can anyone give me an easy, simple recipe for potatoe salad?

Question

And by easy, I mean, like basic ingredients. Because it's steaming outside where I live 95+ degrees. So I'm too lazy to go to the store to buy those specific ingredients. But ingredients that I hear people using in their salads and that I have at home are obviously potatoes, onion, mustard, yogurt, olive oil.
And can you give me steps, please.
And can you tell me how to make the potatoes soft inside, cause mine always remain hard.
Thanks everybody I would really appreciate it.
Best answer gets ten points, do I even have to mention.

Thanks I really appreciate it all of you; If you have any more suggestions I'd love to read them.
Thanks

Answer 1

Using what you have:

If you have about 6 or 8 potatoes, this should work.

I don't peel potatoes for potato salad or mashed potatoes, but some people do. Peel and cut the potatoes into about 1/4 inch pieces and place in a large bowl of ice water as you cut them. Then transfer the contents of the bowl to a giant pot, including the water, add more water if necessary--make sure the water more than covers the potatoes--put a lid on and heat until boiling. Take off lid and let boil for about 15 minutes. They'll be nice and soft.

Then dice up the onion as big or small as you want, add the yogurt, (if you have mayo, do a couple tablespoons of mayo too) a tbl or 2 of mustard, 2 tbl of olive oil, 2 tbl sugar (I use brown sugar, but white sugar is ok).

If you have 2 or 3 eggs, hard boil them (perfect hard boiled eggs: place eggs in pan of water covering the eggs by 2 inches...put on a lid, bring to a boil, turn off heat and let stand with lid for 18 minutes.), dice em up and throw them in there.

Then a tsp or two of of any of the following seasonings you might have (to taste): Paprika, cayenne pepper, italian seasoning if you like it. Add salt and pepper to taste.

Answer 2

You can't half step on GOOD Potato Salad, it takes work and if you're not up to it, eat the crappy white stuff at the deli. Unfortunately everyone makes it differently, some good some horrible. Most people that make GOOD potato salad have been doing it for years and do it by eye, NOT by a recipe. The more you make it the better you get at it just like frying chicken. Boil white potatoes in the skin, cover the potatoes with water. The best way to see if they are done is to stick them with a knife or fork. If its soft, they are done. Don't cook them too long or they turn to mush. Also boil 3-6 eggs at the same time. If you forget and they don't cool in time, cool off the eggs by running cold water and ice over them. Peel and cut potatoes into cubes, not too big and not so small that they turn to mush. Also dice a small -medium sized onion as well. Mix above ingredients with 3 tbsps relish (you may need to add more depending on how much you're making and you individual taste.) Now here's the tricky part-add salt, pepper, mustard, sugar, paprika, a dash of hot sauce and HELLMANN'S MAYO ( the best) to the above ingredients. Start off with adding these ingredients LIGHTLY and add more to taste (You can always add but you can't subtract). Chill and enjoy!!
I hope this was of some help, but I must say, I've never heard of yogurt or olive oil in potato salad.

Answer 3

Cut potatoes into small cubes and put in boiling water. Boil for 10 minutes. Check centers before removing from heat by poking with fork. If desired tenderness is reached, remove from water and rinse in cold water. Once completely cool, mix with mayonaise, and small amounts of mustard, relish and onion powder. This will be pretty basic. If you'd like some good add ins are boiled eggs, or vinegar if you like a more tart potato salad.

Answer 4

I'd like to say it's a romanian recipe, but it's more like invented. But very tasty... :P

You need:
potatoes - boiled in their own skin! very important for the taste...
Onions, black and green olives, red, green and yellow pepper,
fresh thyme, basil, salt, pepper, chilly powder, parsley, dill...
Olive oil

also, if you want (but it's a matter of taste), you can add hard boiled eggs and marinated fish to your salad. And some vinegar, too.

After the potatoes are boiled, let them cool down, otherwise they'll crush. Peel them and cut them in nice sized slices, in a bowl. Cut the onions and the peppers in different shapes and sizes, so you'll have some different textures too, not just different flavours. Add the olives (if you have the ones without pits it's even better), and all the condiments and choped herbs, and mix them together. Add the oil, and serve it warm.
And you can also add some fresh lettuce too.
It's tasty and fun to eat, cause of all the colors in it. And the sweet/sour combination... :)

Answer 5

this salad was made in my family for years!

Picnic Potato Salad

Amount Ingredient
6 cups peeled, diced, cooked potatoes
1/3 cup vinegar or lemon juice
1/3 cup chopped green onions
1/4 cup butter, melted
1 tablespoon chopped fresh dill, or to taste
1 teaspoon sugar
1 1/2 cups sliced celery
1 1/4 cups sour cream
3/4 cup chopped orange or red pepper

Combine potatoes, vinegar or lemon juice, onions, melted butter, dill and sugar; toss well. Microwave at high (100%) for 2 minutes or until warm. Cover and let stand 1 hour to blend flavors. Just before serving, stir in celery, sour cream, and chopped pepper. Add salt and pepper to taste. Yield: 8 servings.

Answer 6

First, you need to use red-skinned (aka "new") potatoes, not baking potaotes (aka "Idaho" or "russet" potatoes). Cube into about 1" cubes, then put in a pot of cold water. Bring to a boil. After 5 minutes, drain in a colander, put colander back on your big pot, and cover w/ a folded dish towel. Allow to steam about 15 minutes. This will make them cooked and tender throughout w/o boiling them to mush.

I usually toss (er, gently place) a couple eggs in w/ the potatoes to cook.

The dressing... make it separately for best results. 4 parts mayo, about 1½ part yellow mustard, 1 part of a combo of both sweet and dill pickle relishes (or chop your own). Add slat and black pepper to taste. Whisk together and taste. If not salty enough for you, add more. If not mustardy enough, add more. If too mayonnaisey, add more mustard and pickles. Just adjust to your liking.

Peel and chop eggs, which by now are hard-cooked. IN a large bowl, place cooked potatoes, chopped eggs, adn top w/ some of your dressing. Gently fold together to caot. You may need to add more dressing. If you like it warm, right after it's made (I DO!), you won't need as much dressing as if you let it get cold, chilling it before you eat it. You can garnish the bowl w/ a little dash or two of paprika if you want.

Other stuff you can add (But I usually don't) are diced cleery, chopped green olives/pimientos, crumbled cooked bacon, or some dill weed added to dressing.

Answer 7

first of all, if you cut potatoes into thick cubes, in such case they need to be boiled a little longer, and before draining them, take one out and check whether it's ready or not. or for a change, trying cutting the potatoes into 1/4 inch-thick slices instead of cubes, this way they get cooked much faster.

Ingredients:
4 pounds potatoes cooked and peeled
3/4 cup sliced peeled cucumber
2 hard cooked eggs, chopped
2 green onions, sliced
4-1/2 teaspoons chopped dill pickle
1 cup mayonnaise
1-1/2 teaspoon dill pickle juice
1-1/2 teaspoon prepared mustard
3/4 cup radish

Direction:
cut potatoes into 1/4 inch-thick slices
2- place in a large bowl. add cucumber, eggs, onions and pickle.
3- in small bowl combine the mayonnaise, pickle juice and mustard.
4- pour it over the potato mixture and toss gently to coat.
5-cover and refrigerate it.
6- fold in the radishes just before serving time.

serves 10-12

Answer 8

Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.

Answer 9

Get a jar of Best Foods mayo, or whatever it's cld in your area. The classic potato salad recipe is on the jar.

Answer 10

definitely go to allrecipes.com!