Anyone have a no-nonsense potato salad recipe?

[thombrogan]

Does anyone have a no-nonsense, bare-bones, "does the job" recipe for potato salad they could share? Actual bare bones in the salad not necessarily needed.

Thanks much!

[MadRookie]

Potatoes cooked in waterless pot
Mayo
Condensed milk
Full cream
Chives snippered
Boiled eggs
Onions
Chutney
Salt & pepper

....soz.....this is a full of nonsense salad.....but is divine.

Sometimes I add coarsely grated carrots to add some crunch.....

Quantities of ingredients to your taste.

[keithD]

Hi Thom,
Rookie's recipe looks pretty good. A quickie that I like is pretty simple:

Red potatoes skin on- boiled until easily pierced, about 10 minutes, then halfed, quartered, and cut to bite size.

Mix potatoes while still hot in a bowl starting with a TB of mayo, a TB of vinegar of choice with chopped chives and maybe a pinch of salt.

I just add small increments of Mayo & vinegar until I get the flavor and texture I'm after. You an serve it hot, warm, or cold.

Good luck,
Keith

[thombrogan]

Thanks guys!

[Fred]

yukon gold potatoes
olive oil
onion
mayo
vinegar
crumbled bacon
boiled egg slices
S&P

[MadRookie]

Ooh, going to have to try the other recipes as well - thx people.

A good potato salad is a winner at every barbeque I reckon.

[richinva]

Just did this the other day, hand-me-down family recipe.

Potatoes
1/2 onion (Vidalia if possible)
Sweet pickle (gherkins)
Mayo
S&P
Celery
pinch of sugar
vinegar
tsp celery salt

Peel, cut to slightly larger than bite size, boil potatoes, careful not to overcook, drain, ice (I use an over-the-sink strainer) so they don't continue to cook. Difficult to get a potato un-mushy............ I only use about two stalks of celery, chopped fine, to 5 lbs. of potatoes. I jar of pickle, maybe a bit more for 5 lbs., chopped not too fine. Add other stuff, chill. Serve with whatever. My dad used to just eat it with crackers. This will serve about 8-12.

I was probably 18 or 19 years old before I ever saw anyone put mustard and eggs in potato salad.

[thombrogan]

I'm going to have to spread these out over the Summer. Thanks everyone!

[keithD]

On the red potatoes you can cut them to bite size and then boil them, a little quicker that way and leaving the skin on gives the salad a nice look.

I like the Yukon gold too as an all purpose potato, for gnocchi I like the Idaho russet - cooked in the skin it stays dry.

Keith

[thombrogan]

Now I want gnocchi. Boiled, then fried, then served in an alfredo sauce with roasted vegetables.