Potato Salad - dressing question
- mcsheridan May 4, 2014 04:55 PM
Spring means I start making potato salad, so I made my first batch of the season yesterday. Now, I really like my potato salad recipe, but occasionally think the dressing could be a little thinner so the salad would be a bit looser on the plate.
For reference, I use red potatoes (cooked in salted water & dressed while still warm with vinegar), hard-cooked eggs, celery, red onion, mayonnaise, a very small amount of brown mustard, a pinch of sugar, and black pepper. Garnish: parsley & paprika.
I've been looking over various recipes, and read a few threads here on the HC board. I see a variety of ingredients used to thin the dressing, and almost as many recipes that don't bother to do so.
Water, milk, pickle juice, lemon juice, more vinegar, oil; all have their adherents. I'm wondering what do you use? Or is your potato salad just fine as-is? Maybe mine is too, and I'm just over-thinking this.
The only thing I won't add is sour cream; that goes in my cole slaw dressing, and I like the salads to have different flavor profiles when they get served together.
re: Uncle Bob
I use a splash of heavy cream or half and half. Mine is mainly mayo, but thinned with oil and Heinz white vinegar plus the dairy, whisked until it has the consistency of whipped cream. I also put powdered mustard in there, but the salt and pepper is on the cooked potatoes, along with another dash of oil, while they are warm so it absorbs.
I use olive oil, but hey, I'm in NY!
My go to potato salad is potatoes (not too particular as long as they're white potatoes), salad dressing (yeh, I use Miracle Whip in this) or mayo + a bit of sugar, yellow mustard, chopped onions & celery, chopped hard boiled eggs, a little salt, pepper and paprika....and sweet pickle relish or chopped sweet pickles with their juices.
I like my potato salad on the thick side but if i need to thin it out, I use extra pickle juice. Once, I didn't have quite enough salad dressing so I whisked some thousand island dressing with it; it was delicious. Now, I sometimes make the potato salad with thousand island. If I'm out of celery, I use a little celery seed.
I prefer for my PS to bind together. Maybe save some of the salted cooking water to add back into your finished product.