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Jun 22, 2006 08:09 PM

ISO best potato salads

  • p

having a cookout, want to make a yummy potato salad. My grandma used to make the best but unfortunately no recipe was ever written down (it was the German type)...but I'm open to any type as long as it's been tested and yummy! thanks

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  1. My mother-in-law made the best, if not simplest potato salad that I have come to just love. It's one of the few recipes she gave me that was exactly as she made. Very, very simple, but the flavor just can't be beat. Use red or yellow gold potatoes, that you boil in their jackets. Start with cold water and plenty of salt, bring to a boil, simmer until just done. Let cool, peel(if you like) and dice. Add chopped celery,green oinions, s & P and your fav. mayo that is mixed with half and half.(about 1/3 half and half to mayo). The half and half makes all the difference and makes a very creamy, yummy salad. I love to add plenty of fresh dill to mine and at times hard boiled eggys, but she never did. I'm always asked to bring this salad to every gathering and people just can't believe that the only dif ingred. is just the half and half. Like I said, simple but terrific.

    2 Replies
    1. re: jackie

      The flavors in this potato salad are out of this world. Be sure to make it a bit ahead so all the flavors can meld. Everyone always asks for the recipe. Forget that it's Emeril...just know that its really yummy. :)

      Emeril's Favorite Potato Salad
      14 small red potatoes, about 2 1/2 pounds, scrubbed well
      6 slices crisp cooked bacon, crumbled
      6 hard-boiled eggs, roughly chopped
      1/3 cup finely chopped red onion
      1/3 cup finely chopped celery
      1 cup ranch dressing
      2 tablespoons chopped parsley leaves
      1 teaspoon salt
      1/2 teaspoon black pepper

      Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.

      In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

      Serves about 8

      1. re: jackie
        Thomas of Delaware

        Jackie, I certainly will be trying this one. Thanks.

      2. t
        Thomas of Delaware

        Here is my recipe followed by my Aunt Mary's recipe:

        * Exported from MasterCook *

        Mr. Tom's World Famous Potato Salad

        Recipe By :Thomas Shunick
        Serving Size : 10 Preparation Time :0:00
        Categories : Potato Salad
        T. Shunick Recipe/Collection

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        6 pounds white potatoes -- peeled
        -- see directions
        1 medium green bell pepper -- diced
        1 large vidalia onion -- diced
        4 stalks celery -- diced
        6 each eggs, hard-boiled -- peeled and sliced

        Dressing Mixture:
        2 cups Hellman's mayonnaise -- Do Not Substitute
        6 tablespoons sugar
        1 tablespoon dry mustard -- more, if desired
        4 tablespoons sweet pickle relish
        1 teaspoon coarse ground black pepper
        1 teaspoon celery seed -- if desired
        1 teaspoon sea salt -- for cooking potatoes
        1 sm can sliced black olives -- optional

        Peel the potatoes and cut lengthwise into quarters. Place in large pan and add the sea salt. Cover with water and bring to a boil and cook till done to the tenderness you desire. Pour carefully into a colander and rinse once with cold water. Set drain and cool till you can handle the potatoes comfortable.

        Meanwhile, dice your green bell pepper and the vidalia onion. Slice the celery stalks into quarters (or thirds) and slice thin. Peel the eggs and slice uniformly.

        Mix the mayonnaise (Hellman's only) in a medium bowl with the sugar, dry mustard, black pepper and the pickle relish.

        Slice potatoes into a large bowl, add the vegetable mixture, the black olives, if using and the sliced eggs (reserve one egg for garnish). Pour the dressing over and mix gently till all are covered. Place in a decorative serving bowl and arrange the reserved hard-boiled egg slices on top. Sprinkle with paprika, cover with plastic wrap and refrigerate four about 4 hours before serving.

        - - - - - - - - - - - - - - - - - - -

        I certainly will try Jackie's suggestion about the half and half.

        The following one is my Aunt's recipe - it is wonderful:

        * Exported from MasterCook *

        POTATO SALAD ala' Aunt Mary

        Recipe By : AUNT MARY WEGER
        Serving Size : 8 Preparation Time :0:30
        Categories : Potato Salad
        T. Shunick Recipe/Collection

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        5 pounds potatoes -- cooked and diced
        4 each egg -- Uncooked
        1 cup Petmilk
        pepper -- to taste
        2 teaspoons celery seed -- or to taste
        2 tablespoons dry mustard
        1 cup white vinegar
        6 tablespoons sugar
        6 tablespoons flour, all-purpose
        salt -- to taste
        1 cup celery -- thinly sliced
        1 cup green bell pepper -- chopped fine
        4 each hard-boiled eggs -- sliced

        1. cook potatoes until done; drain and rinse. Peel and dice to size you desire.

        2. In a medium sauce pan: heat vinegar; in a small bowl mix together the pet milk, sugar, flour, celery seed, dry mustard, salt and pepper. Cook till thick over med. heat. Cool.

        3. Add this mixture to cooked potatoes along with onions, green peppers, sliced hard boiled eggs and top with paprica. Chill and enjoy.

        - - - - - - - - - - - - - - - - - - -

        NOTES : From my 1960 files.

        1 Reply
        1. re: Thomas of Delaware

          Thomas, these sound so much like my mom's potato salads that she used to make. She still lives in a very small rural town, where they always have these type of potato salads at all their picnics. Thanks for the recipes and reminders!

        2. My recipe is a German potato salad from Bavaria

          Use the baby red potato's. Steam them in their jackets until soft. While the potato's are steaming, mince an onion. When potato's are done, while hot, peel them and cut into slices and mix with onion. Combine vinegar, salt and pepper and pour onto potato and onion mixture, stir and cover. Let it sit for at least 30 minutes. Just prior to serving add enough oil to give it a good consistency. DO NOT add oil while potato's are too hot.

          2 Replies
          1. re: cbauer

            That's a good recipe. My Bavarian born mom would have added a couple of dashes of maggi. MMMMMM!!!!

            1. re: RichK

              These recipes remind me of German summer potato salad in which the sliced potatoes are mixed with minced green onion, minced parsley, oil, cider vinegar, and concentrated chicken stock (I use barely diluted Better than Bouillon). Salt and pepper to taste. Tastes just like what I used to have when I spent part of a summer with German relatives. Tasty and healthier than mayo/egg based salads.

          2. I REALLY love this German Potato Salad from Bobby Flay! It's so good, and it has a ton of bacon... my German grandpa really liked it as well!


            1. My potato salad is fast and the most requested! (or else no one else ever feels like making some. hmmm)
              Red potatos boiled
              Black pepper/Kosher salt
              Dijon mustard (go easy, it goes far)
              1 jar of Hormel real bacon peices, I swear they are great
              celery seed
              Shmoosh together, the longer it sits, the better