Putting some domestic gadgets to the test

SLM

SLM

The Velvet Hammer
Mar 5, 2011
29,151
3
36
London, Ontario
petros said:
You'll never make it the old way ever again.
Click to expand...

Do you find it's better when the baked potatoes are left overnight in the fridge? Usually when I've made potato salad with baked potatoes, they've been leftovers put into the fridge and I find them so easy to cut and they hold their shape really well.

petros said:
I almost forgot the sour creme whipped into the mashed.



And garden fresh dill.
Click to expand...

I enjoy dill in my scrambled eggs too. Scrambled with milk and a little cream cheese, sprinkle a little dill. Mmmm.
 
S

Sal

Hall of Fame Member
Sep 29, 2007
17,135
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I've never made baked potato salad...do you put bacon into it...

so you bake the potatoes first then what?

is this it, is this it, is this it

Directions


  1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

hm those are boiled...:(

how about this but baked?
 
SLM

SLM

The Velvet Hammer
Mar 5, 2011
29,151
3
36
London, Ontario
Sal said:
I've never made baked potato salad...do you put bacon into it...

so you bake the potatoes first then what?

is this it, is this it, is this it

Directions


  1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

hm those are boiled...:(

how about this but baked?
Click to expand...

Pretty much. Just do up some baked potatoes. They have to cool anyway, so I'd say toss em in the fridge.

Everybody has their own potato salad 'recipe', sometimes in mine I put a tablespoon of Italian vinnagrette dressing and marinate the potatoes and egg before I put the mayo on. Gives it a little bit of a 'kick' because of the spices. But simple straight forward salt and pepper can be tasty too.

One thing that I absolutely will not buy pre-made is potato salad. Has to be homemade or don't even bother.
 
petros

petros

The Central Scrutinizer
Nov 21, 2008
113,362
12,824
113
Low Earth Orbit
SLM said:
Do you find it's better when the baked potatoes are left overnight in the fridge? Usually when I've made potato salad with baked potatoes, they've been leftovers put into the fridge and I find them so easy to cut and they hold their shape really well.



I enjoy dill in my scrambled eggs too. Scrambled with milk and a little cream cheese, sprinkle a little dill. Mmmm.
Click to expand...

Yeah, they firm right up. Cold water will speed that process up. Warm potato salad is taboo.

Cucumber salad with dill or tiny potatoes fried in butter dill and green onion.

Sal said:
I've never made baked potato salad...do you put bacon into it...

so you bake the potatoes first then what?

is this it, is this it, is this it

Directions


  1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

hm those are boiled...:(

how about this but baked?
Click to expand...

It needs radishes, dill, green onion and lose the cheddar.
 
S

Sal

Hall of Fame Member
Sep 29, 2007
17,135
33
48
SLM said:
Pretty much. Just do up some baked potatoes. They have to cool anyway, so I'd say toss em in the fridge.

Everybody has their own potato salad 'recipe', sometimes in mine I put a tablespoon of Italian vinnagrette dressing and marinate the potatoes and egg before I put the mayo on. Gives it a little bit of a 'kick' because of the spices. But simple straight forward salt and pepper can be tasty too.

One thing that I absolutely will not buy pre-made is potato salad. Has to be homemade or don't even bother.
Click to expand...
that sounds good...
can you make some and I'll just drive over...me and the cat?

petros said:
Yeah, they firm right up. Cold water will speed that process up. Warm potato salad is taboo.

Cucumber salad with dill or tiny potatoes fried in butter dill and green onion.



It needs radishes, dill, green onion and lose the cheddar.
Click to expand...
k, I heard my neighbours talking about radishes in potato salad...I've never tried radishes, I am gonna try radishes and I ♥ dill...hate pickles but love dill weed

k guys thanks...
 
petros

petros

The Central Scrutinizer
Nov 21, 2008
113,362
12,824
113
Low Earth Orbit
Sal said:
that sounds good...
can you make some and I'll just drive over...me and the cat?


k, I heard my neighbours talking about radishes in potato salad...I've never tried radishes, I am gonna try radishes and I ♥ dill...hate pickles but love dill weed

k guys thanks...
Click to expand...

You're in for one helluva treat. I have zero issues with it being the sole dish in a meal. None at all.

SLM said:
Warm potato salad is gross. Also that mashed concoction they make and call it potato salad too. 8O

It's just wrong.
Click to expand...

Ziggy's... Now that is serious gross sh-t.
 
S

Sal

Hall of Fame Member
Sep 29, 2007
17,135
33
48
petros said:
Or with mustard. Why? Why mustard?



Superstore's brand.
Click to expand...
dry mustard gives it a bite...along with the salt and pepper...I don't always add it but it's on the shelf so sometimes I grab it and throw it into stuff...I just used it for something the other day...can't remember why...it's good

okay, I don't shop at Super store...I've bought tater salad a few times when desparate but they never cook the taters enough or put in enough onion...may as well eat lumps of paper
 
petros

petros

The Central Scrutinizer
Nov 21, 2008
113,362
12,824
113
Low Earth Orbit
Sal said:
dry mustard gives it a bite...along with the salt and pepper...I don't always add it but it's on the shelf so sometimes I grab it and throw it into stuff...I just used it for something the other day...can't remember why...it's good

okay, I don't shop at Super store...I've bought tater salad a few times when desparate but they never cook the taters enough or put in enough onion...may as well eat lumps of paper
Click to expand...

Dry or whole mustard seed makes sense but not jar paste type.

Pasta sauces....powdered mustard makes them zing.

SLM said:
It redefines gruel. Lol.
Click to expand...

I like gruel. Red River rocks.
 
S

Sal

Hall of Fame Member
Sep 29, 2007
17,135
33
48
yeah it's dried mustard...it's an awesome secret ingredient...

I'm off to visit the Wizard store...hope everyone has gone home...thanks for the ideas guys
 
SLM

SLM

The Velvet Hammer
Mar 5, 2011
29,151
3
36
London, Ontario
petros said:
Dry or whole mustard seed makes sense but not jar paste type.

Pasta sauces....powdered mustard makes them zing.
Click to expand...

Actually my grandmother used to add just a tiny bit of prepared mustard to the mayo when she was making coleslaw. I wouldn't do it with potato salad but for the coleslaw sauce it was quite good.
 
petros

petros

The Central Scrutinizer
Nov 21, 2008
113,362
12,824
113
Low Earth Orbit
Sal said:
yeah it's dried mustard...it's an awesome secret ingredient...

I'm off to visit the Wizard store...hope everyone has gone home...thanks for the ideas guys
Click to expand...

I hope all your culinary dreams come true.

SLM said:
Actually my grandmother used to add just a tiny bit of prepared mustard to the mayo when she was making coleslaw. I wouldn't do it with potato salad but for the coleslaw sauce it was quite good.
Click to expand...

Mustard seed in homemade sausage is the bomb. Burgers too.

Unfortunately I can't eat raw cabbage anymore. Depressing, very depressing.
 
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