Potato Salad

Anyone have a good recipe for potato salad and other comfort foods? After eating lots of meals at different ethnic restaurants and fancy eateries, I would like to eat more of those so called comfort foods. Why are they called comfort foods? But no hamburgers or fries please. Or hot dogs. :roll:

Glowpun said:

Anyone have a good recipe for potato salad and other comfort foods? After eating lots of meals at different ethnic restaurants and fancy eateries, I would like to eat more of those so called comfort foods. Why are they called comfort foods? But no hamburgers or fries please. Or hot dogs. :roll:

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I like Viennese potato salad quite a bit.
Cook the potatoes and let them cool.
Cut onions in half slices or cubes
Warm a beef broth
Cut the potatoes in slices
Add the onions and broth with vinegar to taste and oil
Salt and pepper and some mustard

If you like add small strips of fried bacon

joG said:

I like Viennese potato salad quite a bit.
Cook the potatoes and let them cool.
Cut onions in half slices or cubes
Warm a beef broth
Cut the potatoes in slices
Add the onions and broth with vinegar to taste and oil
Salt and pepper and some mustard

If you like add small strips of fried bacon

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How do you cook your potatoes? I try boiling but it always seems to turn them to mush.

americanwoman said:

How do you cook your potatoes? I try boiling but it always seems to turn them to mush.

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It is a little abit a question of taste, I find. To start with, you can take hard or soft boiling potatoes. I personally like three hard to one soft. That gives you firmness but you still have some slushy tasty around it.
What you might want to try though is using the microwave. putting the potatoes in a close container with very little water gives you a less watery result.

Love this one.

Next Level Steak & Onion Sandwich | Comfort Food | Jamie Oliver

americanwoman said:

How do you cook your potatoes? I try boiling but it always seems to turn them to mush.

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Boil or microwave with the skin on til cooked through, cool in frig overnight. Skin will then peel off super easy and the potato is generally the right density.

My mom like all moms made great potato salad. As far as the potatoes turning to mush I would GUESS make them all the same size first so part of them don't get overcooked. Here is what I would do---take one and boil it until you think it is right timing it to the second. Then, if it is not cooked to your liking then adjust the time until you are satisfied. Then cut all the other potatoes the same size and boil for as long as the time you were happy with. Now if you have left over trimmed potatoe scraps from cutting all them to the same size put them in the fridge and cook them up later and have for breakfast. The rest should be east just add some celery and onion and experiments with mayo and mustard portions until you are happy. Add salt and pepper and I would let it chill for say 6 hours to let the flavors blend before serving. Keep in mind I have never made potatoe salad so I am guessing, but I can cook almost anything from scratch without a recipe.

I always boil my potatoes with their jackets on. Choose potatoes close to the same size. , Scrub, place in pot and cover with water. I use Idaho russet potatoes. If they are medium size, I boil for about 35 minutes or so and start checking for doneness by sticking a fork in them. If the fork goes in easy they are done. Remove from water into a colander to cool.

In the meantime start chopping everything you want to go into the salad. At the very least, you should have boiled eggs, onion and celery. Some folks add pickle relish. I like to chop up sweet baby gherkins. I also add green bell pepper, baby salad cucumbers that have next to no seeds and sometimes red radishes with a bit of a bite. You want to remove the strings from the celery before you dice it. Everything going into the salad should be diced. Not fine but well chopped.

Now the potatoes are cool enough to handle. Peeling them is a breeze. I halve mine lengthwise then again with each half and cut them into 1/2 inch or so chunks. Put them into a large bowl. Add the rest of your chopped ingredients. In my opinion only Hellman's will do for the dressing. Depending on how big of a bowl you are making, spoon out enough Hellman's that you think it will take to well cover everything you have in the bowl. Add a little squirt of yellow mustard, salt and pepper. Blend and taste. You should be able to really taste the salt. Potatoes and eggs need salt. If you think it needs a bit more mustard add some. Pour the dressing over everything in the bowl and fold it in. If you don't think you have enough to thoroughly cover everything, make up some more. I transfer the salad into the bowl it will be served in and garnish with sliced boiled eggs and a usually use julienne strips of green pepper to make a pinwheel design. And the very last thing before covering and placing in the fridge is sprinkle with paprika.

Nothing beats potato salad, cold fried chicken and lemon meringue pie for a Summer feast.

joG said:

I like Viennese potato salad quite a bit.
Cook the potatoes and let them cool.
Cut onions in half slices or cubes
Warm a beef broth
Cut the potatoes in slices
Add the onions and broth with vinegar to taste and oil
Salt and pepper and some mustard

If you like add small strips of fried bacon

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Similar to what my family called "German Potato Salad" - it's great for picnics because there's no mayo to go bad in the hot weather. I have been told in order for it to be authentic, the mustard must be there - it's non-negotiable, yet my family never adds the mustard. For me, the bacon is a must have! When I make it I use either new potatoes or red potatoes - peeled.

americanwoman said:

How do you cook your potatoes? I try boiling but it always seems to turn them to mush.

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Then make mashed potatoes!!

I like potato salad but a good batch of garlic mashed is the ultimate comfort food.

Ockham said:

Similar to what my family called "German Potato Salad" - it's great for picnics because there's no mayo to go bad in the hot weather. I have been told in order for it to be authentic, the mustard must be there - it's non-negotiable, yet my family never adds the mustard. For me, the bacon is a must have! When I make it I use either new potatoes or red potatoes - peeled.

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You might want to try using red and green paprika for color and crunch.

Gaius46 said:

Then make mashed potatoes!!

I like potato salad but a good batch of garlic mashed is the ultimate comfort food.

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Mmmmm mashed potatoes! I like mine creamy with some parmesan cheese and butter. Yes, very comforting.

Amish Potato Salad Recipe - Allrecipes.com

served as a side with buttermilk fried chicken, corn on the cob, creamed spinach, and biscuits with honey

and washed down with gallons of fresh brewed unsweetened ice tea

and as a must

a piece of peach cobbler with homemade peach ice cream for dessert served with a cup of strong coffee

just dont expect to get much done for awhile after

:mrgreen:


imo the epitome of "comfort food"