Comments on: Do You Flip for Potato Salad?

By: M.E. Staton

M.E. Staton — Wed, 23 Sep 2009 10:35:16 +0000

Weird, growing up in NYC the creamy slice potato version was always called “German” but was obviously the more typical “American” version.

The other version I love, which I do not know the name of but have been making all my life is:

Either fresh small red or regular new potatoes, fresh dill, sea salt, mayonnaise (I use the ultra light these days) and sometimes either add a little paprika or pepper.

The potatoes are cut in halfs or fourths, boiled in the skin till tender but not mushy. Allowed to stand till cool then a healthy dollop of mayo to coat, sprinkle sea salt to taste and then add hand crushed dill and other seasoning as desired.

By: Robin

Robin — Sat, 05 Sep 2009 14:42:23 +0000

Your website mentions a Georgia peach potato salad and I would be very interested in that recipe. If possible, could you e-mail it to me. I had something similar to at a luncheon but have never been able to “recreate” it. Thanks :)

By: monika

monika — Mon, 06 Jul 2009 15:59:28 +0000

I forgot to add that I have the motherlode of potato salad recipes in my recipe files: c.1972 Ladies’ Home Journal Potato Salad Contest winners — with many, many honourable mentions. Never seen potato salad like those recipes since then! (“Bird’s Nest Potato Salad”, “Georgia Peach Potato Salad”, etc.) Wild.

By: Rechelle

Rechelle — Fri, 03 Jul 2009 21:43:10 +0000

Honey! I don’t make the potato salad… I purchase it already made. My favorite is found at a local BBQ joint. Both their baked beans and their potato salad are worth their weight in gold. Bright yellow gold… bright yellow ice cold gold… with pickle relish… and crisp sweet onions. I have tried to make it and it never comes out right. So I surrender and I just buy theirs!

By: paige

paige — Fri, 03 Jul 2009 11:19:07 +0000

Rechelle–I can hook you up with some wallpaper, but the Rock stays with me. At least until her next tantrum. Glad you saw the story and hope you liked it! Now, onto more important matters: what makes your potato salad yellow? Egg yolks? Mustard? Recipe, please!

Margaret–see above re Rock.

Alana–Welcome! We love Deb, too–I will definitely check out her potato salad collection, that is, if I can make it past her desserts…

By: Alana

Alana — Fri, 03 Jul 2009 11:08:19 +0000

I second Margaret's plug for Roseanne Cash's potato salad a la Smitten Kitchen. And while you're over there, check out Deb's spectacular array of potato salad recipes. I promise a potato salad search on her site will be richly rewarded.

By: margaret

margaret — Thu, 02 Jul 2009 19:27:08 +0000

Tell Rechelle she can not have The Rock. The Rock belongs here with me, where she can share more of those leg-hugs that are her specialty, wrapping herself around both of mine and hugging. Now as for potato salad...I remember that Deb at SmittenKitchen.com had Roseanne Cash's potato salad recipe a year or two ago, and here it is. A goodie, from a great musical sister via a great kitchen sister.

By: Rechelle

Rechelle — Thu, 02 Jul 2009 19:05:11 +0000

Holy Crap Paige! I just saw you in Country Living! What the…???

I feel like I have entered an alternate universe.

Beautiful home. Beautiful family. Can I have your little girl? I have enough boys… but the girl… I need one of those. I also need your wallpaper. Kay?

I like a bright yellow mustard potato salad. Emphasis on the bright and the yellow and the pickle relish and the ice-cold. Pale potato salads do not work for me at all, though I must say that the bacon in the above recipe sparked my interest because yes… bacon.

By: paige

paige — Thu, 02 Jul 2009 18:30:43 +0000

Petra–I like the sound of that Mediterranean version–yum. Precision dicing is all well and good, but not for picnic fare…

Monika–Ditto on your Swiss version. Wine bath before vinegar? Unusual, and yummy sounding.

Margaret–your cholesterol fest can join up with Petra’s for an artery-hardening showdown….

By: millie rossman kidd

millie rossman kidd — Thu, 02 Jul 2009 18:25:04 +0000

I make two different kinds.

One is mayo based, and it’s chunked boiled red new potatoes (skin on), finely minced raw onion and red bell pepper, chopped hard boiled eggs, and crumbled bacon.

The other is more german, and was inspired from an amazing meal I had at Madeline’s (of Chatham’s Mado Patisserie) house.

I slice warm potatoes “flat” (I find a waxy variety like fingerlings work best) and dress with a vinaigrette made with good cider or sherry vinegar, olive oil, dijon mustard and lots of sauteed shallots.