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Started By
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Potato Salad & Coleslaw
Posted on 11/7/08 at 11:23 am
Posted on 11/7/08 at 11:23 am
What are your recipes? This is semi-inspired by the gumbo thread on o-t. But my friends and I have also discussed the coleslaw debate. Vinegar based or mayo based. What are your recipes for both potato salads and coleslaws?
This post was edited on 11/7/08 at 11:24 am
2
Posted on 11/7/08 at 11:30 am to ac1803
For potato salad, I like the simplier the better. Potatoes, Kraft Mayo, eggs, onions, must and seasoning. Coleslaw actually mix vinegar with mayo and sugar.
Posted on 11/7/08 at 11:41 am to LSU705
as long as my potatoe salad is yellow and not white, i am good.
Posted on 11/7/08 at 11:45 am to ac1803
Potato Salad
BLUE PLATE mayo
mustard
boiled eggs
MT OLIVE sweet relish
salt
pepper
BLUE PLATE mayo
mustard
boiled eggs
MT OLIVE sweet relish
salt
pepper
Posted on 11/7/08 at 2:33 pm to LSU705
quote:
Coleslaw actually mix vinegar with mayo and sugar.
And then throw in some crumbled bleu cheese
Posted on 11/7/08 at 2:58 pm to COOCHIE
Red potatoes
Hellmans Mayo
Dill relish
Sweet onions
Celery
Yellow mustard
Crumbled bacon
Salt pepper
Parsley
And a splash of veggie oil to keep it loose
I don't make a good slaw so give me a reciepe
Hellmans Mayo
Dill relish
Sweet onions
Celery
Yellow mustard
Crumbled bacon
Salt pepper
Parsley
And a splash of veggie oil to keep it loose
I don't make a good slaw so give me a reciepe
This post was edited on 11/7/08 at 2:59 pm
Posted on 11/7/08 at 5:01 pm to osunshine
I've got a great recipe. Probably made this about 800 times. No joke.
Yukon golds slow boil with skin. Strain, let cool a little, peel while still warm. An oyster knife or a dull edge works great, can cut in your hands at the same time.
Mix in some dice cornichon, red onion, mustard, white wine vinegar, and warm chicken stock. Do this with your hands in a claw-like fashion. The warm chicken stock and mustard will emulsify to give you the creaminess. Add a little mayo or creme fraiche if you like it creamier.
Season with salt and pepper, and finish with some fresh herbs.
This stuff rules. Do it.
Serve it with schnitzels.
Yukon golds slow boil with skin. Strain, let cool a little, peel while still warm. An oyster knife or a dull edge works great, can cut in your hands at the same time.
Mix in some dice cornichon, red onion, mustard, white wine vinegar, and warm chicken stock. Do this with your hands in a claw-like fashion. The warm chicken stock and mustard will emulsify to give you the creaminess. Add a little mayo or creme fraiche if you like it creamier.
Season with salt and pepper, and finish with some fresh herbs.
This stuff rules. Do it.
Serve it with schnitzels.
Posted on 11/7/08 at 6:34 pm to beezerboy76
This is my family's recipe. The best.
8 large red potatoes
½ to ¾ cup Light Mayo
4 eggs
2 TBL yellow mustard
3 or 4 ribs celery
1/3 cup dill relish
½ chopped yellow onion
1/3 cup chopped olives without pimentos
¼ cup chopped parsley
Krystal, shake
Celery salt to taste
Salt to taste
Pepper to taste
Pinch Cayenne pepper
Boil potatoes in salted water till fork tender, let cool then peel and dice potatoes
Boil 4 eggs, cool, peel eggs. Separate the whites and the yolks. Mash the yolks up with a fork, chop the whites.
Put mayo, mustard, egg yolks into bowl, shake in Krystal.
Add chopped onion, olives, celery, relish, parsley with diced potatoes.
Fold in mayo/mustard mixture with potato mixture
Add celery salt, salt, pepper, cayenne.
Let sit for 2 hours, taste again, and add whatever you may want.
8 large red potatoes
½ to ¾ cup Light Mayo
4 eggs
2 TBL yellow mustard
3 or 4 ribs celery
1/3 cup dill relish
½ chopped yellow onion
1/3 cup chopped olives without pimentos
¼ cup chopped parsley
Krystal, shake
Celery salt to taste
Salt to taste
Pepper to taste
Pinch Cayenne pepper
Boil potatoes in salted water till fork tender, let cool then peel and dice potatoes
Boil 4 eggs, cool, peel eggs. Separate the whites and the yolks. Mash the yolks up with a fork, chop the whites.
Put mayo, mustard, egg yolks into bowl, shake in Krystal.
Add chopped onion, olives, celery, relish, parsley with diced potatoes.
Fold in mayo/mustard mixture with potato mixture
Add celery salt, salt, pepper, cayenne.
Let sit for 2 hours, taste again, and add whatever you may want.
Posted on 11/7/08 at 6:38 pm to osunshine
When I make cole slaw, I steal the recipe from Mike Anderson's. It's pretty damn good.
FOR THE COLESLAW DRESSING:
1 tbsp. fresh, finely minced garlic
1 1/4 cups mayonnaise
1/3 cup yellow mustard
3 1/2 tbsp. sugar
1 tbsp. black pepper
FOR THE COLESLAW:
15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell peppers
2 tbsp. chopped green onions
2 cups coleslaw dressing
FOR THE COLESLAW DRESSING:
1 tbsp. fresh, finely minced garlic
1 1/4 cups mayonnaise
1/3 cup yellow mustard
3 1/2 tbsp. sugar
1 tbsp. black pepper
FOR THE COLESLAW:
15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell peppers
2 tbsp. chopped green onions
2 cups coleslaw dressing
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