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Potato Salad - Page 3

post #61 of 72

hmmm, Miss KK, beets + mayonnaise = happy k~girl

my mom use to give us kids ice cold canned sliced pickled beets with a nice dollop of mayo, or better yet sour cream...YUM!

post #62 of 72
Thread Starter 

Quote:

Originally Posted by durangojo View Post

But 'american' potato salad is purposefully humble....no great explosion of flavors....all ingredients work together as a symphony, not a marching band! .....its a tradition and a dish that is on every red blooded american's picnic table in the summer, from memorial day to labor day....like that 'little black dress' it goes with everything.....fried chicken, hot dogs, burgers, brats, ball park mustard, corn on the cob, brisket, ribs, beans, cole slaw, relish trays, sliced tomatoes, watermelon, peach ice cream and pie! wink.gif
joey

 

This.

Case closed.

 

mimi

post #63 of 72
Thread Starter 

Beets!

Sweet and tart and eaten coldcoldcold!

In potato salad or from a salad bar always welcome.... when I am having to watch my fat intake I drizzle some of the pickling liquid over the lettuce and other seemingly tasteless offerings in place of the yummy high fat dressings.

My fridge is never without at least one jar.

 

mimi

post #64 of 72
Quote:
Originally Posted by durangojo View Post

But 'american' potato salad is purposefully humble....no great explosion of flavors....all ingredients work together as a symphony, not a marching band! ....

I couldn't agree more. We don't do marching bands over here either...

But I'm pretty sure that you as a chef give your very own signature potato salad dish your best shot too, don't you? Is there a particular recipe you would like to share with us?

post #65 of 72
Quote:
Originally Posted by flipflopgirl View Post
 

Beets!

Sweet and tart and eaten coldcoldcold!

In potato salad or from a salad bar always welcome.... when I am having to watch my fat intake I drizzle some of the pickling liquid over the lettuce and other seemingly tasteless offerings in place of the yummy high fat dressings.

My fridge is never without at least one jar.

 

mimi

How about this one;

 

Red beet salad with ajowan seeds

 

Cube cold cooked beets, add red onion, add approx. a tbsp of sugar and a teaspoon or more white vine vinegar. Add ajowan seeds which have a distinct thyme flavor (no marching band though). s&p. Put in the fridge for an hour. Delicious on all continents!


Edited by ChrisBelgium - 7/7/14 at 5:08am
post #66 of 72
I adore beets and i always just feel so good eating them. the gold ones and the pinstriped ones ice cold simply dressed are among my favorites . Chris i have a similar preparation as yours with red beets and red onion but i use apple juice concentrate, balsamic vinegar, toasted walnuts and walnut oil. if i am big on craving but short on time and patience i buy the packaged cooked red beets in the produce section....'love beets' or melinda's brand. I am grateful for the luxury of always having fresh ones available without having to do the work.
@CB......i like fresh peas in my potato salad!....i tend to keep my potato salad simple. I have made all kinds in my line of work but i prefer just the plain old mustard based potato salad..nothing visionary or award winning....dijon mustard, good mayo, lots of celery and s&p...no pickles, no eggs, no red peppers. I think the 'secret' to a good potato salad is that it needs to be made the day before because potatoes are sponges, it needs to be cold and it needs to have enough salt and pepper. Enough salt and pepper are essential.
@KK....not sure about the beets in the potato salad....not big on pink food except grapefruit, but you never know! wink.gif

joey
Edited by durangojo - 7/9/14 at 7:35am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #67 of 72

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #68 of 72

That kickstarter guy should read this thread!

post #69 of 72

What a fabulous idea!  Thanks @Koukouvagia for sharing that piece

post #70 of 72
Quote:
Originally Posted by durangojo View Post

... I think the 'secret' to a good potato salad is that it needs to be made the day before because potatoes are sponges, it needs to be cold and it needs to have enough salt and pepper. Enough salt and pepper are essential.
 

Indeed, like most cold preparations you need to add more s&p than usual. It all begins when boiling potatoes. If no salt is added, they will never have enough seasoning, not even when salt is added later in the cold preparation.

post #71 of 72

in a fabulous little take out/ cafe in SFO, that was open for years, Max's.. they offered a wonderful potato salad.. red potatoes, dill, sour cream. but  the secret  was the red potatoes were  boiled in Rice Wine Vinegar.. it was amazing.. and one of the hottest items.. till they closed ! so glad I have the recipe.. its one everyone loves at picnics etc.. 

good luck! 

R

post #72 of 72
Thread Starter 

Sounds kinda good.

Full on vinegar or diluted a bit?

 

mimi

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