Easy, Tasty Potato Salad Recipe?

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Having never made potato salad in my life

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WTF?



Do you want classical southern style with a mayo/mustard and egg based "dressing" to it, or would a German style with a vinegar based rock your boat?

peel potatoes
boil potatoes and eggs
peel eggs
mash together
add mayo, mustard, and seasoning



there you go!!

Don't overcook the potatoes or it will become a big batch of mayo infused mashed potatoes, and add mayo while the potatoes are still hot

(if you have leftover potatoes from a crawfish boil use them or boil your potatoes in crawfish boil for some extra goodness)

Boil potatoes-I like to keep the skins on the red ones
Boil eggs-how many depends on how "eggy" you like it, I never go less than 6
Cut up potatoes into small chunks-stirring will further break them down but be careful not to make mashed potatoes out of em
Cut up egg whites and yolks-again, stirring will break down chunks
Add mayo and mustard-Ol' Cajun ladies go heavy on the mustard
Season to taste
Stir and serve

Basically all of the entries below with a few changes as to technique. When the eggs are peeled separate the yolk and white, chop the white into a dice, mash the yolks with a fork and add the mayo and mustard to it along with S&P. Add about ten or so diced pimento stuffed olives finely chopped. Veggies for it would be chopped green onions tops and bottoms, diced celery and bell pepper for crunchiness(don't let the Count fool you about none) Dill relish is better than sweet gherkins in my opinion. The relish gives a bit of bitter to the product while the olives give a tart/saltiness to it.

Here's one from America's Test Kitchen:

German Potato Salad

Tired of cold potato salads? German potato salad is best served warm and offers a balance of big flavors from bacon and vinegar—when made correctly.

The Problem
Tasteless, broken down potatoes; unbalanced, flavorless vinaigrettes; and greasy, greasy, greasy overall.

The Goal
A hot or warm potato salad, pungently tangy from its vinegar dressing and chock-full of bacon flavor.

The Solution
Use low-starch potatoes (small red potatoes, for example) cut in half and cooked in heavily salted water. Fry up plenty of bacon, then use just part of the rendered fat in the vinaigrette, along with white vinegar, whole-grain mustard, sugar, and some of the potato cooking water, which adds a bit of body to the dressing (from the potato starch).

Ingredients
2 lbs medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
Table salt
8 oz bacon (about 8 strips), cut crosswise into 1/2-inch pieces
1 medium onion , chopped fine (about 1 cup)
1/2 tsp sugar
1/2 cup white vinegar
1 Tbs whole-grain German-style mustard
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.

2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve.

Yield: Serves 6 to 8 as a side dish.

Go to Maxwell's Market and pick up a quart of their New Orleans potato salad and claim it as your own.

If you do make your own, use only red new potatoes and leave the skins on. They won't turn to mush like russet potatoes. Add celery, green or red peppers and green onions, mayonnaise, a dash of creole mustard, and salt and pepper. Hard-boiled eggs are optional but if you do use them, just use the whites.

German salad is a very fine and definitely tasty change from the usual fare. The appearance gives away that it is different from the get go of potato salads, and the flavors of the elements greet your tongue with a good surprise. I first tried it forty odd years ago with a family that was half 19th century Germanic stock from Texas hill country. The closest comparison is fresh kraut with raw cabbage til the hot vinaigrette is poured over it.

Winn-Dixie potato salad with egg; add normal seasonings and enjoy.

Cheap, easy, and very fast.

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Mayo, Mustard, Relish (dill or sweet), Celery, Boiled Eggs, Potatoes, S&P. Don't be stingy with the mayo. Hellmann's or Blue Plate Only.

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Trout's got it. Heavy on mayo, lighter on the mustard. You can use sweet or dill relish or both.