Make or Buy Potato Salad

debodun

debodun

SF VIP
Location
way upstate in New York, USA
The stores have potato salads in plastic container out in coolers for quick pick up in the deli department. I am dubious about buying these - some look pretty bubbly. In addition, it's my preference that they usually use way too much mayo and not enough other veggies. I only like enough mayo to just barely hold it together and lots of chopped celery and carrots. What they have looks like potato chunks doing the backstroke in ranch dressing. However, I find preparation rather difficult - cooking potatoes and boiling eggs (especially when it's hot weather), chopping them up and dicing veggies and eggs.

What do you put in yours?

ps.jpg
 

I don't like those deli potato or mac salads either.
The mayo is not Hellman's and they're watery.

I make my own, just enough for 2-3 servings. No eggs! I use new potatoes and I don't peel them. No carrot, but I do add celery and onion. Once in awhile some dill weed or a diced baby dill pickle.
 

I'm about 50-50 between buying and making. When I buy, it's always Amish Potato because the regular is too mustardy for me. You probably wouldn't like it, though, because it *is* pretty much mayo. When I make homemade, I have a few favorite recipes. Favorite lately has been Ukrainian Potato Salad... has ham, peas & carrots, sweet pickles, hard boiled eggs, etc. and could even be considered a meal because of the meat & veggies in it.
 
CallMeKate said:
Favorite lately has been Ukrainian Potato Salad... has ham, peas & carrots, sweet pickles, hard boiled eggs, etc. and could even be considered a meal because of the meat & veggies in it.
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This sounds just like the Russian Salad Olivier! As she says in the link, it's a Slavic thing.

Russian Potato Salad (Olivier Salad)

It sounds delicious. I don't know why I've never made it. If I ever do, like you I'll use ham.
 
RadishRose said:
This sounds just like the Russian Salad Olivier! As she says in the link, it's a Slavic thing.
Russian Potato Salad (Olivier Salad)
It sounds delicious. I don't know why I've never made it. If I ever do, like you I'll use ham.
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Yes... in fact, my recipe card says "Olivye" after the title. (y) Mine doesn't mess with peeling and cooking carrots... it uses a small can of peas & carrots, but frozen would work, I'm sure... and I prefer sweet pickles, but pretty much the same otherwise. Hmm, now that I'm thinking of it, I have a Russian Potato Salad recipe somewhere that uses chicken and some different ingredients. I'll need to find that!
 
I wouldn't touch store bought potato salad, mac salad, or coleslaw.

Pot salad

potatoes (Idaho russet burbank)

white vinegar
dijon mustard. (mix vinegar and mustard and spritz on cooling spuds, then refrigerate)

mayo (hellman's)
celery
onions
s&p
flat leaf parsley for garnish

An old time method of serving is in a bowl lined w crisp iceberg lettuce leaves. Serve one leaf w the portion of salad.
 
I might buy maybe once a month at a Walmart Neighborhood Market, their $3.99 regular potato salad. Seem not to have any issues after eating that for several years. My Mom who was a great cook as many housewives were during her life in that era, occasionally made potato salad we all greatly enjoyed. That noted, I have little to compare with.
 
I love potato salad. Occasionally store bought but not usually.
Homemade old fashioned is what I like to make. White potatoes,
eggs, white onion diced, small amounts of diced sweet pickles, and
of course Mayonnaise. Only a tad of Mustard. Salt and Pepper. I like
my Potato Salad served cold from the fridge and also warmed
up some..
 
I very occasionally buy potato salad because it really does taste good, depending where I get it of course... but I don't eat that very often... nd there are no other veggies in with it... Jut potatoes..

I eat Egg Mayo more.. and I have bought that, but it's easy to make that it's really just as easy to throw some chopped eggs and mayo togther in a little pot...
 
Heloise usually makes it in small batches though she'll have the potatoes in the fridge so she can whip up a fresh batch over a few days. It has
potatoes, radish, celery, sometimes eggs, onion, green onion, chives, peppers, and Helmmans mayo. Sometimes she adds paprika, dill, or other spices on top. I add mustard to what I'm served.

Having said that, years ago there was a small neighborhood market that had a deli counter, not only was their potato salad very very good, the coleslaw, and they had a pasta salad in the summer that we both loved. It was made onsite, their own recipes. It was great little store, made their own sausages, and smoked meats too.
 
I slice the potatoes (leave the skin on), arrange them on a cookie sheet, spray a little oil over them and sprinkle some Cavenders Greek Seasoning on them. Bake until done.

Quarter the slices and combine with chopped onions, celery, sweet gherkins, boiled eggs. Mix in some mayo, a little brown mustard, a little bit of vinegar, and a little sugar.

Mix well and refrigerate for several hours or overnight to let the flavors blend.

Baking the potatoes gives them "body", so you don't get the "mashed potato effect".
 
I make it at home just a few times a year because it's areal back breaker, taking about an hour prep time. However my son and I think it's about the best thing in the world.

Store bought just never comes close, not only too much mayo and not enough veg, but they always over cook the potatoes so it's like mashed potato salad. When I take it to pot lucks everyone loves it.

Here's the recipe I've used since 1967 from my Betty Crocker cook book:

  • 1 1/2pounds round red or white potatoes (about 6 medium), peeled, boiled just until fork tender
  • 1 1/4 cups mayonnaise or salad dressing
  • 1tablespoon white or cider vinegar
  • 1tablespoon yellow mustard
  • 1teaspoon salt
  • 1/4teaspoon pepper
  • 2medium stalks celery, chopped (1 cup)
  • 1medium onion, chopped (1/2 cup)
  • 4hard-cooked eggs, chopped
  • Paprika, if desired
  • Sliced radishes optional
I thought Betty Crocker was a real person and called her up to ask a question one time.
 
I love Potato salad, but I only make it when I have company. I don't buy it at the store but will buy their slaw if I know it is fresh.
This is mine..
Mix together...cooked potatoes, butter, mayo, dijon mustard, tarragon vinegar, sweet pickle relish, parsley flakes, sweet onions, salt and pepper, mustard seeds and last of all chopped boiled eggs. Sometimes a very small amt sugar and if I have them chopped green onions
 
My favourite store-bought is from Costco. It’s cheaper than making it myself and no work. Right now I’m paying $2 per pound for potatoes. They‘re good but not that good. In the middle of summer, I’ll make my own. Often I just supplement the Costco potato salad.

I give myself a break from soup making in the summer. Walmart had a special for Reser’s potato and macaroni salad. This may not be the same one in the US. I can tolerate the macaroni, not the potato.
 
@debodun. I have never had a store bought or restaurant potato salad I have liked. I also know it can be hard to make as a smaller recipe when you live alone.

I have the best for me is to just use a couple of good size idaho potatoes. I peel them and dice for quick cooking. I take a couple of eggs that I wash. They go in the same pot with the potatoes.

While that is cooking, I take my cutting board to the kitchen table. I chop the celery, onion, sweet pickles while I watch TV.

Take the eggs from the pot into cold water for easy peeling, then chop those on the board.

Dump everything into a bowl and add the mayo, mustard is just dab, teaspoon or so. Depends on your taste. I mix everything when the potatoes are still warm. The flavors seem to blend better when they are warm. Pop the bowl into the fridge to chill to be ready for dinner. I also like to sprinkle the top with paprika, makes it pretty and adds a little something to the overall taste.

Cooking is not fun for just one.
 
I still buy it once in a while but it’s expensive and the quality is hit and miss.

I make my potato salad similar to Della’s.

These days I make a small batch with a couple boiled or baked potatoes and one hard boiled egg.

Making a small batch is much easier than the old days when I started with a five pound sack of potatoes and a half dozen eggs.

Sometimes I salvage that less than perfect deli potato salad by stirring in a handful of shredded cheese, pouring it into a casserole, top with crumbs or crushed crackers and bake it at 350f for 30 minutes or until it is hot and bubbly. 😉
 
Can't say I've ever made potato salad now that I think about it. My MIL made wicked good PS and often sent me home with leftovers. ❤️ Knowing her affection for Best Foods (Hellman's) recipes, I'd bet dollars to doughnuts she used the one on their mayo jar. She didn't add bacon, chives or eggs though.

https://www.bestfoods.com/us/en/r/the-original-potato-salad-recipe.html/116170

Now that DMIL has passed away, I probably eat PS only once a year or so.
 
I've bought the Reser's brand of deli potato salad from the store and it's not bad. Can't remember if I've had their mac salad or not.
I rarely make potato salad, so I'd prob pick up Reser's to satisfy a craving for it.
 

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