Potato Salad tricks

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

My sister makes a potato salad that has bacon, hard boiled eggs and mint in
it. It's really good, and she is required to make it each Christmas <g>.
--
Rhonda Anderson
Cranebrook, NSW, Australia

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.
--
-Barb

Try it with Newman's Caesar dressing (not creamy), instead of Wishbone.
Nice!

On Tue 11 Apr 2006 05:15:48a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.

I think it was in from an early edition of Joy of Cooking that I learned to
generously sprinkle the hot potatoes with chicken broth and cider vinegar,
and I've been doing it ever since. If I'm using them, this is also when I
add celery seed, dried dillweed, or othe dried herbs.

--
Wayne Boatwright @¿@¬
_____________________

Melba's Jammin said:

She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool,

Barb...I discovered long ago that the texture of the potato is very
important to me. Cooking a whole potato give you a mushy outside and
the center of the potato is not the same consistency. So....I
started peeling and dicing my spuds to equal sized pieces. Now
every piece has the same cooking time and the time cooked has been
reduced by at least half.

You can take out one piece from the boiling water and verify it to be
al dente. I like a bit of a crunch when you bite into the potato
dice. There is nothing more nasty than overcooked mashed potato
salad.

After draining the potatoes, while still hot, add the vinegar, sugar
and spices of your choice...mine being dill weed onions, celery and
boiled egg slices. Add your Miracle Whip and if your salad is a
little to thick...use vinegar to thin the consistency. Chill
UNCOVERED since you don't want any remaining steam to make the salad
watery.

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Melba's Jammin said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.
--

My recipe always includes vinegar ... just regular vinegar, sprinkled
on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

N.

Nancy1 said:

Melba's Jammin said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.
--

My recipe always includes vinegar ... just regular vinegar, sprinkled
on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

Pretty similar to what I do, just in a different order. I make a
dressing with olive oil, red wine vinegar, garlic, mustard, and salt.
Cut red potatoes into chunks. Boil, drain, put into the bowl. Put the
dressing on while potatoes are hot, then put it into the refrigerator.
Keep stirring it until cooled. Then add mayo, celery, eggs, onion,
pickles, etc.

What I don't ever understand is why people buy stuff like Wishbone
Italian dressing when it's so easy to make salad dressing with
ingredients that everyone has in their kitchen already.

Susan B.

"> My recipe always includes vinegar ... just regular vinegar, sprinkled

Quoted message said:

on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

N.

The only potato salad recipe I do now is not traditional, DH and I prefer
it to the regular stuff hands down. I can't remember off hand where I got it
from, but it was about 3 years ago that I started making it.
It has potatoes, bacon, egg, blue cheese and creamy dressing made from sour
cream, mayo, garlic Dijon mustard and S&P. Some people love it, others can't
get over the fact that it doesn't have celery or relish or that vinegary
tang associated with regular potato salad.

Lisa aka Pagemaster

On 11 Apr 2006 14:44:56 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 11 Apr 2006 05:15:48a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.

I think it was in from an early edition of Joy of Cooking that I learned to
generously sprinkle the hot potatoes with chicken broth and cider vinegar,
and I've been doing it ever since. If I'm using them, this is also when I
add celery seed, dried dillweed, or othe dried herbs.

Yup. I dump the as-hot-as-possible, peeled and sliced potatoes in
chicken broth, and leave them there till cool. Then I drain then and
season (sometimes with a sour cream dressing, sometimes with a
traditional French olive oil and vinegar dressing).
That technique makes for a very yummy and creamy salad, without having
to douse the potatoes in dressing.

Nathalie in Switzerland

"Lisa Smith" <[email hidden]> wrote in message
news:OWQ_f.678083$084.466522@attbi_s22...

Quoted message said:

"> My recipe always includes vinegar ... just regular vinegar, sprinkled

Quoted message said:

on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

N.

The only potato salad recipe I do now is not traditional, DH and I prefer
it to the regular stuff hands down. I can't remember off hand where I got

it

Quoted message said:

from, but it was about 3 years ago that I started making it.
It has potatoes, bacon, egg, blue cheese and creamy dressing made from

sour

Quoted message said:

cream, mayo, garlic Dijon mustard and S&P. Some people love it, others

can't

Quoted message said:

get over the fact that it doesn't have celery or relish or that vinegary
tang associated with regular potato salad.

Lisa aka Pagemaster

Ooooooh, that sounds wonderful, Lisa! (Personally, I'd do without the blue
cheese, but that's just me. <g>😉 That might even work with some tiny cubes
of cheddar instead. I may have to try this. Thanks!

kili

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Lisa Smith" <[email hidden]> wrote in message
news:OWQ_f.678083$084.466522@attbi_s22...

Quoted message said:

"> My recipe always includes vinegar ... just regular vinegar, sprinkled

Quoted message said:

on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

N.

The only potato salad recipe I do now is not traditional, DH and I

prefer

Quoted message said:

Quoted message said:

it to the regular stuff hands down. I can't remember off hand where I

got

Quoted message said:

it

Quoted message said:

from, but it was about 3 years ago that I started making it.
It has potatoes, bacon, egg, blue cheese and creamy dressing made from

sour

Quoted message said:

cream, mayo, garlic Dijon mustard and S&P. Some people love it, others

can't

Quoted message said:

get over the fact that it doesn't have celery or relish or that vinegary
tang associated with regular potato salad.

Lisa aka Pagemaster

Ooooooh, that sounds wonderful, Lisa! (Personally, I'd do without the

blue

Quoted message said:

cheese, but that's just me. <g>😉 That might even work with some tiny

cubes

Quoted message said:

of cheddar instead. I may have to try this. Thanks!

kili

A sharp cheddar would be pretty yummy. I've made this with feta and have
also made this with goat cheese. Ricotta salata could be interesting. I
personally love blue cheese but anything with a bit of a sharpness would
work.

Lisa

Melba's Jammin said:

I saw MN Bob's Miracle Whip Defense for Potato Salad in another thread.
I remember eating potato salad at a friend's and it was really really
good. She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool, then adds the rest of her ingredients and dressing -
mayo-type. Something about that oil and vinegar dressing does a lot for
the salad.

My family used to do that with Kraft Miracle French in place
of the Italian dressing. We always put it on the potatoes while
they were hot and then let them cool before adding the mayo, etc.

Quoted message said:

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.

That sounds yummy.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Lisa Smith said:

The only potato salad recipe I do now is not traditional, DH and I prefer
it to the regular stuff hands down. I can't remember off hand where I got it
from, but it was about 3 years ago that I started making it.
It has potatoes, bacon, egg, blue cheese and creamy dressing made from sour
cream, mayo, garlic Dijon mustard and S&P. Some people love it, others can't
get over the fact that it doesn't have celery or relish or that vinegary
tang associated with regular potato salad.

Lisa aka Pagemaster

I do a salad similar to yours, Lisa.

Red potatoes cubed and cooked, then set in the fridge for a day or so
in ziplocs w/ a splash of cider vinegar. Dressing is a mix of sour
cream, mayo, and dijon. Green onions chopped fine and crumbled bacon
to finish the dressing, S & P as needed. Even better the second day,
if it lives that long.

Jason

In article <[email hidden]>,
Kate Connally <[email hidden]> wrote:
(snippage)

Quoted message said:

My family used to do that with Kraft Miracle French in place
of the Italian dressing. We always put it on the potatoes while
they were hot and then let them cool before adding the mayo, etc.

Quoted message said:

I made some potato salad last week just for the heck of it and
discovered I didn't have any Wishbone Italian on hand so I dumped some
cheap balsamic vinegar on the cooked spuds. The vinegar was dark brown
and didn't do a thing for the color of the salad. It was right tasty,
though.

That sounds yummy.

Kate

Is the Kraft Miracle French red/orange/pinkish? Or basically an oil and
vinegar dressing? I'm thinking that the PS with a blush would be sort
of unappealing to me. About like the dark balsamic. :-)
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Nancy1 said:

My recipe always includes vinegar ... just regular vinegar, sprinkled
on the potatoes while they're hot, along with a tiny bit of sugar and
the relish. After this has all cooled, I add the rest of the
ingredients and the mayo and a small amount of yellow mustard.

N.

Ah, you're a relish person. Sweet or Dill? I've never been wild about
pickle relish in my potato salad - but then I don't come from it and
I've never tasted yours.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <OWQ_f.678083$084.466522@attbi_s22>,

Lisa Smith said:

The only potato salad recipe I do now is not traditional, It has
potatoes, bacon, egg, blue cheese and creamy dressing made from sour
cream, mayo, garlic Dijon mustard and S&P.

I'll light a candle.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

sueb said:

What I don't ever understand is why people buy stuff like Wishbone
Italian dressing when it's so easy to make salad dressing with
ingredients that everyone has in their kitchen already.

Susan B.

Because I like it. And my homemade doesn't taste as good as the
Wishbone. (Good Seasons?)
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Ward Abbott said:

Melba's Jammin said:

She boils red-skin potatoes and peels and slices them while hot
(or at least warm), then dumps some Wishbone Italian over them in a bowl
until they're cool,

Barb...I discovered long ago that the texture of the potato is very
important to me.

Yeah, me, too.

Quoted message said:

Cooking a whole potato give you a mushy outside and
the center of the potato is not the same consistency. So....I
started peeling and dicing my spuds to equal sized pieces. Now
every piece has the same cooking time and the time cooked has been
reduced by at least half.

Mmmm, I want to be cooking my salad spuds with their jackets on.

Quoted message said:

You can take out one piece from the boiling water and verify it to be
al dente. I like a bit of a crunch when you bite into the potato
dice.

Better you than me, darlin'. I like tender, not al dente in my
potatoes. I find red-skin potatoes to be yust poifect. And I try to
select spuds of similar size so cooktime will be about the same. If I
get a couple out of size ones that I have to cook, I'm not above pulling
the smaller ones out when they're tender (just) and leaving the others
to continue to perfection. :-)

There is nothing more nasty than overcooked mashed potato

Quoted message said:

salad.

After draining the potatoes, while still hot, add the vinegar, sugar
and spices of your choice...mine being dill weed onions, celery and
boiled egg slices.

Dill weed, eh? Good plan. Next time.

Quoted message said:

Add your Miracle Whip and if your salad is a
little to thick...use vinegar to thin the consistency. Chill
UNCOVERED since you don't want any remaining steam to make the salad
watery.

Ack! You're putting Miracle Whip and all the rest into the hot spuds?
Eeew. Obviously you love it, but it doesn't appeal to me. At'all.

Quoted message said:

The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you know
to be true.

What a nice way to say all that.

Quoted message said:

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Gonna take more than intervention here, Ward. I can see months of
therapy after the intervention. "-)

Dobru' chut'!

--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

I think it was in from an early edition of Joy of Cooking that I learned to
generously sprinkle the hot potatoes with chicken broth and cider vinegar,
and I've been doing it ever since. If I'm using them, this is also when I
add celery seed, dried dillweed, or othe dried herbs.

Chicken broth? Why do you want with chicken broth in your potato salad?
That Rombauer broad was whacked out on this one. OTOH, I've never tried
it. Have to plan to, either.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Nathalie Chiva said:

On 11 Apr 2006 14:44:56 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I think it was in from an early edition of Joy of Cooking that I learned to
generously sprinkle the hot potatoes with chicken broth and cider vinegar,

Quoted message said:

Yup. I dump the as-hot-as-possible, peeled and sliced potatoes in
chicken broth, and leave them there till cool.
Nathalie in Switzerland

Oh, Alex!!! Not you, too, Nathalie? Chicken broth?? No can do.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."