What do you put into your potato salad?

Answer 1

COUNTRY POTATO SALAD

6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste

In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.

Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.

Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.

Answer 2

My potato salad is a little different but try it - it's really good.

4 Boiled pottoes cut into bite sized cubes (hot)
chopped onions
Chopped Celery
one corsely chopped hard boiled egg for every 2 potatoes.
salt, pepper to taste
a dash of nutmeg
about a half tsp mustard
Hellman's mayonaise
Put all this together while the potatoes are still hot.

Once it has cooled off some add chopped cucumber,. Check to see if it needs more Mayonaise because the hot potaqtoes soak some up.

Try it.

Answer 3

My personal opinion is that the sauce you use is what determines whether or not you have a good potato salad.

The basic, of course, are your potatoes and eggs, with the addition of onions and carrots (optional) The sauce is as follows:

½ C + 1 T mayonnaise
scant ¼ C sugar
scant ⅛ C cream
scant ⅛ C vinegar
Celery seed to taste (careful not to use too much as this is a strong seasoning ingredient)
Salt and Pepper to taste

Mix ingredients well, then stir into potato salad. Lightly top with celery seed. Dressing mix should be enough for 5 lbs of potatoes.

Note: If you need to increase or decrease amount of sauce needed, use measurements noted below. If you're using sauce for macaroni salad, you won't need as much as you do for potato salad, so use measurements below and increase as needed.


See note below: 3 T mayonnaise
3 tsp sugar
3 tsp cream
3 tsp vinegar

Answer 4

Southern Potato Salad

INGREDIENTS
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Answer 5

Roasted New Potato Salad With Olives
INGREDIENTS

* 2 pounds small red new potatoes, rinsed, dried and halved
* 2 tablespoons olive oil
* 1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
* Salt and freshly ground black pepper
* 1/2 cup pitted and coarsely chopped Kalamata olives
* 1/2 small red onion, cut into thin slivers
* 2 tablespoons chopped fresh parsley
* 1 1/2 tablespoons malt vinegar or rice wine vinegar
* 1 tablespoon mayonnaise
* 1 small garlic clove, minced
* 3 tablespoons extra-virgin olive oil

DIRECTIONS

1. Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
2. Transfer potatoes to a large bowl; add olives, onion and parsley.
3. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.

Answer 6

I made a great potato salad last week! I made the usual salad ( potatoes, mayo, sour cream, mustard, dill relish, fresh chives, salt) and added about 1-2 T of curry powder and a dash of cider vinegar. It was a new twist on an old favorite.

Answer 7

Slightly boiled potatoes, chopped hard boiled eggs, chopped celery and onion, sweet relish, pimentoes,mayo and a touch of mustard. I also have a great recipe for German Potato Salad.

Answer 8

My moms potato salad takes three days to make. I don't know the exact amounts and exactly everything she does but the first day is for boiling the eggs and potatoes. The second day is for putting all the ingredients together (bacon is fried with a little vinegar added). On the third day she adds additional mayonaise to make it creamier.

Answer 9

This Site Might Help You.

RE:
What do you put into your potato salad?

Answer 10

i put small red potatos cooked then sliced in rounds and 1/2 cup mayo 1 teaspoon dijon mustard 1 teaspoon or more of parsley 1 teaspoon thyme and some peppercorn ranch dressing. u use the peppercorn ranch to taste usually about 2 teaspoons will work. add salt and pepper to mix and leave to chill for about 2-4 hours i made this for easter and they loved it... when using small red potato usually 9 work for 4-6 people..