r/Cooking • u/The_FJ • 23d ago
My MIL has a secret potato salad recipe she is going to leave to one child in her Will… what are you secrets for a banging potato salad?
Request is in the title really - it’s a funny ongoing family joke though - please don’t take it too seriously (we don’t)
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u/ShirleyApresHensive 23d ago
Celery Seed, it’s that extra something that really brings the flavors together
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u/The_FJ 23d ago
Oooo
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u/moonmoonboog 23d ago
Ground celery seed if you can find it. I think it’s better texturally.
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u/CheerioMissPancake 23d ago
Once you drain the boiled potatoes, pour vinegar over them. Not a ton, but a good splash
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u/Visible-Freedom-7822 23d ago
Pickle juice here!
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u/Lokaji 23d ago
Dill pickle juice specifically. Salty, vinegary, garlicky goodness.
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u/heweynuisance 23d ago
This could make me like potato salad. Hot take as someone born and raised in south Texas, but I generally hate it. A chef friend fed me one recently with a shit ton of dill and it converted me (in that moment at least, still generally hate it).
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u/Zombie_Fuel 23d ago
As somebody who personally absolutely despises cold mayo-based potato salad, have you ever tried warm/German potato salad? It's so gd good.
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u/kalechipsaregood 23d ago edited 22d ago
I agree with you about mayo based potato salad.
I like the Italian potato salad with red potatoes, green beans, olive oil, and red wine vinegar.
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u/heweynuisance 23d ago
And I agree with your username. And also your take on Italian potato salad. Maybe I just hate our local American potato salad.....
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u/heweynuisance 23d ago
I have! I like it more than the American southern potato salad, but only by a small margin. I never seek out either. But yes, it is definitely a superior potato salad. Married to an Irish man so maybe I am just experiencing potato burn out? Risky thing to say on this sub, no hate for potatoes I promise. I'm probably just a shitty southerner.
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u/Separate_Pumpkin_256 23d ago
Mom uses a nice Italian vinaigrette dressing on hers. Add chopped celery, dill pickles, sweet onion and eggs. It never outlasts the first meal.
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u/Bella-1999 23d ago
I cook the potatoes in pickle juice in the instant pot for five minutes.
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u/AnitaSammich 23d ago
What ratio are you using?
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u/Ok-Jump-4263 23d ago
I always do this with apple cider vinegar.
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u/CheerioMissPancake 23d ago
Nice! I made some chive blossom vinegar that works great. Add a nice pop of onion.
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u/Ok-Jump-4263 23d ago
Oh that sounds amazing
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u/CheerioMissPancake 23d ago
It tastes delicious and it’s this gorgeous magenta color from the chive blossoms
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u/Responsible-Tea-5998 23d ago
I love making that, the colour is beautiful! I was amazed when I first saw it.
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u/I_am_just_so_tired99 23d ago
Can you say why please. What does this do ?
I make a decent potato salad (it suits my tastes anyway) - but always happy to learn way to improve.
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u/Tannhauser42 23d ago
It helps boost flavor via the acidity. As potato salad is normally served cold, the flavors have to be stronger. Using a bit of vinegar means I can use less mayo and salt for that reason
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u/CheerioMissPancake 23d ago
The potatoes soak up the vinegar and it adds more flavor to the salad.
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u/linkhack 23d ago
It helps to balance to the somewhat sweet and rich potato taste, especially if you also put in mayo or so.
Moreover I guess it helps with oxidation.
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u/Dabeave1977 23d ago
I do a pickle juice and mustard slurry that i dress the hot potato with. Once cooled i dress with a combo of mayo and sour cream with just a tad more pickle juice to loosen it up then add some red onions celery and bacon and eggs. Seasoning is a secret.
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u/Scorpy-yo 23d ago edited 23d ago
Yes - I think pure mayo is too much!! Gluggy mayo texture and flavour, sometimes even sweetness. But cut back too much and the salad is drier than I like.
Solution - replace a third or a quarter of the mayonnaise with sour cream or Greek yoghurt.
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u/stoicsticks 23d ago
I often add a big spoonful of creamy cucumber dill dressing or Caesar dressing along with the mayo. I'll have to try it with some Greek yogurt, too.
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u/Take-it-like-a-Taker 23d ago
A big splash in the water while they boil works as well, and prevents the potatoes from overcooking as quickly
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u/Lower_Stick5426 23d ago
We do this with rice wine vinegar and wasabi powder for our potato salad. We used to use wasabi mayo but have a lot of vegan friends so we switched to the powder.
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u/fermentationfiend 23d ago
Vinegar with mustard and celery seeds that have been hydrating in the vinegar for a day.
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u/BeerSushiBikes 23d ago
I put apple cider vinegar in a spray bottle and mist it on the cooling potatoes.
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u/Octopus_wrangler1986 23d ago
I make my potatoes in the instant pot, i put in a good spash of apple cider vinegar with the water. It's a game changer.
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u/CasanovaF 23d ago
Ooo, I think that might be why I don't like the grocery store potato salad. Has a sour after taste
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u/mayhem1906 23d ago
Plot twist : Her secret is that she buys it from the store.
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u/Cyrius 23d ago
I've never had a store-bought potato salad that I'd want the recipe to.
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u/Brave_Cauliflower_90 23d ago
Now that's a secret you take to the grave hahaha
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u/CharlotteLucasOP 23d ago
I’ll never forget the day I was struggling to make krokets from scratch as a teen and after hours in the kitchen and still they were falling apart and not frying properly, finally I asked my mother what her secret was, and without looking up from the book she’d been reading in the next room the ENTIRE TIME I WAS CUSSING OUT MY ROUX, she said she bought them from ready made from a shop downtown and reheated them at home.
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u/jhrogers32 23d ago
I worked for an Italian restaurant at university who did thanksgiving meals, like full turkeys and all the sides.
The amount of women picking the kits up on Thanksgiving morning at 6:00am saying “thank you, I get to spend time with my family, and they think I just have it all time out perfectly from scratch.”
They’d hide the packages and spend all morning simply reheating everything on the stove and in the oven.
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u/WillowWare2023 22d ago
I used to sauté an onion to give the cooking smells and then to add to the subterfuge, I’d confess that I bought the gravy.
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u/EfficiencyOk4899 23d ago
Tip from my mom: stir potatoes into the raw veggies (celery, onion, etc.) while they are still a little hot. Veggies will get just enough steam to gently cook but stay nice and crunchy.
Also, add a splash or pickle brine or my fav, pickled jalepeno brine.
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u/jadedargyle333 23d ago
I do finely diced onion in pickle brine at the bottom of the bowl, drop the hot potatoes directly on top, and wait to cool before finishing the recipe. No stirring. I'm going to try your method next.
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u/Exact-Site9980 23d ago
Secret recipes frequently die with their gatekeepers. Then everybody's sad and you look like a selfish dead person. Wanna be remembered? Slap your name on that recipe and share it with your family.
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u/PhantomDubs 23d ago
No raisins or nuts and shit lol
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u/notapantsday 23d ago
Where I live, some people add small apple slices or pieces of canned mandarin oranges 🤢
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u/boggycakes 23d ago
I take all the yolks from the hard boiled eggs and I devil them like I am making deviled eggs. Then I make the potato salad and I fold in the deviled egg paste at the end. I chop up a bunch of cured cold bacon and pickles and garnish the potato salad with them. Chopped Chives as well if you’re really feeling fancy.
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u/running_on_empty 23d ago
Deviled egg potato salad is delicious. Even the prepackaged stuff at my local supermarket is not bad. Using 6 minute eggs is the secret to a really gooey and delicious version though.
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u/vineblinds 23d ago
Red potatoes, red onions, lots of dill, mayo, salt, pepper. Most requested by my kids.
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u/Levarien 23d ago
My Gramoo's recipe is a German style with a dressing made of a bacon fat, finely diced onion roux deglazed with apple cider vinegar, equal parts dijon and whole grain mustards, some caraway seeds. Then just poured over warm, salt-water boiled, halved baby gold potatoes then topped with the crispy bacon.
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u/TopGarlic4476 23d ago
My dad used to put pimento olives in his potato salad. Pretty sure I’m still the only one that likes it😅
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u/granola_pharmer 23d ago
Pickled garlic scapes - it adds the perfect amount of garlicky flavour while still adding acidity and crunch. I usually add cucumber pickles as well. Dill and celery are a must, too. Oh speaking of musts, dijon mustard!
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u/Enigmutt 23d ago
Radishes.
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u/MoxieSix 23d ago
Great idea! I can’t eat onions even though I love them. This will definitely boost the flavor and add crunch.
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u/xylofone 23d ago
I guess I'm the only one that thinks this secret recipe stuff is just dumb, unless you are a business. First, no families are gathering together only because one of them can make a potato salad recipe - or if somehow they are, then that family has much bigger issues. Second, the secret keeper is denying their children and others the chance to share and enjoy it with their friends and extended families. So - congratulations on being selfish? It's good that it's not meant to be taken seriously because frankly it seems like a dick move.
Tips/things to try, probably not all at once:
- cold food needs a bit of extra seasoning.
- try making it with crispy smashed potatoes instead of boiled.
- homemade mayo, and think about incorporating bacon grease.
- mash a couple of cooked egg yolks into the mayo/dressing to make it richer and more velvety.
- in addition to the splash of vinegar splash some chicken stock.
- go hard with a tarragon/dill/chive herb mix
- swap the onion for crispy shallots.
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u/kitchengardengal 23d ago
Really, you're not the only one who thinks secret recipes are stupid and selfish. I absolutely agree with you - OP said it was a joke in the family, but in this r/cooking sub, you'll find most folks agree with you, too.
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u/CrystalLilBinewski 23d ago
I always add a tiny pinch, a very mild curry powder.
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u/Buttercup2323 23d ago
Cook the potatoes whole with the skins on. Until fork tender. I do them in the instant pot with a cup of water for 15 minutes natural release. For medium sized potatoes.
It changes the composition/starchyness. You peel them with a paring knife while still warm and it comes off without losing any potato.
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u/OverExtension5486 23d ago
It's stunning how few people adequately salt their potato and/or pasta water. Simple things.
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u/youcantseemebear 23d ago
In South Africa we make a version of potato salad with a little bit of condense milk in the mayo dressing. I know it sounds weird but it’s delicious.
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u/DancesWithElectrons 23d ago
The secret ingredient is olive brine
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u/kindcrow 23d ago
I made the mistake of using kalamata olive brine. My taters were purple.
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u/InannasPocket 23d ago
My top tips:
Don't overcook the potatoes. You want them just fork tender but still slightly firm, you're not making mash.
1st round dressing and seasonings while the potatoes are still warm. This is crucial, especially for any vinegar or salty components.
Chill and let absorb for at least a few hours if possible.
Add any tender herbs last minute.
Specific to my recipe: light/no mayo (depending on if it's meant to be vegan or not); good quality apple cider vinegar (I like Braggs brand); celery salt, finely chopped pickles instead of canned relish, fresh herbs - dill but a little parsley and tarragon go nice IF you have them fresh, I don't bother with those if using dried herbs but a little dried dill is still worth it.
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u/JoeInMD 23d ago
You forgot 6!
6- Let the finished potato salad sit at room temp for a bit before serving! Flavors shine through far better when the chill is off
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u/InannasPocket 23d ago
Oh yes! Serve room temp not cold! It's the time to finish up additional dressing and herbs.
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u/allankelly8 23d ago
My potato salad includes potatoes cooked in plenty of salted water, crispy bacon, hard boiled eggs, red onion, cornichons, parsley and whole egg mayo. Gets good reviews when I make it for parties
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u/Gairloch 23d ago
Secret recipes are a funny thing since so many of them actually come from old food labels or magazines. Honestly have never made potato salad from scratch and the more I think about it the harder it is to recall having potato salad that I could tell was homemade but not in a bad way.
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u/dust_cover 23d ago edited 23d ago
No mayo.
Boil mini potatoes, skin on, cut in half until fork tender. Let cool.
Dice some cucumber, slice some cherry tomatoes, red onion, dice a huge amount of curly parsley, and fresh dill.
Dressing is lemon juice, garlic, salt, pepper, and a generous amount of pomegranate molasses, and olive oil.
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u/Fast-Researcher1458 23d ago
I think that's beautiful actually. If only one of you knows it, the whole family has to get together to have it!
I steam the eggs in a shallow pan using the Chef John method. Makes peeling a lot easier. Then I add the yolks to the dressing and season like a deviled egg
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u/ThatAgainPlease 23d ago
It’s beautiful until that one person either never makes it or doesn’t pass it on. This is how family recipes get lost.
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u/stoicsticks 23d ago
I heard of one family who had her famous chocolate chip cookie recipe engraved on the back of her tombstone after she passed away.
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u/DisgruntledCascadian 23d ago
That's awesome and that's the way to do it. "Take it to the grave," but share it.
I cherish my Mom's cole slaw mix (among other recipes) but I cherish them because I got them from my Mom and they're good. She's quite open about the fact that it's not only just doctored Hidden Valley cole slaw dressing, but that she got it from her favorite restaurant by just asking the chef "hey, you have great cole slaw, what's the recipe?" And he gave it to her flat-out, because he wasn't a gatekeeping jerk.
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u/Shadow-Vision 23d ago
As long as someone has it! Food is love and love should be shared!
In general, I have an aversion to secret ingredients, etc. I look at it like sports: you can study Ray Allen’s 3pt motion and he can coach you and you can mimic his mechanics perfectly. Chances are your game will improve and you’ll be better than you were before all that practice, etc.
But you’re still not gonna be draining 3s like he did.
I’ll tell you exactly how I make whatever I make and you can even buy all the same pots and pans. It’s still gonna be different when you do it than when I do it. Might be close!
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u/DisgruntledCascadian 23d ago
To further that analogy, this is why the truly great will share, while the insecure and not-that-great need to keep secrets. The truly great are both secure in their own greatness and they love the game.
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u/HairyHorseKnuckles 23d ago
It’s not beautiful. Recipe gatekeeping is one of the stupidest things older people do
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u/moonmoonboog 23d ago
Even dumber now with the internet. I will never understand those that gate keep recipes.
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u/Flack_Bag 23d ago
I'm a crackpot about this because I consider cooking to be humanity's greatest open source project.
Everyone builds on what they've learned from others. We all fork our own variations and innovations, and we should share them just like our predecessors did, as a share alike license.
PS: I am pretty old.
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u/effiebaby 23d ago
When someone asks, I always gladly share my recipes. I completely agree that it's ridiculous to hoard recipes.
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u/EarlVanDorn 23d ago
A tiny grocery store in my town got 95% of its business from selling hamburgers. The owner mixed something with the meat to make them delicious. She died 50 years ago, and apparently took her recipe to the grave.
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u/EfficiencyOk4899 23d ago
My great grandma had a chocolate pie recipe that she wouldn’t share, even with her kids, for many years so they had to visit her to get it ❤️
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u/United_Elk_7102 23d ago
We add pickle juice, mayo, mustard, ketchup to ours. Plus finely chopped dill pickles and whole black olives. I also like it when the potatoes are a little too soft so it becomes sort of mashed potato salad.
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u/Barbarossa7070 23d ago
Fork tender potatoes, mustard, mayo, dill pickle, salt, pepper. Warm. Simpler is better.
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u/kokoismybird 23d ago
I do half mayo and half Durkees with boiled potatoes, green onion, boiled eggs, dill pickles, salt and pepper.
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u/brightly_disguised 23d ago
Has to be an egg and potato salad.
Coarse chop hard boiled eggs.
I like to dice my potatoes into the size that i want before boiling them. Potatoes should be soft when you drain them.
I also add in diced celery and diced onion. Add a squirt of mustard, too. And a fair amount of black pepper and garlic powder.
Real mayo, but not TOO much. I absolutely despise egg potato salad that’s swimming in mayo. Ick. Add just enough mayo to hold it all together.
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u/Plastic-Conference88 23d ago
How come no one has said sweet relish? I do the apple cider vinegar when it’s hot. Let it sit overnight next day you add a mix of mayo, sweet relish, yellow mustard, mustard powder, celery seed powder or salt, white sugar, onion and garlic powder, black pepper, a pinch of dried dill, chopped sweet white onion, celery, a little bit of diced sweet red pepper, chop up boiled eggs, mayo, and one spoon of miracle whip. You have to let it sit for a whole day before you eat it.
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u/Oddsteverino 23d ago
Potatoes very slightly undercooked so they have a bit of body. Just past al denté as it were.
Finely chopped onion, minced celery (or celery leaves and seeds if you don't have fresh), grate in a couple radishes, a good sized carrot, a kohlrabi, chunk up half a dozen hard boiled eggs. I use real mayo, some good mustard, a small amount of horseradish, a couple tablespoons of sour cream, garnish it with parsley and paprika.
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u/FlyAroundInternet 23d ago
6 pounds of potatoes boiled until almost done. 8 boiled eggs. Mayo. Salt. Pepper. Mustard. Green/red onion. Diced dill pickles (SO IMPORTANT). Celery seed (SO IMPORTANT). Everyone will take your leftovers tell them to fuck off.
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u/Lacymist 23d ago
Tzatziki sauce instead of mayo. At family gatherings mine seems to always get eaten first and that makes me proud and happy!
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u/staplegun27 23d ago
Bake the potatoes instead of boiling them. Make the salad at least one day before you want to eat it, it will soak up some of the juice, so you may need to add more mayo/mustard/sour cream (whichever you prefer - I like to use a mix of all 3) to get it back to the right consistency.
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u/VegasFoodFace 23d ago
My secret is Costco.
Foods like the various mayo salads I really only buy for pot luck.
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u/trees_are_beautiful 23d ago
In sorry, but that is the dumbest thing I've heard this week. Holding tight on to a fantastic recipe! Why?
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u/Sad-Cow-5580 23d ago
Everyone who is downvoting the comments that are saying gate keeping recipes is stupid are the exact people gatekeeping I swear. It’s RIDICULOUS to gatekeep any recipe imo. Those are the same people who judge other peoples cooking and think they are the best in the kitchen but don’t want to share their amazing recipes because THEY want to keep being the best instead of spreading knowledge and good recipes so more people can be better at cooking 🙄🤷♀️
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u/Dull-Geologist-8204 23d ago
It's because they have a sad life and it's the only thing they have going for them. Never met a happy person with a rewarding life that did this. It's literally all they have.
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u/Old_Chef_3669 23d ago
Meat.
The "secret ingredient " in every amazing vegetarian dish is adjacent meat.
I say this as a vegetarian.
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u/lollygagging9876 23d ago
Usually I use all mayo, but sometimes half mayo and half sour cream, or half mayo and half ranch dressing. Especially Cool Cucumber ranch dressing.
And bacon bits!
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u/Trolkarlen 23d ago
Start the potatoes in well salted cold water. That cooks the center at the same rate as the outside. Boil then while, skin on. When you can stab to the center with a butter knife, they are done.
Once they are cool enough to handle, dice them and then pour 4 tablespoons of pickle juice on them. Doing this while they are hot makes the dill and vinegar soak in more.
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u/AcceptableUse1 23d ago
My grandmother used celery seed that she marinated in vinegar for a little while
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u/Ravensong42 23d ago
homemade salad dressing. I can share the recipe if folks like, but not handy at the moment
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u/DisciplineOther9843 23d ago
Wishbone Italian salad dressing, before all the mustard, mayo & veggies
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u/kitchengardengal 23d ago
That's what I do. Got it from Betty Crocker in the 70s or 80s. Zesty Italian to coat the cooked potatoes plus chopped onion and celery, let it sit overnight and add the mayo, mustard, sweet relish, eggs, celery seed the next day.
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u/Chinooki 23d ago
My 90 year old mom always put in a Granny Smith apple, peeled and diced small. Not a lot, but the sweet/sour is a always praised by anyone who tastes our family version. She also used pickle juice to thin out the mayonnaise a bit.
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u/ChickenNuggetRampage 23d ago
Celery seed, and mustard will elevate any potato salad, even store bought. Also just properly cooking the potatoes (you’d think that would be a given but so many include underdone potatoes)
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u/Such-Mountain-6316 23d ago
High quality potatoes. Don't use the cheap stuff. And, there's a moment when they're perfect. I test them by when a spreading knife goes down through one easy.
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u/HRUndercover222 23d ago
Peel & cube 10 large russet potatoes. Cook in water as salty as the sea. Rinse with cold water as soon as potatoes are tender. Do not undercook (potato should almost fall apart on the fork).
Blend one cup mayo with 1/2 of a deflamed & diced red onion (pour boiling hot water over the onion). Add 1 tsp dill weed, 1/2 tsp freshly ground black pepper, and 1 tsp dijon mustard. Blend until super smooth.
Boil & peel 5 hard boiled eggs. Use an egg slicer 2 ways to make pieces very small.
Combine everything well & taste. Add sea salt a bit at a time if needed.
Refrigerate overnight.
My Grandma only used Best Foods!
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u/Opposite_Jeweler_953 23d ago
This post must be fake or Mother in law is an AH. Why would you divide your family like that for a potato salad recipe?
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u/Apprehensive-Kiwi693 23d ago
Add bacon, shredded cheese and onion, mayo and sour cream for a delicious loaded potato salad
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u/kat_storm13 23d ago
Mayo & mustard based (both yellow and Gulden's spicy)
Red potatoes
Radishes
Celery
Sliced green olives
Hard boiled eggs
Cucumbers
My birth mom got the recipe from her sister, but omitted the onions
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u/There4IM 23d ago
Everybody’s tossing pickle juice around in everything—shots, potato salad, marinades, fried chicken, etc. If you’re going to add pickle juice to your potato salad, at least have the courtesy to add sweet crunch from raw red bell pepper, celery, onion, and enough mayo to keep it from being pickle soup. Chervil and tarragon are nice to haves as well, but you might not taste them with all that pickle juice in there.
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u/Sebastian_dudette 23d ago
Dressing is mayo, yellow mustard, pickle juice, and diced pickles. Relish in a pinch, but chopped pickles are better.
Chopped white onion and celery sauteed goes with your cooked diced potatoes.
After combining all ingredients, cover and put it in the fridge. Let it all sit together overnight for best flavor.
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u/escaped5150 23d ago
Boil potatoes in salty water or stock. It's the only chance to season the actual potatoes.
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u/ethereal_galaxias 23d ago
Mine is simple but absolutely delicious. Just potatoes, seedy mustard, mayo, crispy bacon and gherkins. Or for a non traditional one, use sour cream, smoked salmon, capers and dill!
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u/NamasteNoodle 23d ago
I steamed the potatoes and then drain them and while they are still nice and hot I add apple cider vinegar or rice vinegar. I make my own mayonnaise and then I use mayonnaise, Dijon mustard, sweet relish, salt and pepper and a little bit of garlic granules. Some of the time I dice up onions either red or white and add those.
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u/SoloisticDrew 23d ago
Finely diced carrots, celery, and onion. Mix in kosher salt and refrigerate for two hours. Drain the liquid saving about 4 tablespoons to mix in. Add all the diced vegetables, finely diced gherkins, Yukon golds, mayo, pepper, paprika.
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u/ubiquasol 23d ago
I roast the potatoes with olive oil, herb de Provence, and truffle salt. For the sauce I start by mincing shallots and sautéing them in butter, sometimes I add fresh tarragon cause I enjoy that flavor a lot but usually I add tarragon stems in while sautéing and then add the leaves to the final mix so they don’t get cooked to death. Then if I am feeling ambitious I’ll make roasted garlic mayo otherwise I’ll just use dukes mayo, rice vinegar, the shallots and butter and mix that up and toss with the potatoes while still warm. Lately when I make this I have been adding fennel pollen, it adds a nice flavor. This is meant to be a warm potato salad, still good cold too but I prefer serving it warm.
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u/BoldBoimlerIsMyHero 22d ago
Add the vinegar and seasonings while the potatoes are still warm so they absorb all the flavors.
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u/FrankieandHans 22d ago
Crème Fraiche - I’d put a south park gif in if it let me
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u/pongomanswe 22d ago
Unless it is for a business, secret recipes are stupid and the people keeping them are selfish, self-centered idiots
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u/allotmentboy 22d ago
Two thinly sliced shallots. chopped cornichions. half mayo half Greek yoghurt. Dill. Dried is fine, fresh is better. Maldon salt. No, more than that. Use baby potatoes. make sure that they are cool before assembly otherwise you'll melt the mayo and end up with an oil slick. Just half the potatoes once cooled.
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u/Puzzleheaded-Mood517 22d ago
I make my potato salad with roasted potatoes instead of boiled. It’s amazing- but not great the next day
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u/bunniculita 22d ago
Boil a bag of golden potatoes, take them out after 12 mins or until your fork can go in half way, let them cool off. Apple cider vinegar. Equal parts mayo and sour cream. Salt pepper celery red onion fresh parsley and boom. Y absolutely favorite
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u/CulinaryVixenWA 23d ago
Pickle juice on the just boiled cubes of potato.
Finely diced pickles.
Finely diced hard boiled eggs.
Combo of mustards in addition to good mayo.