Apr 1, 2009

Kay’s Potato Salad


Spring is in the air! Yes, it is! Now I know a lot of you are still stuck with snow. Lots and lots of it. But I’m not. Life is unfair, isn’t it? Stop glaring at me like it’s my fault! I’m only rubbing it in, that’s all :)

The great weather makes me open up windows and doors to let the soft spring air in. Not to mention I’m ogling the BBQ! As much as I like lots of meat, chicken, fish and whatever you put on a BBQ; it’s never complete for me without a good potato salad on the side. Among a few other standard side-dishes.

Now I’ve never been much of a ‘coat a few potatoes with some mayo, add a handful of parsley and call it potato salad’ kinda girl. Nope. I want a flavor explosion. I want veggies and color. I just want it to taste interesting and look pretty. So here’s how I’ve been making my potato salad for the past 10 years or so.

I love, love, love this posting. Probably just as much as my Country Egg Salad posting. It’s so chock-full of color, flavor and, well… spring.

You’ll see!



2 pounds potatoes
4 to 5 spring onions
1/3 cup pickled onions
1 medium carrot
3 gherkins
1 apple
4 tbsp mayonnaise
4 tbsp sour cream
1/4 tsp curry powder

Optional: 1 chicken/vegetable bouillon cube



I’ve peeled 2 pounds potatoes. Yukon Gold would be a good choice for this. I’ve cut the potatoes in tiny (about 1 1/3 inch) cubes. Don’t cut them too small—we’ll be lightly mashing them later on, but you should also keep some texture in there. Cutting them too small makes it harder.


Give them a good wash and transfer them to a large pan. We’ll add more ingredients and finish the salad in the pan (I hate dish-washing), so make sure the pan is big enough.


I want to up the flavor of the potatoes a little, so I’ve crumbled in a chicken bouillon cube. You can leave it out, or use a vegetable cube in stead to keep this a vegetarian dish.


Pour in water until all potatoes are submerged. I’ve also added 1 tsp salt. You can always add more salt later on. I love how the salt shot turned out!

Boil the potatoes until tender. For me 10 minutes was enough, but obviously it depends on the size of your potato cubes.


Here’s some of the stuff I’ll be putting in there. I wish I could stop saying ‘stuff‘. I just really like that word. Stuff. It’s in the same league as ‘flabbergasted‘. I like that word, too.


Wash 4 to 5 spring onions. Cut them in half and thinly slice them.


Also peel a carrot while you’re at it.


Don’t worry if you don’t own my gadget; it’s a cheese grater planer. Or something like that :)

Use your food processor (if it comes with a grater), or a good ole hand-grater to finely grate the carrot.


I just really like how fast this works on cheese (what it’s actually meant for), but I also use it on cucumber, carrots and even apples. I’ll buy an extra one pretty soon and will make it a give-away here! This is such a handy tool!


I’m adding 1/3 cup pickled onions. If you can’t get pickled onions where you live, don’t sweat it; just add a tiny bit of really thinly sliced vidalia or red onion. I’m coarsely chopping the pickled onions.


I’m also adding 3 finely chopped gherkins. Not the sweet version, though.


Ran out of Hellmann’s, so I’m using a Dutch mayonnaise called Calvé. This one contains less salt than Hellmann’s, so I’m adding some extra salt to my mix. Taste to see whether or not your mix needs extra salt as well!

I’ve combined 4 slightly heaping tbsp mayonnaise with 4 tbsp sour cream. I’ve also added 1/4 tsp curry powder—this gives a little color as well as a flavor boost—a good pinch of black pepper and some salt. Whisk it.


Drain the potatoes and put them back in the pan. It’s much easier to work with luke-warm potatoes, so I’m not going to let them cool off.


Waited ’til the last moment to peel and grate the apple for fear it would turn brown on me. Using an ordinary grater for this one. If you like your salads sweet and fresh, add 2 apples in stead of 1.


Just put everything right on top of your potatoes and pour the mayonnaise mix in there as well. Lots of action shots going on in this posting!


Now break out your masher! The good part is; you control the texture this way. You can mash the heck out of everything, or you can leave some texture in there. Whatever rocks your boat, baby. I personally like my potato salad to be creamy with a little texture. So I give it a few good mashes and then stir everything with a spoon.

Check the seasoning! Spike it with a little salt—or lawry’s seasoned salt—and pepper if that’s what it needs. Refrigerate the salad for some time because it’s best served slightly chilled.


Now these are the side-dishes that turn an ordinary BBQ into something more special to me. Especially when there’s crispy French (or Turkish) bread as well! But well… French bread makes everything okay in my world. Sylvia Plath was wrong! It’s not a hot bath at all; it’s French bread! (and pringles)


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    1. 1

      This looks very interesting and tasty with it. Not at all like my potato salad. My Mom, sister and myself make virtually the same salad. I always have to take it to any pot luck or BBQ going as once people try it, they want it again and again and again. I would like to take another dish someday. LOL. It is very simple and probably not at all what you would like. I am definately going to try your version. I will just call it something else. LOL. Tonight may be a good time to try it. First dang day of April and we had rain AND snow today. Way past time for the cherry trees to be blooming.

      Kait on Apr 1, 2009 @ 10:17 pm Reply
    2. 2

      This looks tasty! We always make potato salad with apples and pears!

      amwtang on Apr 1, 2009 @ 11:57 pm Reply
    3. 3

      I want to try this out. It might not make it to a big family gathering but I can experiment with a few friends. My family expects me to make the same potato salad I always make and my girls all make it too. Mine is a traditional Good Housekeeping recipe from eons ago. eggs and green olives!

      Lindie on Apr 2, 2009 @ 1:26 am Reply
    4. 4

      I’ve never seen anyone else put apples in potato salad. My grandmother always put them in, as long as I can remember; it makes me nostalgic for her all over again. This is definitely a different recipe, though, but similar enough that I’ll have to try it this summer!

      Kim on Apr 2, 2009 @ 2:16 am Reply
    5. 5

      Kim, for me it’s something I grew up with as well. Each generation gave the potato salad a twist (my mom added corned beef) of their own, but the apple was a constant factor. Apple simply belongs in potato salad :)

      Kay on Apr 2, 2009 @ 7:18 am Reply
    6. 6

      Kait, care to share your potato salad recipe? I’ll refrain from telling you I spent the entire day in the backyard and in the sun then :)

      Kay on Apr 2, 2009 @ 7:20 am Reply
    7. 7

      Hi Kai,
      Wow, We love your patato salad! every time we visit your site, we become so hungry!! and we have to lose weight ……!
      Thank you Kai for your recipe’s and your beautiful pics.
      We got your recipes site from our Texas friends and really love it!
      By the way…..how did your mom cook every day for 11 persons..???

      kind regards, Ernst

      Ernst T on Apr 2, 2009 @ 9:12 am Reply
    8. 8

      Ernst, by the time the little ones (including myself) were born, the older children were already grown ups. Some were even married. There’s a 20 to 25 year age difference between me and some sibblings.

      Kay on Apr 2, 2009 @ 9:24 am Reply
    9. 9

      Another splendid recipe. I have never had apple in potato salad, so will definitely try this! I have found the yogurt/mayo you mentioned in an earlier post – love that! I also have to say you are infinitely more patient than I am – using the small grater on the carrot. I recently made a carrot cake and only have that small one – man, that took forever – I even had to call in for reinforcements to help (son and hub.)

      Thank you for all the good ideas/recipes

      elizabethk on Apr 2, 2009 @ 10:52 am Reply
    10. 10

      This looks amazing. Gorgeous photos too. Will definitely try your salad!

      Joyce on Apr 2, 2009 @ 12:52 pm Reply
    11. 11

      This salad is the best!

      Thanks so much :)

      teh rub on Apr 2, 2009 @ 2:44 pm Reply
    12. 12

      Now this is a potato salad that I can dig into – Normally it is not my side dish of choice but yours is off the charts and the fork would be right in this!!

      Cathy on Apr 2, 2009 @ 4:17 pm Reply
    13. 13

      Well Kay. You asked for it. LOL. I will just give you the basics. It has potatoes (‘natch), boiled eggs, Miracle Whip (NO mayo please), Yellow Mustard (like French’s, yes), white vinegar and about 4 green onions (my sister deviated once and used red onions and I am still not over it). Oh and a dash of salt and pepper.
      As I am usually making it for a crowd I boil up about a dozen potatoes and half dozen eggs. These are then cut into a good size dice. Like the size you cooked your potatoes (1 1/3 inch). The green onions are just sliced into the mix.
      The dressing consists of approximately 1.5 or 2 cups of Miracle Whip, 2 or 3 tbsp of mustard, a dash of vinegar and salt and pepper to taste. My sister and I always use a bit more mustard and vinegar. Our Mom cuts her potatoes and eggs up much smaller and uses a ton more dressing. I don’t like mine swimming in the stuff. I like it just covered and I don’t want runny dressing either. I still want to taste the potatoes and it’s friends. Sometimes the salad will suck up more dressing and sometimes less. After having made it so dang many times, it is mostly an eyeball thing. I don’t know how you manage to write all your recipes down for us. :)
      See, told you it was simple. People (meaning my sister) have tried to sneak in other things from time to time, but it never goes over well. I then have to hassle her constantly, for a time, and ask her what the heck she was thinking. :)
      p.s. People who don’t like Miracle Whip (or claim not to) love this salad. I think it could be because the mustard and vinegar cut down on the sweetness of it.

      Kait on Apr 2, 2009 @ 5:42 pm Reply
    14. 14

      Kait, then I’ll have to pass on your salad. I have no clue how miraclewhip tastes and there’s no way I could get my hands on it here either :)

      Kay on Apr 2, 2009 @ 10:27 pm Reply
    15. 15

      It is a lot like Mayo but sweeter. Visit their website, it might help. :)

      Don’t ask me what is in it. I would have to go home at look at the jar. LOL.

      Kait on Apr 2, 2009 @ 10:35 pm Reply
    16. 16

      Ahhh like that. I have to say the Dutch mayonnaise is a lot sweeter than American mayo anyway. We also have special mayonnaise for french fries (we eat our fries with mayo, yup:).

      Kay on Apr 2, 2009 @ 10:38 pm Reply
    17. 17

      I was curious and
      googled a couple of things about Miracle Whip. People say they have tried, but cannot duplicate it by any means at home. Sorry. I guess you can make Mayo no problem, but not the Miracle. LOL.
      I can pretty much interchange my Miracle Whip and Mayo, I don’t mind. EXCEPT in my potato salad. :)
      I have tried dipping my fries in lots of strange things but gravy is my fav. :) But I love my potatoes and if they are cooked just right I don’t need anything but a bit of salt.

      Kait on Apr 2, 2009 @ 10:44 pm Reply
    18. 18

      This looks like a delicious recipe. The photos are outstanding!

      Treehouse Chef on Apr 3, 2009 @ 1:20 am Reply
    19. 19

      Hi Kay:

      Where in Holland you get Hellman’s mayo?

      I live in Belelux and can only get it at hard to find (and expensive)English import stores. (I can’t stand any other kind of mayo!).

      expat on Apr 3, 2009 @ 10:44 am Reply
    20. 20

      Expat, Hellmann’s can be bought in a number of regular supermarkets here. Super de Boer, Albert Heyn, Konmar etc.

      Kay on Apr 3, 2009 @ 10:50 am Reply
    21. 21

      ok seriously where in NL can you get NON sweet/sour pickles?! I MISS pickles from America so bad but can only find the zoetzuur kind here! I want ZUUUUR or something :-P

      Laura K, on Apr 4, 2009 @ 6:25 pm Reply
    22. 22

      Laura, we gotta get you out of the AH and into the smaller stores! The specialty stores, the Chinese toko’s etc. All the stuff you want, you can find there :)

      Kay on Apr 4, 2009 @ 6:29 pm Reply
    23. 23

      Now that looks really tempting. I’m so bored with potato salads that have no flavour. Not mine, those that other people make!

      Toffeeapple on Apr 5, 2009 @ 8:08 pm Reply
    24. 24

      This looks great. I really can’t wait until the summertime, there are so many yummy salads that I want to try!

      maris on Apr 6, 2009 @ 5:54 am Reply
    25. 25

      Just out of curiosity, is this an interpretation of gado gado?

      Yuliana Ng on Apr 6, 2009 @ 12:53 pm Reply

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