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Jul 1, 2006 05:27 PM

Potato salad?

I love potato salad, and would love to try a complex and amazing recipe.

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  1. There have been several threads on potato salads recently. Here are a couple to get you started:

    1. I think the best potato salad is made the Italian way. Couldn't be simpler. Boil some fresh, young, thin-skinned potatoes (not those air-coooled monsters from the grocery store.) until they are very soft. While still hot, dress with copious amounts of excellent olive oil, some red wine vinegar, lots of salt (sea salt is great here) and some black pepper. That's it. Mix until the potatoes fall apart a little and soak up the yummy dressing. You can vary this in a million ways. Fresh herbs are my favorite addition.

      1. I love my potato salad and so do others when I bring it to dinners. I believe mine is different for two reasons:
        1. I make my own mayonnaise
        2. After I cook the potatos and while they are warm, I toss them with green onions, salt, pepper and powdered mustard. Then when their are cool, I add the mayonnaise.

        1. Our family recipe for potato salad it always a hit at cookouts and with fried chicken picnics! For a crowd pleaser:

          6-8 Idaho potatoes, boil till soft but not mushy. Cool, and then peel and chop into cubes (or reasonable facsimilie)
          While the potatoes are cooling chop up 1 1/2 - 2 cups of celery, 1 large yellow onion, and 1 1/2 - 2 cups of traditional DILL Pickles [do not use kosher dill]
          Once the potatoes are all chopped put about 1/2 cup of pickle juice on the potatoes and mix around so they absorb the liquid. Then add in the celery, onions, pickles and ground pepper to taste. Finally add enoungh mayonaise to achieve good coverage and a creamy mix. The salad is good the first day and even better the next because the flavors have a chance to really mix. So I would definitely recommend making the day ahead of your event.


          1. Try Alton Brown's Cold Fashioned Potato Salad. The recipe is available on the Food Network's website. When he made the recipe on the show, he boiled the potatoes whole, allowed them to cool enough to peel them, and then sliced them using an egg slicer. The recipe as it appears on the website calls for 2.5 pounds of potatoes, diced. As you can imagine, it's a little tough to slice potatoes AFTER they've been diced. I've emailed the Food Network about this discrepancy but they've never changed the recipe.