jay wrote:
I am lighting up the pit this weekend and want to make some potato salad to
go with the BBQ. I have never made potato salad that was very/any good.
Does anyone have some tips that may help or a recipe that they are proud of
that is not German style? I looked at google and searched the archives of
this group and the BBQ group. There are some really wild recipes, one even
had beans in it..lol Thanks for any tips, tricks or secret ingredients.
Cut the beans though. g I have Yukon gold potatoes.

Potatoes cubed and cooked, then set in the fridge for a day or so
in ziplocs w/ a splash of cider vinegar. Dressing is a mix of sour
cream, mayo, and dijon. Green onions chopped fine and crumbled bacon
to finish the dressing, S & P as needed. Even better the second day,
if it lives that long.

Jason

Jason Tinling wrote:

Potatoes cubed and cooked, then set in the fridge for a day or so
in ziplocs w/ a splash of cider vinegar. Dressing is a mix of sour
cream, mayo, and dijon. Green onions chopped fine and crumbled bacon
to finish the dressing, S & P as needed. Even better the second day,
if it lives that long.

Your potato salad sounds great to me.
I'm always undecided about if there is any notable difference if you
cube then cook the potatoes rather than cooking them whole and peeling
and cubing them after?? It is obviously easier to peel and cube them
when raw, but so many people do it the other way I keep thinking I'm
missing some subtle flavor difference...
Goomba

Goomba38 wrote:


Your potato salad sounds great to me.
I'm always undecided about if there is any notable difference if you
cube then cook the potatoes rather than cooking them whole and peeling
and cubing them after?? It is obviously easier to peel and cube them
when raw, but so many people do it the other way I keep thinking I'm
missing some subtle flavor difference...
Goomba

Goomba,

I typically cube mine (no peeling) then cook. The standard in our
house is red potatoes. I've tried boiling them whole a few times, but
was not happy with the results for a couple of reasons.

1) I like to put the vinegar and potatoes in the ziploc while the
potatoes are still warm/hot. Getting them cut while they're still in
that stage is no fun.

2) Mismatched potato sizes = mismatched cooking times. By cubing them
up ahead of itme, I can be confident that the pieces are all closely
matched for size and therefore cooking time. If a few get overcooked,
they'll just get mashed into the dressing anyway.

Jason

Jason Tinling wrote:
Goomba38 wrote:

Your potato salad sounds great to me.
I'm always undecided about if there is any notable difference if you
cube then cook the potatoes rather than cooking them whole and peeling
and cubing them after?? It is obviously easier to peel and cube them
when raw, but so many people do it the other way I keep thinking I'm
missing some subtle flavor difference...
Goomba

Goomba,

I typically cube mine (no peeling) then cook. The standard in our
house is red potatoes. I've tried boiling them whole a few times, but
was not happy with the results for a couple of reasons.

1) I like to put the vinegar and potatoes in the ziploc while the
potatoes are still warm/hot. Getting them cut while they're still in
that stage is no fun.

2) Mismatched potato sizes = mismatched cooking times. By cubing them
up ahead of itme, I can be confident that the pieces are all closely
matched for size and therefore cooking time. If a few get overcooked,
they'll just get mashed into the dressing anyway.

Jason


Seems most folks cube there spuds. Does anyone besides myself slice
them? I usually slice them then toss them in a ziploc with a little oil
and Italian seasoning then toss them on the grill till they are soft.
Then I use them to make the salad.

--
Steve W.

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http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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Oh pshaw, on Thu 05 Oct 2006 03:43:43p, Steve W. meant to say...

Jason Tinling wrote:
Goomba38 wrote:

Your potato salad sounds great to me.
I'm always undecided about if there is any notable difference if you
cube then cook the potatoes rather than cooking them whole and peeling
and cubing them after?? It is obviously easier to peel and cube them
when raw, but so many people do it the other way I keep thinking I'm
missing some subtle flavor difference...
Goomba

Goomba,

I typically cube mine (no peeling) then cook. The standard in our
house is red potatoes. I've tried boiling them whole a few times, but
was not happy with the results for a couple of reasons.

1) I like to put the vinegar and potatoes in the ziploc while the
potatoes are still warm/hot. Getting them cut while they're still in
that stage is no fun.

2) Mismatched potato sizes = mismatched cooking times. By cubing them
up ahead of itme, I can be confident that the pieces are all closely
matched for size and therefore cooking time. If a few get overcooked,
they'll just get mashed into the dressing anyway.

Jason


Seems most folks cube there spuds. Does anyone besides myself slice
them? I usually slice them then toss them in a ziploc with a little oil
and Italian seasoning then toss them on the grill till they are soft.
Then I use them to make the salad.


I slice them for German style potato salad, and cube them for American
style potato salad.

--
Wayne Boatwright
__________________________________________________

No sense being pessimistic. It wouldn't work anyway.

In article . com, Jason Tinling wrote:

Potatoes cubed and cooked, then set in the fridge for a day or so
in ziplocs w/ a splash of cider vinegar. Dressing is a mix of sour
cream, mayo, and dijon. Green onions chopped fine and crumbled bacon
to finish the dressing, S & P as needed. Even better the second day,
if it lives that long.

Jason,

Can you suggest a ratio of the sour cream/mayo/dijon? I'm guessing less
of the dijon than the other two, but are the sour cream & mayo about the
same amount or do you just wing it and see how the flavor goes? Just
curious.

Rick F. wrote:


Jason,

Can you suggest a ratio of the sour cream/mayo/dijon? I'm guessing less
of the dijon than the other two, but are the sour cream & mayo about the
same amount or do you just wing it and see how the flavor goes? Just
curious.

Rick,

Kind of depends on my mood/who I'm serving. My typical mix is about
3/2* sour cream to mayo, with at tablespoon or two of dijon in 2-3 cups
of SC/mayo. Then again, I like the tang of the sour cream over the
mayo. The dijon is really just a hint in my dressing typically, though
I got a little overzealous on the last batch I made and it was still
quite tasty.

One item that I forgot to note in my "recipe" was that if the salad was
going to sit overnight before service, I typically wait to cook the
bacon until the day of service and mix in an hour or so before folks
will be digging in. It will get soggy sitting in the dressing
overnight. Still good, but soggy.

Jason

*The ratio above is a S.W.A.G. and is, in the end, entirely up to the
assembler of the salad.

In article .com, Jason Tinling wrote:

One item that I forgot to note in my "recipe" was that if the salad was
going to sit overnight before service, I typically wait to cook the
bacon until the day of service and mix in an hour or so before folks
will be digging in. It will get soggy sitting in the dressing
overnight. Still good, but soggy.

Thanks Jason.. I'll have to give it a shot!

"Rick F." wrote in message
...
In article . com, Jason
Tinling wrote:

Potatoes cubed and cooked, then set in the fridge for a day or so
in ziplocs w/ a splash of cider vinegar. Dressing is a mix of sour
cream, mayo, and dijon. Green onions chopped fine and crumbled bacon
to finish the dressing, S & P as needed. Even better the second day,
if it lives that long.

Sounds good.

You might also try using a mixture of mayo, greek yoghurt and horseradish
(use more horseradish if you like things spicy) as a dressing. (Keep the
green onions, plus the crumbled bacon sounds like a fine idea that I will
try soon)