Potato Salad question

Platinum Member Joined: Jan 23 2008 Posts: 9074

You know how when you add mayo to cooked potatoes they go heavy, globby, & sticky? I'm in desperate need of a delicious dressing that LOOKS as good as it tastes & where the potatoes keep their form & aren't swimming in liquid either. I have cookbooks inc KBD's.

Muchos gracias!

Executive Member Joined: Mar 08 2010 Posts: 309

you should never cut the potatos when its still warm.
when its cool, its not sticky anymore

Diamond Member Joined: Nov 14 2007 Posts: 2569

Do you have the Dining In cookbook? There's a great deli potato salad recipe in there! If not, here's the recipe-

2-3 lb redskin potatoes
2 scallions, chopped
(optional- I leave it out- 2 hard boiled eggs, peeled and chopped)
3 large slices pastrami

Dressing:
1 T. dijon or regular mustard (I use dijon, the taste is better, imho, and a little more mellow)
1 T. sherry wine vinegar
3 T. canola oil
1/2 t. dried parsley
1/4 t. dried tarragon
salt and pepper, to taste

Boil potatoes unpeeled, in salted water until cooked through, yet firm. Allow to cool slightly. Cut potatoes into large chunks while still warm. Add scallions (and eggs). Fry pastrami in a small frying pan with 1 T. oil until it curls up a bit. Cut into bite-sized pieces and add to salad.

In a separate bowl, combine mustard and vinegar. Whisk in oil and then herbs. Season with salt and pepper. Add to salad, toss gently, and serve warm.

I serve this cold on Shabbos day and it's great!!

Posted: Wed, May 26 2010, 8:53 am Post subject: re: Potato Salad question

If you don't want heavy potato salad, maybe you can try plain vinaigrette dressing instead? It's plain 1 part lemon juice and 2 part good quality olive oil, add salt & generous pepper. You can customise and add flavour with bit of grainy mustard, paprika, finely chopped pickles or onions, chopped herbs like dills, parsleys, mint or basil. For vinaigrette, you should dress potatoes while they're still warm.

Posted: Wed, May 26 2010, 9:22 am Post subject: re: Potato Salad question

You might want to consider changing potatoes, depending on how you cook them for the potato salad. Some are better for boiling while others are better for baking. Then there's the peel on/peel off choice.

You might want to consider folding the mayo into part of the potatoes and then tossing in the rest for a lighter touch and coating.
_________________