Modern Vespa

Boiled diced potato to be al dente
peas
chopped onion
chopped pickled herring
mayonnaise
chopped dill or parsley
salt & pepper

quantities to taste.
normally would include diced gerkin but we ran out.

They call me... Tater Salad....

I wish somebody would hold a potato salad "taste-off" where people brought their special potato salad. We would all come, taste every one, and vote for our favorites. Award 1st, 2nd, and 3rd prizes. I love potato salad!

Not much can beat a good potato salad. Throw in a sweet gherkin, and I'm a happy camper!

lose the fish, add coarse dijon mustard, a couple boiled eggs and dill pickles, both chopped. Let sit overnight in fridge.
Replace mayo with miracle whip if you're serving it in thr southern USA.

Watching my mom and grandma make potato salad was a master class. Some of this, some of that a bit of this, that and the other things. There was never a recipe. But it was always great.

Had made potatoes for dinner and repurposed them all into mashed, breakfast home fries, pancakes and et all. Like to thick up some soup. So obviously had to make potato salad.

The Mrs dr the greasy immediately consumed nearly half of it. The other part got shipped off to my mom.

While I got top marks, I also only got a few spoonfuls.

My mate Mike's mate Guntrum would most likely take the honours. He has an old family recipe brought over from Dresden, Germany that has everything you might ever dream of and more.

To get the recipe out of him is an impossible task.
He had a local supplier make up a twenty kilogram batch for him for his 60th birthday party.
Before placing the order, the supplier had to sign a non-disclosure agreement to protect the recipe.
The NDA agreement only lapses on Guntrum's death - he is that secretive.

However, I do know that there is the usual gherkins, etc with celery, Black Forest Ham, smoked bacon, Ementhaler cheese, etc... and raw eggs.
No common or garden mayonnaise in this one...!

You could not produce it commercially as the shelf life is too short for distribution.
It doesn't survive beyond the meal it is served up for - because there is never any left!

You know, I think you'll like this: https://www.kickstarter.com/projects/zackdangerbrown/potato-salad

It's real. It actually happened.

My background is Croatian and I make it the way my Mum does. Boiled, peeled, sliced Red Pontiac potatoes (Tip: peel when hot, slice when cold), thinly sliced red onion and green bell peppers, good quality sliced dill pickles (Polish are the best) olive oil, white vinegar, salt and pepper. My wife is Spanish and makes a great Russian potato salad.

Well ... A gastronomic thread occasionally brings back to the world.

A little bit of history.
The potato has its centers of origin in Peru, Bolivia, and Mexico where it was cultivated since the times of the Aztec and Inca civilization. Columbus did not personally encounter the potato on his overseas travels. Instead, it was discovered by the Spaniards of Pizarro, in the Andean Cordillera, only in the mid-sixteenth century. The first Europeans who tasted it resembled the taste of chestnuts. At first its name was "papa", but in Europe it was called "potato" because it was confused with the sweet potato of the American tropical areas.

In the second part of the sixteenth century. potatoes arrived in Italy thanks to the barefoot Carmelite fathers, who according to a chronicler of the time taught how they should be grown and harvested, also advising: "they should be eaten in slices, like truffles and mushrooms, fried and breaded, or in pan with agresto ... ". Unfairly, many ate not the tubers but the leaves and poisonous fruits (they contain solanine), with consequent intoxication. Potatoes thus gained a negative reputation, despite the efforts of botanists from all over Europe.

It was due to a terrible famine of 1663 that potatoes began to be consumed in Ireland for human consumption. Many decades later, the tuber met the one who would take it out of the military sphere, during the Seven Years War (1756-1763) where the Prussian and French armies were also protagonists. It was the French pharmacist and agronomist Parmentier Antoine-Augustin, who during his captivity in Germany appreciated its flavor, noting its ease of growth in relatively poor soils. Back home, a few years later Parmentier proposed the "pomme de terre" (potato) at a prize for new foods against famine, presenting the tuber as a ready-made bread that required neither miller nor baker.
The food aroused great interest and so it was that, after the terrible famine of 1785, Louis XVI gave the order to the nobles to force their farmers to grow potatoes. The results were not as expected, so on the advice of Parmentier, who proudly adorned his waistcoat with the blue flower from the plant, the sovereign decided to follow up on a stratagem.
He began by having potatoes grown in the Campo di Marte, in a land watched over by royal soldiers, and then spread the word that there was produced a preciousness reserved for the king. Greed ran its course, many turned into thieves in order to take possession of the forbidden fruits, and during the revolution of 1789 the potato was already a popular food. At the beginning of the nineteenth century the "plebeian" potato found its consecration also in Haute Cuisine with the croquettes created by Antoin Caréme.

In Italy, despite the efforts of scholars, among whom it seems there was also Alessandro Volta, the potato still found strong resistance in the mid-19th century, as evidenced by its marginal presence in the recipe books of the time.

Today, thanks to its versatility, the potato is the vegetable product to which more forms of preparation are dedicated. From a dietary point of view, although this tuber is rich in starches, it has the advantage of containing fewer calories than bread and pasta (80 kcal per 100 g against the average 270 for bread and 346 for semolina pasta.
The classification of the varieties is made on the basis of the characteristics of the pulp: firmer in those with yellow flesh, more floury in those with white flesh. Yellow-fleshed potatoes are suitable for salads, frying and cooking in which the tuber is whole or in pieces; those with white body enhance their qualities in mashed potatoes and croquettes, that is in all those preparations where they are floured during or after cooking.
The potato must be kept whole in a cool and dark place, but it can also be preserved cut into slices in the refrigerator for a couple of days, as long as it is immersed in a basin of cold water. On the other hand, it has no shelf life after cooking.

https://www.taccuinigastrosofici.it/ita/news/moderna/verdure-frutti/patata-e-Parmentier.html

Define little...

... we are italian, let's say a little and then ...

You are right...

Pretty much like when we say.. "Just one more glass, then I really need to go"

I would like to point out to my English-speaking friends that in vulgar Italian the word "potato" (patata) is synonymous with "pussy".
So if you come to Italy and ask a female for potatoes, never use the word in the singular, she could misunderstand ...

I like the addition of the herring. My favorite preserved fish is anchovies, so I think I may try your recipe that way too.

The biggest problem in the US is finding good brands of the fish. Groceries carry the worst anchovies. I have to go to an Italian market a bit out of the way to find them.

Just shared with my FB friends.

My wife makes awesome potato salad. Very simple but perfectly balanced ingredients. It is legendary along the east coast low rider community and the local mixed brand scooter rides. She says I made her lazy because we eat out now on the weekends and she rarely cooks or makes it anymore. I need to trick her into the kitchen before she forgets!

Funny, I was waiting for some innovative twist connecting it to the scooter world sans a [NSR] label. Drat!

Interesting addition of herring in the recipe! I'd go for it having eaten herring since I hit solid food. I'm not sure I could get it past my wife though.

Not sure why I don't make it more often. Easy enough...I surely overthink it, like I need a perfect recipe or something. Hard to go wrong, really.

I've noticed that so far we are only talking potato salad with a mayonaise base. Time to broaden the game and add sour cream based potato salads. How about the famous red, white, and blue potato salad? Red skinned potatoes (with the skin on), sour cream, and blue cheese. Yum!

And that is not to mention the German-style hot potato salads with a mustard and vinegar base. We are only getting started here.

NSR was omitted as it may have been misunderstood to mean Non Salad Related.
Lots of good ideas here which will be tried over the forthcoming summer months. Ta.

Why, of course!

Timely here as my 90 y.o. mother had planted like 100 feet of potatoes this year. We have plenty. If you're in the neighborhood, stop by. And bring herring.

https://www.pollastrinitalia.it/en/home-en/

I grew up on boiled potato and roast beef, carrots (boiled of course) on the side. I don't like potatoes. I Don't like plain potatoes, I don't like fries, I don't like hash browns. But I do like potato salad, preferably sans fish and definitely plus yellow mustard and wild onions.

Now, let's talk about slaw...

... but do you like the "potato" (singular)?

Thanks guys. Now I can never trust a potato salad. I guess the Colonels is safe though.

???

Oh, apparently it's not a thing any more.

https://topsecretrecipes.com/kfc-potato-salad-copycat-recipe.html

I'm fond of potato salad, but the last serving I had did not love me back. Maybe I should try some of the recipes mentioned hereinstead of what the roommate brings home from the store. I do miss being able to easily go out and get it from good BBQ joints.

That explains why I don't remember seeing you eat a fry.

Here ... I like roasted potatoes in the oven, with onions, garlic and some peppers, perhaps to flavor I would use rosemary or tarragon.

Sounds good!

Actually I like most ways of cooking potatoes. Maybe baked with a dollop of sour cream could be the top!

If you want to use sour cream you have to put it after cooking and out of the oven, the heat can damage its acidity.

Late it the summer Frau Fritz will go and dig up potatoes in one of her many gardens, I thought I knew what a good potato salad was, but until you've it made with potatoes fresh from the ground... oh man!

If there is one thing that all men (and women) around the world agree on, it is food and drink.

Whoa! Next you'll be telling me you don't know why anyone would put bacon in potato salad.

I'll confess. I am one of those anchovy fans. They make a great pizza. They make a great green salad. They make a great pasta sauce. And now I'm ready to try them in a potato salad.

Motovista,

I am with you big time. Of course, everyone would like it the way their family makes
it. My German heritage mother made it like Motovista - sliced hard boiled eggs,
Miracle whip, onion mustard - I love it. It gets better cooling in the frig overnight.

I am not talking about normal Hot German Potato Salad.

Good fortune, my blushing brides family makes it the same way as my mom.

Life is good.

Bob Copeland

I have never been a fan of potato salad. I know, my wife still hasn't gotten over it. I'm just glad she didn't find out until after the vows.

Now I will eat some pasta salad though. Redemption?

If you pass in my area stop, I will offer you a lunch worthy of a Roman emperor.

I am saving this invitation.

I'm too old to eat crap I don't like. If I need some dietary starch I'll huff some Niagra.

That's funny - I'm the exact opposite: love every kind of potato concoction except potato salad
with you on slaw, though