Potato Salad: simple, or complex?

[buddyhu]

We are within hailing distance of July 4, and when I was growing up, my grandmother always made potato salad to bring to the family gathering. Hers was a modification of German potato salad, in that she poured some apple cider vinegar on the cooked potatoes. But after that step, she kept it pretty simple, adding hard boiled eggs, finely diced onion, real mayonnaise, and some salt and pepper. No celery, no bacon, no sugar, etc.

Now, my wife usually makes a very simple (and a somewhat healthier) potato salad: potatoes, eggs, a mix of milk, mayonnaise, and olive oil, and a bit of salt. It tastes much more interesting than it might sound. Sometimes she makes a delicious blue cheese potato salad.

I got some food to go yesterday, and the potato salad they gave me was not at all tasty…which I gather some people like. Very bland, with minced celery, and using something like Miracle whip instead of mayo….giving it a sweetness that I do not enjoy.

How do you like your potato salad?

[catndahats]

Buddy, I eat, but not make the potato salad here.
German vinegar based is great, but wife rarely makes it.
Blue cheese sounds fabulous, never heard of it, but unless I made it, won't see it down here.

She makes a pretty simple version; potatoes, real mayo, a shot of mustard (dry or liquid), dill pickle relish, green onion, and parsley are the main ingredients. Chunky texture.
I like a splash of Tabasco/Valentinas hot sauce on top of mine--sometimes sliced jalapeños.
Just a side note, my Cajun wife's family always puts big scoop of potato salad right on top of a bowl of gumbo---really tasty.

[nbs2005]

Vinegar based potato salad is the way to go. Add aromatic herbs and veg with a good wack of black pepper and you're good to go.

[Bob Womack]

Mustard, dill, and pickle bits. Yum.

Bob

[imwjl]

I like simple and complex. If there's anything different in a lot of our food prep it is reducing fat. A potato salad and other things for cookouts with reduced fat allows the splurge or treat that is something that needs the fat to be good.

Textures, vinegar, mustard and pickles mentioned are ways we cut fat and keep the interest and pleasure.

[ssstewart]

my wife likes it fairly simple: potato, eggs, raw onion, celery, miracle whip and a sprinkle of spanish paprika

when i make it for caterings we use potato, eggs, celery, mayo, red wine vinegar, diced green olives (+ its juice), diced dill pickles (+ its juice) fresh dill sprigs finely diced, roasted red peppers, chives, and truffle oil

we also do it as kartoffelsalat for german themed events in october.

[The Watchman]

The basic Hellman's recipe. Potatoes, eggs, pickles, mustard, mayo, and celery if we have it. Fresh dill in season

The German style, potatoes, oil & vinegar, chopped onions. Warm or cold, this I like served as a side with roasts and gravy.

[Horsehockey]

I grew up in the Midwest where we had the Miracle Whip people versus the Hellmann’s people. It was almost like religion. A sin to go into the wrong church.

[KevWind]

Originally Posted by Horsehockey

I grew up in the Midwest where we had the Miracle Whip people versus the Hellmann’s people. It was almost like religion. A sin to go into the wrong church.

Sorry but Miracle Whip is to Mayo, what Cheese Wiz is to a block of Tillamook Cheddar



NOW !! Get out out lamp oil and torches

[Horsehockey]

Vermont where I live just discovered Tillamook ice cream (Oregon) and I have to buy the strawberry jugs two at a time to keep up. Best ice cream I’ve ever had and I live in Ben & Jerry’s country. Man that Tillamook is good. I don’t even wanna think about my cholesterol levels so I’m not. I’m too stupid to keep my new fishing hole a secret.

[KevWind]

Originally Posted by Horsehockey

Vermont where I live just discovered Tillamook ice cream (Oregon) and I have to buy the strawberry jugs two at a time to keep up. Best ice cream I’ve ever had and I live in Ben & Jerry’s country. Man that Tillamook is good. I don’t even wanna think about my cholesterol levels so I’m not. I’m too stupid to keep my new fishing hole a secret.

Yes well I am jaded, I grew up in Oregon so Tillamook cheese was just a given.
And any trip to the coast was punctuated with a stop at the Tillamook Dairy for a milkshake.

[ghostnote]

I make the Potato Salad here. I keep it simple, too. I put Italian salad dressing on the potatoes while they’re still warm, and let em sit while I dice the onion, celery, finely chop the eggs. Only real mayo, please, then salt and pepper. One tablespoon of good stone ground mustard is the final touch - don’t need a lot of it, but it adds a little something to the mix.

[TBman]

I would prefer the OP's wife's salad. I don't like crunchy things in my potatoe salad.

Another salad we love for barbecues, and such is elbow macaroni, tuna and mayo (served cold)

[frankmcr]

It's all about the mayo. Home made probably best, although kind of a pain.

Celery for texture contrast.

I don't put eggs in potato salad any more than I'd put potatoes in egg salad.

[Merak]

I make german style for special occasions, 5 lbs red potatoes boiled till al dente, diced large onion, 1 lb bacon diced and fried crisp, don’t you dare drain the fat! It all goes in with a cup of cider vinegar and a cup of sugar. Toss in some chopped parsley to make it healthy 😁. Simmer, best the next day.