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How do YOU make potato salad? What's your secret?

 
texasgurl33

Asked by texasgurl33 at 11:23 AM on Sep. 18, 2009 in Food & Drink

Level 34 (66,457 Credits)
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Answers (6)
  • My secret is that while the potatoes are still hot, I mix in the chopped onion and let it all cool, then add the celery and mayo. Adding the onion while the potatoes are hot gets rid of the uncooked flavor of the onion yet doesn't make them limp, and the potatoes absorb some of the onion flavor.
    Bmat

    Answer by Bmat at 11:43 AM on Sep. 18, 2009

  • Secret...sour cream and onions!

    sugahmamma

    Answer by sugahmamma at 11:27 AM on Sep. 18, 2009

  • After the potatoes are cooked, and everything else I'm adding is in a bowl (minus the mayo), I marinate it a few hours with a bit of italian salad dressing.
    EireLass

    Answer by EireLass at 11:28 AM on Sep. 18, 2009

  • I guess that I never ever make the same kind twice. Last time I made it I used top the tater in it.... turned out awesome
    hibbingmom

    Answer by hibbingmom at 11:33 AM on Sep. 18, 2009

  • potatoes, mayo, green olives, celery, onion, mustard, hard boiled eggs, salt, pepper, and some of the juice from the green olives. we love it here.
    Anonymous

    Answer by Anonymous at 11:35 AM on Sep. 18, 2009

  • I hate mayonaise, so I make this: French Potato Salad

    2 lbs (900 g) small red potatoes
    6 Tbs (90 ml) extra-virgin olive oil
    4 Tbs (60 ml) red or white wine vinegar
    1 shallot, finely chopped
    2 Tbs (30 ml) chopped fresh parsley
    1 Tbs (15 ml) chopped fresh dill, mint, thyme, or tarragon
    1 Tbs (15 ml) Dijon mustard
    Salt and freshly ground pepper to taste

    Boil the potatoes in salted water until tender, about 20 to 25 minutes.
    Drain, cut into slices, and place in a mixing bowl. Whisk together
    the remaining ingredients and pour over the potatoes, tossing gently
    to combine. Serve warm, chilled, or at room temperature
    rkoloms

    Answer by rkoloms at 11:47 AM on Sep. 18, 2009