What is the secret ingredient in really good potato salad?
I know I’ve had really good potato salad before, but I can’t seem to find a recipe for it. The potatoes are in chunks and the dressing is creamy and thick. Anyone have a good recipe? I want to practice before the big outdoor picnic season gets here Thanks!
May 14th, 2011 at 4:18 pm
Dijon mustard and red potatoes are the secret ingredients.
May 14th, 2011 at 5:06 pm
bacon, and some of the grease!
May 14th, 2011 at 5:40 pm
Rum
May 14th, 2011 at 6:37 pm
Red Potato Salad With Sour Cream and Dill
2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon pepper
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
May 14th, 2011 at 7:32 pm
Everyone loves my potato salad. It’s my dressing. I take Miracle Whip. (I don’t measure anything) Make sure it’s enough for the amount of potatoes. I hate dry potato salad. Then I mix in a bowl the Miracle Whip, pour maybe a couple tablespoons of lemon juice in it along with some sugar and stir it. I taste it to see if it’s just the right combination of sweet and tart. I put onions and celery and hard boiled eggs in with the potatoes. Mix it all up. Yum.
May 14th, 2011 at 7:38 pm
we don’t measure anything but what makes our ‘special’ is putting a little bit of the pickle juice in the mayo. We also use fresh parsley, chives and onion, plus egg, a little olive oil, milk, mustard, garlic powder and onion powder, black pepper, salt, bread & butter pickles and we ONLY use Helman’s (Best Foods) Mayo.
Everyone LOVES the potato salad we (mom, sister, grandmother and I) make. Even those who ‘hate’ potato salad have seconds. Ask my husband! He hated potato salad, now he asks for it at every BBQ!
May 14th, 2011 at 8:28 pm
Miracle Whip is the secret…
May 14th, 2011 at 9:14 pm
the secret ingredient to making MY FAMILY’S really good potato salad is that I pour pickle juice on the warm potatoes after cutting them and I don’t use eggs. The secret ingredient to making YOUR really good potato salad is going to be based on how your individual family and friends like how YOU make it. Every family is different in regards to taste. The best become so, based on you tailoring your receipe to how they like it. You will know based on their constant request year after year, after year for you to make it.
May 14th, 2011 at 9:42 pm
3 pounds small red potatoes
2 large ribs celery, thinly sliced
1 cup mayonnaise, or to taste
1/2 cup milk
2 tablespoons white vinegar
2 tablespoons minced purple onion or sweet onion
2 teaspoons salt
1 teaspoon granulated sugar
1/4 teaspoon coarsely ground black pepper
PREPARATION:
Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
Serves 6 to 8.
May 14th, 2011 at 10:03 pm
old bay seasoning..its spicy and has a nice bite to it. just a sprinkle