Looking for a killer Potato Salad Recipe

My wife does one with bacon and ranch dressing that is awesome!

I can put you on to an Austrian potato salad. The sauce is an oil and vinegar base with 1t of Dijon mustard. For some extra color, I used fingerling potatoes in the photo.

I love potato salad!

Hey hoss if you want to put something on at the eggfeast come see me.
TIm

Potato salad is subjective!

Some like it hot, some like it cold. Some like mustard, some like vinegar, some like veggies, some hate celery, some require eggs, some detest eggs, and so on. Potatoes white, yellow, red, purple, blue, big, small, sliced, diced, or mashed? Include protein? Fish? Bacon? I don't think there will ever be K.C.P.S.S. (Kansas City Potato Salad Society, of course) judging standards.

There was a new cookbook published this year called Potato Salad: 65 Recipes from Classic to Cool.

If you cook a new one from the book every week you could let us know in about 15 months which was your favorite. :silly:

Evidently the "old" 2002 Potato Salad: 50 Great Recipes was outdated. Perhaps potatoes evolved a lot in seven years. :P

Since you say you're tired of mustard, I'd try one with ranch dressing, or perhaps a hot (German) version with vinegar and bacon. One technique suggestion-dress the potatoes while still warm, the dressing will penetrate better.

That looks a lot like the aspargus and potato salad from Dinosaur BBQ:



It's got Zatarain's Creole Mustard, but it's not "mustardy."

The best I've ever had is found in the Silver Palate Cookbook. It's not quick to make, as you drizzle the cooked potatoes with vinegar while still hot and allow to cool overnight. The darn recipe has something like 20 eggs in it, so it's borderline potato/egg salad. Mix in some red onion, and it's a huge hit with the crowd whenever I've made it. I could post the recipe if you're interested.

I do this recipe a lot and get lots of comments. You can leave out the mustard and use a couple of eggs!!



Creamy Dijon-Dill Potato Salad
Recipe courtesy Dave Lieberman

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 25 min Level:
Easy Serves:
12 servings Ingredients
3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard
Directions
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.