tranum

I never use Russet potatoes - they don't stay firm for potato salad. Red or Yukon Gold are my choice. I also stir in about 2 Tblsp. sugar (white or brown) into dressing. "Wakes" it up, I think. DD cubes potatoes before boiling as described here. She's got 2 sons who play athletics and eat when convenient so she makes lots of potato and macaroni salad. In fact, she makes 10 pounds of potato salad at a time.

sahansen44

Type of potato is important. I usually use red because they hold their shape/firmness.

megs0863

Been making potato salad this way for years. My German MIL taught me to add Italian dressing (Use Seven Seas from dry mix as directed along with a tablespoon of sugar and shake well in the dressing crucible that you buy with the mix) Mix in some bacon bits and some chopped chives and toss. It's pretty fast and easy and tastes like German Potato salad.

Stitchnripper

Mine is very different since the Mr and I don't love a potato salad drippy with mayo. I use unpeeled red or Yukon gold potatoes. Use hard boiled egg, finely sliced green onion and a dressing made of a little real mayo thinned with vinegar - sometimes white wine vinegar if I have it and salt and pepper to taste. No celery and no pickles or relish. And just enough dressing to put it together. Sometimes I sprinkle dill weed on it. We love it this way.

ube quilting

Cut redskin potatoes to wanted size, roast them in oven with rosemary and olive oil, leave skins on. Cool and make your salad.

maviskw

I use the waterless cooking method. Any heavy kettle will do this for you, but if you don't have specific cookware for waterless cooking, add a few tablespoons of water. You need a tight fitting cover. Start at medium heat, and when the steam starts to escape, reduce heat to low. You have almost no water to drain off, and the vitamins are still in the potatoes, not down the drain with all that water.

Pete

Recipe, please

Pete

Oh,übe quilting, sounds good

janjj

my MIL made her own dressing
1 egg
1 scant cup sugar
pinch mustard
1 Tbsp flour
1 Tbsp cornstarch

Pour 1/4 cup vinegar
3/4 cup water
over above mixture after bringing to boil
return to kettle and boil till thick

our whole family loves this

anorton

This made me smile- we used to always do this in the South, then more modern cooks convinced us the potatoes should be cooked unpeeled. The old saying is true- everything old is new again!