topic Re: Potato Salad in Recipes

Potato Salad

Nicecupoftea — Fri, 29 Jan 2016 18:41:51 GMT

Can I make potato salad with baking potatoes? That's all I have and I don't want to go to the store! Thanks.

Re: Potato Salad

snardy — Fri, 29 Jan 2016 18:44:45 GMT

I think you can as long as the potatoes aren't mushy. I think I have done it before with firm baked potatoes.

Re: Potato Salad

PinkyPetunia — Fri, 29 Jan 2016 18:50:57 GMT

Yes you can use the baking potatoes for potato salad. You might want to shorten the cooking time. The idaho-type spuds fall apart if boiled too long.

Re: Potato Salad

sfnative — Fri, 29 Jan 2016 19:27:19 GMT

@Nicecupoftea

Yes you can and maintain the shape of the cubes you cut as well.

1. Wash and scrub your Russet (large brown) potatoes, then pat dry with a towel or paper towel.

2. Using either regular or heavy-duty foil, make enough 14x14 or larger pieces of foil for your potatoes.

3. Place one potato across a point end of a piece of foil and roll up (away from your body).

4. Pinch the ends of foil that stick out nice and tight.

5. Using a paring or other knife, poke three holes in each potato through and into the potato a bit.

6. In a preheated 400 degree oven, place your potatoes on the middle rack, leaving space between each potato.

7. Bake 1 hour.

8. Remove to cool on a rack.

9. When cooled down to warm, place in your frig until the next day.

10. Next Day: Remove from frig, take foil off and peel potatoes. The potatoes are nice and firm and ready for slicing into the desired size for your potato salad.

Re: Potato Salad

KentuckyWoman — Fri, 29 Jan 2016 21:23:54 GMT

I use baking potatoes for potato salad. As long as it is a firm potato and not mushy like maybe a Yukon gold you should be just fine.

Re: Potato Salad

mousiegirl — Fri, 29 Jan 2016 21:35:33 GMT

@KentuckyWoman wrote:
I use baking potatoes for potato salad. As long as it is a firm potato and not mushy like maybe a Yukon gold you should be just fine.

@KentuckyWoman Yukon Gold potatoes aren't mushy, but any potatoe will turn mushy if it is overcooked. I use them for various potato salads, roasting, soups, and they stay very nicely in whatever shape I have cut them, more flaror than other potatoes too.

Re: Potato Salad

Kachina624 — Fri, 29 Jan 2016 23:34:14 GMT

I'm shaking my head in wonderment at the question. Just when you thing you've heard everything....

Re: Potato Salad

sunshine45 — Sat, 30 Jan 2016 02:10:00 GMT

@mousiegirl wrote:
@KentuckyWoman wrote:
I use baking potatoes for potato salad. As long as it is a firm potato and not mushy like maybe a Yukon gold you should be just fine.

@KentuckyWoman Yukon Gold potatoes aren't mushy, but any potatoe will turn mushy if it is overcooked. I use them for various potato salads, roasting, soups, and they stay very nicely in whatever shape I have cut them, more flaror than other potatoes too.

@mousiegirl

right, the yukon golds are not mushy at all. i actually prefer yukon golds and red potatoes when i make potato salads.

the only thing i use idaho baking potatoes for is a baked potato, mashed potatoes, or potato soup.

Re: Potato Salad

mousiegirl — Sat, 30 Jan 2016 03:41:04 GMT

@sunshine45 wrote:
@mousiegirl wrote:
@KentuckyWoman wrote:
I use baking potatoes for potato salad. As long as it is a firm potato and not mushy like maybe a Yukon gold you should be just fine.

@KentuckyWoman Yukon Gold potatoes aren't mushy, but any potatoe will turn mushy if it is overcooked. I use them for various potato salads, roasting, soups, and they stay very nicely in whatever shape I have cut them, more flaror than other potatoes too.

@mousiegirl
right, the yukon golds are not mushy at all. i actually prefer yukon golds and red potatoes when i make potato salads.
the only thing i use idaho baking potatoes for is a baked potato, mashed potatoes, or potato soup.

@sunshine45 I even use Yukons for garlic mashed potatoes. It is my favorite potato, and as you say, the russets, (out here) for baking and fries, can't beat them for these.

Re: Potato Salad

sfnative — Sat, 30 Jan 2016 21:58:33 GMT

@Kachina624 wrote:
I'm shaking my head in wonderment at the question. Just when you thing you've heard everything....

@Kachina624

I'm providing input here because I like a well defined piece of potato in my salad. I've had so many mushy potato salads, I find it surprising that some would cook the heck out of potatoes, water-logging them enough so that end product is yucky. That's just my take on it.

Re: Potato Salad

Kachina624 — Sat, 30 Jan 2016 04:18:15 GMT

@sfnative You love to live in Texas. First, every occasion involves a barbecue. If cooking for a crowd, it's standard procedure to MASH the potatoes then add the mayo, eggs and all the other ingredients. It's much faster than all that dicing and slicing. It results in a product that's disgusting and inedible. All the caters do it.

Re: Potato Salad

Desertdi — Sat, 30 Jan 2016 06:40:07 GMT

@Kachina624 wrote:

@sfnative You love to live in Texas. First, every occasion involves a barbecue. If cooking for a crowd, it's standard procedure to MASH the potatoes then add the mayo, eggs and all the other ingredients. It's much faster than all that dicing and slicing. It results in a product that's disgusting and inedible. All the caters do it.

@Kachina624 How do you KNOW if you're in Texas? The road signs have so many bullet holes, you can't even read them..............

Re: Potato Salad

Kachina624 — Sat, 30 Jan 2016 06:46:42 GMT

@Desertdi You mean those friendly signs that say, "Don't Mess With Texas"?

Re: Potato Salad

Gooday — Sun, 31 Jan 2016 00:33:42 GMT

I use red potatoes. I get asked all the time how I make my potato salad.
My helpful hint is to assemble the ingredients when the potatoes are warm enough to handle. This let's the mayo meld better than plopping cold Mayo on cold potatoes.
Then I add eggs, green onions, salt and pepper. I am not a fan of celery but add if you like.
I have on occasion fried a couple of strips of bacon and added this along with the grease.
Simple but my family requests it for every gathering.

Re: Potato Salad

KatieB — Sun, 31 Jan 2016 13:01:06 GMT

@Kachina624 wrote:
I'm shaking my head in wonderment at the question. Just when you thing you've heard everything....

I'm shaking my head at your post.....

Re: Potato Salad

ECBG — Sat, 06 Feb 2016 05:27:40 GMT

I taught Foods and Advanced Foods during my career. Here is how I make potato salad. It's one of those dishes you'll find many ways of making.

In my experience, more often than not, mushy potato salad comes from using white potatoes instead of red or russet potatoes, (baking is fine just more expensive), overcooking the potato, or using inexpensive mayonaise.

8 large russett potatoes (I buy the 10 lb bag)

3 eggs, hard boiled, keep in warm water until used.

half a jar of sweet pickles or dill if preferred (I buy a 16 oz jar)

8 oz coursely chopped sweet or dill pickles

two good squirts of mustard

Two cups high quality mayonaise (Dukes, Hellmans, Kraft) I find store brands to be thinner).

Salt and pepper

I always get assigned (I don't get to pick) to do potato salad.

I mix it hot because it causes the flavors to mix.

I use russett potatoes, wash them and cook on a slow boil, stiring a little (to prevent a scorch spot) intil just before fork tender.

They go on a paper towel0 until I can pick them up in a white oven mitt (which I handle food in only and clorox) and peel them and cut in large cubes.

I crack the boiled eggs and cut two with yolks and the rest only whites.

I add coursely cut large sweet pickles (relish is so small you can't taste it and it adds moisture).

Add a little mustard and quickly salt and pepper.

Then I use Duke's mayonaise.

I stir by using the largest spoon I have, cutting through it to keep from breaking the potatoes up.

Re: Potato Salad

cookie5 — Sat, 06 Feb 2016 12:56:18 GMT

I am a native California girl, now living in TX, I agree, they tend to overcook vegetables and potatoes here - UGH! I use white or red potatoes and steam them. Hellmans, sweet or dill pickle relish (drained). eggs, mustard, a pinch of sugar, and mustard. Adding onions separately (picky eaters). I met a lady here in TX who had the best potato salad! She did not use pickles, but finely chopped jalapenos and cayenne. Out of the world and -she did not mash them.

Re: Potato Salad

ChiliPepper — Wed, 10 Feb 2016 18:00:30 GMT

@KatieB wrote:
@Kachina624 wrote:
I'm shaking my head in wonderment at the question. Just when you thing you've heard everything....

I'm shaking my head at your post.....

@KatieB

Me too!!!!!

I appreciate ANY question asked, it often leads to a great discussion. I always learn something.

Re: Potato Salad

CAMOGIRL — Wed, 10 Feb 2016 23:30:24 GMT

I do live in Texas and I do NOT mash my potatoes for potatoe salad! And, I do NOT go around shooting holes in traffic signs either! Come on, that is ridiculous. Just because there are some yahoos here, quite frankly there are yahoos everywhere in some form of the word...

But, back to the potato salad. I add peeled and chopped cucumber instead of pickle relish - it gives it a nice fresh flavor without the tartness of the pickle. and, I add a little chopped egg , a little grated carrot, , and a little Hellman's. Black pepper. And, just enough salt to flavor the potatos.

Re: Potato Salad

JeanArtist — Tue, 16 Feb 2016 20:57:18 GMT

I always bake my potatoes when making a potato salad. They are firmer and make

a much better tasting potato salad.