In the summertime, there’s nothing I enjoy more than a hamburger or all beef frank with a side of potato salad for my dinner. So does everyone else, because half the time when I go to the deli and ask for potato salad, they’re sold out.
I get equally bugged when they DO have it—either some of the potatoes are undercooked, or “there’s no onions in this batch, sorry”. And I’m being charged a small fortune for one scoop of the stuff.
If I look up recipes online, I see “Fill a 10 quart pot with water, peel and chop 3-4 pounds of russet potatoes…” NO! I’m just one person!
Here’s mine. Recently I saw a hillbilly woman on Youtube talking about using canned potatoes in place of regular potatoes for her recipes (just rinse ‘em real good first) so that’s what I did here.
Doug’s Easy-Peasy Potato Salad
- 1 15 oz can diced potatoes (The no brand label only cost 79 cents!)
- 2 hard boiled eggs, one chopped, one sliced
- 1/4 cup diced onions, 1/4 cup diced celery
- 1/2 cup Hellmann’s or Duke’s Mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Drain, rinse canned potatoes under WARM water well, add to large bowl. (If you buy them diced like I did, there’s no chopping!)
2. Add in one chopped hard-boiled egg, diced celery & onion.
3. In a separate bowl, blend together the mayo, vinegar, sugar, salt & pepper. Spoon over your vegs and gently mix together to avoid mashing up the potatoes.
4. Top with sliced hard-boiled egg, cover & chill for an hour. Perfection!
You may need to shake a little salt on ‘em before eating, I didn’t want to risk oversalting as it only makes 1 lb. of salad, enough for 2 healthy servings.
You could also add some fresh chives or crumbled bacon, I may do that next time; I was just making these the way my mom or grandma did years ago—minus the skinning, chopping & boiling potatoes, of course.
Your salad sounds good... it has everything I put in mine... but I do worry about the canned potatoes both the texture and the flavor. Any canned potatoes I've had were rubbery.
ReplyDeleteThank you Bettina! Growing up, I hated canned potatoes for exactly the reasons you mentioned. (My dad liked & bought them for himself.) These aren't as good as the real thing, I admit--but they're not so bad if you rinse them in very warm water and drain em well. I'd still eat a couple diced ones first just to be sure.
DeleteDoug, this sounds delicious! I haven’t made potato salad in probably twenty years. I love that you put a teaspoon of sugar in, my grandmothers recipe has that in it too.
ReplyDeleteNow I may have to make some!
Take care.❤️❤️
Robin
Thank you Robin, you're sweet too ;^) If you do use canned potatoes though, make sure you rinse & drain them really well to remove that canned taste. Hope all is well with you.
DeleteWhat a tip about the canned potatoes! I'd never thought of that. I enjoy making my late husband's potato salad but it's a lot of work unless I'm having company over. This would be an excellent alternative.
ReplyDeleteThank you Margaret--I never considered them either until I saw that hillbilly woman. I would definitely taste 'em first (after draining & rinsing) just to be sure. :^)
DeleteNow I understand the difference between we Irish and you Americans - tinned potatoes ( sacrilege) and adding eggs -
ReplyDeleteI may have to lie down in a dark room after reading this !
Seriously- looks good and you do well to cook for yourself . I find cooking for one no fun at all - which is why I have gained a million pounds ( is weight sadly , not money ) as I eat Pringles for supper ……..
Siobhan x
Siobhan, you made me chuckle--at the top, at least! I agree that tinned potatoes are sacrilege--but potatoes, eggs, onions & celery is classic American potato salad! As for cooking for oneself, I totally get it, I eat too many hamburgers and crisps. We will both have to do better. :^)
DeleteMy recipe for potato salad starts with me peeling a 5 pound bag of potatoes. . . I love potato salad, my favorite, but usually make macaroni salad (my recipe starts with a 2 pound box of macaroni) because you don't have to peel macaroni.
ReplyDeleteTHANK YOU for this recipe. I only need 2 servings these days and I am very bad about trying to cut down a recipe. This is perfect, having the measurements of ingredients for the 2 servings. I am going to try it with the can of potatoes but I would not mind just peeling two large potatoes all on my own.
Thank you Miss Merry, you always make me smile. Listen I know you're a fine cook, and this may be below your standards. Please make sure you taste the potatoes first. I'm beginning to think the next time I'll use a couple of real potatoes too. 🙂
DeleteMy potato salads are quite different from yours. Here they are…
ReplyDeleteRegular Potato Salad
Cut 2 potatoes into smallish chunks and steam them for 12, 13 minutes (boil them if you prefer).
Prepare the dressing – Dijon mustard, a splash of white balsamic condiment (or vinegar of your choice), pinch of salt. Mix, add extra virgin olive oil and mix again.
Slice a small salad onion very thin
Chop quite a bit of mint.
When the potatoes are done toss into a bowl and pour the dressing over them (the potatoes soak it up when they’re still warm).
Grind some pepper over them (salt too, if you like)
Let them cool a bit, then toss in the onions and mint.
Warm Potato Salad
Cut and cook potatoes as above.
Slice a large onion and fry it.
Slice a couple of rashes of bacon into strips and fry them (same frypan if it’s big enough)
Chop up one or two dill pickles (depends on the size)
Dressing: I use some of the pickle juice instead of vinegar, but that’s not mandatory.
Again, toss the dressing over the hot potatoes
Toss in everything else and serve immediately.
Peter, thank you for sharing. I had to read these a couple times over, they do sound very tasty. I just may have to be a little more Continental. 😎
ReplyDelete