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Witchy is looking for: (3 recommendations)
attention potato salad experts! my family always made European potato salad (served warm, no mayo, no eggs). my husband's family alway made American potato salad. for 40 years I have been trying to make American potato salad, but it is never right. I once asked my sister-in-law what type of potato she used--red, russet, gold, or what. she told me to go to the market and buy "regular" potatoes. then I asked if sweet or dill pickle relish and was told just "regular" relish. any one have any ideas to help me? thanks

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Last updated: Dec. 13, 2012 4:01 pm
Posted: Dec. 12, 2012 3:50 pm
Commented by: Celeste
Dec. 12, 2012 4:09 pm
Hi Witchy, love this recipe:
Dec. 12, 2012 4:16 pm
Hi Witchy. I rarely make potato salad because my dad's recipe is the only one I like! He uses russet potatoes which he peels,cubes, and boils until done. He then drains them and mixes in mayo, chopped onions, chopped dill pickles and salt and pepper. Lots of people put mustard and eggs but I don't like it that way.
Dec. 12, 2012 4:24 pm
Hi Witchy! My usual method is russet potatoes (peeled, cubed, and boiled), chopped hard-boiled eggs, chopped onions, mayo, salt, pepper, and dry mustard. Garnish with hard-boiled egg slices.
Dec. 12, 2012 4:26 pm
I would use russet potatoes and sweet relish if someone told me to use the "regular".
Dec. 12, 2012 4:33 pm
There is a "regionality" factor here. North America is pretty huge, and different areas prefer different things. If you are going to put mayo (and/or mustard) into it, then I like the eggs onions, bell peppers and for a potato I'd be between a red and a Yukon Gold, but that doesn't make me correct! I have learned to love "Slovenian Potato Salad" that has no mayo, but rather relies on oil and vinegar No reason, in my mind, why you can't or should not cook your own "heritage" recipes in your house; they can cook theirs at their homes.
Hazel Wagner
Dec. 12, 2012 4:36 pm
Hi Witchy, this is what I do, and people always seem to like it: peel and cut in cubes, then boil 5 lbs of potatoes (any kind - I use whatever is cheapest) in salted water. Add 6 eggs to the water, so they will be hard boiled. Watch the potatoes carefully - this is the most important step - just tender, not raw, and not mushy at all. Rinse with cold water and put in a dish. Add 1 chopped onion, chopped radishes, chopped celery, 1 heaping teaspoon of prepared mustard, a couple of chopped whole dill pickles (garlic dills are great in it, but any dill will work), the chopped hard boiled eggs, and a couple of tablespoons of dill pickle juice. Stir and add real mayonnaise until it is the right consistency - I usually end up using 3-4 heaping tablespoons. Then add salt and pepper to taste - not too much salt, there's salt in the pickle juice. Anyways, it's very forgiving, and you can adjust the ingredients to your taste. Just make sure you use real mayonnaise. Fat free and miracle whip don't work too well for this. I always get compliments... Good Luck!
Hazel Wagner
Dec. 12, 2012 4:41 pm
Oh, and garnish with sliced hard boiled eggs, and sprinkle with paprika.
Recommended Recipe:
Photo of: Lela's Fourth of July Potato Salad

Lela's Fourth of July Potato Salad

Submitted by: Lela 
This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)! 
Recommended by: Lela
Dec. 12, 2012 5:41 pm
This is my mom's potato salad. Although the recipe is for a lot of people, you can make a smaller version. We love it.
Patty Cakes
Dec. 12, 2012 5:52 pm
This is 99% the one I use too, minus green olives, alto I would like to try that as well. We do not like sweet potato salad. If you like it sweet, use relish instead of the dill.
Patty Cakes
Dec. 12, 2012 5:56 pm
Btw, Lola, I am soo happy you got this wonderful salad published!! It truly is the only one we like. If I am in a hurry, I have to Force myself to buy red potatoes salad from Costco! Only in desperation:):) lol
Patty Cakes
Dec. 12, 2012 5:58 pm
My bad Lela, I really need to proof read! Sorry!
Dec. 12, 2012 6:51 pm
I save near empty Dijon bottles, add white wine vinegar. When lightly salted red potatoes are just done, drain, douse with the Dijon vinegar & a little sugar while hot so they absorb it. Let cool. Make the dressing of real mayo, minced red onion, pickle relish (sometimes sweet or dill), any spices or herbs. Mix my dressing first & put in the fridge for it to get happy while the potatoes cook. When Dijon vinegar dressed pototoes are cooled, I add the dressing & fold. I can not understand these recipes that say add one thing & stir, add another & stir, etc. By the end, potato salad would be mush. I don't eat eggs so I add hard boiled slices to the top so others get this.
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Photo of: Red Skinned Potato Salad

Red Skinned Potato Salad

Submitted by: Donna 
A creamy potato salad chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion. 
Recommended by: moaa
Dec. 12, 2012 8:11 pm
We love this recipe
Dec. 13, 2012 4:01 pm
There are hundreds of potato salad recipes around. Mostly depends on what you like. If you undercook the potatoes, they will hold their shape better in the salad.
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