Conference turris::cooks

My potato salad recipe is very ordinary, but here goes.

Since I usually only make it for a few people I use several potatoes.
My mom boils hers with the skin on (her potato salad tastes better than 
mine) I boil mine with the skin off and already sliced (I am usually in
a hurry).  Cool potatoes slightly add diced onion, a bit of grated carrot
garlic powder, pepper, onion salt or powder a hard boiled egg if desired
and mayo to taste.  As with the macaroni, the mayo is absorbed by the potato
and the flavor is increased if the potatoes are warm when the mayo is added.

                                     Judie

    Potato salad is an EVENT in our household.  As you'll see, this
    is NOT the type of potato stuff which is just potatoes in mayonnaise.
    This is potato SALAD!  with all sorts of salad stuff.
    
    First you buy a 5 lb bag of potatoes.  Try to get the Red Bliss ones.
    Stay away from baking potatoes.  They're too mealy.  You want the waxy ones.
    If you can find Yellow Fingerling potatoes, you're really in luck.
    Don't use old or soft potatoes.  They will fall apart in the salad.
    
    Scrub up the potatoes.  Boil them in a large pot until they're
    cooked but still firm.  Cool.  Take the skins off and cut the potatoes
    into bite sized chunks.  Put them in the biggest bowl you have.
    Pour French dressing over them until they're all slightly orange.
    Yes, that's really what I said.  (for overseas folks, this is the
    kind of "french" dressing that's orange and thick, not the vinagrette
    type.)  Let this mixture sit overnight in the fridge.  The dressing
    will soak in - the flavor is wonderful!  Residents will pick pieces
    out of the bowl when you're not looking.
    
    Next morning (or as soon as you can the next day),
    add all the other stuff.  What we usually add is:
    
    half a dozen pickled gerkins, chopped, plus a little juice.
    half a dozen eggs, hard boiled and chopped.
    a medium sized raw onion - a white one or half of a Spanish one, if
      we have that.
    some green onion.
    a green sweet pepper, chopped.
    a red sweet pepper, chopped, if we have one.
    a few stalks of celery, chopped.
    anything else in the veggie drawer that looks like it'd "go" with
      the salad.
    a tablespoon of prepared yellow mustard.
    enough Miracle Whip (mayonnaise, if you use that) to hold it together.

    Season with:
  
    fresh garlic
    ground black pepper
    your favorite herbs - I put parsley and chives in.

    Stir it all up.  This is better the following day, when all the
    flavors have blended.  We usually don't wait.
    
    --Louise

The following recipe comes from my mother's collection. It's best made early in 
the day or a day ahead, so that the flavor of the sauce permeates the 
potatoes.  It doesn't spoil easily, so it can sit in a crockpot at a
    party or buffet for several hours with no problem.
                      
GERMAN POTATO SALAD - Serves 6-10
                    
INGREDIENTS	   1/2 lb. Bacon       1 C. Water	   1 C. Dark Vinegar
		   1/2 C. Sugar	       Salt/Pepper	   1/4 C. Flour
		   4-5 Green Onions       10-12 Medium Potatoes 
		   Parsley
                    
DIRECTIONS	   Boil potatoes whole until nearly soft. Peel and slice. Set 
                   aside. Cut up bacon into quarter-inch pieces and fry to the 
                   consistency you like. Combine 2/3 C water with vinegar, 
                   sugar, salt, and pepper in small bowl. Add to bacon and 
                   simmer a minute or two. (Make sure your range fan is on. 
                   It's powerful!) Mix remaining 1/3 C water with flour as you 
                   would to make gravy. Add to vinegar mixture & cook until 
                   thickened. Slice green onions. Pour bacon sauce over 
                   potatoes and green onions mix gently. Dress with parsley. 
                   Serve warm.
                    
		   (Alternative - Cook onions with bacon. Also, regular onions 
                   can be substituted. Chopped parsley can be added to sauce.)
                                        

My grandmother used to make a potato salad this way:

	peel a thin strip from tiny red potatos and boil until
	tender.  Drain and cool.

	Mix half sour cream, half home-made mayonaise and
	add just enough vinegar to thin a little..snip in
	a generous amount of fresh dill and/or chives.

	mix potatos with dressing, salt to taste, and leave
	in fridge for at least 3 hours for flavors to meld.

Warning:

	This needs to be refrigerated, it can go bad fast
	if left out on a warm day.

Is this what you're looking for?

			D

    The only German potato salad I know of is very much like any potato
    salad, given to me by a German friend:-
    
    Boil pototoes in their skins.  Peel skin once cooked.  Chop into
    lumps.  Add Mayonnaise, sliced pickled cucumbers, chopped onion,
    lots of pepper, a little salt and some of the cucumbers vinegar.
    Paprika is also quite a nice addition.
    
    Regards 
    Alex Nicholls

    HOT GERMAN-STYLE SWEET AND SOUR POTATO SALAD
    
    
    2 pounds new or red-skinned potatoes
    2 eggs
    1 teaspoon dry mustard
    2 tablespoons sugar
    2 tablespoons olive oil
    1 tablespoon bacon drippings
    3/4 cup herb or cider vinegar
    3 slices of bacon, fried til crisp and cut into 1-inch pieces
    1 medium onion, finely chopped
    1 hard-boiled egg, finely chopped
    1 tablespoon chopped fresh basil
    2 inch piece of dill pickle, finely chopped
    1/2 teaspoon sea salt
    
    Boil the potatoes in their skins.  While thay are cooking, beat the
    eggs with the mustard and sugar in the top of a double-boiler. 
    Stir in the vinegar.  Set the double-boiler over the heat and cook
    the mixture, stirring until it thickens.  Immediately remove from
    the heat.  Stir in the bacon, onion, hard-boiled egg, basil, and
    pickle.  Keep this dressing mixture warm over hot water.  When the
    potatoes are fork tender, drain and quickly peel.  Cut into pieces.
    Put them into a salad bowl, season with sea salt and keep warm.
    Pour the warm dressing over the potatoes and toss everything together.
    Serves 4 to 6.
           

    	6 Slices bacon
    	1 Med. onion, thinly sliced
    	2 1/2 Lbs. potatoes, boiled & peeled
    	1 Cup beer
    	2 Tbls. sugar
    	1 Tsp. salt
    	2 Tbls. cider vinegar
    	1 Tbls. horseradish
    	1 Tbls. Pommery mustard
    	1/2 Tsp. fresh ground black pepper
    	1/2 Cup mayonnaise
    	1/4 Cup sour cream
    	4 Hard boiled egges, diced
    	2 Dill pickles, diced
    	1 Tbls. dill seeds
    
    
    	Cook bacon until crisp.
    
    	Remove bacon and crumble.
    
    	Discard all but three talbespoons of the bacon fat.
    
    	Add onion to pan and cook until soft.
    
    	In a small pan reduce the beer until 1/4 cup remains.
    
    	Remove from heat and stir in sugar and salt until dissolved.
    
    	Add vinegar, horseradish, mustard, pepper, mayonnaise, and
    	sour cream stir to blend and keep warm.
    
    	In a large bowl combine the potatoes, eggs, and pickles.
    
    	Fold in the bacon.
    
    	Pour the dressing over the mixture.
    
    	In a small saute pan toast the dill seeds until fragrant.
    
    	Sprinkle seeds over the salad.
    
    	Allow to cool to room temerature and serve.
    
    	Serves 6 - 8
    
    
    

    Hello!  Let me tell you, that your german potato salad is the best I
    ever heard of.  Perhaps we could use 2c. of beer.  One in a glass, and
    the other in the pot,as you mentioned.  The one in the glass, reduce to
    nothing, the one in the pot to 1/4c.
        Gudrun

    
    Try adding some chopped tomatoes to the previous recipe.  They make
    a nice addition.  Also, if you use small red New Bliss potatoes,
    you don't have to peel them.
    
    
    Ann
    

                  Light NEW POTATOE Salad 
                  ----- --- ------- -----
    
       Ingredients:  3 lbs new potatoes
                     1/2 lb fresh kentucky wonder or italian beans
                     ( green beens )
                     1 cup of plain nonfat yogurt
                     3/4 cup of buttermilk
                     1/2 cup Hellmans lite mayonaise
                     2 tbsp fresh thyme
                  ** 2-3 green onions chopped
                     1/2 - 1 cup Walnut halves
                     1 cup fresh snipped dill
                     season with celery salt or seed
                     salt and pepper to taste
                       
    Boil potatoes until tender but not too soft. You can either leave
    on the skins or peel them.  Cool the potatoes.  Cut beans diagonally
    into 1 - 2 " pieces. Steam until tender -- again not too soft. Cut
    potatoes into 1/2 " cubes. Toss lightly with beans, onions, thyme
    seasoning. Refrigerate until flavored throughout. In blender, mix
    the yogurt, mayo and buttermilk.  pour over the potatoe mixture
    and mix lightly - mixing in dill.  mix in half of the walnuts and
    top with the rest. Sprinkle with paprika. 
     
    
               
    
    
                                 
       **  ( I am forever confused between scallions, shallots and green
    onions...and chives... by green onions here, I am talking about the
    long ones with white ends and roots that you slice into tiny tubular
    sections -- use the white part )
     
                    

    Hmmm. They sound delicious, but my mother's recipe for
    
    			GERMAN POTATO SALAD
    
                                              is quite a bit simpler, and
                                              very popular on the Huron
                                              shore.
    
    10 medium potatos, peeled, sliced and boiled until nearly tender
    1 lb. bacon, quartered lengthwise and fried
    2 large onions, diced
    1/2 C. white vinegar
    1/2 C. sugar
    1   C. water
    3   Tbsp cornstarch
    
    Fry bacon in skillet medium well (not too crispy). Sautee' diced onion
    in grease and drain excess. Add vinegar, sugar, water and cornstarch,
    bring to a simmer for five minutes.  Place potatos in a casserole dish,
    pour the contents of skillet over the top, and mix gently but well.
    Cover and bake at 300 Farenheit for 35 minutes. Serve hot or cold.
    
    That's the basic recipe. You can turbocharge it with hot mustard (2T),
    horseradish (2T), chopped dill pickes, or whatever - but the authentic
    recipe is so basic, yet tastes terrific, you should ask yourself why
    before going overboard.
    
    Gutes Essen, mit dem Geschmack der Deutschland.
    

    Here's a recipe for French Potato Salad which I've extracted from the
    Classic Vegetable Cookbook.  I'm always being asked to make this for
    parties now that friends and family have sampled it, and it always 
    disappears quickly.  I have modified certain aspects of the recipe
    over time to suit my tastes.
    
    
      This warm potato salad depends on the absorption of broth and a
    vinaigrette dressing to heighten the flavor of the potatoes.  Critical 
    to its success is cooking the potatoes just before they are to be used.
    
    If they are sliced and dressed while warm, they have a chance to absorb
    the broth and the dressing flavors.  The dish should be served at room
    temperature or even a little tepid, _never_ refrigerate it.
    
    First, the recipe for the Mustard Vinaigrette:
    
    2 tbsp red wine vinegar
    1/4 tsp salt
    1 to 1 1/2 tsp Dijon mustard
    8 tbsp olive oil
    Freshly ground pepper to taste
    
    Put the vinegar in a small bowl and whisk in the salt and mustard.
    Add the oil, whisking vigorously until you have a nice smooth emulsion.
    Grind in pepper to taste.  Makes about 2/3 cup
    
    
    Now the French Potato Salad Recipe:
    
    You need -
    
    5-6 medium boiling potatoes (I think red potatoes are best for this
        recipe), skins left on.
    
    1/2 cup chicken broth
    2 tbsp minced shallots
    1/2 cup mustard vinaigrette (use the left over on a tossed salad)
    2 tbsp chopped parsley
    
    Boil the potatoes until just tender, do not overcook or the salad will
    be mushy.  Take the potatoes out of the pot one by one with a slotted 
    spoon and cut into 1/4 in slices. (The original recipe says to peel
    them before slicing, but I like the skins left on).  Drop the slices
    into a serving bowl.  Immediately pour the broth over the still warm
    slices and toss gently with a wooden spoon.  Let sit a few minutes so
    potatoes can absorb the broth. Stir the shallots into the vinaigrette
    and add to the potatoes along with half the herbs; mix lightly using
    wooden spoons.  Garnish with balance of herbs - Serves 6.
    
    (I personally like to take the herbs and mix them in with the
    vinaigrette and just pour them on at the same time.)
    
    This is a delicious, easy recipe, and differs from the usual mayo
    based potato salads.
    
    Enjoy, Larry
      
    

My mother, New Mexico resident and jalapeno fan, has made a potato salad
with these little jewels in it for years.  She uses small red/new potatos,
but says white rose are okay in a pinch.  cut the potatoes into chunks if
necessary, halve the small red potatos at least. Boil the potatos until 
FIRMLY cooked, in salted water.  Drain, drop hot potatos into a bowl and 
sprinkle GENEROUSLY with a good wine vinegar in which you have steeped some 
jalapenos for a few weeks (in the fridge, of course). The cold vinegar will 
cool down the potatos at just about the correct rate to allow them to finish 
cooking, but not get mushy.  Amounts are sorta by "eye" here, so wing it.

Once the potatoes have cooled somewhat, toss in any/all of the following:

	> crisp steamed, drained string beans, cut into approx. 1 inch
	  pieces

	> defrosted (rinsed in hot water) frozen peas, drained well.
	  You can also use fresh peas, shelled and steamed for 9 minutes.

	> small chunks of spanish red or vidalia sweet onion to taste

	> burpless cucumber chunks, unpeeled (cools things down a bit)

	> fresh, ripe tomato, chunks that are drained and seeded

	> sweet or dill pickle chunks

	> fresh cauliflour and/or broccoli pieces, bite size

	> chunks of red or green sweet pepper

	> jicama chunks

Toss well with a vinegarette dressing made with a good fruity olive oil, fresh
garlic, lots of fresh cracked pepper, diced jalapenos to taste, and jalapeno 
vinegar.  If you are not allergic to it, cilentro might do nicely in it.
The ratio of oil to vinegar is 2:1..add the rest of the stuff to taste.
You might also add a little dijon mustard to this -- although, as a purist,
I prefer the straight up stuff.  Salt to taste.  Chill well in fridge and 
allow the flavors to "marry"....at least 3 hours.  Serve with grilled chicken
or steak and your beverage of choice.  Our beverage of choice happens to be 
iced tea, with or without a shot of rum added for zing.

This stuff WILL clear out them sinuses real fast....and it tastes SOOOO good,
you keep eating.  It is a great way to get veggies into reluctant veggie
eaters.  I have also added left over grilled steak, cut into chunks, and
made this a dinner salad by itself.

		BLUE CHEESE POTATO SALAD

5 lbs.	red, new potatoes
1/2 c   dry white wine
	salt
	pepper

1 1/4 c    Mayonnaise
1 1/4 c    sour cream
2 1/2 tbs  Dijon mustard
2 1/2 tbs  Cider Vinegar
1/2 lb	   Blue Cheese, crumbled
4          green onions, minced
1 1/2 c    chopped  celery


Place potatoes in large pot, voer with cold water.  Boil until tender.  Drain.
Cool slightly, peel potatoes.  Cut into 1 inch pieces.  Transfer to a large
bowl.  Add wine, season with salt and pepper, toss to coat.  Cool.

Combine all the remaining ingredients.  Mix with potatoes, adjust seasoning.
Cover and refrigerate, let stand for 30 minutes at room temperature before
serving.

 

12 servings

   Lower in calorie potato salad made with yogurt instead of mayo/sour
   cream.  Fresh dill really makes this potato salad...
    
    
   Cucumber Potato Salad 
    
   1 cup yogurt
   1/2 cup chopped fresh dill
   2 tsp lemon juice
   salt & pepper

   Combine ingredients in a small bowl.  Blend well; set aside.

   3-4 pounds new potatoes
   1 cup peeled cucumber, diced
   1/3 cup red onion, minced

   Wash potatoes then place in a saucepan. Add enough cold water to cover
   the potatoes by 2 inches.  Remove potatoes; bring water to a boil over
   medium-high heat.  Add potatoes and cook until tender when pierced with a
   knife.  Drain.  Once potatoes have cooled, cut into quarters or slices
   and place in a bowl.  Add cucumber and red onion; stir in the yogurt
   dressing.  Mix thoroughly.

    MArsha Adams (TV cook) made a potato salad on one of her shows, and I
    wish I had taken the time to write it down!  It involved slicing the
    potatoes into a casserole, then pouring a hot liquid over it and baking
    it in the oven.  Meant to be served hot, I guess.  Does anyone have her
    latest cookbook, or can you think of a similar recipe? 
    Sarah

    Sarah,
      Sounds like you are describing German Potato Salad. I think there is
    a recipe in here for that.
    
    Debbie
    

    Looks very similar to 150.7, but I don't know if her potatoes were
    pre-boiled or not.  I was hoping someone had the book (Maybe it's
    Heartland Cooking?) that could verify.  But .7 looks close enough. The
    others don't bake the dish.  
    Sarah

    I'm looking for a recipe for sweet potato salad.  I recently had some
    at Carter's Sourthern Cuisine in Nashua, NH, and I'm not completely
    sure what was in it (other than sweet potatoes, of course!)
    
    It was similar to Waldorf Salad, in that it contained raisins and
    walnuts, but the dressing did not taste as mayonnaise-ey.  The dressing
    was a sort of light brown color, and slightly sweet.  It could be
    mayonnaise with spices added, or maybe even with maple syrup or
    something like that.  Anyone here know?
    
    -ellie

    I haven't tried this but it sounds like something different that would
    go well with Turkey/Chicken on the grill at a BBQ.  
    
    Southern Sweet Potato Salad
    Prep:    10 minutes
    Cook:    5-7 minutes
    Serves:  6 to 8
    
    6 medium sweet potatoes (bout 3lbs) cut into 1/2 inch cubes
    1 1/2 cups chopped celery
    3 scallions, chopped
    1 cup raisins
    1 20oz. can crushed pineapple, drained
    1 cup chopped pecans
    1 cup mayo
    1 cup sour cream
    2 T cider vinegar
    1 T honey
    1/2 t salt
    1/8 t. pepper
    
    Boil sweet potato cubes until just tender, about 5-7 minutes.  Drain
    and rinse under cold water.  Drain WELL.
    
    In large bowl, gently toss sweet ptoatoes w/celery, scallions, raisins,
    pineapple, and pecans.  In a medium bowl, mix together mayo, sour
    cream, vinegar, honey, salt and pepper.  Gentle toss with sweet potato
    mixtures.  Cover and refrig till serving time.
    
    If anyone tries this, please let me know how it is.  I'm planning on
    bringing this to a party of 25 people at the end of June.
    
    Thanks..
    
    cj                                                       
    
    

    re: .20
    
    There's a sweet potato salad recipe in "The Thrill of the Grill" cookbook
    which is really good and is almost always a hit when we bring it to
    'pot luck' type outings.  It doesn't have the fruit that the .20 recipe
    has, but has other stuff.  If I remember I'll post it.
    
    \steve