Any good potato salad recipes?

I peel a 5lb bag of potatoes. Red for a little bit creamier texture, russet if you like it a little chunky. Boil them with a couple caps of liquid crab boil, garlic powder, salt, dash of cayenne and a dash of Italian seasoning. A little lemon juice if you like. When done add half of a white onion minced. About 3-4 good size pickles. Some big heaping spoons of mayo and just a 2 second squirt of mustard. Your potatoes should be well seasoned but you can always add salt and pepper to taste. My family doesn't like eggs but you could certainly add them. Mix everything up and let it sit for at least 30 minutes before eating.

Add a couple drops of crab boil.


Thank me later.

taters, eggs, onion, relish, mayo, mustard, olives, bacon, parsley

My issue has always been keeping the potatoes from being too mushy. Any tips on avoiding over-cooking?

Red potatoes (skin on)
Eggs (lots of em)
Mayo (blue plate)
Yellow mustard (a lot)
Seasoning (lots of black pepper & you can also boil potatoes in some crawfish boil)

Serve warm

**before putting eggs in the potato salad, seperate the yolks & whites then add the yolks to a mixture I mayo & mustard.

quote:

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Red potatoes (skin on)
Eggs (lots of em)
Mayo (blue plate)
Yellow mustard (a lot)
Seasoning (lots of black pepper & you can also boil potatoes in some crawfish boil)

Serve warm

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Sounds like the one my grandma made....good stuff.

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Add a couple drops of crab boil.

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this

Cook's Country All-American Potato Salad

Most potato salads aren’t what they could be—the potatoes are mushy or the vinaigrette is bland. Here’s how to make perfect American-style potato salad every time.

Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.

2 lbs Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
1 1/2 tsp table salt
3 Tbs dill pickle juice , plus 1/4 cup finely chopped dill pickles
1 Tbs yellow mustard
1/4 tsp ground black pepper
1/2 tsp celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small) , chopped fine
1 rib celery , chopped fine
2 hard-cooked eggs , peeled and cut into 1/4-inch dice (optional)

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix

3. tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

4. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Servings: 4

Test Kitchen Discoveries

* Use firm–textured, full–flavored Yukon Gold potatoes. They hold their shape after cooking and won’t turn mushy in the salad. Do take the time to peel them first; their skin can be tough and papery.

* Use pickle juice in the vinaigrette. Because it is less acidic and sweeter–tasting than vinegar, we found that it could be used to great effect.

* Drizzle the still–warm potatoes with a mixture of pickle juice and mustard. The hot potatoes will easily absorb the acidic liquid and taste seasoned through to the middle.

Source: Cook's Country From the episode: All-American Picnic



America's Test Kitchen Better 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).


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.

Tips
Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.

Source: America's Test Kitchen



Creole Potato Salad

Ingredients
5 lbs baby red potatoes
1/4 cup dry shrimp-and-crab boil seasoning
12 hard-cooked eggs, peeled and chopped
1 1/2 cups finely chopped celery
1 cup finely chopped green onions
1 1/2 Tbs Creole seasoning
2 cups mayonnaise
1/3 cup Creole mustard

1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.

2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.

For Cajun Shrimp Potato Salad, stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).

Servings: 10

Author: Sharon Cheadle, Slidell, Louisiana
Source: Southern Living, MAY 2010

There it is.

No small productions with that crew.

I understand there will never be any agreement on potato salad. Hopefully there will be no jihads issued or vendetta killings as the result of this post.

My way