Potato Salad

[elleng]

For the Salad:

3 pounds Yukon Gold potatoes
1 pound cherry tomatoes, cut in quarters
1 large red onion, sliced
1/2 cup extra virgin olive oil
2 tablespoons oregano
salt & pepper as desired

Directions

Wash the potatoes an put them in a large pot with cold water and 1 teaspoon of salt.. The water should completely cover the potatoes. Do not remove the skin from the potatoes.
Bring the water to a boil and let the potatoes cook until a fork penetrates without much effort.
Drain the hot water and rinse the potatoes under cold water.
Cut the potatoes in pieces of about 1 1/2 inch in each side and put them in a large bowl.
Add the tomatoes, the extra virgin olive oil and the oregano. Add salt and pepper as desired.
Toss everything gently so as to not brake the potatoes.
Serve chilled.

https://www.cookingwithnonna.com/italian-cuisine/potato-salad.html?

[cilla4progress]

1. It's weird

I always make a traditional version I learned from my mom:

red potatoes - skins on
hardboiled eggs
celery
mayo, salt, pepper
top with paprika for aesthetics!

Yours sounds good, though!

[elleng]

2. I think this sounds good too.

My husband made traditional version, withOUT skins, with onions, celery, mayo, s+p, and I forget what else.

THIS is from an Italian grandma, on FB.

[cilla4progress]

3. Nice!

I always say mine is actually just a vehicle for the mayo! 😅

[Laura PourMeADrink]

4. Grew up in a Miracle Whip family.

Usually now mix MW with mayo.

[TeamProg]

7. Ooo, I like this.

[chowmama]

5. That sounds good

My family made the oddest version of potato salad -I'm not sure if it came from my mom's or dad's side, but it was the only kind we ever had.

It was pretty standard stuff - half potato, half hard-boiled egg, Miracle Whip (Dad wouldn't tolerate mayo), onion and celery seed. The weird part was adding in red 'French' dressing until it was a pale orange. It was good, but nobody else I ever met made it that way. Other kids would always ask why it was that color, so it wasn't regional.

The dressing (now called Catalina) was always Henri's brand. In college, I lived briefly in a house with other students, including one whose mom was friends with a woman who worked at the Henri's plant. LSS, we all got the recipe and it was a staple for supper. I haven't seen Henri's for years - is it still around? It was horrifyingly sweet, but I've made a pretty good version by cutting the sugar in half. It's still sweet.

I haven't had Miracle Whip for decades - it's Hellman's around Chez Chowmama.

[PoindexterOglethorpe]

6. I boil whatever potatoes are available.

Cool down, cut up. I then season the potatoes with kosher salt, ground pepper, celery seed, and a small amount of chopped onion.

I then add mayonnaise. Miracle Whip tastes like mayonnaise that's already gone sour. Yuck.

I've been known to add bacon, but no egg, nothing else.

The real secret, however you prefer your potato salad, is seasoning the potatoes BEFORE adding the mayo, MW, or anything else.

People who normally don't like potato salad love mine. I think it's because I keep it simple and don't add weird ingredients.

[spinbaby]

8. I've become hooked on Japanese potato salad

Kewpie mayonnaise, starchy potatoes broken up almost to mashed, cucumber, carrots, onion, sometimes ham. Good stuff.

Your version seems like something light for when you don’t want that mayonnaise gloop.