Tater Salad: How Do You Take It?
- Perilagu Khan May 21, 2012 11:28 AM
Do you like your tater salad dressed with mayo? Mustard? A combination of the two?
I'm not a major mayo guy, but I prefer tater salad with a fairly copious amount o' mayo adulterated by a somewhat smallish dose of Dijon mustard.
I like a combination of mayo and Dijon mustard - much more mayo than mustard, of course. To me the key to good potato salad is to pour over the roughly chopped HOT potatoes a mixture of olive oil and vinegar, salt and pepper. I like a lot of chopped hard boiled eggs, celery and parsley in it too. My favorite recipe is the one from the Silver Palate cookbook, with cucumber left out.
I never cared for potato salad as a kid but I've grown to like it as an adult, slowly but surely. I like both mayo and vinaigrette styles - what's most important to me is the add-ins. No large chunks of celery is extremely important (celery is fine if grated or finely minced, but if I have to bite it, NO WAY). Definitely no random vegetables like peas, green beans, etc. Not a fan of Miracle Whip, sweet pickle relish or anything else that adds a lot of sweetness. Tangy things (mustard, capers, etc.) and herbs of any kind are welcome! Oh, and feel free to add hard boiled eggs or bacon - I love protein!
My latest fab is one made with the addition of eggs, bacon and celery and dressed with a combo of Mayo, sour cream, Dijon and chipotle. Excellent
I'm a big tater salad fan & enjoy it MANY different ways.
With mayo, sour cream, & blue cheese; warm German-style; Greek style with Kalamata olives & feta cheese; French style tossed warm with vinagerette - the varieties of delicious potato salads are endless.