My father and my mother were both from Georgia. My father's speacialty was smashed potatoes. My mother, on the other hand, made mashed potato salad for about 48 Sundays per year. They were made with mashed potatoes, Miricle Whip, Heinz sweet relish, finely chopped onions, salt and pepper, and on special occasions, boiled eggs were included. It was served cold, and to this day is my favorite way to have potatoes.
I do this recipe with a slight twist. Instead of sweet pickle I do the kosher dill and use some of the brine and spice from the bottom of the jar in the sauce, Dijon, and some siracha. No egg, add diced green pepper white onion and a lot more celery instead of scallions. Celery seed. Crumbled bacon. Still smash and leave on skins. Cookout approved. (Surprisingly good German style: served hot with a side of red cabbage.)
This is the first potato salad I made that did not get watery the next day. I LOVE COOK COUNTRY and this potato salad was easy to make. I used dill and sweet relish but drain any extra liquid out. This is my go to potato salad from now on. Just have to find a way to not use do many dishes but it is worth it.
Everyone/family has their own preference. We only used green onion and dill pickle. Even used a little extra pickle juice to kick up the twang a little bit. We boiled the whole russet with the jacket on to just barely fork/tooth pick tender. this way the outside layer was soft enough to break down for the creamy part. The inside was firm enough to give you the chunky part. Soon as they cooled enough you peeled the jacket off tossed in the veggies, season, mayo and mustard mix it up and mix in the egg as the last step to protect them a little.
Basically made Mac sauce in a potato salad: mustard, vinegar, relish (pickles) onions and mayo. If you're from the south this is standard potato salad sauce mix.
Use red onion instead of scallions for a slightly different texture/flavor. Need celery for crunch. I never add that much water; just a tablespoon or 2 of pickle juice instead.
This is a really good video. I changed it a bit by adding pepperoncini, bacon and celery. Instead of using water to dilute the mayo I used picke juice instead as well.
I made this! Fantastic. I used vintage kitchen equipment. The potatoes were cooked in a 1950's era Sunbeam food cooker/ deep fryer using the fry basket as a colander that hangs in the well. The pickles, celery, were chopped using the food chopper attachment on my WWII era Sunbeam Mixmaster. The scallions were hand chopped, and I left out the onion because of dietary restrictions. The "sauce" was mixed using the Sunbeam Mixmaster also. While I was tempted to mash the potatoes using my Sunbeam Mixmaster's whipped potato setting, on speed dial 6... I instead coarsely mashed using my mom's old Ekco potato masher. The only disappointment for me was leaving the skins on. I wanted to use the potato peeler attachment to my Mixmaster. The hard boiled eggs were steamed in a vintage Sunbeam Egg Cooker circa 1950 to perfection. Great recipe, thanks. Serving it to the neighbor millennials coming over for movie nite, along with Pineapple sausages broiled in our vintage 1950's Sears Kenmore Rotisserie, using a vintage "Weenie Wheel" attachment to the rotisserie spit rod. The hot dog rolls will be warmed on the top tray of the rotisserie, and then placed in a West Bend Bun Warmer on the hot plate that came with our vintage West Bend bean cooker. Your potato salad recipe will be proudly served from a vintage West Bend Penguin hot/cold server out on our poolside patio, next to our new Tiki Bar. It's Palm Springs, it's what we do...LOL. BTW, I grew up in Salem MA.
I use Dijon mustard instead of yellow mustard, crumbled bacon, some finely grated carrots, chopped dill pickles (and a bit of pickle juice), scallions.
This recipe has inspired me to make my own potato salad recipe. I left out the vinegar, used dill pickles instead of sweet, and added a little Old Bay seasoning...Marylanders will know what I’m talking about. Delish!
I use pickle juice instead, a bit of sour cream so that it’s not too mayonnaisey, and finely dice half of an apple for sweetness. Sweet, tangy, creamy, good!
I incorporate the hard cooked yolks into the dressing and use the sweet pickle juice instead of adding vinegar to the potatoes and also to "thin out" the dressing.
Ooh America's test kitchen the last day I was reading one of your cake book in which you wrote every single procedure of cake soo simple and easy and it applies for the same in this recipe as you make a boring potato salad super interesting ,simple and also really tasty .Love you America's test kitchen keep doing your great work appreciate it😁😁😍😍😍😜😜
I love potato salad so much! I know it’s not good for you but it’s so yummy. I grew up using red bell pepper instead of Celery And we always smashed half of the potatoes to basically mashed potatoes and then add it with some chunks so then there was differences in texture. So good
Great Job Gals! Easy to follow, fun to watch, I love cooking like this be even if it's the Winter. Grilled up some Hotdogs and Cheddarwurst, Cole Slaw as well, thanks again for sharing your recipe, always happy to find some pleasant moments be during the Twilight Zone of Covid19!
Just made this for our Memorial Day BBQ 💜 🇱🇷 Didn't have white wine vinegar (or I just couldn't find it) so I used rice wine vinegar. Pheeeew! My hubby smelled it 3 rooms away. Overpowering in smell and taste. Needed to add extra sweet pickles and the juice from the jar to tame it. Won't be eating it until this afternoon... wish us luck 😉
Interesting...my Grandmother used condensed milk to thin out her Miracle Whip. Didn't mind the sweetness of Miracle Whip as a child but now I don't like anything sugary in a potato salad. Mayo and dill pickles are preferred in our household.
Love this recipe to add to my mashed potato salad, and regular potato salad recipes. Could you do old fashioned grilling on charcoal? Ya know, not a Weber Kettle , but Hibachi, or retro half hood charcoal grill recipes?
My Moms recipe was peel and dice 6 Yukon Gold potatoes, boil 6 hard boiled eggs, dice a yellow onion, one bunch of green onions two stalks of celery. Sauce: mayo, bread and butter pickle juice and a tablespoon of yellow mustard, salt and pepper. Then my Mom would get a big bowl, and get in there with her hands and mix and squish everything together, add dressing, chill for a few hours. The fights would break out to get enough of her potato salad before it was gone. Tasted even better the next day.
I do not usually comment on a 4 year old video, but you girls seem to think this half mashed and half chunky tater salad is a new thing? That is the only way my family made it. I won't comment on the seasoning or other ingredients because everyone does that to their own taste. If you would use russet taters, just stop cooking them before they are too soft, then when you stir in the other ingredients, you will have the same result, less dishwashing, and better tasting taters. Like Columbo, "just one more thing", leaving tater peeling in dishes must be a generational thing. I don't know a single person in my age group of friends that likes that. Not a criticism just an observation. At least you had mustard in it, great job, I love your videos.
The only thing I do differently with this recipe is that I take the sweet pickles and I throw them in the trash, where all sweet pickles belong, and I use dill pickles so that the end result is edible.
As a mustard enthusiast, I cannot let Bridget's statement abt yellow mustard being superior go unchallenged. Sorry, Bridget, but yellow salad mustard is the Bud Light of mustards 😝. Dijon/stoneground/any variety other than yellow mustard is vastly superior!!
To each their own. Today at lunch, I needed mustard for a simple ham sandwich. I had 5 different mustards available and chose good old ball park yellow mustard knowing that it is my favourite! Yowza!
Anyone know about mashed potato salad with tomatoes? Had this 20 yrs ago while in Florida at cookout. It was good but did not ask how it was made. Help.
Was it a creamy salad? I've had it too, but it wasn't creamy. If you type in potato and tomato salad in the search bar here on RU-vid, you'll see a couple recipes come up. Hope one if them is what you're looking for! 😊
@@Sun-Soul It was like regular potato salad but the potatoes were mushy and sort of creamy dressing. It has been a really long time since I tasted it for the first time. Maybe the potatoes were just cooked too much.
I would never add wate to mayo ever! Just use plenty of good quality mayo and your potato salad will be creamy. Sorry but mayo is made with oil and oil and water don't mix. I usually love their recipes but they missed on this one.
I cannot abide by cold potato salad. Has to be room temperature or I hate it. I'd have eaten it as soon as it was mixed. Also, give me chopped cornichon, and dill over sweet pickles any day. And I prefer finely minced shallot I've green onion. I despise green onion and unpeeled potatoes are ok in over roasted but cold or smash? 😝
