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OFG Potato Salad

disco

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It is about time I post my favourite potato salad. It isn't meat and it isn't smoked but it goes so well with smoked meat.

I love old fashioned potato salad. That being said, it can use a touch more flavour and I’m not big on eggs. Here are my changes to make it the way I like it. You could make it with the flavour additions and add a chopped hard boiled egg if you like.

In my version, I substitute yogurt for some of the mayonnaise for a bit more tart and less fat. Also, years ago, I read about marinating the cooked potatoes in the Joy of Cooking. I have found it to be a great addition of flavour and still do it.

Begin by cutting 600 g (1 1/3 pound) potatoes into 3/4 inch (2 cm) cubes. I do not peel the potatoes as I find it a waste of food and I like the looks in the salad. Put them in salted water to cover and boil just until fork tender. Do not overcook the potatoes or they will mash as you make the salad.

When I thing they are close, I take a cube and bite into it to make sure it is just bite tender. It took 18 minutes from the start of a boil for me to boil the potatoes but I live at high altitude. It will likely take you less time.

While your potatoes are cooking, cut up the vegetables into small (1/8 inch) cubes for the salad.

  • 35 ml (2 tbsp+2 tsp) dill pickles
  • 50 ml (1/4 cup) onion
  • 50 ml (1/4 cup) celery
  • 50 ml (1/4 cup) sweet red pepper
  • 50 ml (1/4 cup) green onions
Then mix up the marinade for the potatoes:

  • 25 ml (2 tbsp) dill pickle juice
  • 10 ml (2 tsp) yellow mustard
OFG Potato Salad 01.jpg


When the potatoes are cooked, drain the water off and put the potatoes back in the pot while they are still hot. Sprinkle 1/3 of the marinade over the potatoes and lighlty turn with a soft spatula. Sprinkle another 1/3 and gently turn. Add the last of the marinade and let the potatoes cool then refrigerate for 2 hours.

OFG Potato Salad 02.jpg


Mix up the sauce:

  • 90 ml (1/3 cup+1 tbsp) mayonnaise
  • 35 ml (2 tbsp+2 tsp) plain yogurt
  • 5 ml (1 tsp) dill pickle juice
  • 2 ml (1/2 tsp) celery seed
  • 1 ml(1/4 tsp) black pepper
  • 1 chopped hard boiled egg, optional
Add the vegetables and sauce to the potatoes and fold together.

OFG Potato Salad 04.jpg


Refrigerate for one hour for the flavours to blend. Can be stored covered in the refrigerator for up to 2 days.

OFG Potato Salad 06.jpg


The Verdict

This is my favourite potato salad. The dill and yogurt give it a sharper taste than the creamy potato salad I grew up with. Try it!

Disco
 

Winterrider

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Will bookmark this recipe also. Got recipe from another member that is fantastic but like a change, thank you.
 

disco

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Will bookmark this recipe also. Got recipe from another member that is fantastic but like a change, thank you.
Thanks! Any chance you still have the link to the other recipe?
 

Fueling Around

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A yum
You didn't list, but photos are red taters. That's my favorite for soup, salad, frying, etc.
I prefer NO egg and more mustard in my tater salad.
I had a catered meal on Monday that included potato salad. I had to add 2 packets of mustard to make it to my taste.
 

disco

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A yum
You didn't list, but photos are red taters. That's my favorite for soup, salad, frying, etc.
I prefer NO egg and more mustard in my tater salad.
I had a catered meal on Monday that included potato salad. I had to add 2 packets of mustard to make it to my taste.
Har! Yes, it was red potatoes. We grow Norland potatoes but it is too early so these were store bought.

Mustard is definitely a great taste with potato salad.
 

bill1

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Looks like you hit another one out of the park with this one Disco! A lot of great things coming from your kitchen lately.
But I gotta' ask...what is OFG?
 

bill1

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Joined Apr 25, 2015
...But I gotta' ask...what is OFG?
Never mind. Instead of searching the internet, I should have just searched this forum. You've been using OFG quite a while.
No wonder these items look so tasty to me...I'm also an old fat guy.
 

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