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Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Variety, the spice of life...how do you do it?
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Lenore    Posted 07-03-2003 at 10:28:26       [Reply]  [No Email]

Potato salad!!? Fooled yah huh! ;-)
I know how to make it.
My question is how do you boil your potatoes?
Do you boil them whole, peeled or not?
Do you drop them into boiling water?
Or do you put them in cold water and bring it to a boil?
Everywhere I have checked I get a different answer.
So I thought I would ask all you wonderful country cooks.
All answers and tips appreciated.



Aprille    Posted 07-06-2003 at 06:02:04       [Reply]  [Send Email]
I have tried 2 ways..one is whole with cold water..the other was cut up peeled pieces in cold water..hmm..the only thing I have found is sometimes when they are whole they don't cook thoroughly..made me crazy!! Also..the tiny pieces..if ya don't watch THEM they FALL APART!! ARRRGH!!


Lenore    Posted 07-03-2003 at 19:16:43       [Reply]  [No Email]
Thanks, everyone.
I got lots of good information from y'all.
I am now more confused than I was before!
But I also know more ....horseradish....
pressure cooker.... carrots.....
If I should use pressure cooker....
how much water should I put in it.
I need to decide which tips to use soon
cause I will be making it tonight.
Thanks again to all.

Lenore


Salmoneye    Posted 07-04-2003 at 04:28:03       [Reply]  [No Email]
Why...You put in 'just enough' of course!

Sorry...couldn't resist...

Actually you should use the grate that comes with the cooker (flat maybe 1/4 inch high with holes)...Put it in the bottom and add water to about double the height of the grate...Maybe 1/2 inch or a little more...Put your taters in and the lid on without the jiggler...You start heating on high till steam starts coming out the little hole in the top...Put the jiggler or indicator weight on the top and turn down the heat...Once it starts jiggling, time 7 minutes for your first batch...If they are too hard when you check em, next time do 8 minutes...If they are too mushy for your taste then cut back the time to 6 minutes next time...

Have fun!


Salmoneye    Posted 07-03-2003 at 14:23:03       [Reply]  [No Email]
Halve em and place in 6 quart pressure cooker...

Once it comes to temp, turn down the heat and cook 7-8 minutes max...


WallSal 55 - IL    Posted 07-03-2003 at 13:30:14       [Reply]  [No Email]
Cut potato into large cubes, and place in cold water. Bring to boil, and simmer 20 min. Mine
are always peeled, but I like to leave a few peels
on once in a while for variety.


KellyGa    Posted 07-03-2003 at 11:58:50       [Reply]  [No Email]
A while back before I started to actually talk on here, I contributed my potato salad of 4 generations to the list of recipes on here. It is under Fourth Generation Potato Salad. Hope you enjoy! :)


cowgirlj    Posted 07-03-2003 at 11:45:08       [Reply]  [Send Email]
Hey Lenore. That reminds me, I haven't made Potatoe salad in awhile, think I'll get some started.
I cut the spuds in half or quarters lengthwise, then boil with skins on. You can peel them later or not, up to you. I rinse them and put them in cold water with a generous dash of salt. When they are cooked, I run cold water over them in a strainer, then let them cool. Meanwhile I hard boil 8-10 eggs depending on the size of the salad I am making.
I cube the spuds, add chopped boiled eggs (saving 2-3 to slice over the whole salad), and add the following ingreedients:
chopped grn onions, chopped dill pickles, chopped radishes. Salt and pepper to taste, and a dash of dry mustard. Generously pour zesty Italian dressing (with most of the oil drained out) over the whole works, then gently fold in a cup or so of Miracle whip. Smooth it all out and slice the remaining eggs over it, and sprinkle with paparika.
Mmmm, mmmm. That's it, I'm going to make some.....see ya'


cowgirlj    Posted 07-03-2003 at 11:44:38       [Reply]  [Send Email]
Hey Lenore. That reminds me, I haven't made Potatoe salad in awhile, think I'll get some started.
I cut the spuds in half or quarters lengthwise, then boil with skins on. You can peel them later or not, up to you. I rinse them and put them in cold water with a generous dash of salt. When they are cooked, I run cold water over them in a strainer, then let them cool. Meanwhile I hard boil 8-10 eggs depending on the size of the salad I am making.
I cube the spuds, add chopped boiled eggs (saving 2-3 to slice over the whole salad), and add the following ingreedients:
chopped grn onions, chopped dill pickles, chopped radishes. Salt and pepper to taste, and a dash of dry mustard. Generously pour zesty Italian dressing (with most of the oil drained out) over the whole works, then gently fold in a cup or so of Miracle whip. Smooth it all out and slice the remaining eggs over it, and sprinkle with paparika.
Mmmm, mmmm. That's it, I going to make some.....see ya'


Annie in KY    Posted 07-03-2003 at 11:32:49       [Reply]  [Send Email]
I'm like Linda, I dice mine up, peeled or not, doesn't matter. I dice a few smaller than the rest because I like some to fall apart because I like it a little mashed. And I add a little horseradish to mine. I male neighbor I once had brought over potato salad for a party and it was the very best I had ever tasted, I asked him what his secret ingredient was and he said horseradish and after everyone left I took the leftovers and analyzed the recipe and reproduced it and have used it ever since.


Annie in KY    Posted 07-03-2003 at 12:12:39       [Reply]  [Send Email]
oh yeah, since I dice them up....I just throw my eggs I boil for the potato salad right in with the potatos I'm boiling. Everything gets done at the same time w/o having to boil them seperately.

I never measure, so here's the ingredients I use

potato
boiled eggs (smashed w/ a fork in a bowl so that the pieces are very small)
GREEN onion
SHREDDED carrots (large holes on a grater)
diced celery
crumbled bacon (lots)
real mayonaise
horseradish
pepper
dash of hot sauce
(I think that's everything:):)


Linda    Posted 07-03-2003 at 10:50:29       [Reply]  [No Email]
I tend to do things at the last minute. I gave up years ago boiling the potatoes whole and then trying to get them cool enough to cut up.

I peel and dice my raw potatoes, put them in a pot of water, bring them to a boil, and cook them for about 20 minutes. It helps to stir them onc e after the water comes to a boil, just to loosen the up and let all of the diced pototaes be exposed to the hot water. Using this method, you have to be very careful to watch the potatoes so they don't overcook, and you have to dice them fairly consistently in size, but it works well for me.

They cook faster, they cool faster, and I can get the salad done in a hurry.

One of these days I'm going to get distracted and wind up with something usable only for mashed potatoes, but so far, so good.


Les    Posted 07-03-2003 at 10:44:02       [Reply]  [No Email]
Boil them whole. Cut them up afterwards. You can peel if you want but I like them better unpeeled. Especially new potatoes and especially red potatoes. That's where all the nutrients are, right in the part that gets thrown away.
Put in cold water and bring to a boil.


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