Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Potatoe Salad?

Lot's of ways, how do you do it?

Fixed it.

Red skinned baked potatoes, a little sweet and dill relish, celery, red onion,a little reg mustard and a little mayo. Add garlic powder black pepper and smoked paprika, salt o taste.

Mom fixed it like that except without the celery.
Only way I’ll eat it. Much prefer mashed potatoes and gravy🤠

Quail (Dan) eggs!


We leave out the "e"s.

Hey smart ass!

Potatoe is an old but correct spelling!







What I deserve for playing grammar cop!



Corrected myself, before I got the deserved beat down.

Potatoes, hard boiled eggs, small pinch of celery salt, black pepper to taste, my choice of dressing.

Lynn

Potatoes, onions, cider vinegar, sugar, corn oil, salt, pepper.

Lots of ways to fix it. I like the German version that some of the restaurants that specialize in German foods make. We make it with potatoes, sweet pickles, onions, salad dressing, a little mustard, salt and pepper. I can eat it with eggs, but wife won't eat them, so there ya go.

Red skins, egg, mustard, Dukes, celery, vidalia onion, sweet salad cube pickle, lot's of pepper.

Four Yukon gold 'taters, peeled and diced, then boiled.

Two sticks of celery, dice fine.

Four boiled eggs, diced

Four strips of bacon, fried then diced, or one slice of ham, diced.

Four spring onions, diced

Mix a spoon full of mustard into a cup of mayonnaise, and a spoon full of sweet pickle relish plus a spoon full of vinegar.

Virgil B.

Now this I would like to try....

Red, white and blue potato salad.

Red potatoes, red onion, celery, bacon, blue cheese, extra heavy mayo, sour cream, dill, parsley, dry mustard, salt, pepper.

More often than not I use a 5 pound bag of russets. Boil, dump in cold water, peel, slice. Slice up a big yellow onion, I like pickled onion. 1/2 C cider vinegar, 1/2 C sugar, up to 1/2 C corn oil. I don't like oil that much. Salt an pepper to taste. Best if left overnight or at least a few hours with an occasional stir. Crumbled bacon a good option.

This is a recreation of my grandmother's recipe, she was from Croatia. Since have had the same stuff in a German restaurant. Which figures as Austria once controlled Croatia. In fact one reason my grandfather emigrated was to avoid being drafted into the Austrian cavalry - Austrians thought Croats were naturally good with horsed.

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Sometimes I'll add a little more sugar if I have the taste for it. But equal parts is a good balance. Cooking the potatoes just right is the trick. Gotta catch them when they're just done or they want to mush more than slice. I don't remember Gramma having that problem, I think it was the heirloom potatoes Grampa grew.

You mean hot (temp).

I love German potato salad, we make it on occasion.
Like many German dishes, it's a process. Not fast food.

I like mine made with ranch dressing and crumbled bacon.

Uh, it’s “potato”......

Somewhat correct........fer once.



Just the slightest hint of pickle juice is the key.

Little bit of sugar, little bit of mustard.



Mostly mayo, a little shot of Miracle Whip.


Probably a little vinegar.

No doubt some other stuff as well.......oh yeah.....celery seed.




Dont bother asking Mom for the recipe. She will give it to you........but you cant recreate the flavor.

NO SWEET PICKLE!?!?!?!?!?!?

You guys probably don't put sweet relish on deviled eggs either????

Sacrilege..

The honor overwhelms me!