I am originally from New Jersey but I live in Florida now and I cannot find
decent potato salad within 1000 miles. I dislike "southern" potato salad and
all the deli's around sell the Boars Head brand or whatever brand of meat
they sell and it just doesn't do it for me. Also, Publix is the getter
supermarket around where I live and they make about a half dozen different
kinds and none of them do it for me either. I am looking for a good recipe
for chunky, creamy, skin off potato salad with no mustard and plenty of hard
boiled eggs like you get in the deli's up north. I've tried several recipes
that I found on the internet but no luck and I really do not want to try to
make a dozen recpies until I find the right one. So if anybody can help me
out I would really appreciate it. Thanks.

P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
type of recipe I am looking for. Thanks again.

For example: John Smith > wrote:

> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for.

Have you tried this:
<http://www.copykatchat.com/archive/index.php?t-26768.html>
....or this...
<http://www.recipelink.com/msgbrd/board_14/2008/MAR/30187.html>?

Victor

"For example: John Smith" > wrote in message
news:Fy7hk.188$GI.161@trnddc05...
>I am originally from New Jersey but I live in Florida now and I cannot find
>decent potato salad within 1000 miles. I dislike "southern" potato salad
>and all the deli's around sell the Boars Head brand or whatever brand of
>meat they sell and it just doesn't do it for me. Also, Publix is the getter
>supermarket around where I live and they make about a half dozen different
>kinds and none of them do it for me either. I am looking for a good recipe
>for chunky, creamy, skin off potato salad with no mustard and plenty of
>hard boiled eggs like you get in the deli's up north. I've tried several
>recipes that I found on the internet but no luck and I really do not want
>to try to make a dozen recpies until I find the right one. So if anybody
>can help me out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
> the type of recipe I am looking for. Thanks again.


Have you tried calling the BBQ restaurant "Red Hot & Blue and ask them for
their recipe and/or where they buy their potato salad?
--
Old Scoundrel

(AKA Dimitri)

In article <Fy7hk.188$GI.161@trnddc05>,
"For example: John Smith" > wrote:

> I am originally from New Jersey but I live in Florida now and I cannot find
> decent potato salad within 1000 miles. I dislike "southern" potato salad and
> all the deli's around sell the Boars Head brand or whatever brand of meat
> they sell and it just doesn't do it for me. Also, Publix is the getter
> supermarket around where I live and they make about a half dozen different
> kinds and none of them do it for me either. I am looking for a good recipe
> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
> boiled eggs like you get in the deli's up north. I've tried several recipes
> that I found on the internet but no luck and I really do not want to try to
> make a dozen recpies until I find the right one. So if anybody can help me
> out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.

I've been making this for a few weeks. It's my rendering of a salad
sold at my local supermarket's deli counter. While it has no eggs in
it, you could certainly add three or four chopped hard-cooked eggs to
the mixture before dressing it:

Steakhouse Potato Salad

July 2008 ‹ A great salad without the bite of the vinegar in mayo.

1/2 teaspoon chicken bouillon granules or base, dissolved in 1
tablespoon hot water
1/4# pound bacon slices, (maybe 4-6)
1/3 cup mayonnaise
2/3 cup sour cream
3 large-ish green onions, sliced
8-10 small new red potatoes, boiled until tender, peeled

Dissolve the chicken base in water and set aside to cool.

Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp
but not burned. Drain well and cool.

While bacon is frying, eighth the potatoes into chunks in a bowl.

Combine the chicken base, mayo, and sour cream, stirring together until
smooth. Stir in sliced green onions and crisp bacon pieces; pour over
potatoes, mix, correct seasoning, and chill for a couple hours before
serving.

Serves 4

Notes: The chicken base is an important component; I wouldn't be too
surprised if what Cub sells has some cream of chicken soup in it. . .

Adjust measures as required, but that's about the right ratio of mayo to
sour cream ‹ think baked potato.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

After I searched online for the recipe and couldnt find it, I called them
and they told me that they make it fresh several times a day a bit at a time
and they do not refrigerate it, but they wouldnt give me the recipe.

"Dimitri" > wrote in message
...
>
> "For example: John Smith" > wrote in message
> news:Fy7hk.188$GI.161@trnddc05...
>>I am originally from New Jersey but I live in Florida now and I cannot
>>find decent potato salad within 1000 miles. I dislike "southern" potato
>>salad and all the deli's around sell the Boars Head brand or whatever
>>brand of meat they sell and it just doesn't do it for me. Also, Publix is
>>the getter supermarket around where I live and they make about a half
>>dozen different kinds and none of them do it for me either. I am looking
>>for a good recipe for chunky, creamy, skin off potato salad with no
>>mustard and plenty of hard boiled eggs like you get in the deli's up
>>north. I've tried several recipes that I found on the internet but no luck
>>and I really do not want to try to make a dozen recpies until I find the
>>right one. So if anybody can help me out I would really appreciate it.
>>Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
>> the type of recipe I am looking for. Thanks again.
>
>
> Have you tried calling the BBQ restaurant "Red Hot & Blue and ask them for
> their recipe and/or where they buy their potato salad?
> --
> Old Scoundrel
>
> (AKA Dimitri)
>
>
>
>
>

For example: John Smith wrote:
> I am originally from New Jersey but I live in Florida now and I
> cannot find decent potato salad within 1000 miles. I dislike
> "southern" potato salad and all the deli's around sell the Boars Head
> brand or whatever brand of meat they sell and it just doesn't do it
> for me. Also, Publix is the getter supermarket around where I live
> and they make about a half dozen different kinds and none of them do
> it for me either. I am looking for a good recipe for chunky, creamy,
> skin off potato salad with no mustard and plenty of hard boiled eggs
> like you get in the deli's up north. I've tried several recipes that
> I found on the internet but no luck and I really do not want to try
> to make a dozen recpies until I find the right one. So if anybody can
> help me out I would really appreciate it. Thanks.
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that
> is the type of recipe I am looking for. Thanks again.

If I make a mayo-based potato salad, I just use boiled peeled potatoes, hard
boiled eggs, relish, pickle juice, black olives, mayo, celery, dill, and
call it done. It's not rocket science.

My standard is German potato salad, though.

(Oh, and by the way, I'm in agreement with you on "Southern" potato salad.
It's terrible. I, too, live in Florida.)

kili

On Jul 22, 9:52 am, "For example: John Smith" >
wrote:
> I am originally from New Jersey but I live in Florida now and I cannot find
> decent potato salad within 1000 miles. I dislike "southern" potato salad and
> all the deli's around sell the Boars Head brand or whatever brand of meat
> they sell and it just doesn't do it for me. Also, Publix is the getter
> supermarket around where I live and they make about a half dozen different
> kinds and none of them do it for me either. I am looking for a good recipe
> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
> boiled eggs like you get in the deli's up north. I've tried several recipes
> that I found on the internet but no luck and I really do not want to try to
> make a dozen recpies until I find the right one. So if anybody can help me
> out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.

Seriously? You *buy* potato salad, when it's so quick and easy to
make? And fresher too?

IG

On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
> wrote:

>For example: John Smith wrote:
>> I am originally from New Jersey but I live in Florida now and I
>> cannot find decent potato salad within 1000 miles. I dislike
>> "southern" potato salad and all the deli's around sell the Boars Head
>> brand or whatever brand of meat they sell and it just doesn't do it
>> for me. Also, Publix is the getter supermarket around where I live
>> and they make about a half dozen different kinds and none of them do
>> it for me either. I am looking for a good recipe for chunky, creamy,
>> skin off potato salad with no mustard and plenty of hard boiled eggs
>> like you get in the deli's up north. I've tried several recipes that
>> I found on the internet but no luck and I really do not want to try
>> to make a dozen recpies until I find the right one. So if anybody can
>> help me out I would really appreciate it. Thanks.
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that
>> is the type of recipe I am looking for. Thanks again.
>
>If I make a mayo-based potato salad, I just use boiled peeled potatoes, hard
>boiled eggs, relish, pickle juice, black olives, mayo, celery, dill, and
>call it done. It's not rocket science.
>
>My standard is German potato salad, though.
>
>(Oh, and by the way, I'm in agreement with you on "Southern" potato salad.
>It's terrible. I, too, live in Florida.)

What makes it "southern"?

Lou

Lou Decruss wrote:
> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
> > wrote:
>
>> For example: John Smith wrote:
>>> I am originally from New Jersey but I live in Florida now and I
>>> cannot find decent potato salad within 1000 miles. I dislike
>>> "southern" potato salad and all the deli's around sell the Boars
>>> Head brand or whatever brand of meat they sell and it just doesn't
>>> do it for me. Also, Publix is the getter supermarket around where I
>>> live and they make about a half dozen different kinds and none of
>>> them do it for me either. I am looking for a good recipe for
>>> chunky, creamy, skin off potato salad with no mustard and plenty of
>>> hard boiled eggs like you get in the deli's up north. I've tried
>>> several recipes that I found on the internet but no luck and I
>>> really do not want to try to make a dozen recpies until I find the
>>> right one. So if anybody can help me out I would really appreciate
>>> it. Thanks.
>>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue",
>>> that is the type of recipe I am looking for. Thanks again.
>>
>> If I make a mayo-based potato salad, I just use boiled peeled
>> potatoes, hard boiled eggs, relish, pickle juice, black olives,
>> mayo, celery, dill, and call it done. It's not rocket science.
>>
>> My standard is German potato salad, though.
>>
>> (Oh, and by the way, I'm in agreement with you on "Southern" potato
>> salad. It's terrible. I, too, live in Florida.)
>
> What makes it "southern"?
>
> Lou

LOTS of mustard, as far as I can tell. It's all yellow.

kili

On Mon, 21 Jul 2008 18:39:30 -0400, "kilikini"
> wrote:

>Lou Decruss wrote:

>>> (Oh, and by the way, I'm in agreement with you on "Southern" potato
>>> salad. It's terrible. I, too, live in Florida.)
>>
>> What makes it "southern"?
>>
>> Lou
>
>LOTS of mustard, as far as I can tell. It's all yellow.
>
>kili

Gotcha. I don't like the yellow in it either. But I do like it with
creole.

This is our favorite:

http://www.wchstv.com/gmarecipes/flospotatosalad.shtml


Flo's Potato Salad
From chef and author Emeril Lagasse

Flo's Potato Salad Potato Salad with that special Emeril BAM! on Good
Morning America.

Ingredients

# 6 large eggs
# A pinch plus 2 teaspoons salt
# 3 pounds new potatoes, washed and quartered
# 1/2 pound sliced bacon, cut into small dice
# 3/4 cup mayonnaise
# 1/4 Creole or whole-grain mustard
# 3 tablespoons fresh lemon juice
# 1 teaspoon hot sauce
# 3/4 cup finely chopped red onions
# 1/2 cup chopped green onions or scallions (green part only)
# 1 tablespoon chopped garlic
# 1/2 teaspoon freshly ground black pepper


Directions

1. Put the eggs in the saucepan and cover with water, add the pinch of
salt. Bring to a boil and boil for two minutes. Turn off the heat,
cover, and let stand for ten minutes. Drain, then cool in a bowl of
ice water. Peel and chop.

2. Put the potatoes in a large saucepan with 1 teaspoon of the salt
and enough water to cover. Bring to a boil, then reduce the heat to
medium and cook until fork-tender, about 12 minutes. Remove from the
heat and drain. Let cool to room temperature.

3. In a large salad bowl, combine the mayonnaise, mustard, lemon
juice, hot sauce, red onions, green onions, garlic, the remaining 1
teaspoon salt, and the black pepper. Whisk to blend. Add the eggs,
potatoes, and bacon and toss to coat evenly. Keep refrigerated until
ready to serve.

Makes 6 to 8 servings

Recipe copyright 2000, Emeril Lagasse

Lou

On Jul 21, 2:52*pm, "For example: John Smith" >
wrote:
> ..... I dislike "southern" potato salad and
> .....the Boars Head brand ....and they [Publix] make about a half dozen different
> kinds and none of them do it for me either. I am looking for a good recipe
> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
> boiled eggs like you get in the deli's up north. I've tried several recipes
> that I found on the internet but no luck and I really do not want to try to
> make a dozen recpies until I find the right one. So if anybody can help me
> out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.

People will give you their favorite versions but how you will know
they aren't like all the versions you dislike I don't know because you
don't say what you don't like about them.

I'm surprised at the absence of vinegar in the recipes already given.
For me, it's not only an essential ingredient but should be put onto
the potatoes while they're still hot, along with salt, so it becomes
the flavor base. Since you're omitting mustard I'd think that was
even more important.

My current version starts with the vinegar (white, or rice wine, or
champagne) and salt and then adds just mayo and a little bit of sour
cream, ground black pepper, paprika (not smoked), and crushed
coriander seed. Sometimes lemon juice if tasting seems to call for
it. Additions are a lot of scallions, a bit of celery, some boiled
eggs. Bacon is very optional. After being gently tossed to combine,
it needs to be refrigerated for a couple of hours. Hot sauce is passed
at the table. -aem

On 2008-07-21, kilikini > wrote:

> LOTS of mustard, as far as I can tell. It's all yellow.

No, that will never do. I use mustard on both my potato salad and my tuna
salad, BUT!, you'd never know it. Never enough so you could taste it or see
it, but jes enough to give it a bit o' tang. Another "secret" ingredient I
play around with in those two dishes is a splash of Italian dressing. I like
the Wishbone Balsamic Italian (not the one with basil flavoring which is
wretched). Otherwise my p/s is much like yours, minus the dill (pickle or
herb).

nb

"The Incest Girls" > wrote in message
...
> On Jul 22, 9:52 am, "For example: John Smith" >
> wrote:
>> I am originally from New Jersey but I live in Florida now and I cannot
>> find
>> decent potato salad within 1000 miles. I dislike "southern" potato salad
>> and
>> all the deli's around sell the Boars Head brand or whatever brand of meat
>> they sell and it just doesn't do it for me. Also, Publix is the getter
>> supermarket around where I live and they make about a half dozen
>> different
>> kinds and none of them do it for me either. I am looking for a good
>> recipe
>> for chunky, creamy, skin off potato salad with no mustard and plenty of
>> hard
>> boiled eggs like you get in the deli's up north. I've tried several
>> recipes
>> that I found on the internet but no luck and I really do not want to try
>> to
>> make a dozen recpies until I find the right one. So if anybody can help
>> me
>> out I would really appreciate it. Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
>> the
>> type of recipe I am looking for. Thanks again.
>
> Seriously? You *buy* potato salad, when it's so quick and easy to
> make? And fresher too?
>

Like fornicating with your brother, right?

"Melba's Jammin'" > wrote in message
...
> In article <Fy7hk.188$GI.161@trnddc05>,
> "For example: John Smith" > wrote:
>
>> I am originally from New Jersey but I live in Florida now and I cannot
>> find
>> decent potato salad within 1000 miles. I dislike "southern" potato salad
>> and
>> all the deli's around sell the Boars Head brand or whatever brand of meat
>> they sell and it just doesn't do it for me. Also, Publix is the getter
>> supermarket around where I live and they make about a half dozen
>> different
>> kinds and none of them do it for me either. I am looking for a good
>> recipe
>> for chunky, creamy, skin off potato salad with no mustard and plenty of
>> hard
>> boiled eggs like you get in the deli's up north. I've tried several
>> recipes
>> that I found on the internet but no luck and I really do not want to try
>> to
>> make a dozen recpies until I find the right one. So if anybody can help
>> me
>> out I would really appreciate it. Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
>> the
>> type of recipe I am looking for. Thanks again.
>
> I've been making this for a few weeks. It's my rendering of a salad
> sold at my local supermarket's deli counter. While it has no eggs in
> it, you could certainly add three or four chopped hard-cooked eggs to
> the mixture before dressing it:
>
> Steakhouse Potato Salad
>
> July 2008 < A great salad without the bite of the vinegar in mayo.
>
> 1/2 teaspoon chicken bouillon granules or base, dissolved in 1
> tablespoon hot water
> 1/4# pound bacon slices, (maybe 4-6)
> 1/3 cup mayonnaise
> 2/3 cup sour cream
> 3 large-ish green onions, sliced
> 8-10 small new red potatoes, boiled until tender, peeled
>
> Dissolve the chicken base in water and set aside to cool.
>
> Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp
> but not burned. Drain well and cool.
>
> While bacon is frying, eighth the potatoes into chunks in a bowl.
>
> Combine the chicken base, mayo, and sour cream, stirring together until
> smooth. Stir in sliced green onions and crisp bacon pieces; pour over
> potatoes, mix, correct seasoning, and chill for a couple hours before
> serving.
>
> Serves 4
>
> Notes: The chicken base is an important component; I wouldn't be too
> surprised if what Cub sells has some cream of chicken soup in it. . .
>
> Adjust measures as required, but that's about the right ratio of mayo to
> sour cream < think baked potato.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog is back!
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene

BS,

I saw your recipe in that "other" group and made this for our a Youth event
at Church 2 Sundays ago. The only changes I made were the addition of 6
boiled eggs (4 diced as an ingredient and 2 sliced for top dressing) and I
just quartered the taters and left the peeling. In a word........Mahvelous!
Thanks for posting!

KW

I've never lived anywhere other than the South, and I can tell you I
never had homemade potato salad with mustard in it. It was potatoes,
celery, mayo, hard boiled eggs, some dill or paprika, s&p.
Some would add some grated onion, dill pickles or sweet pickles, and
maybe some vinegar.......but, I never had the bright yellow stuff they
pass off as potato salad growing up.

I have German friends, and their potato salad is nothing like ours. It
has no mayo, has tomatoes and squeezed out salted, drained cukes and
bacon. I think it did have mustard in it and sour cream, It was
distasteful to me, and I ate it only to be polite. It was always served
room temp.

Libby

aem wrote:
> On Jul 21, 2:52 pm, "For example: John Smith" >
> wrote:
>> ..... I dislike "southern" potato salad and
>> .....the Boars Head brand ....and they [Publix] make about a half dozen different
>> kinds and none of them do it for me either. I am looking for a good recipe
>> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
>> boiled eggs like you get in the deli's up north. I've tried several recipes
>> that I found on the internet but no luck and I really do not want to try to
>> make a dozen recpies until I find the right one. So if anybody can help me
>> out I would really appreciate it. Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
>> type of recipe I am looking for. Thanks again.
>
> People will give you their favorite versions but how you will know
> they aren't like all the versions you dislike I don't know because you
> don't say what you don't like about them.
>
> I'm surprised at the absence of vinegar in the recipes already given.
> For me, it's not only an essential ingredient but should be put onto
> the potatoes while they're still hot, along with salt, so it becomes
> the flavor base. Since you're omitting mustard I'd think that was
> even more important.
>
> My current version starts with the vinegar (white, or rice wine, or
> champagne) and salt and then adds just mayo and a little bit of sour
> cream, ground black pepper, paprika (not smoked), and crushed
> coriander seed. Sometimes lemon juice if tasting seems to call for
> it. Additions are a lot of scallions, a bit of celery, some boiled
> eggs. Bacon is very optional. After being gently tossed to combine,
> it needs to be refrigerated for a couple of hours. Hot sauce is passed
> at the table. -aem

Absolutely. The still-hot potatoes need to macerate in something
tasty--in my case a kind-of French dressing mixture (heavy on the
vinegar).

--
Jean B.

For example: John Smith wrote:
> I am originally from New Jersey but I live in Florida now and I cannot find
> decent potato salad within 1000 miles. I dislike "southern" potato salad and
> all the deli's around sell the Boars Head brand or whatever brand of meat
> they sell and it just doesn't do it for me. Also, Publix is the getter
> supermarket around where I live and they make about a half dozen different
> kinds and none of them do it for me either. I am looking for a good recipe
> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
> boiled eggs like you get in the deli's up north. I've tried several recipes
> that I found on the internet but no luck and I really do not want to try to
> make a dozen recpies until I find the right one. So if anybody can help me
> out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.

My husband is from New York and he has the same complaint. We have had
potato salad in several different states, and nobody makes it like the
deli's in the NY/NJ area. From what I recall, it is all white, but I am
not sure what is in it. It would be nice to find out.

Becca

On Mon 21 Jul 2008 05:24:00p, Jean B. told us...

> aem wrote:
>> On Jul 21, 2:52 pm, "For example: John Smith" >
>> wrote:
>>> ..... I dislike "southern" potato salad and
>>> .....the Boars Head brand ....and they [Publix] make about a half
>>> dozen different kinds and none of them do it for me either. I am
>>> looking for a good recipe for chunky, creamy, skin off potato salad
>>> with no mustard and plenty of hard boiled eggs like you get in the
>>> deli's up north. I've tried several recipes that I found on the
>>> internet but no luck and I really do not want to try to make a dozen
>>> recpies until I find the right one. So if anybody can help me out I
>>> would really appreciate it. Thanks.
>>>
>>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that
>>> is the type of recipe I am looking for. Thanks again.
>>
>> People will give you their favorite versions but how you will know
>> they aren't like all the versions you dislike I don't know because you
>> don't say what you don't like about them.
>>
>> I'm surprised at the absence of vinegar in the recipes already given.
>> For me, it's not only an essential ingredient but should be put onto
>> the potatoes while they're still hot, along with salt, so it becomes
>> the flavor base. Since you're omitting mustard I'd think that was
>> even more important.
>>
>> My current version starts with the vinegar (white, or rice wine, or
>> champagne) and salt and then adds just mayo and a little bit of sour
>> cream, ground black pepper, paprika (not smoked), and crushed
>> coriander seed. Sometimes lemon juice if tasting seems to call for
>> it. Additions are a lot of scallions, a bit of celery, some boiled
>> eggs. Bacon is very optional. After being gently tossed to combine,
>> it needs to be refrigerated for a couple of hours. Hot sauce is passed
>> at the table. -aem
>
> Absolutely. The still-hot potatoes need to macerate in something
> tasty--in my case a kind-of French dressing mixture (heavy on the
> vinegar).
>

I do the same, Jean, although my mom did not and her potato salad was
exceptional. What I've never understood were those recipes I've sometimes
come across that instruct to boil the potatoes in their jackets. Let cool
and refrigerate until the next day to peel and dice. They can't have much
flavor in the potato.

Re the OP's post/request. IMO, he really gave very little specific on what
he did and did not like for me to make any kind of recipe or
recommendation. (Plus the fact that I have never had a recipe, I just put
it together as I go along, according to mood and taste.)

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Reality is the opiate of the people.
-------------------------------------------

In article >,
"KW" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article <Fy7hk.188$GI.161@trnddc05>,
> > "For example: John Smith" > wrote:
> >
> >> I am looking for a good recipe for
> >> chunky, creamy, skin off potato salad with no mustard and plenty
> >> of hard boiled eggs like you get in the deli's up north.

> > Steakhouse Potato Salad
(Particulars snipped)
> > 8-10 small new red potatoes, boiled until tender, peeled
> >
> > Dissolve the chicken base in water and set aside to cool.
(snip)
> >
> > Notes: The chicken base is an important component; I wouldn't be too
> > surprised if what Cub sells has some cream of chicken soup in it. . .
> >
> > Adjust measures as required, but that's about the right ratio of mayo to
> > sour cream < think baked potato.
> >
> > --
>
> BS,
>
> I saw your recipe in that "other" group and made this for our a Youth event
> at Church 2 Sundays ago. The only changes I made were the addition of 6
> boiled eggs (4 diced as an ingredient and 2 sliced for top dressing) and I
> just quartered the taters and left the peeling. In a word........Mahvelous!
> Thanks for posting!
>
> KW

Oooh, I'm so glad you liked it, Keith. I changed the particulars above
(peeling the potatoes) to reflect the desires of the OP. I just scrub
the new potatoes and cook them. Not much to peel off and I don't
bother. Another comment for you to tuck away is that this holds up
really well. I made my most recent batch nearly a week ago, I think,
and there was about 2/3 of a cup left over that's been sitting in the
fridge since then. I had it at lunch and say it didn't suffer a bit.
That's good information to have if I need to be ahead of the game when
the kids show up in a month or so.

Did you include the chicken base? I really think that makes the
difference. Mine tastes an awful lot like what Cub is offering in the
deli. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Melba's Jammin'" > wrote in message
...
>
> Oooh, I'm so glad you liked it, Keith. I changed the particulars above
> (peeling the potatoes) to reflect the desires of the OP. I just scrub
> the new potatoes and cook them. Not much to peel off and I don't
> bother. Another comment for you to tuck away is that this holds up
> really well. I made my most recent batch nearly a week ago, I think,
> and there was about 2/3 of a cup left over that's been sitting in the
> fridge since then. I had it at lunch and say it didn't suffer a bit.
> That's good information to have if I need to be ahead of the game when
> the kids show up in a month or so.
>

That's good to know. I threw out the leftovers when I got back in town on
the following Friday not knowing better. :-(

> Did you include the chicken base? I really think that makes the
> difference.

Sortof, I guess I *did* make one additional (minor) change. My other dish
for this event was a Cajun Chicken Pasta Salad. I boiled/simmered the
chicken in stock with carrots, celery, garlic salt & FGBP. After I removed
the chicken to cool, I boiled the potatoes in the remaining liquid and then
used a TBSP or 3 of the stock as per your recipe. :-)

KW

I buy it because I haven't found a recipe that I like yet. I am not a picky
eater at all, you put something in front of me and I am going to eat it. The
exception is potato salad. I have tried dozens of recipes and store bought
salads and cannot find the one I like.

"The Incest Girls" > wrote in message
...
> On Jul 22, 9:52 am, "For example: John Smith" >
> wrote:
>> I am originally from New Jersey but I live in Florida now and I cannot
>> find
>> decent potato salad within 1000 miles. I dislike "southern" potato salad
>> and
>> all the deli's around sell the Boars Head brand or whatever brand of meat
>> they sell and it just doesn't do it for me. Also, Publix is the getter
>> supermarket around where I live and they make about a half dozen
>> different
>> kinds and none of them do it for me either. I am looking for a good
>> recipe
>> for chunky, creamy, skin off potato salad with no mustard and plenty of
>> hard
>> boiled eggs like you get in the deli's up north. I've tried several
>> recipes
>> that I found on the internet but no luck and I really do not want to try
>> to
>> make a dozen recpies until I find the right one. So if anybody can help
>> me
>> out I would really appreciate it. Thanks.
>>
>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
>> the
>> type of recipe I am looking for. Thanks again.
>
> Seriously? You *buy* potato salad, when it's so quick and easy to
> make? And fresher too?
>
> IG

Wayne Boatwright wrote:
> I do the same, Jean, although my mom did not and her potato salad was
> exceptional. What I've never understood were those recipes I've sometimes
> come across that instruct to boil the potatoes in their jackets. Let cool
> and refrigerate until the next day to peel and dice. They can't have much
> flavor in the potato.

Nor could they absorb much flavor from the dressing (or whatever).
>
> Re the OP's post/request. IMO, he really gave very little specific on what
> he did and did not like for me to make any kind of recipe or
> recommendation. (Plus the fact that I have never had a recipe, I just put
> it together as I go along, according to mood and taste.)
>

My issue was the word "creamy". Makes me think of potato salad
made from mashed potatoes. I am not quite sure what was meant.
And, aside from the maceration, I don't think my recipe is that
different--although it is, of course, the best potato salad.
(THAT, I suspect, is pretty subjective--and frequently based on
what you ate as a kid.)
--
Jean B.

Fred/Libby Barclay wrote:

> I have German friends, and their potato salad is nothing like ours. It
> has no mayo, has tomatoes and squeezed out salted, drained cukes and
> bacon. I think it did have mustard in it and sour cream, It was
> distasteful to me, and I ate it only to be polite. It was always served
> room temp.

Room temp is the perfect temp to TASTE foods like that. I can't stand
refrigerated cold salads. Cheese, tomatoes and other foods are best at
room temp also. Cold covers up flavor.

That German potato salad was probably delicious! My own Italian potato
salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped red
onions, lots of chopped parsley in the potatoes along with salt and
pepper make for a nice salad.

Melba's Jammin' wrote:

> Did you include the chicken base? I really think that makes the
> difference. Mine tastes an awful lot like what Cub is offering in the
> deli. :-)

But probably fresher and cheaper!

On Jul 21, 6:32�pm, Lou Decruss > wrote:
> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
>
>
>
>
>
> > wrote:
> >For example: John Smith wrote:
> >> I am originally from New Jersey but I live in Florida now and I
> >> cannot find decent potato salad within 1000 miles. I dislike
> >> "southern" potato salad and all the deli's around sell the Boars Head
> >> brand or whatever brand of meat they sell and it just doesn't do it
> >> for me. Also, Publix is the getter supermarket around where I live
> >> and they make about a half dozen different kinds and none of them do
> >> it for me either. I am looking for a good recipe for chunky, creamy,
> >> skin off potato salad with no mustard and plenty of hard boiled eggs
> >> like you get in the deli's up north. I've tried several recipes that
> >> I found on the internet but no luck and I really do not want to try
> >> to make a dozen recpies until I find the right one. So if anybody can
> >> help me out I would really appreciate it. Thanks.
> >> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that
> >> is the type of recipe I am looking for. Thanks again.
>
> >If I make a mayo-based potato salad, I just use boiled peeled potatoes, hard
> >boiled eggs, relish, pickle juice, black olives, mayo, celery, dill, and
> >call it done. �It's not rocket science.
>
> >My standard is German potato salad, though.
>
> >(Oh, and by the way, I'm in agreement with you on "Southern" potato salad.
> >It's terrible. �I, too, live in Florida.)
>
> What makes it "southern"?

Onions! Blech!

Becca wrote:
> John Smith wrote:
>
> > I am originally from New Jersey but I live in Florida now and I cannot find
> > decent potato salad within 1000 miles. I dislike "southern" potato salad.
>
> My husband is from New York and he has the same complaint. �We have had
> potato salad in several different states, and nobody makes it like the
> deli's in the NY/NJ area. �From what I recall, it is all white, but I am
> not sure what is in it. �It would be nice to find out.


Easy... mostly potatoes of course (never less than five pounds),
always sliced, never diced.

Mayo, Hellman's only (just enough).

Geen/red bell pepper, diced (not much).

Carrot, grated (not much).

Curly leaf parsley, minced (not much).

White vinegar (to taste).

S n' P (to taste).

Nothing else.

I''ve never seen any other ingredients in standard NYC deli potato
salad, nothing... no eggs, no mustard, no pickles, no nothing,
especially no onions.

The real trick to potato salad is in knowing how to cook potatoes to
precisely the correct texture.

On Mon 21 Jul 2008 06:27:15p, Goomba told us...

> Fred/Libby Barclay wrote:
>
>> I have German friends, and their potato salad is nothing like ours. It
>> has no mayo, has tomatoes and squeezed out salted, drained cukes and
>> bacon. I think it did have mustard in it and sour cream, It was
>> distasteful to me, and I ate it only to be polite. It was always served
>> room temp.
>
> Room temp is the perfect temp to TASTE foods like that. I can't stand
> refrigerated cold salads. Cheese, tomatoes and other foods are best at
> room temp also. Cold covers up flavor.
>
> That German potato salad was probably delicious! My own Italian potato
> salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped red
> onions, lots of chopped parsley in the potatoes along with salt and
> pepper make for a nice salad.
>

Not unlike a good French style potato salad, either.

I really like all styles or potato salads, with the one exception of adding
hard-boiled eggs to them. No one could talk me into enjoying that, yet I
really like hard-boiled eggs.

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Wheel of Morality, turn turn
turn....' -- Wakko
-------------------------------------------

"Becca" > wrote in message
...
> For example: John Smith wrote:
> > I am originally from New Jersey but I live in Florida now and I cannot
find
> > decent potato salad within 1000 miles. I dislike "southern" potato salad
and
> > all the deli's around sell the Boars Head brand or whatever brand of
meat
> > they sell and it just doesn't do it for me. Also, Publix is the getter
> > supermarket around where I live and they make about a half dozen
different
> > kinds and none of them do it for me either. I am looking for a good
recipe
> > for chunky, creamy, skin off potato salad with no mustard and plenty of
hard
> > boiled eggs like you get in the deli's up north. I've tried several
recipes
> > that I found on the internet but no luck and I really do not want to try
to
> > make a dozen recpies until I find the right one. So if anybody can help
me
> > out I would really appreciate it. Thanks.
> >
> > P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is
the
> > type of recipe I am looking for. Thanks again.
>
> My husband is from New York and he has the same complaint. We have had
> potato salad in several different states, and nobody makes it like the
> deli's in the NY/NJ area. From what I recall, it is all white, but I am
> not sure what is in it. It would be nice to find out.
>
> Becca

NJ way: Potatoes cooked just right, not mushy; lots of mayo, lots of HB eggs
in chunks; CELERY chunks, and a touch of celery flakes; pepper.

pflu
>
>

Wayne Boatwright wrote:

> On Mon 21 Jul 2008 06:27:15p, Goomba told us...
>
> > Fred/Libby Barclay wrote:
> >
> >> I have German friends, and their potato salad is nothing like ours. It
> >> has no mayo, has tomatoes and squeezed out salted, drained cukes and
> >> bacon. I think it did have mustard in it and sour cream, It was
> >> distasteful to me, and I ate it only to be polite. It was always
served
> >> room temp.
> >
> > Room temp is the perfect temp to TASTE foods like that. I can't stand
> > refrigerated cold salads. Cheese, tomatoes and other foods are best at
> > room temp also. Cold covers up flavor.
> >
> > That German potato salad was probably delicious! My own Italian potato
> > salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped red
> > onions, lots of chopped parsley in the potatoes along with salt and
> > pepper make for a nice salad.
> >
>
> Not unlike a good French style potato salad, either.
>
> I really like all styles or potato salads, with the one exception of
adding
> hard-boiled eggs to them. No one could talk me into enjoying that, yet I
> really like hard-boiled eggs.


I loathe the texture of chopped hard - boiled eggs in salads. When I make
potato salad I make my own dressing (mayo, sour cream, yogurt, vinegar,
spices, brown mustard...) and simply throw the hard - boiled eggs into the
food processor with the rest of the dressing ingredients. That way you get
the desired egg - ey taste without those disguzting chunx...

This past weekend I made my standard tater salad for a cookout for like the
10 millionth time already this season, and I'm kinda tired of it (I make 8 -
10 pounds at a time). Next time I am making it French - style, with roasted
potatoes, a moutard vinaigrette, NO eggs...

--
Best
Greg

On Mon 21 Jul 2008 07:56:59p, Gregory Morrow told us...

>
> Wayne Boatwright wrote:
>
>> On Mon 21 Jul 2008 06:27:15p, Goomba told us...
>>
>> > Fred/Libby Barclay wrote:
>> >
>> >> I have German friends, and their potato salad is nothing like ours.
>> >> It has no mayo, has tomatoes and squeezed out salted, drained cukes
>> >> and bacon. I think it did have mustard in it and sour cream, It
>> >> was distasteful to me, and I ate it only to be polite. It was
>> >> always served room temp.
>> >
>> > Room temp is the perfect temp to TASTE foods like that. I can't stand
>> > refrigerated cold salads. Cheese, tomatoes and other foods are best
>> > at room temp also. Cold covers up flavor.
>> >
>> > That German potato salad was probably delicious! My own Italian
>> > potato salad doesn't use mayo either. Potatoes, olive oil, vinegar,
>> > chopped red onions, lots of chopped parsley in the potatoes along
>> > with salt and pepper make for a nice salad.
>> >
>>
>> Not unlike a good French style potato salad, either.
>>
>> I really like all styles or potato salads, with the one exception of
>> adding hard-boiled eggs to them. No one could talk me into enjoying
>> that, yet I really like hard-boiled eggs.
>
>
> I loathe the texture of chopped hard - boiled eggs in salads. When I
> make potato salad I make my own dressing (mayo, sour cream, yogurt,
> vinegar, spices, brown mustard...) and simply throw the hard - boiled
> eggs into the food processor with the rest of the dressing ingredients.
> That way you get the desired egg - ey taste without those disguzting
> chunx...

I don't even like the egg - ey taste. I omit them entirely. The rest
sounds good!

> This past weekend I made my standard tater salad for a cookout for like
> the 10 millionth time already this season, and I'm kinda tired of it (I
> make 8 - 10 pounds at a time). Next time I am making it French - style,
> with roasted potatoes, a moutard vinaigrette, NO eggs...
>



--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The average person is a little below
average. --Henry Morgan
-------------------------------------------

On Mon, 21 Jul 2008 22:19:04 GMT, "For example: John Smith"
> wrote:

>After I searched online for the recipe and couldnt find it, I called them
>and they told me that they make it fresh several times a day a bit at a time
>and they do not refrigerate it, but they wouldnt give me the recipe.

Does Bon Appétit still have that section where readers can request
recipes for favorite restaurant items? Write BA, if they do.
Hopefully, the restaurant will be thrilled to have their potato salad
featured in a section of a well known national magazine.

Good Luck


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon 21 Jul 2008 09:56:09p, told us...

> On Mon, 21 Jul 2008 22:19:04 GMT, "For example: John Smith"
> > wrote:
>
>>After I searched online for the recipe and couldnt find it, I called
>>them and they told me that they make it fresh several times a day a bit
>>at a time and they do not refrigerate it, but they wouldnt give me the
>>recipe.
>
> Does Bon Appétit still have that section where readers can request
> recipes for favorite restaurant items? Write BA, if they do.
> Hopefully, the restaurant will be thrilled to have their potato salad
> featured in a section of a well known national magazine.
>
> Good Luck
>
>

I think Gourmet still has such a section.

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
CAT RULE #4: Reserve hairballs for
shag carpets
-------------------------------------------

On Tue, 22 Jul 2008 05:08:52 GMT, Wayne Boatwright
> wrote:

>
>I think Gourmet still has such a section.

Gourmet? I stand corrected.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Fred/Libby Barclay wrote:
> I've never lived anywhere other than the South, and I can tell you I
> never had homemade potato salad with mustard in it. It was potatoes,
> celery, mayo, hard boiled eggs, some dill or paprika, s&p.
> Some would add some grated onion, dill pickles or sweet pickles, and
> maybe some vinegar.......but, I never had the bright yellow stuff they
> pass off as potato salad growing up.
>
> I have German friends, and their potato salad is nothing like ours.
> It has no mayo, has tomatoes and squeezed out salted, drained cukes
> and bacon. I think it did have mustard in it and sour cream, It was
> distasteful to me, and I ate it only to be polite. It was always
> served room temp.
>
> Libby

I usually make German potato salad. That's my favorite. No sour cream, no
mustard. It's red potatoes, bacon, onion, celery seed, sugar, water and
vinegar, basically. The recipe I use is from my grandmother and it's
probably at least 100 years old, if not more. It can be served hot or cold.

kili

Goomba wrote:
> Fred/Libby Barclay wrote:
>
>> I have German friends, and their potato salad is nothing like ours. It
>> has no mayo, has tomatoes and squeezed out salted, drained cukes
>> and bacon. I think it did have mustard in it and sour cream, It was
>> distasteful to me, and I ate it only to be polite. It was always
>> served room temp.
>
> Room temp is the perfect temp to TASTE foods like that. I can't stand
> refrigerated cold salads. Cheese, tomatoes and other foods are best at
> room temp also. Cold covers up flavor.
>
> That German potato salad was probably delicious! My own Italian potato
> salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped
> red onions, lots of chopped parsley in the potatoes along with salt
> and pepper make for a nice salad.

That sounds excellent, Goomba. I'm going to have to try that. Thanks!

kili

Sheldon wrote:
>
> The real trick to potato salad is in knowing how to cook potatoes to
> precisely the correct texture.

Isn't that the truth? Too much and it's too mushy. Too little and it's too
crunchy. Been there, done that.

kili

On Mon 21 Jul 2008 10:46:55p, told us...

> On Tue, 22 Jul 2008 05:08:52 GMT, Wayne Boatwright
> > wrote:
>
>>
>>I think Gourmet still has such a section.
>
> Gourmet? I stand corrected.
>
>

Barbara, I used to subscribe to both Gourmet and Bon Appetit, but dropped
them after accumulating too many decades of issues. IIRC, they both had
such a section. The last time I looked through a more recent Gourmet, I
believe they still did. Bon Appetit may, as well.

I remember requesting two recipes from Gourmet over the years. One was
from an Atlanta restaurant for a Chocolate Marbled Cheesecake with White
Raisins, and the other was from a Polynesian Restaurant in Cincinnati for a
Shrimp Curry Dinner.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Vote Cthulhu! Why choose the lesser evil?
-------------------------------------------

Don't know if you have tried this one. Just leave the mustard out...

Old Fashioned Potato Salad
Submitted by: jewellkay
Rated: 4 out of 5 by 174 members Prep Time: 45 Minutes
Cook Time: 15 Minutes Ready In: 1 Hour
Yields: 8 servings

"Mayonnaise dressing, a bit of onion, celery and hard cooked eggs are
added, and a few things to give it a kick - prepared mustard, celery
and garlic salt, and pickle relish, of course."
INGREDIENTS:
5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish 1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, cool, peel and
chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to
a boil; cover, remove from heat, and let eggs stand in hot water for
10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish,
garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together
well and refrigerate until chilled.

ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com
7/22/2008

Stef wrote on Tue, 22 Jul 2008 06:01:39 -0700 (PDT):

> Old Fashioned Potato Salad
> Submitted by: jewellkay
>

For completeness, let me give the recipe for an unusual potato salad
that I have mentioned in another context.

Aloo Chat (Indian Potato Salad)

For 8 persons

1 tablespoon Chat Masala,
4 tablespoons finely chopped onions
3-4 tablespoons coarsely chopped fresh coriander (cilantro)
leaves
1/3 cup cold water
6 medium-sized boiling potatoes (red wax potatoes are best)
1 teaspoon ground roasted cumin seeds
Kosher Salt
2 cups ripe tomatoes, cut into ½—¾ inch cubes
Juice of half a medium-sized lemon

1. Mix the chat masala with the water and set aside.
2. Boil potatoes in their jackets, in water to cover, until tender but
firm. Drain and peel them. Cut the potatoes into ½—¾ inch cubes, put
them in a glass or ceramic bowl, and while still warm, pour the masala
mixture over them. Mix the potatoes, carefully, to distribute the
spices. Let rest, uncovered, at room temperature, until potatoes have
had time to absorb the spices (about 10—15 minutes), stirring a few
times.
3. Add chopped tomatoes, onions, and coriander leaves to the potatoes
but do not stir the mixture. Cover the bowl and place it in the
refrigerator until the potatoes are fully cooled—they should not be
chilled. This will take about 30 minutes.
4 Take the bowl from the refrigerator and gently stir to mix all the
ingredients. Sprinkle the cumin, salt, and lemon juice to taste. Toss
and serve over lettuce leaves.
Note: The chat may be made several hours ahead and kept refrigerated.
Remove from refrigerator about 15 minutes before you are ready to serve
To perk up flavors, sprinkle on a little more ground roasted cumin seed


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 21 Jul 2008 18:32:24 -0700 (PDT), Sheldon >
wrote:

>On Jul 21, 6:32?pm, Lou Decruss > wrote:
>> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"

>> > wrote:


>> >(Oh, and by the way, I'm in agreement with you on "Southern" potato salad.
>> >It's terrible. ?I, too, live in Florida.)
>>
>> What makes it "southern"?
>
>Onions! Blech!

Do you dislike onions or is this like me saying ketchup doesn't belong
on a hot dog?

Lou