Welcome to the reporting thread for our July Dish of the Month. This month we will be preparing Potato Salad.
We had a very lively nominations thread, but ultimately Potato Salad won in a landslide in the voting thread, 16-7 over Salsa. Both threads are linked here: https://www.chowhound.com/post/hc-dis...; https://www.chowhound.com/post/home-c... A big thank you to all of the hounds who participated in these threads!
A personal anecdote about potato salad: When I was young, I pretty much didn’t like anything made with mayonnaise, with the exception of tuna salad. And in my limited culinary circles, potato salad was always made with mayonnaise. My first memory of ever eating potato salad was when my then-boyfriend (now husband) and I dropped in one afternoon to see his grandmother, who was a rather eccentric woman. At some point in the afternoon, she brought out a snack consisting solely of potato salad (probably from the deli) and a bottle of Cold Duck. I compelled myself to eat some of the potato salad out of good manners (and drink the Cold Duck for the same reason) and it wasn’t bad. That was about 40 years ago, and we still laugh about that afternoon, as it was so typical of his grandmother.
With a hat-tip to LNightshade (who posted it on the June DOTM Voting thread), here is a link to a very helpful discussion from the food52 blog on Creative Ways to Make Potato Salad, https://food52.com/blog/19709-how-to-..., that includes a host of ideas and variations. And, if you are looking for a classic mayonnaise based potato salad, you can’t go wrong with Julia Child’s recipe for “Rosie’s Potato Salad,” which appeared in her book Julia Childs & Company. It’s what I use, although I’ve simplified and modified it over the years. Here is a paraphrased version of it from an online blog, http://monthlychallenge.blogspot.com/...
So, let’s get those potatoes simmering (or roasting, on the grill, or in the microwave) and report the results on this thread. Pictures of your dishes and links or descriptions of the recipes that you used are always welcome.
And, remember, if you want to share a recipe for which you are not the author, please respect the author’s copyright by either: (a) including a link directly to the source of the recipe, or (b) if no link is available, use your own words to paraphrase and explain the instructions for making the dish (although you may directly quote any list and quantities of ingredients).
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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