Help me improve this potato salad recipe?

Question

I want to improve on this potato salad recipe... it's very close to what I like, but seemed to be missing something…and had a little too much Italian dressing taste

5 pounds potatoes, unpeeled, boiled
3 Tbs. sugar
2 tsp. salt
1 8oz. bottle Wish bone Italian dressing
1 sm. Onion chopped finely
1½ tsp. Dijon mustard (grey poupon)
1 cup Hellman’s mayo
1 carrot, grated
1 green bell pepper, finely chopped

Answer 1

I think all potato salads need acidity in them and the way that you are getting acidity is through a processed italian dressing. The best way to get some acid in this salad would be to add a couple of tablespoons of red wine vinegar and a little bit of lemon juice. Also, you need to season it with some fresh ground pepper. Finally, i like chopped celery in mine. Good luck.

Answer 2

That does sound like too much Italian dressing. I have a recipe that calls for 1/2 up to 8 lbs. potatoes. I'd reduce it to 1/3 cup and add more mayo or some sour cream, if the finished potato salad seems dry.

Do you pour the Italian dressing over the potatoes while they're hot, and let them sit in the refrigerator for a couple hours before adding the rest of the ingredients? It allows the potatoes to soak up the flavor of the dressing without making the finished salad too watery.

Answer 3

Good base recipe there, but 2 tsp of salt for 5 lbs of taters and onion carrot and bell pepper isn't enough.......try subbing celery salt or seasoned salt for regular salt, and as far as the Italian dressing goes, don't add the entire bottle at once......try adding half the bottle and adding more according to taste......if meat is not an issue here, I'd also add some crumbled crisp bacon immediately before serving.......Enjoy!!

Christopher

Answer 4

Potato and Celery Salad with Blue Cheese Dressing
Recipe #66043

1 rating
The blue cheese dressing takes this potato salad to the realms of the decadent...



6
servings
20 min 10 min prep
Change to: servings US Metric
2 lbs boiling potatoes, quartered lengthwise and cut into ¾ inch slices
1/4 cup white vinegar
2 stalks celery, chopped fine
3/4 cup thinly-sliced radishes
3/4 cup thawed frozen corn
3 scallions, minced
4 ounces blue cheese, crumbled
1 large egg
1 clove garlic, chopped
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
3 tablespoons olive oil

Not the one? See other Potato and Celery Salad with Blue Cheese Dressing Recipes

< 30 mins Salads
Low Sodium Salads
Potatoes Salads
Steam potatoes, covered, 8-10 minutes, or until just tender.
Transfer to a bowl.
Toss with 2 tblsps of the vinegar and salt to taste and let cool.
Add celery, radishes, corn, scallions and chill, covered, for 1 hour, or until cold.
In blender or processor, puree cheese with egg (I get eggs from the village that I can trust, but you may want to soft-boil yours), 2 tblsps vinegar, garlic, Worcestershire Sauce and cayenne; add oil in a thin stream and blend until dressing is emulsified.
Chill, covered, for 1 hour.
Pour over salad, toss, and season.
(can be made 1 day ahead).

Answer 5

For starters I would omit the carrot and use about 4 ounces of chedar cheese. Next, substitute a couple teaspoons of red wine vinegar for the italian dressing. My special ingredient that dazzles people and gives a slight crunch and zest is shelled unsalted sunflower seeds- 1/2 cup should do for your recipe. Hope you like my suggestions.

Answer 6

Add tarragon.
Use balsamic vinegar salad dressing instead of the Italian or reduce the Italian salad dressing to 2/3 of the bottle and add extra virgin olive oil to make up the difference.

Either way use fresh tarragon snipped and added to what you've already listed. If you don't use the Italian, you could also add basil.

Answer 7

go with 4 oz of the italian dressing ,
then add either
2 to 3 tlb pickle relish if yoiu use this then take away the added sugar,
or diced dill pickles,,
add celery at least 2 ribs,,
the onion should be a little larger,
and diced egg (hard boiled)

Answer 8

5 hard boiled eggs chopped up
some sour cream
chopped celery

skip
the italian dressing
green pepper
sugar

anyway, that's how I would fix it
and I have never put the carrot in, but it sounds like something I would like to try

Answer 9

I use red skinned potatoes when I make potato salad, they seem a little more flavorful and have a wonderful creamy texture.

A little celery, garlic, and diced dill pickle might be what this needs.

Answer 10

I can't help with that recipe. But the best recipe in the world for potato salad is a German version. You will find it at the site below.