By Becky

May 14, 2008 2:27 PM | Link to this

I use red potatoes, peel before cooking..As my Mother did, I kinda mash them (sorta like a lumpy mash potato)..Has to be Blue Plate mayo for me though..Depends on where I’m taking this dish as to any spices are added to it..I also serve it at room temp…Yummy

By lovelyliz

May 14, 2008 2:28 PM | Link to this

I love German pottato salad serve warm or even a room temperature. You don’t have to wory about mayo spopiling in the heat. Unfortunately in my picnic circle of friends and family no one else share my passion. Unless I want to eat it for days, I have to stick with the traditional mayo based potato salad with egg.

By Gene

May 14, 2008 2:30 PM | Link to this

Potato Salad and Deviled Eggs are ART FORMS.

By mb

May 14, 2008 2:35 PM | Link to this

Becky, you and Al Gore spell it the same LOL and lovelyliz - just what were you spelling?

By mica

May 14, 2008 2:43 PM | Link to this

Boil potatos with peel on then cool to room temp. Chop lightly - not too fine and add a tsp of mustard, a very heaping tbsp of blue plate, boiled eggs chopped very fine, dill pickle chips, salt & pepper. Chill overnight and you have a true southern potato salad.

By Jo

May 14, 2008 2:52 PM | Link to this

Mine’s rather basic but I’m picky about how I prepare it (hey, they don’t call me The Kitchen Goddess for nothing!) I peel red potatos, cut em’ in chunks, cook till tender, chill, add a judicious amount of mayo, a teeny dab of mustard, finely chopped celery & toss with dill weed

By JJ

May 14, 2008 3:13 PM | Link to this

Actually, its not the mayo that goes bad in potato salad, but the potatos themselves, if left out at room temp for more than 3 hours…….

And that’s Dan Quayle, not Al Gore who puts an “e” at the end of potato..

By VoiceOfReason

May 14, 2008 3:29 PM | Link to this

I make, hands-down, the best potato salad on the planet. Everyone says so and request it for all ocassions. Its all the basics (russet potatoes, egg, onion, celery, salt, pepper, mayo, dab of mustard, sprinkled with parsley) but its the ratios that rule!! Also, I cook first, then cool and peel, then chop. The size of the chunks are important and you have to take into consideration the chunk to mush factor. Its a science. Mine is the bomb.

By FCM

May 14, 2008 3:32 PM | Link to this

My mother’s Hot German Potato salad is out of this world…an I will also eat it the next day cold. Onions, bacon, potatoes, spices,and vinegar…its a minimalist recipe.

Her cold “traditional” potato salad tends to be potatoes, mayo, peppers, onion, celery, salt, pepper, a dash of vinegar, and eggs. Not at all my cup of tea.

My potato salad is red potatoes, white wine vinegar, mustard, mayo, onion, beaumonde, tabasco, and a bit of tarragon. Absolutely no eggs or pickles in my salad.

Coleslaw-I grab a bag of the angel slaw (tri-color), toss in dill, cider vinegar, a dash of sugar, lemon pepper and salt.

Pasta salad with mayo was never my thing. My mom does elbow mac (I do tri-color) mixed with olives, peppers, onion, celery, carrots, extra sharp cheddar, and tossed with Italian Dressing.

Hellman’s Light is what I use for mayo….Mom still uses Hellman’s full fat. I am not a big mayo fan, but that is the only mayo I will stock.

Another good salad is caprese or panzella….the only differnce in how I make these is if I toss in the toasted bread chunks….Thick slices of good beefsteak tomatoes (I might add yellow and red if I am taking it ‘fancy’), basil, mozzarella (fresh) drizzled with olive oil and fresh cracked pepper.

By Becky

May 14, 2008 4:25 PM | Link to this

mb, I wondered about that before I wrote it..If you go to askoxford.com, they tell you that the plural of potato is potatoes..That’s what I like about this blog, everyones not bashing each other over what they misspell.. FCM, that sounds a lot like the German potato salad that I make..

By Anne

May 14, 2008 4:31 PM | Link to this

I use red potatoes with the skins left on. Once they cook, I remove from water to cool. I mix mustard, mayo, sour cream, red onions, chopped hard boiled eggs and celery seeds together and add to the chopped potatoes and season to taste. Another version (thanks to Giada) is red potatoes, olive oil and grilled hot dogs. It may sound odd, but it’s really good.

By Erin

May 14, 2008 5:01 PM | Link to this

Mmmm, potato salad! Now I want to go home and make a batch of the stuff!

Like Anne, I leave the skins on and I usually use red potatoes.

I drain, cut them in chunks and let sit while I mix half mayo/half mustard, sometimes with a dollop of Dijon mustard thrown in, also. I use eggs, celery, onion, salt, pepper and a bit of parsley as garnish. I also like to sprinkle on some paprika for color.

It’s the BEST potato salad EVER … I take it to potluck lunches at the office and everyone raves about it.

By Potato Salad Master

May 14, 2008 5:05 PM | Link to this

I too am asked to make potato salad! russet potatos chopped not too small, Hellmans, mustard, grated onion, celery, green pepper, sea salt, white pepper, eggs (chopped large), sweet relish, and a dash of vinegar. Like the other poster said, it’s not only the ingredients, they’ve got to be in all the right quantities!

I also do a delicious sweet potato salad. Roasted sweet potatoes, with a lime, onion, garlic, and cilantro dressing, with chopped red peppers. Did it first for some vegan friends and now everyone asks for it!

By Jan

May 14, 2008 5:23 PM | Link to this

I love potato salad, and I like this reecipe the best, as do all members of my family. Red potatoes, skins on, chunked not much smaller than quartered, hard boiled eggs, somewhat smaller than quartered, one onion chopped, radishes (yes, radishes) sliced, mayonnaise, salt and pepper to taste. Too much mayonnaise makes it runny, so I toss into mix by tablespoons until it is the correct consistency. It is wonderful, warm or cold.

By Charlie

May 14, 2008 5:38 PM | Link to this

Yukon Gold potatoes! Add pimentoes, dill salad cubes, eggs, mayo and celery (when my son-in-law isn’t eating it. He hates celery.) Sometimes a little chopped red onion tops it off.

By Chuck

May 14, 2008 5:52 PM | Link to this

I like potato salad, far from love it. I would much rather have macaroni salad any day. But as for recipes goes, I think the one on the back of the Hellmans mayo jar is the best. The worst thing anybody can do to potato salad is add sweet pickle relish, that ruins it. I do add dill pickle relish from time to time.

By Tryp

May 14, 2008 6:14 PM | Link to this

I love a mustard potato salad with cherry tomatoes and green olives. Just my preference.

By Karia

May 14, 2008 7:13 PM | Link to this

I can make a mean traditional mayo/mustard/egg potato salad like the others have shared. But our all-time favorite is the following. I hardly ever make traditional potato salad unless I’m cooking for my grandmother, as it’s the only kind she likes. But everyone else, and I mean everyone, requests the following recipe instead:

Loaded Baked Potato Salad

4 to 6 Idaho potatoes 4 to 6 strips of bacon, cooked crisp 1/2 cup mayonnaise 8 oz. sour cream 8 oz. shredded cheddar cheese 1/2 cup sliced green onions Salt and pepper to taste

Wash potatoes. With skin on, cut into cubes. Boil in large saucepan until tender yet still firm. Drain and allow to cool. (Or, do as I do and actually bake the potatoes whole: about one hour at 350 degrees. Let cool, then cut into cubes, with or without skin.)

Mix all ingredients together in large mixing bowl, stirring gently so that you don’t mash the potatoes. Add more sour cream or mayonnaise if needed. Refrigerate at least three hours or overnight before serving.

By Clint

May 14, 2008 8:57 PM | Link to this

I use roasted red potatoes with the skin on, bacon pieces,mustard, pickle relish,onions and plenty of paprika,salt & pepper.

I have been using this recipe for years in my catering business, and the reviews are always great.

By Clint

May 14, 2008 8:58 PM | Link to this

I use roasted red potatoes with the skin on, bacon pieces,mustard, pickle relish,onions and plenty of paprika,salt & pepper.

I have been using this recipe for years in my catering business, and the reviews are always great.

By Clint

May 14, 2008 9:03 PM | Link to this

Oh yeah the eggs..lol

I use roasted red potatoes with the skin on, bacon pieces,mustard, pickle relish,onions and plenty of paprika,salt & pepper.

I have been using this recipe for years in my catering business, and the reviews are always great.

By michelle

May 15, 2008 12:18 AM | Link to this

I use any baking potato. I first peel then cut into chunks add some salt to the water and let em boil. Once finished boiled eggs are added and smashed but not mushy. I then add blue plate mayo,some mustard,green onion,sweet relish and parsley.

By Jean

May 15, 2008 6:40 AM | Link to this

I make potato salad the way my mom made it-russet potatoes peeled and cut into la large dice and boiled, chopped boiled eggs, and onions, but I cook the onions with the potatoes (can’t eat raw onions any more)and Duke’s mayo. I don’t put mustard in my potato salad. Since my kids disagree with each other as to what to use, I don’t put pickles in the salad. Instead I put out dished of sweet pickle, dill pickle, and my favorite, chopped green olives. Add what you want.

By FCM

May 15, 2008 8:04 AM | Link to this

Ok folks be honest, how many people are making or buying (Publix has a red potato salad that is very good in a pinch) Potato Salad this weekend?

By Zletr

May 15, 2008 8:47 AM | Link to this

Oh I use russet potatoes, mayo, pickles and loads of boiled eggs,salt, pepper, mustard, parsley, and get this people, I live in Savannah so the seafood is pretty much fresh here so I add jumbo diced up shrimps in mines. yum yum

By Maddy's is Best

May 15, 2008 9:30 AM | Link to this

There is no such thing as a potato salad better than Maddy’s in Decatur. I’ve tried to recreate the recipe to no avail. I’ve asked them for the recipe, but of course they wouldn’t give it to me. All I do know is that it has red potatoes, bacon, green onions, parsley, mayo AND sour cream and garlic. If you haven’t had it, you must try it!

By Lucia

May 15, 2008 9:34 AM | Link to this

I used to like my mom’s potato salad, until she became fascinated with putting raw onions in it. Too strong. Now, I love the potato salad in a Tarpon Springs Greek Salad - the key is red wine vinegar on the warm boiled potatoes.

By Will

May 15, 2008 9:34 AM | Link to this

There are no eggs in Potato Salad. I often have to scrutinize potato salad due to this disgusting habit of adding egg to food.

Potato and Egg salad should be properly labeled so that people who dislike egg don’t have to put in their mouth by accident.

By JJ

May 15, 2008 10:26 AM | Link to this

*Karia * I printed out your recipe. It sounds delicious. Thank you for sharing.

I am having a Memorial Day party, and was looking for a good recipe for Potato Salad. Thanks for the topic……..

Usually I have someone bring the potato salad, and we end up with packaged potato salad. I can’t stand that stuff……..

By Stan

May 15, 2008 10:58 AM | Link to this

OK…If I have time this weekend I’ll be making some tater salad with bacon, eggs, raw onion, mayo, plain yogurt (NOT VANILLA), mustard, pickle relish, and vinegar.

Stan

By Blondie

May 15, 2008 11:31 AM | Link to this

I make potato salad my grandma’s way; it’s horrible for you but tastes INCREDIBLE. I always get asked for the recipe. There’s not alot to it; potatoes, mayo (hellman’s) red onion, chopped boiled egg, kosher, salt, bacon, and the secret ingredient…HOT BACON GREASE

By Keisha

May 15, 2008 11:35 AM | Link to this

My potato salad is always requested by everyone. It makes those that don’t even like potato salad begin to like it. I start off by boiling regular russet potatoes with the skin on them in the same pot with eggs, then cool and peel. Crumble the potatoes and eggs with hands into nice size chunks. Add diced onions, celery, and sweet salad cubes (not the relish). Add pimentos. Then add a mixture of Kraft regular mayo and Miracle whip until your liking. Add a small dollop of sour cream. Then add a dab of mustard. Add a sprinkle or two of celery seed and season to your taste with salt and pepper. It tastes best to me freshly prepared at room temperature, but my husband likes it cold!

By heather

May 15, 2008 12:23 PM | Link to this

I have to agree that Maddie’s in Decatur has awesome potato salad. I tend to like warm german potato salads best. I have a recipe I found a few years ago and everyone always loves it. Roast red potatoes with a little olive oil, salt and pepper. Cook some bacon, carmelize sweet onions in the drippings, add some garlic just at the end. Toss everything together, including the bacon crumbles, and let cool for a few minutes and add mayo, dijon, honey, honey, sherry vinegar and parsely. Its yum!

By Jim

May 16, 2008 9:10 AM | Link to this

My mom’s is the best. Mustard based, with sweet relish, onions, chopped boiled eggs, lots of ripe, juicy tomatoes and paprika sprinkled on top. YUM YUM!

By Karen

May 16, 2008 11:40 AM | Link to this

I use chopped or sliced green olives instead of pickles. I also put olives in devil eggs. Boil the chopped onion with the potatoes to get a milder flavor.

By lisa

May 16, 2008 12:28 PM | Link to this

I took my potato salad recipe from a jewish cookbook changed some ingredients and added my own flavor to it. The original recipe was red potatoes, mayo onions, and olives. I switched it a mustard base salad and use red (purple) onions instead of white onions. add some finely chopped olives, a little dill pickle relish, LOTS of chopped boiled eggs. instead of salt use some of the olive juice from the jar. It’s delish! Another plus w/this recipe you don’t dice the potatoes just use a fork to do a rough “chop” and it will save u a whole lot of time!

By David S

May 16, 2008 3:19 PM | Link to this

Simple is best.

Red potatoes, peeled. Hellmans mayo, celery, parsley, salt, pepper, tiny bit of onion, paprika.

No egg, no sweet pickle relish. Just the simple stuff. Now you’ve made me hungry for some good eats.

By BB

May 16, 2008 3:23 PM | Link to this

no dill pickles for me, only sweet. My husband’s favorite was: red potatoes, cooked whole, cooled, peeled and diced), eggs, chopped green onions, celery seed, salt and pepper.

By Bentley

May 16, 2008 3:26 PM | Link to this

I use baby reds, peel, boil to lightly firm, SOAK EACH POTATO IN RED WINE VINEGAR, add at least a cup each of chopped vidalia onion, chopped gerkins and chopped celery. ONLY USE MIRACLE WHIP and only enough to lightly coat each potato.

The red wine vinegar and Miracle Whip give the salad a slightly “sweet and sour” combo taste. I’ve made huge batches for parties and there is never any left.

By BB

May 16, 2008 3:27 PM | Link to this

It’s also good with chopped cucumber minus the skin and seeds, vidalia onion and yukon gold potatoes. And only Hellmans mayo!

By Johnny

May 16, 2008 3:45 PM | Link to this

My aunt puts apple chunks, peas and carrot (small junks) in her potatoe salad. It is really good.

By Southern Bella

May 16, 2008 3:56 PM | Link to this

Another great question to ask is whether folks eat theirs at room temp or cold.

I prefer mine cold.

By Jennifer Cannon

May 16, 2008 4:25 PM | Link to this

I have not seen this particular recipe in this blog. My mother, sister and I make potato salad that is requested everywhere we go. It is boiled red potatoes with skin on, then peel and cut not too large. Add chopped egg, chopped green onion, generous helping of mayonaise (Hellman’s only the real kind, not low fat), only regular yellow mustard ( just one good squirt), lots of salt and pepper and that is it. I think any kind, Publix or other is not worth buying and bringing to the picnic. Yuck!!

By Alison

May 16, 2008 4:43 PM | Link to this

My mom’s potato salad was a little unusual but she was constantly asked for the recipe. First, she was adamant that the potatoes be well salted while they were boiling so that you wouldn’t have to add salt after they cooled. Her dressing called for Miracle Whip, a touch of mustard, white vinegar and a good amount of sugar so that the dressing was almost sweet and sour. It’s a really nice contrast to the saltiness of the potatoes. The additional ingredients are just celery, hard-boiled eggs and paprika. It really was delicious!

By Wayne

May 16, 2008 5:31 PM | Link to this

Everyone’s mother makes the best potato salad, including mine. My mother’s recipe is the standard by which I judge any other. I find most to be sadly lacking in appearance, texture and taste. To my great regret, I never learned her recipe (she never recorded any of her recipes) before she passed away. In the years since, I have tried to reconstruct as many of her recipes as I could, often failing.

Mrs Wilkes Boarding House in Savannah, GA, comes the closest to matching Mom’s potato salad in appearance, taste and texture. The recipe is published in her 2001 cookbook, “Mrs. Wilkes’ Boardinghouse cookbook : recipes and recollections from her Savannah table.” If Mom were still living, I wouldn’t be ashamed to serve this version to her.

By JOutlaw

May 17, 2008 11:30 AM | Link to this

When God sent manna from heaven it was actually my mother’s potato salad!

By Get Real

May 17, 2008 11:39 AM | Link to this

To mb:First off, when plural, potato becomes potatoes with an “e”, so before chastising someone for their spelling, check your dictionary. You just made a fool of yourself. Besides, this is a potato salad blog, not a grammar blog.

By Grammaw

May 17, 2008 11:46 AM | Link to this

I peel and cube my potatoes first. It’s much easier than trying to cube a soft potato, AND they cook faster, too. I use Kraft mayo (the only real mayo), a little very small diced onion, a tad of small diced celery, chopped boiled egg (save one egg and slice thinly to place on top) and, if the crowd likes, I add a few chopped green olives. (The last ingredient is a matter of taste. Not everyone likes olives.) Paprika on top is a MUST HAVE. It not only adds flavor, but a touch of “pretty” as well.

By Hellinahandbasket

May 17, 2008 12:55 PM | Link to this

potatos cut into bite size chunks, boil until tender not mushy, drain and refrigerate until cool hard boiled eggs, diced blue plate mayo teaspoon yellow or brown mustard teaspoon horseradish sauce teaspoon sugar sweet relish salt, pepper toss, mix well then sprinkle a little old bay seasoning on top and serve

**you could also add some dill weed if you like

By K. L.

May 17, 2008 2:32 PM | Link to this

We seem to be talking about 2 different potato dishes~~warm vs. cold potato salad. The “best eaten warm” potato salad is simple, but delicioso served w/any southern prep of chicken or pork entrees. New red potatoes p[preferable],cubed, hardily-sized to keep from mushing during mixing, with boiled egg chopped well, a gracious dollop of Hellman’s with a squirt of ballpark mustard, AND a healthy amt.fresh pepper w/salt to taste! It’s really the best when the potatoes are fresh & still warm. It usually doesn’t last to cool. The cool/cold potato salad is the dish with all the spicy additions…good, but not the same as ‘good ole tater salad’!

By Fredia

May 17, 2008 3:03 PM | Link to this

Hellman’s Real Mayonaise. Celery, onions, bell pepper and boiled egg chopped finely. Sweet relish, salt pepper to taste. Sometimes I add spicey brown mustard. If you don’t have Hellmen’s Real Mayonaise don’t waste your time, just maks mashed potatoes!

By Marsha

May 17, 2008 6:46 PM | Link to this

DILL POTATO SALAD - day before, mix whole amount of Hellman’s; half Miracle Whip; fourth Durkee’s Mustard Sandwich Dressing, generous dried dill, cover and refrigerate. Boil 8 eggs, cut generous bites, cover, refrigerate. Day of meal - When cooking meal, cut into 4’s small, hand chosen red potatoes, about 20, and boil until tender with small amount of salt. Drain. Add more dry dill and toss, add eggs and toss, add dressing and mix well. Add black pepper. DELICIOUS AND EASY - SO FRESH AND WARM!

By HS Teacher

May 17, 2008 7:17 PM | Link to this

I am in the process of making potato salad. I am using Idaho potatoes, and would add a few Yukon Gold if I had any.

I mix the ingredients in a ziplock bag; Kraft mayonnaise, diced onion, salt, pepper, 1/2 cup green salad olives, 2-3 packets of Splenda, and up to 1/4 cup herb vinegar that I make with dill and white vinegar. Add 3-4 diced hard boiled eggs, then peel and cube the potatoes. I like mine room temp and have been known to warm it in the microwave rather than eat it cold.

I use the same dressing for kidney bean salad, pasta salad, and without the egg and olives for cole slaw. Sometimes, I make my own mayonnaise.

By Reggie

May 17, 2008 7:39 PM | Link to this

I use red potatoes with the skin left on and cut into cubes before boiling in water salted with coarse kosher salt. I add chopped celery and green onions to the cooled potatoes and instead of mayo, I use sour cream mixed with red vinegar, coarse black pepper, a little more salt, garlic powder and celery seed. I generously coat the potatoes, celery and onions and refrigerate overnite. Yummy!

By Josephine Bagley

May 17, 2008 11:02 PM | Link to this

Cook potatoes first. Then peel. I use a dab of sour cream with my mayo(Hellman’s, of course.) Finely chopped onions, bell pepper, and eggs.

Jo

By georgia

May 18, 2008 9:01 AM | Link to this

Seems to me, there is more brand loyalty to bottled mayonaise than preference for recipes! It’s a Southern thing.I’m betting the same topic in a paper away from the Deep South very few cooks would specify a particular mayo…… that’s why Southern cooking is the best!

By peanuts

May 19, 2008 8:25 AM | Link to this

All these recipes/methods sound great, but let’s face it. Any homemade potato salad is good if A.) your granny made it OR B.) you didn’t have to peel those potatoes and eggd. The same standards apply to chicken salad.

By eloise cirelli

May 22, 2008 2:25 AM | Link to this

born and raised in the South. Made and shared potato salad at family reunions, church gatherings, civic events, school PTA and sporting happenings—-this recipe has become my favorite. The best.

By HeBeGB

May 29, 2008 9:45 PM | Link to this

Remember please old folks cannot eat nuts and seeds like poppy, sesame, celery, mustard or any nut whatsoever because it clogs up their intestines and causes ruptures like appendicitis. But I confess I use Mary Mack’s recipe rather than experiment because potatoes are starch, that like breads become sugar.

By Skooch

May 30, 2008 3:09 PM | Link to this

My spud salad is pretty good, but this past weekend, due to a time crunch, I bought Reser’s Country Red Potato Salad from Sam’s Club, and it is, hands down, THE BEST POTATO SALAD I HAVE EVER HAD, even better than my own, which I feel is damn good. I even wrote to the company, that’s how good I thought it was. Give it a try! You won’t be disappointed! According to their website, they also sell it at Kroger and Walmart.

By kelly65

July 4, 2008 11:49 AM | Link to this

All recipes sound worthwhile. I grew up in North, moved to VA for 25 years and spent 4 years in Guam. South seems to love the mayo and North seems to prefer Miracle Whip. Guam..well now, that is interesting…marshmallows, coconut and mandarin oranges? Though unlike any I ever had and probably would not make myself, the islander who made it was Very proud and it was a big hit. MY Point…variety is the spice of life :) Be nice all :)