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Started By
Message
Easy, Tasty Potato Salad Recipe?
Posted on 2/1/13 at 1:22 pm
Posted on 2/1/13 at 1:22 pm
Hello Everyone,
Having never made potato salad in my life, can someone out there please point me to an easy recipe that also tastes dandy?
Many thanks in advance!
Having never made potato salad in my life, can someone out there please point me to an easy recipe that also tastes dandy?
Many thanks in advance!
10
Posted on 2/1/13 at 1:25 pm to BrockLanders
quote:
Having never made potato salad in my life
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?
Posted on 2/1/13 at 2:20 pm to BrockLanders
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.
Posted on 2/1/13 at 2:47 pm to BrockLanders
(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
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
This post was edited on 2/1/13 at 2:51 pm
Posted on 2/1/13 at 2:52 pm to BrockLanders
Potatoes
Eggs
Mayo
Mustard
Salt
Pepper
Peel the potatoes. Boil potatoes and eggs. Add mayo, mustard, salt and pepper.
The End.
Eggs
Mayo
Mustard
Salt
Pepper
Peel the potatoes. Boil potatoes and eggs. Add mayo, mustard, salt and pepper.
The End.
Posted on 2/1/13 at 4:36 pm to BrockLanders
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.
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.
This post was edited on 2/1/13 at 4:44 pm
Posted on 2/1/13 at 5:25 pm to BrockLanders
the usual potato, egg, mayo, mustard but top it with some paprika.
Posted on 2/1/13 at 6:43 pm to BrockLanders
Winn-Dixie potato salad with egg; add normal seasonings and enjoy.
Cheap, easy, and very fast.
Cheap, easy, and very fast.
Posted on 2/1/13 at 8:12 pm to BrockLanders
anyone know how Voodoo BBQ makes theirs?
Posted on 2/1/13 at 10:53 pm to BrockLanders
5 large Red Potatoes - peel cut in 1/2 inch chunks boil in salted water, remove when done (fork tender) and add to bowl.
5-6 eggs Boils in salted water, peel, dice and add to bowl
Sweet pickle relish or chopped sweet pickles - 1/2 - 3/4 cup
Celery - med/fine diced - 2 stalks
Onion - 1/2 - 3/4 cup diced
Mayo - Helmans 3/4 cup
Yellow Mustard French's - 2 table spoons
2 table spoons sweet pickle juice
Salt to taste
mix well, but leave chunks of poatatoes. Refregerate until chilled.
Sneak into kitchen after 10:00 pm and get a bowl if there is any left in fridge. Also ham sandwich if no one catches you.
5-6 eggs Boils in salted water, peel, dice and add to bowl
Sweet pickle relish or chopped sweet pickles - 1/2 - 3/4 cup
Celery - med/fine diced - 2 stalks
Onion - 1/2 - 3/4 cup diced
Mayo - Helmans 3/4 cup
Yellow Mustard French's - 2 table spoons
2 table spoons sweet pickle juice
Salt to taste
mix well, but leave chunks of poatatoes. Refregerate until chilled.
Sneak into kitchen after 10:00 pm and get a bowl if there is any left in fridge. Also ham sandwich if no one catches you.
Posted on 2/2/13 at 9:41 am to BrockLanders
Potato Salad
Two large Russet potatoes
One-half cup chopped yellow onion
Two garlic cloves (minced)
Four hard-boiled eggs (chopped)
One-half cup chopped kosher dill pickles
One and one-half cups Mayonnaise
One tablespoon Worcestershire
Two tablespoons ketchup
One tablespoon yellow mustard
One teaspoon Kosher salt
One-half teaspoon fresh ground pepper
Peel the spuds, dice and boil tender. Set aside to cool.
Mix all the other ingredients.
When spuds have cooled fold them into the dressing.
Refrigerate for several hours before serving.
Two large Russet potatoes
One-half cup chopped yellow onion
Two garlic cloves (minced)
Four hard-boiled eggs (chopped)
One-half cup chopped kosher dill pickles
One and one-half cups Mayonnaise
One tablespoon Worcestershire
Two tablespoons ketchup
One tablespoon yellow mustard
One teaspoon Kosher salt
One-half teaspoon fresh ground pepper
Peel the spuds, dice and boil tender. Set aside to cool.
Mix all the other ingredients.
When spuds have cooled fold them into the dressing.
Refrigerate for several hours before serving.
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