Potato Salad (carrots, potatoes, best, chilli)

[kettlepot]

What do you all here, in your collected wisdom, think of using bread & butter pickles rather than sweet or dill pickles/relish?

Bread & butter pickles have a sweet but zesty flavor. I've never tried potato salad with them, not wanting to ruin a whole batch of potato salad, but wonder what others think of this recipe idea?

[jetgraphics]

Dr. J Evil's Salad of Potato
eggs
potatoes
celery
onion
sour cream
mayo
spices

In a pressure cooker, steam eggs (in a rack) and cubed potatoes (above, in another tray). When done, quickly lower temperature and open. Place the potato tray in the freezer (quick chill). Shell the eggs. Put aside in the refrigerator, for the moment.
. . .
Combine diced celery, diced onion, sour cream and mayo.
Retrieve chilled potatoes, and mix in. Add spices.

Finally, add the hard boiled eggs. I cheat and use an egg slicer. The slices are too fragile to endure mixing, hence I add them last. But you can cut your eggs as you wish.
. . .
Options : add shredded lettuce, when serving. Other ingredients : green olives, mild banana peppers, pickled cucumbers, sauerkraut.
. . .

[NewUser]

I attended Penn State University in the early 1980's. They served THE BEST potato salad and macaroni salad in the student cafeterias, IMO. It was so good that I used to sneak a Tupperware container in with me when it was being served so that I could smuggle a few servings back to my dorm room for snacks later. My girlfriend at the time worked in the cafeteria, so I had her write down the recipes for me. I still have those 3x5 index cards 40 years later. The recipes are sized for 140 servings!

The potato salad had many of the expected ingredients, but a couple of unusual ingredients as well:

potatoes
hard-boiled eggs
mayo
diced celery and onion
salt and pepper
pickle relish
French dressing
pimento

[Riley.]

I make my Dad's potato salad.
Boil potatoes with the skin on, let cool, then peel them. His secret: drizzle the cooled potatoes with red wine vinegar, then chill, preferably overnight.
The rest is the usual: mayo (Hellmans real mayo), celery, finely chopped red onion, sometimes some really finely chopped carrot, too. I slice boiled egg and lay on top. What elevated it to a new level was when a coworker asked me if I ever tried adding some bacon, and I gotta be honest = that it. So yummy!!!

PS. Salt and pepper to taste.

[grampaTom]

Originally Posted by kettlepot

What do you all here, in your collected wisdom, think of using bread & butter pickles rather than sweet or dill pickles/relish?

Bread & butter pickles have a sweet but zesty flavor. I've never tried potato salad with them, not wanting to ruin a whole batch of potato salad, but wonder what others think of this recipe idea?

I think it would be good -- but then, I am a devotee of B&B pickles.

To me, potato salad should be a mouthful of bold flavors -- mustard, dill, onion, stuffed green olives.
Bland potato salad is just mashed potatoes wearing a disguise.

[clevergirl67]

Originally Posted by kettlepot

Bread & butter pickles have a sweet but zesty flavor.

Me personally, I don't like any relish. If someone brings potato salad with relish to a potluck, I won't even try it. I've had enough over the years in many different ways and I just know I don't like it.

For that matter, I can't understand any recipe that calls for sugar in a savory dish, and I omit it every time. Sugar is for dessert, not the main and sides. That goes for barbecue sauce as well.

The only time I have swung that way is for my best friend's husband, where I make him apple pie baked beans. I don't add sugar, but I'm sure the apple pie filling and root beer is sugary. I've never actually tried it myself. I have adjusted the recipe over the years based on his feedback. The last time I made it he said it was so good he wanted ice cream with it!

[grampaTom]

Originally Posted by clevergirl67

Me personally, I don't like any relish. If someone brings potato salad with relish to a potluck, I won't even try it. I've had enough over the years in many different ways and I just know I don't like it.

For that matter, I can't understand any recipe that calls for sugar in a savory dish, and I omit it every time. Sugar is for dessert, not the main and sides. That goes for barbecue sauce as well.

The only time I have swung that way is for my best friend's husband, where I make him apple pie baked beans. I don't add sugar, but I'm sure the apple pie filling and root beer is sugary. I've never actually tried it myself. I have adjusted the recipe over the years based on his feedback. The last time I made it he said it was so good he wanted ice cream with it!

Generally speaking, I agree. I had friends growing up that put sugar on sliced tomatoes, cottage cheese and several cooked vegetables such as green beans.
Now I now people who put it in cornbread, cooked greens, spaghetti sauce and who knows what all else.

[Lodestar]

Originally Posted by CalWorth

I did, too, until Walmart permanently traumatized me. I am fond of Duke's, but can't always get it here.

Yeah. I think there's been a change in my old standby, Miracle Whip. Tastes like they might be using a different oil. It leaves a bad aftertaste. I've started buying mayo and just upping the acidic content a little.

Sometimes I make my own in the blender which is easy-peasy and very fresh tasting. There is also the old-fashioned boiled dressing with eggs, evaporated milk, seasonings and butter which is very rich and tasty.

[clevergirl67]

Originally Posted by Lodestar

old-fashioned boiled dressing with eggs, evaporated milk, seasonings and butter

Care to share a more detailed recipe? Evaporated milk can be used as a substitute for heavy cream...

[suzy_q2010]

A pinch of sugar can enhance the flavor of tomato sauces and reduce the bitterness of some vegetables, including green beans, with out adding sweetness.