Jump to content

Recommended Posts

Posted

my fam’s greatest contribution to society is my Mamere’s potato salad recipe. the secret is how the dressing is prepared and how it’s all put together...and i’ll never share the method.

it’s like one big bowl of deviled eggs...

  • Like 1
Posted

I've been making it with plain yogurt versus mayo, lots of Dill, Scallions, Shallots, lemon juice, S&P. Sometimes for the right people it gets some Cilantro.

 

I grew up eating German style in Wisconsin and it's the tits. 

Posted
16 minutes ago, next2naus said:

I've been making it with plain yogurt versus mayo, lots of Dill, Scallions, Shallots, lemon juice, S&P. Sometimes for the right people it gets some Cilantro.

 

I grew up eating German style in Wisconsin and it's the tits. 

The yogurt gives it a slightly more sour flavor I'm guessing ?  Which I like in potato salad.  Celery seed for the win over cilantro IMO.

Posted
4 minutes ago, DCA_HORN said:
2 hours ago, Underdog said:
Louis' Lunch in New Haven has the best PS.  

New haven, spain?

Yes.  I kind of dig the music also. 

Posted
1 minute ago, Parliament said:
11 hours ago, RollLeft said:
It is best served warm and with slightly more mayo than mustard and large pieces of boiled egg.  

Warm or cold doesn't matter to me. But the rest I agree with 100%.

tumblr_nkpohmy28r1tdfn7vo4_250.gif

Posted (edited)

1 lb bacon, 5 lbs potatoes chopped with skin on, 1onion, some green onions, and some garlic, sauteed in the bacon grease.

Salt and pepper to taste.

At the end, add 1/4 cup of sugar and between 1/2 cup and a cup of white vinegar. 

Stir and serve warm with parsley mixed in.

fzjc-Ruh-VStt-Bhmdl-CEFWm-LLVpl-JZKXZ4-F

Edited by dcbc
  • Like 1
Posted
3 hours ago, dcbc said:

1 lb bacon, 5 lbs potatoes chopped with skin on, 1onion, some green onions, and some garlic, sauteed in the bacon grease.

Salt and pepper to taste.

At the end, add 1/4 cup of sugar and between 1/2 cup and a cup of white vinegar. 

Stir and serve warm with parsley mixed in.

fzjc-Ruh-VStt-Bhmdl-CEFWm-LLVpl-JZKXZ4-F

That's not queso

Posted
4 hours ago, dcbc said:

1 lb bacon, 5 lbs potatoes chopped with skin on, 1onion, some green onions, and some garlic, sauteed in the bacon grease.

Salt and pepper to taste.

At the end, add 1/4 cup of sugar and between 1/2 cup and a cup of white vinegar. 

Stir and serve warm with parsley mixed in.

fzjc-Ruh-VStt-Bhmdl-CEFWm-LLVpl-JZKXZ4-F

2n8vew7.jpg.5e2a0f960308667581f7c3f6d8eb

  • Like 1
Posted
9 minutes ago, C-Man said:

Rudy's beans are fanfuckingtastic too.

Rudys beans and a big handful of chopped brisket and their spicy sauce is even better.  When it's cold outside....oh, boy!

Posted
1 hour ago, ChampKind said:

My bacon and bleu cheese potato salad says otherwise

 

In my experience, the bacon gets a little soggy if you don't add it back.  But it's tasty either way.

Posted

If this shows up legibly, it is the best potato salad recipe you will ever eat. It takes entirely too much time to prep though.

f5742f699bddb9f764471a8a25b9c2b6.jpg

Posted
10 hours ago, ChampKind said:

My bacon and bleu cheese potato salad says otherwise

 

I'm sure it's great, your kitchen skills are well known. I just find too many people adding bacon to too many things for my taste.

  • Like 1
Posted

Mayo, yellow mustard, hard boiled egg, onion, celery, dill pickle, pickle juice, jalapeño, paprika, salt,pepper.

 

Chunky or damn near mashed potatoes are both acceptable. I’ll even allow a few chopped green olives if you insist.

 

  • Like 1
Posted
1 hour ago, next2naus said:

I'm sure it's great, your kitchen skills are well known. I just find too many people adding bacon to too many things for my taste.

I agree with that. The phrase "bacon makes everything better" isn't really intended as a directive to add bacon to everything. In my kitchen, bacon is added to the collard greens and wrapped on top of the meatloaf. That's it. I don't regularly serve the bacon-bleu cheese potato salad because too many people find bleu cheese offensive. But the bacon content in it is slight, and the bacon is cooked to crunchy and then finely crumbled.

The southern style pot salad that is always on the menu is very simple and very tasty. Red potatoes, heavy mayo, light on the mustard (for color and acidity), salt, pepper, granulated garlic, and a metric fuckton of diced dill pickle. A 20 lb batch of potatoes gets 2 lbs of diced pickle.

Pro tip: boil your potatoes whole then mash them with your hands once they have cooled down (you'll add all your ingredients before mashing).

Posted

When I make potato salad, it usually, but not always, has mustard. Pickles, (and pickle juice), onions, (sometimes green onion including the tops), celery, mayo and mustard. Sometimes jalapeno or poblano. I use different mustards also as I like mustards and am always buying some Earo stuff from Phoenicia here in  Houston.

Whose "store bought" do you like? (Other than Champ's of course)/

I used to like Roegel's PS before they changed from Baker's Ribs.It was no mustard and had dill herb. They had to change it when they dropped the Baker's Ribs franchise and it's not nearly as good now. I make it that way sometimes too and I still like it.

Kenny and Ziggy's has a great mayo potato salad that's slightly sweet. A waitress once told me it's the "heavy mayo" that Champ alluded to above. I love it.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...