BS: Potato Salad

Subject: BS: Potato Salad
From: Q (Frank Staplin)
Date: 24 May 14 - 12:46 PM

Potato salad seems to be a common dish in the English- and German-speaking worlds.
Often served at pot lucks, outdoor gatherings, and in the home.
There should be some interesting variations used by mudcat members and guests.

This one, from the Mayo Clinic, is a "healthy" version. I don't watch for fat, but this recipe was good.

1 pound potatoes, cooked, steamed and diced.
1 large yellow onion, minced (1 cup)
1 large carrot, diced (1/2 cup)
2 ribs celery, diced (1/2 cup)
2 tablespoons minced dill
1 teaspoon black pepper
1/4 cup low calorie mayonnaise
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar

Place all ingredients in a bowl and mix thoroughly.

The Mayo Clinic website gives the nutritional analysis. There are some interesting recipes in the Healthy Recipes section of www.mayoclinic.org

Subject: RE: BS: Potato Salad
From: gnu
Date: 24 May 14 - 01:16 PM

I saw potatoe salad in Walmart (just took Mum for a walk somewhere different) yesterday in Moncton, NB.ca. NB grows a whack of spuds and we are next door to PEI. Spuds? Lots. The stuff at Walmart was from Beaverton, Oregon. Never been there... TOO FAR AWAY. BB date was end of June. Who buys this crap?

Subject: RE: BS: Potato Salad
From: GUEST
Date: 24 May 14 - 01:32 PM

Des salauds?

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 01:32 PM

pickle juice 

Some people put pickle juice in potato salad, instead of vinegar. I suspect bread and butter pickles may be best- but, dill may be nice? Soaking onions in pickle juice is an alternative to consider.

I tried it and the salad tasted very good. Above link is info on pickle juice, if there are health concerns.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 24 May 14 - 01:38 PM

Our local Sobey's has good potato salad, and good egg salad, but it's made daily in the store's delicatessen.
I agree, Gnu, who would buy old shipped potato salad from Timbuktu (or Cucamunga)? Somebody must.
Have you got a good recipe, or do you just do from scratch with what's on hand?

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 01:44 PM

I recall my Moms potato salad I had as a youth ( It was made with PEI potatoes, of course).

It was served in a round glass tray. The potato salad on the outside ring (peprika sprinkled on the top fod colour), cut cukes with black pepper lined the next ring, cut radishes were in the next ring. The center was reserved with a big mound of shelled lobsters. On the side was a plate were ample amounts of freshly- baked crusty bread and soft butter. Yummy!

Subject: RE: BS: Potato Salad
From: GUEST,Jon
Date: 24 May 14 - 01:52 PM

I'd use a salad potato variety such as Charlotte or Anya.

Here is a recipe from Delia Smith's (a UK celebrety cook).

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 01:54 PM

A few on here 

Garden Fresh PEI Potato Salad 

a href="http://www.peipotato.org/recipes/salads/creamy-new-pei-potato-salad#.U4Da5GaVnMI">new potato salad 

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 24 May 14 - 02:10 PM

I prefer pickle juice (with relish) to vinegar, which doesn't agree with me.
Ed's recipe with broccoli and cauliflower is interesting, but of course we prefer out local potatoes. Yukon Gold is a good variety here; the skins are thin and they don't have to be peeled.

They also bake quickly in the microwave and I always have one with a steak. Three minutes a side at high, so they take about the same time as the steak. Lots of butter, some chives, salt- excellent.

Subject: RE: BS: Potato Salad
From: Monique
Date: 24 May 14 - 02:18 PM

Here's what we have in Summer:
Boiled potatoes (± 2 medium sized ones per person), boiled eggs (± one per person), tomatoes (ditto), mild onion (sliced), olives, canned tuna (optional), sliced cucumber (optional), olive oil, wine vinegar, salt, pepper. You can use canned sardines or anchovies in oil or canned crab meat instead of tuna.

Subject: RE: BS: Potato Salad
From: GUEST,Jon
Date: 24 May 14 - 02:21 PM

I've not tried Yukon Gold but it looks as if we can get them in the UK.

A couple of links to the ones I mentioned. Anya and Charlotte

I did look up PEI but it seems there are a number of quite different varieties (including Yukon Gold) sold under that name?

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 02:24 PM

the other link from above: 

Sorrh about the incomplete link above.

Subject: RE: BS: Potato Salad
From: Bonzo3legs
Date: 24 May 14 - 02:37 PM

Went to the Croydon branch of Rodzio Preto for lunch today, and as well as overdosing on the most wonderful meat east of Buenos Aires, the salad buffet had a wonderful potato salad!!!

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 03:50 PM

Yukon Gold, from Wikki 

I believe, beyknd having a yellow flesh, Yukon Gold has a higher moisture content, likely like some of the red varieties - so, any similar "wet potato" would likely be a good substitute.

Subject: RE: BS: Potato Salad
From: Janie
Date: 24 May 14 - 04:18 PM

Greek Potato Salad

2 lbs. red potatoes, unpeeled, cut into bite size pieces
1 red onion, sliced thin
1 15 oz can garbanzo beans, drained

Dressing

1/3 cup olive oil
1/3 cup balsamic vinegar
1 minced garlic clove
2 Tbsp. oregano
2 Tbsp. basil
1-2 tsp. coarsely ground black pepper
1-2 tsp. salt

Cook the potatoes. While they are cooking prepare the rest of the ingredients and whisk the dressing together thoroughly.

When potatoes are done - barely fork tender- drain, shake over heat for a minute or two to dry, pour into large bowl, add the onion and garbanzos, then pour over the dressing. Toss well.

Serve warm or cold.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 24 May 14 - 07:28 PM

Ed T and Janie- Yes, Yukon Gold is much like the thin-skinned reds; if we can't get one we use the other. I can't remember the names, so go by appearance and feel.
We are getting organic potatoes in all our markets now.

It's been a long time since we had the thicker-skinned "Idaho" or baking potatoes at home, but we sometimes order them in restaurants, where we mix the butter and goodies into the shell..

And are potato salad makers divided into those that add and don't add egg?

Somewhere I've got a Greek potato salad with Kalamata olives- have to dig it out.

Subject: RE: BS: Potato Salad
From: Ed T
Date: 24 May 14 - 07:46 PM

Canadian commercial potato varieies in the link below:

Canadian potato varieties 

Subject: RE: BS: Potato Salad
From: Musket
Date: 25 May 14 - 07:38 AM

Most UK common or garden potato salad consists of covering them in mayonnaise and cut chives.

I tend to start there and get creative depending on guests. Certainly a bit of English mustard powder in the mayonnaise and seasoning the spuds before making it up. It tends to be a feature of BBQ for us. Rather than one dish with all sorts, we tend to do different dishes.

Subject: RE: BS: Potato Salad
From: GUEST,HiLo
Date: 25 May 14 - 08:37 AM

I love potato salad and make it often during the summer months. The base I use is half mayo and half plain youghurt..works really well and has a lot less fat. The Yoghurt gives it a bit of a tang as well. I do add pickle juice but not much as I find it makes it a wee bit soggy, but I do add all the usual ingredients, egg, celery, scallions and always a bit of thyme and paprika....oh. I am getting very hungry.

Subject: RE: BS: Potato Salad
From: gnu
Date: 25 May 14 - 08:51 AM

Q... just spuds, eggs, mayo and maybe some chopped up pickles. Mum likes Allspice in it.

Subject: RE: BS: Potato Salad
From: Janie
Date: 25 May 14 - 10:18 AM

HiLo, that sounds really good. Have you tried it with a little mustard also? Did it work? Have you tried it with yoghurt and no mayo?

Generally speaking, salads that rely on a good bit of dressing don't agree with me very well when the main ingredient is mayo. The first few bites are good, then the richness of the mayo turns against me. Looking for alternatives other than the vinaigrette potato salads, which I like quite well, but not everyone in my family does.

Subject: RE: BS: Potato Salad
From: GUEST,HiLo
Date: 25 May 14 - 10:40 AM

Yes, I have done it with just youghurt, but only if I am just making a small batch that will be eaten straight away. I find that the youghurt does not adhere to the potatoes if it is kept for more than a day in the fridge. No, I have not added mustard, but I will try it. Oh, if you go with youghurt, use a palin greek, good quality one. Hope it works for you.

Subject: RE: BS: Potato Salad
From: Janie
Date: 25 May 14 - 10:43 AM

Thanks, HiLo. You have encouraged me to experiment.

Subject: RE: BS: Potato Salad
From: GUEST,Tony
Date: 25 May 14 - 11:29 AM

Olive oil, lemon juice, dill weed, and turmeric. Maybe garlic. No mayo.

Subject: RE: BS: Potato Salad
From: GUEST,HiLo
Date: 25 May 14 - 11:43 AM

Oh, tumeric, that sounds very good. I use oil and balsamic if I am doing unpeeled red potatoes.

Subject: RE: BS: Potato Salad
From: GUEST,HiLo
Date: 25 May 14 - 11:45 AM

Sorry about double posting, I had meant to say this earlier..I also use plain youghurt in Caesar salad rather than mayo and it works very well. In fact I often substitute youghurt for mayo.

Subject: RE: BS: Potato Salad
From: pdq
Date: 25 May 14 - 01:00 PM

If you plan to grow your own potatoes, try Reddale (aka Red Dale), Red Norland (aka Norland Red) or Red LaSoda (aka Red La Soda).

All are red skinned, white inside and more "waxy" than the standard all-purpose potatoes like Yukon Gold.

Subject: RE: BS: Potato Salad
From: GUEST,leeneia
Date: 26 May 14 - 01:27 AM

Croatin potato salad

This is a recipe I got when working in Kansas City, Kansas, a center for Croatian immigration long ago.

Dressing:

five T oil (I use Smart Balance brand)
3 T lemon juice. You could try vinegar, but I don't like it.
1/2 to 1 tsp dried leaf thyme
black pepper

Whisk all that together.

Add: chopped red onion (abt 1/2 cup) and chopped green onion (3 or 4 of them), to taste.

Boil red potatoes in their jackets. Maybe 6 of them. Use your judgment as to how many.

When the potatoes are cool enough to handle, chop them, remove some of the peel if you wish, and gently mix in the dressing with the onions in it. Refrigerate till ready to serve.

Don't let the potatoes get stone cold before mixing. Their texture won't be nice.

---------
I have read that adding a mere 1/2 tsp mayonnaise to the dressing will make it blend better. It does seem to help.

Subject: RE: BS: Potato Salad
From: sciencegeek
Date: 26 May 14 - 08:04 AM

I'm not a big fan of mayo & it doesn't handle heat well when on a picnic, so I prefer to use Miracle Whip dressing. Add some finely minced sweet onion, a splash of white vinegar & some celery seed. I like a bit of diced celery as well, but the hubby doesn't care for that so I put that in my macaroni salad that he leaves alone. lol

I find that if the potatoes are properly salted during boiling, I just need to adjust the taste in the dressing mixture before adding to them.

When we were kids, dad would pick up fresh made German potato salad from the German deli... still warm and oh so good.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 26 May 14 - 01:57 PM

Hate the mayonnaise from the stores, but true mayonnaise made fresh without vinegar or preservatives is not difficult to make.
My daughter makes it by eye, but here is an approximation of her recipe.

MAYONNAISE

1 large egg
1 tablespoon Dijon mustard (or your choice)
1 1/3 cups vegetable or sunflower oil (or mild olive oil)
4 teaspoons of fresh lemon juice
Have all ingredients at room temperature.

Mix egg and mustard with whisk (Better, a food processor) until smoothly combined.
Add oil in a slow stream, mixing all the while, until the mayonnaise is thick.
Whisk or beat in lemon juice until smooth and thick.
(Or mix the lemon juice in with the egg, mustard and salt).
Optional- Salt, pepper, or other seasoning may be added.

Since fresh mayonnaise won't keep, even refrigerated, for more than two days, don't make more than is needed for your recipe. Reduce the oil for a smaller amount.

I remember a restaurant where we had salmon topped with rows of fresh flavored mayonnaise, whisked at the table. An unforgettable meal.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 26 May 14 - 07:30 PM

Be sure that your olive oil, vegetable oil, etc. is fresh. Mayonnaise has a delicate flavor and old oil can spoil the taste.

Subject: RE: BS: Potato Salad
From: GUEST,.gargoyle
Date: 26 May 14 - 11:08 PM

Mr. Q - I believe you mean egg YOLK.   Whites are not used.

Hot Germain Style P-Salad

5 pounds red potatoe boiled - kept hot

Dressing - kept hot
1/2 pound bacon - use the grease also
Onion medium sliced sauted till translucent with bacon
Celery stalk sliced sauted the last minute
Cider Vinager 1/4 cup added to bacon pan
Sugar 1/4 cup added to vinegar
Dry mustard 1/2 tsp add to vinager

Serve hot - will hold well in oven

Sincerely,
Gargoyle

The egg yolk is an emulsafier it contains lecithin and performs "magic."

Subject: RE: BS: Potato Salad
From: GUEST,sciencegeek
Date: 27 May 14 - 01:01 PM

yup... that looks like a good recipe for German style. Not only that, you can make the dressing and then add to fresh picked, tender leaf lettuces for wilted salad. yum... but make at the last minute or else it goes from wilted to soggy... lol

and DO NOT use iceberg, unless picked straight from the garden.

a Jewish friend once remarked... can't Germans make any dish without pork??? outside of dessert, I couldn't think of anything... I'm sure there must be a few.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 27 May 14 - 01:21 PM

Dear Gargoyle, there are two schools of thought on egg yolks solo or with the white in mayonnaise. There are online recipes from both schools. It is all in the proportions and length of processing (or whisking).

Here is one which is titled Whole Egg Mayonnaise:

http://allrecipes.com/recipe/whole-egg-mayonnaise

And here is another. The yolk tends to make the product creamier.

http://kristyleigh.com/fool-proof-whole-egg-mayonnaise/#.U4TG200U_cs

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 27 May 14 - 01:32 PM

Lemon juice vs. vinegar (and its many varieties) is also a hard-fought kitchen battle.

Vegetable oils vs. olive oils. Olive oil is strong-flavored. Use in mayonnaise for salmon steaks, but not in vegetable salads.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 27 May 14 - 01:42 PM

Why are there two n's in mayonnaise?

Should we say 'mayon' rather than 'mayo'?

Word pedants, let us know.

Subject: RE: BS: Potato Salad
From: Ed T
Date: 27 May 14 - 01:48 PM

""may·on·naise   (mā′ə-nāz′, mā′ə-nāz′)n.A dressing made of beaten raw egg yolk, oil, lemon juice or vinegar, and seasonings.[French mahonnaise, mayonnaise, possibly from Mahón, Spanish city on Minorca captured by Louis François Armand de Vignerot du Plessis, Duc de Richelieu (1696-1788), in 1756 (the duke's chef is said to have introduced mayonnaise in honor of this victory).""

The American Heritage® Dictionary of the English Language, Fourth Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.

Subject: RE: BS: Potato Salad
From: Stanron
Date: 27 May 14 - 07:10 PM

You rotten lot. I've just started another fast and won't eat another meal until a week on friday. Telly is full of food items and now Mudcat!

Unfair!

Subject: RE: BS: Potato Salad
From: Joe_F
Date: 27 May 14 - 08:56 PM

A tale of icky smugness: Many years ago I read that there was a kind of botulism that mainly attacked Catholics, because it throve in the anaerobic environment of the large vats of potato salad that they made for church picnics. I observed that I was doubly protected from that ailment by being an atheist & disliking potato salad. I then noticed that the feeling induced in me by that observation was indistinguishable from one of superior virtue.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 28 May 14 - 07:49 AM

Q - I would contest that homemade mayonnaise only lasts two days. I would allow up to a week (but then again I'm neither pregnant nor very elderly or otherwise physically vulnerable.) Just make sure your eggs are nice and fresh and be sure to refrigerate once made. I don't know if the fact I only use the yolk rather than the whole egg makes any difference (thus reducing the ratio of egg to oil)? But ultimately it will be all the oil and vinegar that should keep the raw egg good.

I wonder has anyone else used a little white wine in place of another acidulating agent? I've done it and it's rather nice. Tastes a bit posh even ;-)

As for oil I would tend to go for 50/50 tasteless like sunflower and extra virgin olive, olive oil alone can be quite pungent.

Aoli is my favourite thing to do with fresh mayonnaise, lots of raw garlic. Or tartare sauce with capers! Yum yum.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 28 May 14 - 07:55 AM

Nabbed this off of the Beeb cookery site:

Quick tartare sauce

Ingredients
200ml/7fl oz mayonnaise
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
flaked sea salt and freshly ground black pepper

Preparation method
Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 28 May 14 - 01:18 PM

Longevity of fresh mayonnaise- The two-day recommendation is from a cookbook of mine. I don't really know.
We never used vinegar, always lemon juice. Looking at the net, using a bit of wine is in several recipes- seems to be a good variant.

I think people worry overmuch about the eggs. All of the eggs sold in our area come from controlled egg farms. I haven't heard of anyone contacting salmonella, etc. from eggs here for a long, long time.

I think the main source of cold and other viruses is from infected customers in the stores, handling the merchandise, coughing, and waving dirty Kleenix around. It is not the produce but the customer.

Thanks for the tartare recipe from the Beeb (BBC). I haven't looked at their cookery site but I will.

Subject: RE: BS: Potato Salad
From: gnu
Date: 28 May 14 - 01:18 PM

"I'm not a big fan of mayo & it doesn't handle heat well when on a picnic, so I prefer to use Miracle Whip dressing."

Ahyup. I spent three days in pain and didn't remember anything but the pain. Never again.

Subject: RE: BS: Potato Salad
From: GUEST,sciencegeek
Date: 28 May 14 - 01:28 PM

the egg base in the mayo makes an excellent growth media for any number of little buggers of the microbial variety...

it also works as a base for paints, lol, add a little moisture and there goes another great art masterpiece.

mayo gone by is not a fun experience.

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 28 May 14 - 02:14 PM

Oil and an egg, and a bit of lemon or (ugh!) vinegar is cheap, cheap, cheap.

Make only what is needed at the moment and toss any surplus.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 28 May 14 - 03:18 PM

We go through quite a lot of the bought stuff in our house as himself prefers his daily sarni's with mayo to butter, and I like it with chips and with my bean burgers! Maybe I should make it more frequently..

Absolutely agree that the base ingredients are inexpensive, one egg yolk to 1/4 pint oil is the ratio I use; so I keep the volume small enough to use quite quickly.

It's actually easier to use a hand held pestle and mortar for smaller quantities like that - I have a glazed one from Spain called a 'Mortero' (got in a charity shop) that is perfect - ie: designed for the job - for pounded sauces and emulsions. No doubt you will have something virtually identical from South America.

Spanish 'Mortero'

Takes a little care and attention (got to keep those first drips of oil sparse while working them into the yolk) but all that long and it ends up being far far less messy to clean than a blender or other 'bitty' kitchen tech.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 28 May 14 - 03:20 PM

Hmm bad link.

This should work:http://www.amazon.co.uk/Traditional-Spanish-Pestle-Mortar-Mortero/dp/B0090S457M

Subject: RE: BS: Potato Salad
From: Q (Frank Staplin)
Date: 28 May 14 - 07:07 PM

We have a very good Coors mortar and pestle, but I never thought of using it for making mayonnaise.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 29 May 14 - 06:44 AM

You should try it Q, it's easier than it sounds. Less messy than a blender and less straining on the arm than using a whisk (which then also has to have all of it's mayo laden tines scraped clean)

See here: Aoili made in a pestle and mortar

The chef is using a light wooden pestle which isn't fit for purpose, it should have weight (teracotta or porcelain) so you can work the emulsion and pour at the same time.

Subject: RE: BS: Potato Salad
From: GUEST,CS
Date: 29 May 14 - 06:47 AM

A wooden pestle is fine - mine's wooden! I meant the mortar or bowl should have some weight to it. Tsk.