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I have to try that potato salad I bought at the deli.
Finally ate it for lunch today. It was pretty good, although it had a strange consistency. Probably because I froze it when I didn't open it for a few days after I bought it.
I make polish style potato salad including visually appealing veggies like cubed carrots, green peas. Finely chopped celery, and peeled, chopped tart apple like Granny Smith (for crunchiness), chopped cooked parsnip and root celery to improve taste; peeled, chopped polish dill pickles (Best Maid) - those with chilli to add a hint of heat. And of course hard cooked eggs, chopped. Garnish with finely chopped dill.
To lower the calories count l mix my favorite mayo (Kewpie) with light sour cream. Believe me - you won't taste it in salad. Sometimes I might add a little of Dijon mustard.
However, I never add onions. I noticed that raw chopped onions spoil the salad pretty fast.
Depending on what I have available in my pantry I might add drained, canned navy beans, and corn. The kind of beans doesn't really matter as long they aren't too mushy (black, red add colors to the salad).
Of course, with so many vegetables added, you could call it vegetable salad, but potatoes account to 70% of it, so I still will call it potato salad
Little more work with that one, but the complex, delicious flavor is hard to beat.
Finally ate it for lunch today. It was pretty good, although it had a strange consistency. Probably because I froze it when I didn't open it for a few days after I bought it.
Frozen, cooked potatoes taste awful. Now you know...
Care to share a more detailed recipe? Evaporated milk can be used as a substitute for heavy cream...
You can actually make heavy cream by mixing butter back into milk. There are plenty of recipes out there. I know I keep milk and butter on hand, I almost never have evaporated milk unless I purchase it for a recipe.
YI know I keep milk and butter on hand, I almost never have evaporated milk unless I purchase it for a recipe.
I keep a can in the pantry ever since I went to use my heavy cream for Alfredo and it had gone bad. I had the evaporated milk there for a Key Lime pie I was going to make the following weekend.
Care to share a more detailed recipe? Evaporated milk can be used as a substitute for heavy cream...
Sure. I'm not sure it's suitable for your tastes as it has sugar in it.
2 eggs, beaten, 1/2 C. sugar, 1 t. cornstarch, salt, 1/2 C. white vinegar, 5 oz. evaporated milk, 1 t. prepared mustard. Stir at medium heat about ten minutes until thickened.
Add 1/4 C. butter and stir until melted. Cool in refrigerator.
Mix in 1 C. mayonnaise and salad ingredients and let stand in refrigerator overnight.
When I was married in 1967 some old soul volunteered to make this vintage potato salad for our reception. It was very rich and creamy.
I've come late to the use of evaporated milk but have learned that it is handy to have a couple of cans in the pantry.
I also always add a generous amount of pepper directly to the potatoes in potato salad.
Sure. I'm not sure it's suitable for your tastes as it has sugar in it.
I'll just omit it
I'm going to try this recipe otherwise, because I'm curious. It's definitely the strangest way to make it that I've seen. How many potatoes, onions, peas, etc.?
I had become a convert to Southern-style Potato Salad with the addition of mustard and the eggs simply halved before mixing in so they're in bigger chunks versus blended in. But then Southern Living had to print a recipe for Deviled Egg Potato Salad and now that's all I ever want. It's a definite must try!
I have never made potato salad personally, but my sister and GF always use boiled eggs (yolk included), mayonnaise and mustard. Relish and onions with a bit of sugar. They both make it very good.
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