How do you make potato salad?

Question

I really want to know how to make a really good bowl of patato salad... Can anyone help me?

Answer 1

go to allrecipes.com!

Answer 2

Mark E.'s Potato Salad

Creamy Dijon Potato Salad
Yield: 6 Servings

6 ea Red Potatoes, med
2 ea Green Onions, sliced
1/2 c Sliced Celery
1/3 c Oil
3 T Dijon
2 T White Vinegar
1 t Dried Basil
1/2 t Salt
1/4 t Pepper

Cook potatoes, cool slightly, cut into cubes, mix with onions & celery. Whisk together other ingredients, toss with salad & chill for 1 hour

Answer 3

Plain old American potato salad. The problem is, I don't really measure, and neither does my mother. Just use your own taste.

5 pounds red potatoes, boiled in their skins. I usually start the large ones first and add the smaller ones later, stirring once in a while.
4 stalks of celery, diced
1 large or 2 medium onions, diced
1/2 to 1 bunch parsley, rinsed and chopped
6 hard boiled eggs plus 2-3 for top
8 bacon pieces fried until crisp and crumbled (optional)
3 cups mayo (more or less) big controversies - Miracle Whip or Hellman's? use either!
2 tablespoons mustard
black pepper
paprika

Chop the vegetables as the potatoes boil. Rinse the potatoes one by one and peel them. Cut into chunks. Mix the mayo, mustard and seasonings, adding milk if you want it creamier. Stir into the potatoes and vegetables. Then cut in the eggs and stir gently. Top with the extra eggs and sprinkle with paprika. If this is for a party, I transfer it to a clean bowl. My aunts joke about using their hands to stir, but I use a big spoon.

Answer 4

Garlic Potato Salad with Homemade Mayonnaise

For garlic mayonnaise:
2 eggs
Pinch of salt
1/4 tsp dry mustard
dash of paprika
4 Tbsp. lemon juice
1 1/2 cups olive oil
1/2 head roasted garlic
For salad:
3 lbs. russet potatoes
6 hard-boiled eggs
1/2 medium red onion, minced
Salt and pepper to taste
1/4 cup dried dill
1/4 cup regular mustard


To make the garlic mayonnaise, place all ingredients except oil in blender. Blend on high until all ingredients are well blended. Add the oil in a slow steady stream. If the mayo is too thick add a few drops of lemon juice. (The extra mayo can be kept in the refrigerator for up to a week. It's great on sandwiches and in chicken salad.)
For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes. Boil eggs for 10 minutes. After both have cooled, peel, dice and add to bowl. Add the onions and then salt and pepper to taste. Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist. Refrigerate overnight for best flavor.

Answer 5

3 pounds redskinned potatoes, quartered
6 bacon slices, chopped
3 celery stalks, diced
2 jalapeno chilies, minced
6 green onions, chopped
1 teaspoon ground cumin
1 tablespoon brown sugar
1/4 cup cider vinegar
1/2 cup chicken or vegetable stock
Pinch of cayenne pepper
1/4 cup chopped fresh cilantro

Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
Bullet Points
. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.
. German potato salad is different from American potato salad because it doesn't use mayonnaise as a big part of the dressing.
. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.

Answer 6

Potato salad usually includes cubed potatoes, hard boiled eggs, chopped pickle, onion,celery and sometimes green pepper with mayo added.I like to even add grated carrot to mine. When doing the potatoes, make sure to boil with the peel intact so they don't lose important vitamins, and use reds. They hold together better and have a better texture than russets.Season with pepper, garlic powder and top off with paprika.Can also mix in parsley.Oh, I forgot to add a little mustard.

Answer 7

Julia's American-Style Potato Salad

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature.

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their
tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.

Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

Answer 8

CLASSIC POTATO SALAD
Servings: 8

FOR THE DRESSING:
1 cup Hellmann's mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
FOR THE SALAD:
6 medium potatoes, peeled, cubed, and cooked
6 hard-boiled eggs, chopped
1 cup sliced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup chopped gherkin pickles
1/4 cup finely chopped red onion

Combine ingredients for the dressing in a large mixing bowl.

Stir in remaining ingredients for the salad and toss gently but thoroughly to coat with sauce. Cover and chill overnight.

Answer 9

My mom always did this:
Boil the potatoes, then peel & cut them up into smallish pieces.
Then pour enough Zesty Italian salad dressing to coat, and chill.
Add mayonaise, chopped celery, a little chopped onion, & some diced green pepper.
She never added hard-boiled eggs, although some people like it that way.
People always seemed to like it.

Answer 10

How tasty do you want your potato salad? Well here's my recipe, hope you like it.
you need the following: potatoes, mixed vegetables, onions, green and red peppers, mayonnaise, salt, spices (optional)

wash, peel potatoes
cut them up in moderate sizes ( 1 potatoe in 4 parts, then dice it up. not too small)
boil your potatoes ( do no over cook)
steam mix vegetables
start cutting up the onions, and green and red pepper (s)(very small)
test the potatoes to see if cooked properly
let both cool then mix everything in together(ie: g/r peppers, onions, mayo and spices)

let it stay in the fridge for 1-2 hrs then serve
ENJOY YOUR MEAL.

Answer 11

whichever style you make if you want a great potato salad instead of boiling your potato. make baked potatos -after you bake them remove foil skinn and dice. did this because of baked too many once and needed to use them up now I never make it any other way. I promise you will be thanking me.