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Message
Potato Salad (photos)
Posted on 4/28/13 at 2:15 pm
Posted on 4/28/13 at 2:15 pm
Our way - one of the 10,000 good potato salad recipes out there.
Need:
- Potatoes these 5 potatoes will make 4 servings - maybe 5
- Onion
- Celery
- Boiled eggs
- Sweet pickles (preferred) or sweet relish (what I had)
- Mayo
- Mustard
Boil eggs in salted water. Start with cold water and room temp eggs so as not to crack the eggs from too rapid expansion of hot water. When boiling begins, cover and remove from heat for 15 minutes, then drain hot water, crack and chill for a few minutes in cold water, which stops cooking and keeps the yolks from turning green and makes them easier to peel.
Cut and boil potatoes in salted water. I like mine in 1-2" cubes.
Cook until just past fork tender. drain and set aside.
Fine dice a cup of celery and 1/2 - 3/4 cups of onion.
Combine potatoes, onions, celery, 3/4 cup of pickle relish or chopped sweet pickles, 3 chopped boiled eggs, 1 cup of mayo and a half tablespoon of mustard. Entire threads have been written debating mustard vs no mustard. I am certain families have split up on the basis of this preference.
I like some lumps in my potato salad so I mash accordingly. I like a slightly sweet taste, which I adjust with sweet pickle juice. Salt is added here to taste. We try to make our potato salad a day ahead and store in the refrigerator to get it nice and cold and flavors mingled before eating.
Ready to eat
Need:
- Potatoes these 5 potatoes will make 4 servings - maybe 5
- Onion
- Celery
- Boiled eggs
- Sweet pickles (preferred) or sweet relish (what I had)
- Mayo
- Mustard
Boil eggs in salted water. Start with cold water and room temp eggs so as not to crack the eggs from too rapid expansion of hot water. When boiling begins, cover and remove from heat for 15 minutes, then drain hot water, crack and chill for a few minutes in cold water, which stops cooking and keeps the yolks from turning green and makes them easier to peel.
Cut and boil potatoes in salted water. I like mine in 1-2" cubes.
Cook until just past fork tender. drain and set aside.
Fine dice a cup of celery and 1/2 - 3/4 cups of onion.
Combine potatoes, onions, celery, 3/4 cup of pickle relish or chopped sweet pickles, 3 chopped boiled eggs, 1 cup of mayo and a half tablespoon of mustard. Entire threads have been written debating mustard vs no mustard. I am certain families have split up on the basis of this preference.
I like some lumps in my potato salad so I mash accordingly. I like a slightly sweet taste, which I adjust with sweet pickle juice. Salt is added here to taste. We try to make our potato salad a day ahead and store in the refrigerator to get it nice and cold and flavors mingled before eating.
Ready to eat
Posted on 4/28/13 at 2:18 pm to MeridianDog
Looks good. I'm not a big mustard fan, but I do like some in my potato salad. I never knew how to stop the eggs from turning green, thanks for the tip!
Posted on 4/28/13 at 2:23 pm to MeridianDog
That looks good and I love all kinds of potato salad. I want the sammich recipe too as that had me wishing I was eating lunch with you.
Posted on 4/28/13 at 2:25 pm to RedMustang
The green is a heat catalyzed sulfur formation (why it starts at the yolk protein interface).
The two things are don't keep hot for more than about fifteen minutes and then chilling them quickly. See how nice the yolks are in my photo? I am very careful because I have made green eggs many times by being less than careful.
Makes it harder to successfully boil 100 eggs in a single pot (quantity food production). since they all heat at different rates.
The two things are don't keep hot for more than about fifteen minutes and then chilling them quickly. See how nice the yolks are in my photo? I am very careful because I have made green eggs many times by being less than careful.
Makes it harder to successfully boil 100 eggs in a single pot (quantity food production). since they all heat at different rates.
Posted on 4/28/13 at 2:27 pm to RockyMtnTigerWDE
I'm not sure the food experts on F&DB could stand finding a recipe from me to you on how to make a sandwich.
Posted on 4/28/13 at 2:30 pm to MeridianDog
I don't need to know how to make a sandwich, but the meat used and the slaw recipe looks delish as well. Forget the experts I just thought the whole plate looked damn good. Better than some food joints I have been to in my life.
eta: I am guessing it is a brisket and your beans you also posted in another thread, amirite? Was the slaw homemade as well?
This post was edited on 4/28/13 at 2:46 pm
Posted on 4/28/13 at 2:45 pm to MeridianDog
Should have used Blue Plate mayo. Otherwise solid.
Posted on 4/28/13 at 2:54 pm to RockyMtnTigerWDE
Yes it was. I will do the world a favor and just put it here.
Need:
- cabbage
- Mayo
- Mustard
- Celery seed
- just a touch of sugar
- a small splash of Wine vinegar or wine
Cut cabbage 1 - 1 1/2 cups i guess. Sometimes I do thin slices and sometimes 1/4 inch pieces.
Mix a little mayo, much less mustard, a teaspoon wine, a half teaspoon sugar and a half tablespoon celery seed. The celery seed is a nice touch and worth doing.
Mix and taste. Less mustard is usually better. The sugar, wine and celery seed are secret ingredients that I like for BBQ slaw.
Hopefully I won't get the "outraged" responses by burying this inside a thread.
Potato salad
Pinto Beans
Brisket
Need:
- cabbage
- Mayo
- Mustard
- Celery seed
- just a touch of sugar
- a small splash of Wine vinegar or wine
Cut cabbage 1 - 1 1/2 cups i guess. Sometimes I do thin slices and sometimes 1/4 inch pieces.
Mix a little mayo, much less mustard, a teaspoon wine, a half teaspoon sugar and a half tablespoon celery seed. The celery seed is a nice touch and worth doing.
Mix and taste. Less mustard is usually better. The sugar, wine and celery seed are secret ingredients that I like for BBQ slaw.
Hopefully I won't get the "outraged" responses by burying this inside a thread.
Potato salad
Pinto Beans
Brisket
This post was edited on 4/28/13 at 2:59 pm
Posted on 4/28/13 at 2:54 pm to Cosmo
looks great!
I use dill relish in mine and some crumbled bacon.
I use dill relish in mine and some crumbled bacon.
Posted on 4/28/13 at 3:00 pm to MeridianDog
Looks good but....
Dill relish>>>>> sweet relish
Dill relish>>>>> sweet relish
Posted on 4/28/13 at 3:03 pm to Cosmo
quote:
Should have used Blue Plate mayo
I was a Die-Hard Blue Plate guy and gave it up for Hellman's when I married my bride of 43 years (MHNBPF). I have never regretted the decision.
However, it broke my heart when they stopped selling Blue Plate BBQ Sauce at grocery stores. I think the only way they package it is food service size containers - maybe from Sisco. everyone has their brand, but Blue Plate BBQ sauce was some serious good stuff - the opinion of an old guy.
Posted on 4/28/13 at 3:04 pm to osunshine
2 quick tips:
Put the mustard on the potatoes before they have a chance to cool down - the flavor will penetrate better.
Use eggs that are at least a week or 2 old - they will be MUCH easier to peel. Chilling them down quickly also helps, as you showed. Both of these egg tips help the membrane separate from the shell.
Put the mustard on the potatoes before they have a chance to cool down - the flavor will penetrate better.
Use eggs that are at least a week or 2 old - they will be MUCH easier to peel. Chilling them down quickly also helps, as you showed. Both of these egg tips help the membrane separate from the shell.
Posted on 4/28/13 at 3:08 pm to MeridianDog
My only quibble is with using russet potatoes. They don't hold their shape and make a mushy potato salad. Some people call that New Orleans style. I prefer red potatoes which can stand up to mixing and still remain firm.
Posted on 4/28/13 at 3:10 pm to LSUEnvy
quote:
Dill relish>>>>> sweet relish
You couldn't be more wrong, but my wife would agree with you.
Posted on 4/28/13 at 3:12 pm to MeridianDog
quote:
Hopefully I won't get the "outraged" responses by burying this inside a thread.
My first time really checking this board out. It just may be too high minded for me, but the food looks great...
Posted on 4/28/13 at 3:23 pm to MeridianDog
Potato salad looks great! X2 on the egg yolk tip.
Posted on 4/28/13 at 4:09 pm to LSUEnvy
Sweet relish has its place in a childs mouth/taste palate eating an Oscar Meyer hot dog.
Posted on 4/28/13 at 4:44 pm to MeridianDog
Looks great and similar to mine. Only thing I like to do is add some crab boil to that water I boil the potatoes in
Posted on 4/28/13 at 4:50 pm to l'affiche
quote:
add some crab boil to that water I boil the potatoes in
This, I love that little kick it adds.
Posted on 4/28/13 at 4:54 pm to TyOconner
I'm not a crunchy vegetables in my potato salad kind of guy.
Also not sure why you always use that light mayo. It isn't much better for you than normal and normal tastes about 40,000 times better.
Hope you are happy! Made another cornbread last night. Finally had to toss the damn corn meal and flour to keep from making another one.
Also not sure why you always use that light mayo. It isn't much better for you than normal and normal tastes about 40,000 times better.
Hope you are happy! Made another cornbread last night. Finally had to toss the damn corn meal and flour to keep from making another one.
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