I get similar results by having the dressing and added veggies (onions, celery, peppers) ready in a bowl so I can stir in the hot potatoes immediately after cooking and draining.
This is a delicious potato salad! The lemon juice and the herbs really give it a distinctive flavor. And, it doesn't have eggs - hurray! I served it with a beef brisket with caramelized onions for Sunday dinner for 6 family and friends. Loved it!
Mashed Potatoe Salad is a Southern thang....my Cajun MIL from New Iberia (S. of I10) floored me when she showed me how to (make the usual with Russet Potatoes, French's Mustard, Hard Boiled Eggs and chopped Celery)mash with the potato masher adding the 8 hard boiled eggs yolks with a LOT of Hellman's And Kraft Sandwich Spread And Miracle Whip and as you mash and add MORE of those and mash a 'miracle' takes place as it suddenly enlarges quite a bit and fluffs UP...then stir in the chopped egg whites and celery. A requirement, on the side, in the same bowl, with Seafood Gumbo. (sound of a legion of angels singing HARK!)
I read this and thought, wait, this just describes how to make potato salad. In our Ga. household, this was the only method. As Ljd mentioned, we used French's, mayonnaise, sweet pickles, onions, hard-boiled eggs. At any rate, Ms. Clark's looks pretty good, too.
We make a Japanese version of this at home and it is a family favourite. Countless recipes on Youtube. With cooked ham, chopped boiled egg and lots of scallions and crisp cucumber discs. A critical step involves dressing the cooked potatoes in a small splash of vinegar, before mixing it up with the other ingredients. That seems to make all the difference, it can't be tasted and is like a secret optimising ingredient.
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Exactly! The title of the article alone reminded me of a guilty pleasure of mine, Yoshinoya potato salad.
Growing up in southeast Texas I only knew mashed potato salad. My folks always made it with sweet gherkins, lots of boiled eggs, yellow French's mustard, white vinegar and Miracle Whip.It was only when I moved north to Yankeeland that I encountered chunked style with celery and Hellman's Mayo. I loved it and never made the sweet mashed version again.
However, I recently went to a July 4th party here in Kennebunk where lo and behold, there was the sweet mashed version of my youth. I immediately asked the hostess who brought this anomaly of the usual yankee concoction. It was her mother-in-law, a native of my hometown. We were immediately bonded by our memories of growing up in Texas and our love for our adopted state. Also, we agreed that Hellman's and dill pickles was a nice compromise between our sugar cane is king roots and somewhat tart Yankee tastes.
However, I recently went to a July 4th party here in Kennebunk where lo and behold, there was the sweet mashed version of my youth. I immediately asked the hostess who brought this anomaly of the usual yankee concoction. It was her mother-in-law, a native of my hometown. We were immediately bonded by our memories of growing up in Texas and our love for our adopted state. Also, we agreed that Hellman's and dill pickles was a nice compromise between our sugar cane is king roots and somewhat tart Yankee tastes.
Goodness sakes - don't you all realize that the one absolute necessity in potato salad is bacon? How else are you going to make the dressing if you haven't got any bacon grease?
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For a creamier potato salad I add 1 ripe avocado it also adds great flavor.
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Heresy
When I moved to Texas in 1976, I was surprised to find that the "potato salad" served in most restaurant was mashed potato salad. This was almost always the case in BBQ restaurants of which Texas has hundreds if not thousands.
Bring back the videos, Melissa!
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This seems to have been a recipe that was "accidently discovered" centuries ago by other cultures. This was a favorite dish in our Greek household, using potatoes without skins roughly mashed with a fork, chopped scallions or onions, olive oil, chopped parsley, and salt and pepper. A clove of garlic was sometimes added to the boiling potatoes and mashed along with them. I think Italians make much the same dish. Again, best hot or warm but not cold.
Ms. Clark, you do love your scallions. Some of us can't eat raw onions of any kind. Any recommended substitutes?
Add Calamata olives, preferably chopped in half.
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1)My grandmother from Newfoundland used to make potato salad this way in the 1960s.
2) Are alliums now to be avoided? What did I miss?
2) Are alliums now to be avoided? What did I miss?
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If your grandmother was Irish then she was probably making colcannon which doesn't really have a recipe. Start with coarsely mashed potato ( ie deliberately lumpy ) then add butter and whatever cooked vegetables are handy. You could try peas or thinly sliced cabbage, leeks, beans, carrot, scallions and parsley.
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2) - only if you have allergies or just don't care for onions. (I'll be using celery)
I've always had and made potato salad with mashed potatoes, I can't imagine the chunky kind.
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Growing up in northeast Texas, potato salad was made with mashed potatoes 95% of the time. It was very, very rare to see chunks of potatoes in a potato,salad, and if you did, it was usually called "German potatoe salad."
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Not new. I know my mother made a similar recipe 60 years ago.
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Wait --- shallots aren't allium????? Please advise.
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I think the "or even celery" was the particular option for those avoiding allium.
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When I make potato salad, I simply add a peeled chopped russet potato to the red potatoes before putting the potatoes on to boil. When I mix the dressing in, the russets turn easily into the puree that lightens the whole salad. Have done this for years.
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Thinly sliced cornichons, loads of fresh dill...
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In Japan, potato salad is a popular example of yoshoku, Japanese-style Western food, and it is made with Russet potatoes, which fall apart when chopped and stirred, so they seem to be mashed. It was one of my favorite Japanese takes on Western food.
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I had mashed potato salad in Japan as an 18 year old on a trip with my university's wind ensemble. It was shockingly different and familiar; so simple and uncannily tasty. Reading this article, I was taken back 20 years, but was missing the cultural context. Thanks for explanation! Very interesting.
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It is also one of the most frequent side dishes served with Korean BBQ. Usually mixed with shredded carrots. It's great for getting kids to sample the side dishes. Within a couple of months, you can have them eating dried anchovies, brined fish cake and cucumber kimchi. Then it's on to the tasty fiery hot stuff!
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My ex-MIL used to make mashed potato salad with leftover, yes, actual mashed potatoes. It was probably her best recipe.
When I make potato salad, I cut about a third of the potatoes in somewhat smaller pieces than the rest. Instant mixture of creamy potatoes mixed with sliced potatoes. People love it.
When I make potato salad, I cut about a third of the potatoes in somewhat smaller pieces than the rest. Instant mixture of creamy potatoes mixed with sliced potatoes. People love it.
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This may have a limited audience, but adding blue cheese to this type of potato salad is insanely delicious.
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