Food Potato salad

I find that most commercial POTATO SALAD has to much mayonnaise, so I have been experimenting .... do you have a really good recipe? What kind of potato's do you use?

 

5 lbs baby yukon gold potatoes
5 lbs baby red bliss potatoes
2 cups miracle whip
1 teaspoon mustard powder
1 tablespoon chopped fresh dill
3 celery stalks, de-stringed and chopped
1 large, finely chopped, yellow onion
3 scallions, thinly sliced
8 hard-boiled large eggs, chopped
1/4 teaspoon garlic powder
salt & pepper to taste
VERY LIGHTLY dust with paprika if desired just before serving
(for no reason really other than pretty)

Hard boil and peel 8 eggs. Boil potatoes until knife tender, drain.In a large bowl,mix Miracle whip, mustard powder, dill, celery, onion, scallions and garlic powder well. Chop the eggs and add. Cut the potatoes into bite size chunks and add them, mixing gently until everything is well coated. Salt and pepper to taste. Cover, chill well & serve.

 

That's a fine recipe, but Miracle Whip is functionally the same as mayonnaise.

I think what's wanted here is that wonderful vinegar-y German potato salad that doesn't contain any mayonnaise or mayonnaise-like substance.

 

aaaaaaaaah ok I was reading it as you didn't want so MUCH of it, not that you wanted an alternative. No worries. I'll dig up Grandpap's and type it up when I get back online later in the evening. Lovely potato salad from Austria.

 

This one is awesome:

Warm Bacon Potato Salad

Ingredients:

2 pounds red potatoes, quartered
2 tablespoons olive oil
8 ounces bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped
Directions:

1. Preheat the oven to 375F. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.
2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.
3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

 

10 pounds of potatoes is a bit much, I usually only make enough for 4 servings....and I do use DUKES mayonnaise( I like it better than Hellmans)....I keep tasting till I find the least amount that makes it OK, I'm looking for a better taste than just mayo, onion, some hot sauce and relish...

 

My hubs makes a bacon-bleu cheese roasted potato salad with Dukes, white balsamic vinegar, parsley, and green onions, but the dressing isn't heavy or overpowering like the typical southern potato salad. And the bleu cheese flavor comes on beautifully. I can't remember the recipe for the purely vinegar based one. So, I guess that actually makes me no help at all. Carry on.

 

Here's my warm potato salad... no mayonaise (that said, if you are going to make one with mayo, don't use Miracle Whip... that's just nasty).

Warm Potato Salad
Ingredients
1 1/2 pounds fingerling potatoes (or some waxy potatoes cut to size)
4 eggs, hardboiled and halved (eggs in cold water, as soon as they come to the boil take off the heat, cover and stand for 10 mins. put in ice water and peel)
2 tinned anchovies, minced
1 1/2 tablespoons grainy Dijon mustard
1 garlic clove, minced
1/4 cup white wine vinegar
1/2 cup canola oil
Handful of baby green beans
1/4 cup water
Pinch of coarse salt and grinding of crack black pepper

Directions

• Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time.
• While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water.
• Blanch beans, drain and chill down with cold water bath. Drain on a towel.
• Peel eggs. And cut in half.
• Drain potatoes and while still warm, drop into bowl with dressing.
• Add beans and eggs.
• Fold all gently together and serve warm in shallow white plate/bowls

 

As I said I would post, Grandpap's potato salad

5 pounds Yukon Gold potatoes
1 medium red onion, finely chopped
½ pound bacon strips
1 Tablespoon dill, finely chopped
¼ cup chicken stock
1 teaspoon sugar
2 teaspoons kosher salt
freshly cracked prepper to taste
¾ cup red wine vinegar
1 cup vegetable oil
Directions
PREP:
Slice the bacon and cook until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat.
Finely chop the cooked bacon and set aside.
Finely dice the onion and fresh dill

Boil the potatoes, skin on, until fork tender (approx 20-30 minutes) in water.
Drain and allow to cool, and then peel them.

Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4”)into a large bowl.

Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs.

Add the bacon, onion, salt and pepper, and dill. Add the reserved bacon fat, and chicken stock.

Gently stir, being careful not to press the potatoes too much.

Add about 3/4 cups of the vegetable oil The potato salad should have a nice sheen to it, but not be too oily. Add a little oil at a time, until you see a very light sheen.

Add 1 teaspoon of white sugar— not too much!

Taste the salad. Adjust the salt, if necessary. Add a little more vinegar, so that it has a mild tartness to it.

Best served at room temperature, not hot