Recipes

[AuntMame]

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@wagirl wrote:

@AuntMame --yes I do add pickle juice to mine along with just a touch of white vinegar. and a dab of yellow mustard too. Not a fan of alot of stuff added--like radishes or celery or olives and such--

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My husband's favorite is Nan's Classic Mustard Potato Salad which uses 1/2 cup pickle juice. It doesn't include vinegar but yeah, the addition of vinegar is a must. 

The recipe is available on Food.com and can be found by googling. 

Nan claims that the trick is to use russet potatoes and to dice them when they are cold. 

Her recipe also includes cream or 1/2-and-1/2. 

Also not a fan of lots of extra stuff like radishes. 

[Sooner]

I knew a guy who was famous for his potato salad.  His recipe?  Potatoes and Mayo.  It was petty funny because he would avoid a direct answer but that was it.  Those of us who knew would have a hard time to keep from laughing. 

[Zhills]

Publix Deli makes great potato salad...several types!

[YouGoGirl1]

Texas Potato Salad from Allrecipes

made with ranch dressing mix, red potatoes

sour cream and mayo, bacon and onion.

[Enufstuff]

@AuntMame @wagirl 

    About 20 years ago, I discovered the secret of adding pickle juice, just about a tablespoon or more to taste.

 I also add a few chopped up slices of Hamburger Dill pickles,

to my potato salad.

[shoekitty]

I don't make it anymore but mine was basically your potoes cube then toss in to cubed potatoes the following ingredients as you like, put some in, mix.

diced red onion

green onion

chopped boiled eggs

chopped pickle, I like dill or sweet. Both is good too!

few sliced black olives

diced celery , I like a lot

then mix Best foods mayo with hint of mustard and add into mixture until your liking some admins are 

thin sliced crisp bacon

little shredded cheddar cheese

dash dry hidden valley pkg dressing mis 

now a days Trader Joe's Potato salad is perfect and I add more eggs, and celery

[Marsha2003]

Interesting to see the recipes call for russets which I find to be too mealy for potato salad.  I prefer Yukon gold potatoes.  I add two boiled eggs per pound of potatoes, diced onion, celery and a dressing made of mayonnaise, mustard, dill pickle juice, paprika and onion powder.  I salt the water the potatoes are boiled in quite heavily, but I don't add any salt or pepper to the dressing.

[Starpolisher]

This is my recipe. I make it like my mom. I use Yukon, gold potatoes. I peel and cube potatoes before boiling. Salt the water. I sometimes omit the pickle relish(dill or sweet). I use Hellmann's mayonnaise. And I grate the hard boiled eggs. I always get request for this recipe!

[Hoovermom]

This recipe is from a friend's daughter who opened a restaurant years ago......Delicious and so different from the normal and easyl

Amanda’s Potato Salad

2 Pounds - Yukon Gold Potatoes (Diced - your preference skin on or peeled)
1 Cup Mayonnaise - Hellman’s or Duke’s
1/4 Cup Bacon - Optional
1/4 Cup Small Diced or Shredded Sharp Cheddar Cheese
1 Tablespoon Fresh Chopped Chives
Salt & Pepper to taste

* Boil potatoes to fork tender - approximately 20-25 minutes based on size of dice
* Mix mayo, bacon, cheese and half of chives in large mixing bowl
* Drain and cool potatoes
* After potatoes cool, add and gently stir in mayo mixture with salt & pepper making sure potatoes stay diced
* Garnish with remaining chives
* Re-salt & Pepper is needed
* Refrigerate and serve

[deepwaterdotter]

I like to pickle the onions first and include equal parts mustard and mayonnaise:

1/2 cup red wine vinegar

1 1/2 tbsp sugar

1 tsp mustard seeds

1/3 cup red onion, chopped

3 lbs Yukon Gold potatoes, peeled and cubed

1/3 cup mayonnaise

1/3 cup yellow mustard

3 hard boiled eggs, chopped

1/3 cup celery, chopped

Microwave vinegar, sugar, 1 1/2 tsp salt, and mustard seeds in dish for 2 minutes.  Whisk, stir in onions, and let cool.

Stir potatoes, 8 cups water, and 1 tbsp salt in big pot and bring to boil.  Lower heat to simmer until potatoes are tender.  Drain potatoes and put into big bowl.

Gently toss potatoes with 2 tbsp liquid from onions and refrigerate to cool.

Whisk mayonnaise, mustard, and 1/2 tsp pepper in bowl.  Stir into potatoes.

Drain onions and stir into potatoes.  Gently stir in eggs and celery.

Best served after refrigeration for 1/2 hour.