Hey peeps. With summer coming up would love your go to potato salad recipes are are the best and divine. The quicker the better please. Thank you in advance everyone greatly appreciated.

angel361 - 2019-10-11 16:18:00

a couple of tips ..
Use firm spuds .. I use red and leave skin on
I mix half and halfish,.. a good mayo and sour cream,some sweet gehrkin relish, mustard, pickle juice/lemon juice
Boiled eggs chopped, red onion etc

mouse_y - 2019-10-11 16:28:00

Boil good quality fresh waxy potatoes in salted water until just tender. Drain and while hot half cover with decent quality dry white wine. Leave for an hour then drain off the wine. Add home made mayo or vinaigrette made with good quality olive oil (e.g. Village Press). Additions: capers, chopped gherkins, green olives, fresh herbs - parsley, tarragon, chives, marjoram.

To add protein - chopped hard boiled eggs, canned tuna.

davidt4 - 2019-10-11 16:52:00

I cube the potato, cook it until just boiling, turn the pot off and drain after a wee while, no idea how long but until a knife goes through a cube, drain, rinse with cold water, then splash over a big splot of white vinegar and leave to cool, add mayo and whatever else you want.

articferrit - 2019-10-11 17:00:00

Thank you everyone who has posted. Greatly appreciated.

angel361 - 2019-10-11 17:13:00

Cubed potatoes cooked in microwave
Hard boiled eggs
Peas cooked
Raw onion

The dressing
Half mayonnaise (any cheap one) and half sour cream
Curry powder to taste

cottagerose - 2019-10-11 18:35:00

articferrit wrote:

I cube the potato, cook it until just boiling, turn the pot off and drain after a wee while, no idea how long but until a knife goes through a cube, drain, rinse with cold water, then splash over a big splot of white vinegar and leave to cool, add mayo and whatever else you want.

That sounds like an excellent method to cube potatoes before cooking, instead of doing it after.

buzzy110 - 2019-10-11 19:03:00

davidt4 wrote:

Boil good quality fresh waxy potatoes in salted water until just tender. Drain and while hot half cover with decent quality dry white wine. Leave for an hour then drain off the wine. Add home made mayo or vinaigrette made with good quality olive oil (e.g. Village Press). Additions: capers, chopped gherkins, green olives, fresh herbs - parsley, tarragon, chives, marjoram.

To add protein - chopped hard boiled eggs, canned tuna.

I've used white wine vinegar for this before (just a good glug, not a covering) - does the wine make it taste like wine or is it similar to the vinegar?

huggy5 - 2019-10-12 09:38:00

The wine flavour is mild and much less acidic than vinegar. It also makes the potatoes take up less dressing, so the salad is lighter in texture.

If you save the wine when you drain it off you could add it to a chicken casserole or a fish soup.

davidt4 - 2019-10-12 11:04:00

900g waxy potatoes

200g thick-cut bacon

3/4 cup finely chopped onion

1/3 cup white vinegar

1/4 cup sugar

1 tablespoon Dijon mustard

1 teaspoon salt

2 tablespoons minced chives, for garnish
Boil until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon until crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

lythande1 - 2019-10-12 17:15:00

Cooked chopped bacon, finely sliced red onion, parsley or chives and sour cream dressing. Used to use ETA sour cream and chives dressing but don't think that it is still available.

kclu - 2019-10-14 17:41:00

My mayo is mixed with mashed avocado, really nice.

wishbone66 - 2019-10-22 19:54:00