My Potato Salad is Blah

Jules

Jules

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After several tries, I’ve dug through the recipes here and tried some of the ingredients. Some are almost the same as what I make.

Is there a secret ingredient that gives it flavour, preferably not a herb that I need to head out to the grocery store.

Does anyone have a copycat recipe for Costco Kirkland Potato Salad? I can’t define what the difference is with it.

Essentially I start with new potatoes, chopped onions, Hellmans, chopped hard-boiled eggs, S&P.

Sometimes I use hot potatoes, sometimes cold. No celery, though may use celery salt. Dijon mustard. Kraft Peppercorn Ranch. Seasoning Salt.
 

Jules said:
After several tries, I’ve dug through the recipes here and tried some of the ingredients. Some are almost the same as what I make.

Is there a secret ingredient that gives it flavour, preferably not a herb that I need to head out to the grocery store.

Does anyone have a copycat recipe for Costco Kirkland Potato Salad? I can’t define what the difference is with it.

Essentially I start with new potatoes, chopped onions, Hellmans, chopped hard-boiled eggs, S&P.

Sometimes I use hot potatoes, sometimes cold. No celery, though may use celery salt. Dijon mustard. Kraft Peppercorn Ranch. Seasoning Salt.
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Have you tried adding bacon and/or a little horseradish?
 
I put in a tablespoon of sweet relish to our potato salad. Besides the mayo, I add

Woeber's Sandwich Pal Sweet and Spicy Mustard to give it the 'yellow' color. Hubby detests mayo. But, I trick him ... every time. lol :rolleyes::oops::censored: There are many variations on making potato salad. Look up a recipe. www.pinterest.com​

 

I’ve done the horseradish and am thinking about adding some bacon. A couple of the guests will eat meat, they just prefer not to have it.

Do you start with hot or cold potatoes?
 
Jules said:
@PamfromTx I don’t think I can get to Texas by tomorrow to pick some up. Maybe I’ll have to go buy some grainy mustard, though Woebear’s sounds better.
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That would work, the spicier the better. We order it from Amazon because our grocery store discontinued it. Can't find it anywhere, actually. I take a short cut in that I cube up the potatoes before boiling/cooking them. They cook a lot faster. I drain them really well and put them in a container/lid and stick in the freezer for 15 minutes. They come out really cold and easy to handle; they don't fall apart. Hubby doesn't care for the squishy potato salad. I tell ya.... one of these days ~ straight to the moon. Just kidding.
 
I rarely make or eat potato salad, when I did I used half light sour cream and about the same amount of Mayo , by using the addition of sour cream it gives the salad a creamier taste .

I used fresh chopped spring onions out of my garden which I added to the hot / cooked / drained potato’s ( I always diced potato prior to cooking )
 
Jules said:
I’ve done the horseradish and am thinking about adding some bacon. A couple of the guests will eat meat, they just prefer not to have it.

Do you start with hot or cold potatoes?
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I put smoked bacon in jut about everything. As for potatoes, I can't see that hot or cold matters much.

Edit Note: Is it possible your taste buds are lying to you? What do others, who'll tell you like it is, say?
 
JonDouglas said:
Edit Note: Is it possible your taste buds are lying to you? What do others, who'll tell you like it is, say?
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My husband is always saying I’m being too fussy if I criticize my own cooking. This time he said it’s fine. Can you believe that honesty. WTH. 😂 😂

Tomorrow I’ll be trying a few of these suggestions bit by bit, except for that Texan mustard that even Jeff B can’t get into Canada.
 
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Jules said:
My husband is always says I’m being too fussy if I criticize my own cooking. This time he said it’s fine. Can you believe that honesty. WTH. 😂 😂

Tomorrow I’ll be trying a few of these suggestions bit by bit, except for that Texan mustard that even Jeff B can’t get into Canada.
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In 1905, Carl Woeber emigrated from Germany to Springfield, Ohio, and founded Woeber Mustard Company with only a handful of family mustard recipes, expertise in the art of mustard making, and the desire to succeed.

It did not originate in Texas @Jules
 
Funny how our tastes seem to change over the years ,my hubby has always liked horseradish
on his grilled lamb chops, I hated the smell of it .….now days I have it with lamb chops as well .
We buy a jar of HR that’s made in Australia none of this who knows where it’s made stuff for us
:sick:

When the jar is first opened one whiff of it clears your sinuses it’s so strong
 
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Another vote for a little apple cider vinegar.

I was taught to cook the potatoes with the skin and peel/scrape the skins off while the potatoes are still too hot to handle. Toss the hot potato pieces in a little vinegar and salt before adding the other ingredients. A liberal amount of salt is important. Seasoning a hot dish that will be served cold can be a bit of a challenge.

I keep it pretty simple potatoes, vinegar, hard cooked eggs, celery, onion, mayonnaise, and S&P.
 

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