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| Summer picnics just don't feel complete without at least one potato salad on the table. It tastes great warm or cold, and it's packable and portable. Here are some variations beyond the traditional mayo-laden deli sort (which we love, too!), from lemon potato salad with mint (above) to roasted sweet potato salad with black beans and chile dressing. |
agree, so good, since I hate all the over-mayonnaised based potato salads.
add in some hard boiled egg and you're in business
Do 2lbs of potatoes to 8 hardboiled eggs.
Add a pound of Bacon crumbled
1/4 cup tarragon vinegar
1/4 cup balsamic vinegar
2 tbsp dried Tarragon
1 cup Mayo
2 onions
2 celery stalks
1/4 cup chopped italian parsley
1/2 tsp white pepper
1 tbsp dijon mustard
Salt and Pepper to taste
you can also add capers, dill pickles, even Cilantro if you want
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For a creamy version the one I go with is literally the only recipe I've ever pulled from the nauseatingly pretentious playbook of Vag-Ina Garten.
If you're really feeling it, chop up some Prosciutto.
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Garlic powder,Onion powder,4 chopped Boiled Eggs,1 stalk Celery,2 Dill Pickles chopped. Delicious.
Do 2lbs of potatoes to 8 hardboiled eggs.
Add a pound of Bacon crumbled
1/4 cup tarragon vinegar
1/4 cup balsamic vinegar
2 tbsp dried Tarragon
1 cup Mayo
2 onions
2 celery stalks
1/4 cup chopped italian parsley
1/2 tsp white pepper
1 tbsp dijon mustard
Salt and Pepper to taste
you can also add capers, dill pickles, even Cilantro if you want
That is damn close to mine that I call "French," potato salad. Difference are, in mine:
1) No bacon (du'oh)
2) White wine or cider vinegar instead of the balsamic and tarragon vinegars
3) Plenty of freshly chopped tarragon.
4) Always use plenty of minced pickles, Cornichons are best but large Kosher Dill's work too. Get the best brand you can...
5) Less mayonnaise but a good bit of best quality aromatic evoo, OR make your own mayo from EVOO (too time consuming for me)
6) Replace half or all the chopped onion with chopped green onions.
Capers optional
Minced marinated sweet red bell peppers optional
But sans the bacon it's the same flavor profile.
Use red or another waxy yellow fleshed potatoes, ones that are less starchy and don't get mealy when boiled and cut up.
Yellow new potatoes are the best. Plenty of fresh ground black or multi-color peppercorns.
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That gets some rave reviews.
Do 2lbs of potatoes to 8 hardboiled eggs.
Add a pound of Bacon crumbled
1/4 cup tarragon vinegar
1/4 cup balsamic vinegar
2 tbsp dried Tarragon
1 cup Mayo
2 onions
2 celery stalks
1/4 cup chopped italian parsley
1/2 tsp white pepper
1 tbsp dijon mustard
Salt and Pepper to taste
you can also add capers, dill pickles, even Cilantro if you want
That is damn close to mine that I call "French," potato salad. Difference are, in mine:
1) No bacon (du'oh)
2) White wine or cider vinegar instead of the balsamic and tarragon vinegars
3) Plenty of freshly chopped tarragon.
4) Always use plenty of minced pickles, Cornichons are best but large Kosher Dill's work too. Get the best brand you can...
5) Less mayonnaise but a good bit of best quality aromatic evoo, OR make your own mayo from EVOO (too time consuming for me)
6) Replace half or all the chopped onion with chopped green onions.
Capers optional
Minced marinated sweet red bell peppers optional
But sans the bacon it's the same flavor profile.
Use red or another waxy yellow fleshed potatoes, ones that are less starchy and don't get mealy when boiled and cut up.
Yellow new potatoes are the best. Plenty of fresh ground black or multi-color peppercorns.
Yeah sometimes I replace the Balsamic for the Cider vinegar and do like mixing in Green Onions also. I make a real good Pico that usually the next day I mix in with the potato salad for some kick
Miracle Whip With yellow mustard gives it a nice creamy sauce. Mayo is no creamy enough. Mayo is Whipped Egg yolks and oil. Tangy. Miracle Whip is better
Miracle Whip was invented in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't supposed to be in mayonnaise, such as sugar, paprika, and garlic powder.
I love Garlic.
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Yeah sometimes I replace the Balsamic for the Cider vinegar and do like mixing in Green Onions also. I make a real good Pico that usually the next day I mix in with the potato salad for some kick
The balsamic was the one thing in your recipe that's never worked out well for me in PS. In fact I used it only once when I discovered I was out of cider vinegar. I didn't like the sweetness it introduced to the PS at all.
The addition of Pico the day after sounds interesting, but mine is spicier than yours to start out because, my best guess would be, I use twice or more as much Dijon to start.
I can't say definitively because of course I don't measure anything, but I would guess 2-3 tblsp of Dijon mustard for a kilo of taters.
A nice variation on that is one tblsp Dijon and 1 tblsp grainy French mustard A La Ancienne.
Mine evolved or developed originally when I was chef at 464 Magnolia, a very trendy and upscale restaurant in Larkspur, Marin County, CA.
For the restaurant once in a while I would want to roll out a "salade compose" special of 3 small salads on one plate that would complement one another. I wouldn't dared have used commercial mayonnaise there so initially I used a home made evoo based mayo and ultimately for visual purposes dropped the mayo altogether and just used evoo and vinegar... also at the resto level only baby red potatoes with the skins left on for visuals. It's a prettier dish when the sauce is transparent.
I was pleased to note you specified flat leaf Italian parsley. Curly leaf parsley isn't the same flavor at all. With enough green stuff and the roasted red pimentos in it, it's really an attractive salad visually. In the restaurant we called it potato salad "Provencal".
My Moroccan MIL used to regularly make a very simple potato salad of potatoes, hard cooked eggs, mayo, a bare hint of mustard (if at all), fresh dill and diced carrots and baby peas. It was good, but weird to me.
Moroccan tradition dictates making at least half a dozen salads for presentation on the table before your first course, along with dishes of olives of course. Because some or many of the Moroccan salads are spicy hot, a rather bland potato salad is a welcome relief among spicy eggplant, spicy tomatoes, and simple plates of garlic loaded grilled hot peppers.
Miss my MIL's cooking and generosity for our large Shabbat Friday evening dinner gatherings of 20 or more.
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What planet are you from?
Miracle Whip With yellow mustard gives it a nice creamy sauce. Mayo is no creamy enough. Mayo is Whipped Egg yolks and oil. Tangy. Miracle Whip is better
Miracle Whip was invented in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't supposed to be in mayonnaise, such as sugar, paprika, and garlic powder.
I love Garlic.
I got your back on this. Miracle whip is good also on baloney sangweeches.
I think you mean vinegar from the dill pickle jar not brine. If you examine pickles carefully there are two distinct types, pickles in brine or pickle in vinegar.
Generally speaking, DILL pickles are jarred in vinegar.
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In comment 13015579 montanagiant said :
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Yeah sometimes I replace the Balsamic for the Cider vinegar and do like mixing in Green Onions also. I make a real good Pico that usually the next day I mix in with the potato salad for some kick
The balsamic was the one thing in your recipe that's never worked out well for me in PS. In fact I used it only once when I discovered I was out of cider vinegar. I didn't like the sweetness it introduced to the PS at all.
The addition of Pico the day after sounds interesting, but mine is spicier than yours to start out because, my best guess would be, I use twice or more as much Dijon to start.
I can't say definitively because of course I don't measure anything, but I would guess 2-3 tblsp of Dijon mustard for a kilo of taters.
A nice variation on that is one tblsp Dijon and 1 tblsp grainy French mustard A La Ancienne.
Mine evolved or developed originally when I was chef at 464 Magnolia, a very trendy and upscale restaurant in Larkspur, Marin County, CA.
For the restaurant once in a while I would want to roll out a "salade compose" special of 3 small salads on one plate that would complement one another. I wouldn't dared have used commercial mayonnaise there so initially I used a home made evoo based mayo and ultimately for visual purposes dropped the mayo altogether and just used evoo and vinegar... also at the resto level only baby red potatoes with the skins left on for visuals. It's a prettier dish when the sauce is transparent.
I was pleased to note you specified flat leaf Italian parsley. Curly leaf parsley isn't the same flavor at all. With enough green stuff and the roasted red pimentos in it, it's really an attractive salad visually. In the restaurant we called it potato salad "Provencal".
How much Pimentos would you add? That sounds like an interesting variation. Have you ever tried the Cilantro in it? I go light on it if I put it in but it adds some nice flavor. That was what led to adding my Pico the next day