Dodge Man
Well-Known Member
Anybody got a Great recipe they want to share for Tater Salad?
potato salad
- Thread starter Dodge Man
- Start date
I don't have a recipe, I just go by looks & taste.
Finely chop about 6 ribs of celery, 1 red onion, and about 2 cups of dill hamburger pickle slices. Also finely chop some fresh dill and parsley...if not available, just use the dried stuff in a jar.
Bring to boil about 2 lbs. of quartered "new red potatoes" in seasoned & salted water (I use blackening seasoning, and plenty of it). When the water is boiling, reduce the heat enough that the water barely bubbles. Strain potatoes after they are fork tender.
I use just enough mayo that the salad holds together. For my potato salad, if its slimy and tastes like mayo, you've used too much. So take all your chopped up veggies, and mix well with about 1/4 cup of mayo. Mix well with the herbs, plenty of pepper, and start folding in the potatoes, without beating them up. Squirt in a bunch of yellow mustard to give it some good color.
If it's too thin, add more mayo about 1 tbsp at a time. If it's a little too thick, I like to stir in some of the pickle juice from the jar. Add a little mustard, too. I've never followed a recipe, and mine always comes out a little different. But the goal is to balance the crunch of onions & celery with the soft potatoes. When you have it the way you like it, sprinkle paprika and some more dill & lightly fold it in.
Eat until you are full.
Finely chop about 6 ribs of celery, 1 red onion, and about 2 cups of dill hamburger pickle slices. Also finely chop some fresh dill and parsley...if not available, just use the dried stuff in a jar.
Bring to boil about 2 lbs. of quartered "new red potatoes" in seasoned & salted water (I use blackening seasoning, and plenty of it). When the water is boiling, reduce the heat enough that the water barely bubbles. Strain potatoes after they are fork tender.
I use just enough mayo that the salad holds together. For my potato salad, if its slimy and tastes like mayo, you've used too much. So take all your chopped up veggies, and mix well with about 1/4 cup of mayo. Mix well with the herbs, plenty of pepper, and start folding in the potatoes, without beating them up. Squirt in a bunch of yellow mustard to give it some good color.
If it's too thin, add more mayo about 1 tbsp at a time. If it's a little too thick, I like to stir in some of the pickle juice from the jar. Add a little mustard, too. I've never followed a recipe, and mine always comes out a little different. But the goal is to balance the crunch of onions & celery with the soft potatoes. When you have it the way you like it, sprinkle paprika and some more dill & lightly fold it in.
Eat until you are full.
ferg
Well-Known Member
I make my 'sauce' 'to taste' - with a mixture of MIRACLE WHIP, vinegar, sugar, Worcestershire, and sweet pickle juice - pinch of salt -
Potatoes, onions, celery, sometimes I leave the skins on - sometimes no -
ferg....
Potatoes, onions, celery, sometimes I leave the skins on - sometimes no -
ferg....
My secret is to drizzle the hot, drained potato chunks with pickle juice. I lay them out on a sheet pan to do that and then I wait until they are cool to mix in the mayo. Hot potatoes soak up liquids so the pickle juice flavors them without having to use too much mayo.
I also like chopped radishes mixed in. Adds crunch and more flavor then just celery.
I also like chopped radishes mixed in. Adds crunch and more flavor then just celery.
