Searching for the Perfect American Potato Salad

chunk up and boil 5lbs of potato's, fry up 3lbs bacon till crisp, sautee 2-3 chopped large onions, one large jar mayo/MW (optional package of crumpled blue cheese).... drain potatos and add crumpled bacon, onions and 2-3 cups bacon grease, toss well and refrigerate till cool, add mayo/MW or substitute 2 bottles of blue cheese salad dressing.... NOT FOR THE CARDIAC CHALLENGED...

I prefer to make my Latvian style potato salad. But when making American style, I'll use the typical goodies (onions, celery, spuds, mayo and yellow mustard). But I also like to add 3 or 4 tablespoons (or more to taste) of Mister Mustard Dijon mustard. Gives it a nice smooth kick... Sometimes I'll fine dice some kosher dill pickle and toss it in also...

I think I make a particularly good one , but as others in this thread have pointed out, it seems to be subjective.

I use new potatoes rather than russets; Yukon Golds, White Rose, Red Rose or any other waxy potato variety. First, I chop an onion and pour boiling water over it and let it stand about 5 minutes, then drain and rinse in fresh water. This stops the onion from developing that sulphur taste that they can when you end up with leftover salad.

Peel and cube (big chunks) the potatoes of your choosing and boil in salted water. Drain and toss them with a mixture of olive oil, dijon mustard and fresh lemon juice. Let stand until cool and taste for seasoning, adding more lemon juice if needed. At this point, you could add the onions, lots of chopped fresh parsley, salt and pepper and leave it at that, or you can turn it into a more traditional American type potato salad by adding chopped celery, mayonnaise (I use Best Foods/Hellmans) and crumbled bacon and chopped hard cooked eggs. By the way, I really think white pepper is especially good in potato salad, and I'm not chintzy with the quantity.

Another potato salad that I make that always seems to be well received is one based on Green Goddess dressing. Make the recipe above, but toss the potatoes with just a bit of oil and lemon juice. When cool add the dressing.

I don't have my Green Goddess recipe handy, but it is basically mayonnaise, white wine vinegar, lots of parsley, some chives and taragon all put in a blender together. A few anchovies added to it is traditional, but you can add a few drops of Worcestershire sauce instead. I mix it, taste it and adjust the quanities according to my own taste. Season with salt and pepper, of course.

Long ago I had a neighbor who hailed from Buffalo. She made a very unusual potato salad she called Buffalo potato salad.
It had tuna and red onions in it. I loved it. Anyone familiar?

quote:

Originally posted by enginecapt

Long ago I had a neighbor who hailed from Buffalo. She made a very unusual potato salad she called Buffalo potato salad.
It had tuna and red onions in it. I loved it. Anyone familiar?

My sister Motherinlaw makes a similar dish with an olive oil and vinager dressing no mayo. and speaking of vinager.... I forgot that I add a couple spoonfuls to my previously posted recipe.

MY BEST POTATO SALAD
5 pounds of red potatoes, skinned, cooked, and cubed
1 cup sliced green onions
1/2 cup prepared Good Seasons Italian salad dressing (made with red wine vinegar and olive oil)
1 cup Duke's mayonnaise (Best Foods if on the West Coast)
1/4 cup prepared mustard (I like the spicy brown mustard)
3 teaspoons salt
2 cups finely chopped celery
6 hard-cooked eggs
1/2 cup sweet pickle relish
Parsley for garnish

Combine potatoes (which have been cooked until tender but not mushy and well drained), onion, and Italian dressing; toss gently to coat so as not to break up potatoes. Combine mayonnaise, mustard, and salt; pour over potato mixture and toss gently to coat. Add celery, chopped eggs, and relish; again toss lightly. You may add more salt and pepper if you think it needs it, but mine never does. Sprinkle fresh, finely chopped parsley on top of potato salad and serve immediately.

Once in a while for a variation, I add finely chopped, fresh bell pepper to the salad, and this is also very good.

Hope y'all will be inspired to try it. :-)

A twist I've always liked is cook the potatos, then cut them into whatever shapes you want, then marinate a few hours/overnight in a ziplock bag with a few tablespoons of cider vinegar. Then go ahead with whatever other fixings -- mayo, pickles, mustard, egg, s&p, parsely, whatever. The vinegar in the potatos gives a nice base.

Dont' let the taters get mushy.
use plenty of hard boiled eggs.
in addition to the onion/celery mix, I add equal parts chopped dill and sweet pickle.
my dressing is mayo with a dash each of mustard and ketchup. serious, the ketchup gives it a real good zing.
salt and pepper, fine chopped parsely.
I must be doing something right, family and friends have been asking me to make this for twenty years now!
also, make it early in the day so it has plenty of time to chill and the flavors will marry, as the french say.

quote:

Originally posted by enginecapt

Long ago I had a neighbor who hailed from Buffalo. She made a very unusual potato salad she called Buffalo potato salad.
It had tuna and red onions in it. I loved it. Anyone familiar?

Is this similar?

Tuna Potato Salad
2 lbs medium size red-skinned potates
1 6-oz. can of albacore Tuna
1-1/2 tsp plus 2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
3 hard-boiled eggs, peeled
1/3 cup thinly sliced onion
2 tablespoons minced fresh parsley

Cook potatoes in a large pot of boiling salted water until tender, about 35 minutes. Let cool. Peel potatoes and cut into 1/4 inch thick rounds.

Combine tuna and 1-1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna, and vinaigrette can be made 6 hours ahead. Cover separately; chill. Re-wisk vinaigrette before continuing.)


Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in a shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg, and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg, and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

I grew up with this in Brooklyn. It seems very American to me.

Barvarian-American Potato Salad
2 lbs. potatoes
1 cup hot chicken broth
3 tablespoons vinegar
3 tablespoons olive oil
1 pinch salt
1 pinch pepper
0.5 teaspoons sugar
1 tablespoon mustard
1 white or green onion finely chopped

Boil the potatoes until done, but not too done.
While the potatoes are boiling prepare the dressing in a small bowl. (You will want the potatoes to still be as hot when you pour the mixture over them.)
When the potatoes are cooked peel and slice them. It is not necessary to remove all the skins.
Mix in dressing, top with parsley and serve.

Options: Top with bacon bits or a diced hot dog.
Place in refrigerator for a day to allow the flavors to blend.

I think the best potato salad I ever had was when the onion and hard boiled egg are grated instead of chopped and mixing some sour cream in with the mayo.
I really loved one made by Daisy Martinez, a great latin cook called "Mommy's Potato Salad" with small bits of fried chorizo, red bell, grated carrot and cilantro. I don't like celery in my potato salad, don't like more than 1 tblsp of vinegar and I feel it needs about 1 tbs of sugar.