Potato salad

Posted: Thu, Aug 23 2007, 5:35 pm Post subject: potato salad

Does anyone have a good recipe for potato salad?

Posted: Thu, Aug 23 2007, 5:39 pm Post subject:

I make potato salad avery week for the shabbes meal, very simple

4 potatoes cooked and sliced
can peas and carrots
5 (more if u like) medium diced sour pickles (I use the can pickle in brine)
hard boiled egg, tiny pieces
mayoinaise
mustard

hearthy apetite
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Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

that's almost exactly the way I make it - I also use the sour israeli pickles - those are the best!

Diamond Member Joined: Apr 29 2006 Posts: 4773

it depends how mcuh work u wanna do...
I use hellmanns classic potato salad recipe - its awesome u can find it online www.hellmanns.com
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Posted: Thu, Aug 23 2007, 6:52 pm Post subject:

I have a different type ... no real recipe but I will tell you

baby red potatoes cut and boiled with salt in their skin ...

do not over boil

add olive oil, salt, black pepper and garlic powder
dice scallions and fresh garlic ... mmmmmmm enjoy hot or cold ...
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Executive Member Joined: Aug 12 2007 Posts: 349

Posted: Fri, Aug 24 2007, 1:11 am Post subject: re: potato salad

I make something similar to greenfire, but with mayo instead of olive oil. Also, regular onion, diced, instead of scallion. But scallions sound good. And of course pickles! Very Happy

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Posted: Fri, Aug 24 2007, 3:26 am Post subject: re: potato salad

I love the recipe from Kosher by Design.

about 8 red potatoes
1 red pepper
6 hard boiled eggs.

Boil potatoes
hard boil eggs
dice red pepper
add a large table spoon of mayo and garlic salt, and off you go!
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Posted: Fri, Aug 24 2007, 3:46 am Post subject: re: potato salad

Small potatoes cooked in the jacket. Peel and chunk as soon as you can handle them and drop into vinegar with salt dissolved in it. When they're cool, add chopped onion and celery (and chopped hard-boiled egg, if desired) and mayonnaise.

And here is the best potato salad recipe I've ever encountered, but it'svery time-consuming and a bit of work: http://www.epicurious.com/recipes/food/views/109778