:
Yes indeed !!!!!! Here is the potato salad I was raised on.
1. Boil russet potatoes, I just eyeball, for the number of people. When cool, cut in medium size chunks. I peel them, some people don't.
2. Hard boil 1 egg for each potato.
3. Add cut celery, red onion, and dill pickles until the proportion looks right. (This came from my grandmother and she never measured anything.)
4. Chop the hard boiled eggs.
5. Mix everything together with a good mayonnaise( I grew up using Kraft Miracle Whip, and I know some people don't like this). Add salt, pepper, to taste. That's it. !!!!!!
Over the years, I have substituted red potatoes, cause I think they hold together better I have also used Yukon Gold potatoes., which I also like. This potato salad was always served with my Grandmothers double dipped buttermilk and flour fried chicken done in an old caste iron skillet in lot of Crisco shortening. Yum!!!!!
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