Which potato salad are you?

[Chefnot]

Are you a potato salad purist?
Atlanta Journal Constitution, USA - May 14, 2008
When I think of on-the-go food, I always start with the “holy trinity” of side dishes - cole slaw, macaroni salad and, of course, potato salad. ...

[Chefnot]

And let me just say, you will never top my Mother's......

[ibcheft]

Seems everybody has a different way to make Potato salad as well as to which way to spell it. Thats what is nice you don't have to follow everyone else and you won't get bored with the same ole thing. Heck even the wife and I make it different, of course she come from Louisana and me from Michigan two very different cultures and way of cooking. She will once in a great while try to get in my kitchen, and I let her, after all she is a cajun.

[bluejeanz]

My (now ex) mother-in-law made the best potato salad and after many years of trying to perfect a better one, I finally gave up. I haven't had any that even compares to hers but, as was stated, it's all what you're used to. Here's what's in mine:

Potatoes, cooked in jackets and then peeled and cubed
Minced celery, onion and green pepper
Minced cucumber (seeds removed or preferably a burpless variety)
Chopped hard-cooked eggs
Pickle relish (the kind that goes on hot dogs)
Celery seed
Salt & pepper

Dressing:
Miracle Whip (not mayo)
A dab of yellow mustard
A spoonful of sugar
A little cream to thin it out a bit

If you weren't serving it within a few hours, you could mix everything but the dressing and refrigerate it and add the dressing later. If you were lucky enough to have leftovers, the next day they would have 'tightened up' and you'd have to add a little cream to loosen it up but it was good to go.

Now my daughter makes a good potato salad but it's a different style and totally bare-bones because her kids don't like the veggies. Hers has potatoes, hard-cooked eggs, Miracle Whip and a few tablespoons of yellow mustard. Now any time I've tried to make it, it's turned out terrible.


What does everyone else put in theirs?

[BerryBaby]

The type of potato makes a huge difference. I would never use Russet as they turn out mealy. Much prefer the Yukon Gold or Red Bliss. They seem to be firmer.

[Food Network Fan]

We usually have the American mustard potato salad. I can eat the German but prefer the American.

[bluejeanz]

For the salad I make, I prefer the Idahos just because they're mealy. I've tried the red potatoes but don't care for the firm, waxy texture. Part of the appeal is that some of the potatoes break up a little and soak up more of the dressing whereas the reds react differently.

[bakerman]

I never had potato salad that was sweet and had pickles in it until I moved to the south, having tried many, I just don't like it sweet.

I prefer red potatoes, I don't peel them, I like that they don't fall apart and get mealy.

I made the most awesome potato salad a couple years ago, and lost the recipe, haven't been able to make it since!

MAC

[Chefnot]

It seems to me, it's a great dish you can get very create with and still make it delicious. Of course potato always the base, but goodness my wife has made it so many ways and each time I love it.

[Food Network Fan]

Emeril has a recipe for a hot potato salad that's good. You can eat it cold too.