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Who else made potato salad today?

Who else made potato salad today?
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  • Post #31 - September 4th, 2011, 1:14 pm
    Post #31 - September 4th, 2011, 1:14 pm Post #31 - September 4th, 2011, 1:14 pm
    Completing this year's "potato salad trilogy" for us, I made an Eastern European-Style version w/ cucumbers, hard-boiled eggs, tomato, dill, & yogurt. Chilling overnight, it will be ready to accompany some grilled smoked sausages and burgers tomorrow. Happy Labor Day!

    Image
    Potato Salad by MsLynnB, on Flickr
  • Post #32 - September 4th, 2011, 5:45 pm
    Post #32 - September 4th, 2011, 5:45 pm Post #32 - September 4th, 2011, 5:45 pm
    Oh, yeah! That looks really good, but I don't see the Eastern European connection. Typically, a potato salad from that region would include julienned ham and mustard. Nothing wrong with your version, however.
  • Post #33 - September 5th, 2011, 6:49 am
    Post #33 - September 5th, 2011, 6:49 am Post #33 - September 5th, 2011, 6:49 am
    Well, I got the original recipe from a Polish friend, so I guess that made it "Eastern European-ish" to me. :lol:
    I subed cucumbers for pickles, added the tomato, and used yogurt for 1/2 of the sour cream.
  • Post #34 - September 5th, 2011, 12:37 pm
    Post #34 - September 5th, 2011, 12:37 pm Post #34 - September 5th, 2011, 12:37 pm
    Looks good. Care to share the recipe?
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #35 - September 5th, 2011, 3:41 pm
    Post #35 - September 5th, 2011, 3:41 pm Post #35 - September 5th, 2011, 3:41 pm
    Thanks, sure Dave.

    2 meduim boiling potatoes, boiled in salted water, drained, peeled when cool enough to handle, and diced
    2 hard-boiled eggs, chopped
    1 cucumber, peeled, seeded, and diced
    2 green onions, chopped
    1 tomato, seeds removed, chopped
    About 1/2 cup chopped fresh herbs - I used a combo of dill & Italian parsley
    1/2 cup yogurt - I used fat-free Greek
    1/2 cup sour cream - I used reduced fat
    Salt & Pepper to taste

    Combine all ingredients in a large bowl and use a spatula to gently fold everything together. Cover and chill at least 2 hours. Makes 4-5 servings.
  • Post #36 - September 5th, 2011, 8:35 pm
    Post #36 - September 5th, 2011, 8:35 pm Post #36 - September 5th, 2011, 8:35 pm
    Thanks Lynn.
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #37 - March 6th, 2022, 11:43 pm
    Post #37 - March 6th, 2022, 11:43 pm Post #37 - March 6th, 2022, 11:43 pm
    Hi,

    I made potato salad today.

    It was almost disaster, because I watched a youtube video instead of the potatoes. The Russett potatoes reached mashed potato level softness. Fortunately, they were still in their skins. I let them cool down while I thought about what to do.

    I made a variant of mashed potato salad. I did not mash them vigorously, instead of mashed to break them potato down to bite size pieces. I pour in pickle juice, perhaps as much as a cup, which was absorbed by the potatoes.

    I folded in roughly chopped red onions, green onions, celery, and mayonnaise, then salt and pepper. The consistency was fluffier than I normally expect for a potato salad.

    My Dad thought it was better than my usual. Given how often potato salad is conjured up from whatever is around, I can only guess he liked the softer potato. At least I have some idea how it could be replicated.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #38 - March 8th, 2022, 11:13 am
    Post #38 - March 8th, 2022, 11:13 am Post #38 - March 8th, 2022, 11:13 am
    Purists are not going to like this but you can make potato salad from canned potatoes. It's really not bad in a pinch.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #39 - March 8th, 2022, 11:55 am
    Post #39 - March 8th, 2022, 11:55 am Post #39 - March 8th, 2022, 11:55 am
    Many of the BBQ joints around Dallas that I have been to had potato salad made with mashed potatoes. The first time I was taken aback. Didn't ring with me so I always got other sides.
  • Post #40 - May 29th, 2023, 8:02 pm
    Post #40 - May 29th, 2023, 8:02 pm Post #40 - May 29th, 2023, 8:02 pm
    Answering my own question - me.

    I made Caesar Potato Salad. Anchovy, garlic, lemon juice, olive oil, Tabasco, Worcestershire, Mayo in the food processor. Toss with cooked baby red potatoes, season, & toss again with some Parmesan cheese.

    We enjoyed it with burgers & pickles, dining al fresco in the backyard.
  • Post #41 - May 27th, 2024, 8:27 pm
    Post #41 - May 27th, 2024, 8:27 pm Post #41 - May 27th, 2024, 8:27 pm
    LynnB wrote:Answering my own question - me.

    I made Caesar Potato Salad. Anchovy, garlic, lemon juice, olive oil, Tabasco, Worcestershire, Mayo in the food processor. Toss with cooked baby red potatoes, season, & toss again with some Parmesan cheese.

    We enjoyed it with burgers & pickles, dining al fresco in the backyard.


    HaHa! Checked this thread tonight and realized I made the same meal for Memorial Day last year - burgers and Caesar Salad Potato Salad. Guess it's a winner. This year I have a photo.

    Image
  • Post #42 - May 28th, 2024, 8:20 am
    Post #42 - May 28th, 2024, 8:20 am Post #42 - May 28th, 2024, 8:20 am
    I did not, though I thought about it.

    I made a ham, boiled potatoes, cucumber salad, (did not braise cabbage in butter), and made a lemon ice box cake.

    The need to cook the ham was what dictated everything else, except the pie.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #43 - May 30th, 2024, 8:44 am
    Post #43 - May 30th, 2024, 8:44 am Post #43 - May 30th, 2024, 8:44 am
    There are some great potato salad versions in this thread!

    I didn't make potato salad on Memorial day, but I did make one on Wednesday to accompany a barbequed pork tenderloin.

    My favorite is Julia Child's American style potato salad from the book 'Cooking at Home', but I usually take a simpler approach (as I did last night).

    Salt / pepper
    Celery
    Red Onion
    Apple Cider Vinegar
    Potatoes
    Mayo
    Fennel Seed

    Finely dice the celery and red onion sprinkle with vinegar in the bottom of your bowl. Boil potatoes in salted water. Add to bowl and sprinkle with more vinegar. Mix mayo and vinegar to taste, add fennel seed and black pepper to taste. Pour mayo mixture over potatoes while still warm. Salt to taste and serve at your preferred temperature (we like it warm, room temp and cold). If your celery had leaves, chop up and use as garnish.
  • Post #44 - May 31st, 2024, 12:09 pm
    Post #44 - May 31st, 2024, 12:09 pm Post #44 - May 31st, 2024, 12:09 pm
    zorkmead wrote:My favorite is Julia Child's American style potato salad from the book 'Cooking at Home', but I usually take a simpler approach (as I did last night).
    How do you & Julia cook and dice the potatoes? Boil in jackets, then peel and dice; or dice first, then boil quickly?

    Fennel seed sounds interesting - whole or cracked?
  • Post #45 - June 2nd, 2024, 8:38 pm
    Post #45 - June 2nd, 2024, 8:38 pm Post #45 - June 2nd, 2024, 8:38 pm
    tjr wrote:How do you & Julia cook and dice the potatoes? Boil in jackets, then peel and dice; or dice first, then boil quickly?

    Fennel seed sounds interesting - whole or cracked?


    Julia calls for peeled yukon gold potatoes, cut into 1/2 inch pieces then boiled in salted water.

    Often I'm just using what I have, so if I only have russets, I will use those, but I peel them first. I _prefer_ thin-skinned red or yellow potatoes which I leave unpeeled. Either way I cut them into about 1/2 inch pieces and boil in salted water.

    We like whole fennel seed - I would guess about 1/2 tsp to 1/2 cup of mayo.

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