Potato Salad: Send Us Your Technique!

Published by


When the topic of potato salad came up today on MH Radio, we were blown away by the enthusiastic response. At the first mention of this dish, phone calls, emails, and comments about favorite recipes started pouring in. We can’t wait to try out all of the suggestions from today. If you have a favorite secret ingredient, technique, or piece of advice for making potato salad please send it our way to madhungrylsq@gmail.com or leave a comment on this post. We’ll be testing out potato salad recipes over the next few weeks and featuring them on the blog. Thank you!


LSQ & The MH Team

Categorised in:

  • JoAnn July 8, 2013 at 6:57 pm

    I use russet potatoes, and I bake them the day before and then refrigerate over night…They don’t fall apart like boiled potatoes

  • Elizabeth July 8, 2013 at 9:29 pm

    I like to steam my potatoes instead of boiling them.

  • Jon July 9, 2013 at 9:36 am

    I like to boil them, cube them while slightly warm and then drizzly with a vinegar/ mustard mixture.I feel like it gets lots of flavor absorbed while the potatoes cool in the fridge

  • Sue Reed July 9, 2013 at 2:14 pm

    I really enjoyed the potatoe salad show. Liked hearing all the different ways to make potatoe salad. I want to make the Cajun version. Thanks

  • Audrey July 9, 2013 at 11:36 pm

    For salads I always use waxy potatoes not mealy ones –so yukons or red rather than idaho or russets. After cooking in salted water like to steam dry a bit in oven on sheet pan. Usually dress with Mayo(thinned with some pickle juice from the jar)–sm diced crunchy dill pickles sm diced white onion and celery and white pepper–my pom always did a dust of paprika so sometimes I do as well–although a smoked paprika dusted on top is always nice too.

  • Toni July 10, 2013 at 8:47 am

    I called the show, but in case you didn’t get the entire “recipe”… My Mexican ex mother-in-law taught me this. Boiled peeled potatoes, diced green onions, diced celery, halved small ripe black olives, salt and lots of fresh ground pepper. Toss with good mayo and chill overnight. I have also included diced hard boiled eggs on occasion, for some relatives that just have to have those in there. It’s truly a fantastic potato sald, as simple as simple could be. Sometimes that is the key! 🙂

  • Carol July 10, 2013 at 8:27 pm

    Just tried to buy the spurtles on QVC but they were all sold out… And they don’t accept back orders.
    Is there some way I can buy them as a gift set with your new book for Christmas gifts?

  • Judith Hughes July 12, 2013 at 2:55 pm

    My family’s favorite potato salad was a long-time tradition. The recipe comes from my Greek uncle’s mother. I don’t have exact measurements, but it is quite sill simple. I use 6-8 med red or Yukon gold potatoes cooked, cooled, and diced in bite-size pieces. Add 1-2 medium cut up tomatoes, 1/2 medium red or yellow slices (halved and separated)or diced, approx. 1/4 cup fresh chopped oregano leaves. I make a vinaigrette dressing of extra virgin olive oil, red wine vinegar, salt, and pepper. Serve chilled or at room temperature. Easy, delicious, low-cal.

  • inlyte e-Cigs electronic cigarettes September 14, 2014 at 12:18 pm

    Hi, yes this paragraph is in fact nice and I have learned lot of
    things from it on the topic of blogging. thanks.

    my web blog … inlyte e-Cigs electronic cigarettes

Leave a Reply

Your email address will not be published.