TravelTalkOnline Forums People Talk Recipes Need Recipe(s) for Red Skinned Potato Salad

Anyone have some tried & true recipes???

I like to make it with mayo & sour cream (mixed 1/2 & 1/2)... and I don't use too much... just enough to coat everything...
finely chopped onion & red/yellow/green peppers... chopped scallions are good too...
and chopped fresh dill...
S&P to taste...
and chopped hard boiled eggs...
I don't like celery in any salad that uses mayo...
it gets way too watery if it sits long enough to meld all the flavors of the other ingredients...
I just hate a watery or too mayo'y salad!

a little chopped crispy bacon is a good addition also!

For presentation, I sprinkle some sweet Hungarian Paprika on top too...

sorry, I don't have amounts for each ingredient, I use the "that looks like enough" method!

B...This is what I was looking for...my mom always used mayo + sour cream but I couldn't remember the proportions <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I usually throw in some dijon and occasionally tarragon. Funny this came up as I am making some in a few minutes to go with ribs. Used some fennel tonight, goooood.

BigJim,
I also like Dijon in mine, but the rest of my family are mostly mustard haters (they even use ketchup on hot dogs!!!)...
so I don't get to add it as much as I would like!
Yummm... the fennel sounds really good!
I have used tarragon too in the past, Yummmm again!

when in season, I also like chopped leeks... the white part and the interior light green parts...
I could eat leeks anytime, with almost anything that goes with onion! Raw, sauted, steamed, carmelized, anyway!

Here is one of our favorite & simple recipes, the celery seed is key!

• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1/2 cup finely chopped green onion top
• 1 1/4 cups mayonnaise
• 1 3/4 teaspoons celery seed
• 1 3/4 teaspoons salt

Looks good, except I would ALWAYS want pepper also! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Well, mine tasted nothing like my mother's <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> but it was tasty! Used green onions, just a dash of dijon, salt & pepper, mayo, sour cream, fresh parsley. Not too creamy, just enough to coat the spuds <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Celrey seed! YES! I had forgoten about that too! If I remember, I always use it!
I just never use fresh celery! makes it way to watery!
If you use it imediately after preparing, fresh is OK..
but I like to let it sit overnight, so flavors meld...

This sounds wonderful... I think I would add bacon though! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Everything is better with bacon, eh?!?! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Bacon is always good! Yummmm...

I think that goes without saying...
I just never use salt! salt will pull moisture out of the potatos/onions/etc... and make it watery...
salt should be offered, so each person can add their own, at serving time...

Here's another option that is really yummy.
German Potato Salad
6-8 med red potatoes
6 slices lean bacon, cut up
2 T flour 1/3 C vinegar
1/3 C sugar 1 C water
grated onion, salt & pepper, to taste
Hard boiled eggs
Cook potatoes in jackets, peel and slice them. Add onion, salt and pepper. In frying pan, (large), fry bacon till crisp. Add flour and stir, like white sauce. Mix sugar, vinegar and water. Add slowly to bacon and flour paste and bring to a boil. Pour thickened sauce on potatoes and stir well. Garnish with slices of hard boiled eggs. Sprinkle paprika on each slice. Keep salad at room temperature.
Serves 6

If you really want to think outside the box, this is what I do
Roasted Redskin Potato Salad with Bacon and Bleu Cheese

Roast your potatoes, saute some chunked bacon and save the fat. When potatoes are roasted and still warm add the bacon, some crumbled bleu cheese, some sliced scallions, chopped parsley and some quartered artichoke hearts that have been thoroughly drained and then dried in paper towels
Make a vinaigrette with white balsamic vinegar, the bacon fat, dijon mustard. lots of cracked black pepper and chopped garlic. This is so sinfull, but so good. Serve it with grilled chicken

I do not like mayo etc so I found this one. It is different and always a big hit.


1/3 cup KRAFT Ranch Dressing
1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
3 lb. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
1/2 cup sliced celery
1/2 cup chopped red peppers
1/2 cup chopped red onions
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

MIX dressing, barbecue sauce and mustard in large bowl.

ADD all remaining ingredients except for the bacon; mix lightly.

SPRINKLE top of salad with bacon. Serve immediately or refrigerate until ready to serve.

These all sound yummy...I love potato salad of all types!

This is a real favorite of ours. I always use new, red-skin potatoes. It's not generally what you would think of as Potato Salad but it's REALLY good, especially if you like tarragon! It has no mayonnaise or egg so it keeps well at room temperature and actually tastes better that way.

French-Style Potato Salad

12 – 14 (apx. 1.5 lbs) small new potatoes, unpeeled
3 T dry white wine
¼ C Olive oil
2 T wine vinegar
2 T Dijon mustard
¼ tsp salt
½ tsp to 1 tsp dried tarragon
¼ tsp pepper
¼ c sliced green onions
¼ c minced fresh parsley

Slice potatoes in ¼ inch slices and boil in salted water until just barely tender. Drain and add wine, tossing to coat. Let stand for 10 min. Combine olive oil and next 5 ingredients. Pour over potatoes, add onions and parsley and toss gently. May be served chilled or a room temperature.

Excellent recipe Leagle. I make mine the same way with the vinegarette but par boil the potatoes whole and then grill them until they are a little darkened with grill marks and then toss 'em! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Leagle, I always thought that recipe was for German Potato Salad???

BTW... coming from Eastern LI, we have the absolute BEST New Potatos!
White or Red! the kind where the skin is kind of flaky! Yummmmm!!!
Great Potato Salad potatos and also great with just butter and chopped chives!
Creamy & Smooth! Best potato ever!
and the season is just beginning now!
Our town on LI has lots of farm stands... and they all carry the new potatos now! My favorite time of year!

Pretty much anything one does with the red potato turns out great. Grilled. Cooked with garlic, onion, salt, pepper, sherry, made into a cold salad, anything. They are good. I eat late. After 9 pacific. I can come up with an idea a bit earlier and have a great red potato dish with whatever main course I decide. I do love food and trying new things, keep no recipes just know what I like. However I will have to find a few new ways and ingredients to cook next week. My only child and his family will be here, they have started a new way of eating including grinding their own wheat. It will be very cool to learn new things, but having my right coast family (three grandkids 3,2,1) will be worth anything.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Brain, German potato salad is quite different It's basically potatoes bacon onion vinegar and sugar, always severed warm lest the bacon fat congeal. Here's a good recipe.

http://www.foodnetwork.com/recipes/chic-easy/german-potato-salad-recipe/index.html

Yes, when I was in college and studied in Paris for a semester, that's the type of potato sald we had it was served warm...YUM!