Recipes

[Kachina624]

This sounds good but boy, that's a lot of onion to go with 6 potatoes.  I've never used a recipe for potato salad and never made it exactly the same twice. 

[Carmie]

I have never tasted potato salad made with mayo that I liked.

I always use salad dressing when I make potato or Macroni salad.  Mayo is too bland for my taste.

[jannabelle1]

@Lindsays Grandma, our German moms and grandmas were good cooks! This is my family's recipe as well, except they used vinegar instead of lemon juice, and I make it the same way. This is a simple, basic and wonderful recipe for potato salad and my favorite ! It's the only one I make and have for over 50 years! The onions, celery and jazzed up mayo is what makes it so good!

[Lindsays Grandma]

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@SahmIam wrote:

@Lindsays Grandma  I'm making this today. A few questions:

1) I assume you use white onions, yes?

2) What size potato/what type do you use when making this?

TIA!!!

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@SahmIam...Yes, I use white onions but I am sure if you prefer red you can use those instead.  I just use regular potatoes, no special brand or size.  Hope you enjoy the recipe.

[Lindsays Grandma]

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@Carmie wrote:

I have never tasted potato salad made with mayo that I liked.

I always use salad dressing when I make potato or Macroni salad.  Mayo is too bland for my taste.

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@Carmie...I use Hellman's Mayo on the east coast which is Best Foods on the West Coast.  I would not use salad dressing but hey, whatever works for you is the way to go.

[cherry]

I always add celery seed and dill weed to mine, and some sweet pickle. I also mince the onion very finely ,and also celery, and sweet pickle..I don't like hunks, the small chop seems to season everything a lot better

I was told this by a lady that was the head of the university food  services at  U Mich

[novamc1]

Never want an actual  potato salad RECIPE to lock me in chains when I'm making it.  There's no such thing as getting exactly right proportions of potatoes, onion, mayo, etc.

What matters is whatever you like and whatever it eventually  tastes like, so add ingredients gradually if not sure.

 One trick  is to VERY lightly toss cut-up red or white or gold potatoes (not russet or any type of baking potato) with a very small amount of Italian oil/vinegar dressing and then refrigerate before adding other ingredients.  This cuts out the need to season with lots of salt/pepper.

This light oil/vinegar dressing also stops the potatoes from soaking up all the mayo.to be added later.

After potatoes chill, add chopped  onion-- could be red, white, yellow, Vidalia, or spring onions.

,

Chopped celery is a must for me, so that's in.

Chopped green pepper is nice,  red pepper can be used along with the green.

Chopped hard-cooked eggs, sometimes added but not always.

Sweet pickle relish, or dill relish if you prefer.

Mayo (no Miracle Whip), Hellman's, or Blue Plate, or Best Foods, or Dukes

Yellow mustard. to taste, which shouldn't overwhelm the mayo but still be in there.

Seasonings can vary.---thyme, dill, basil,  parsley, celery seed, whatever you like. 

Spicy foods are "in" these days, so chipotle or harissa dressings might be worthy of an experiment, instead of the classic mayo.

I keep meaning to try ranch dressing as an alternative, too.

[Lindsays Grandma]

@jannabelle1...You are so right about our German moms (never met my German grandmother) being good cooks.  No matter what my mother served it was with lots of love and taste.  I loved helping her in the kitchen when I was young and as a result I too turned out to be a good cook.