How do I stop fricking up potato salad?

How do I stop fricking up potato salad?

This time I made sure to get waxy potatoes but they didn't really absorb the mayo-based dressing. And I made my own mayo and it kinda turns watery in the potato salad. Do I need to cook my mayo to make it work for potato salad, like cook the eggs or the dressing altogether?

I usually add cooked onion, diced pickle, and diced cooked bacon and that part is fine but I guess I should be using starchy potatoes and just boiling the frick out them and coarsely mashing it with a fork and then adding the mayo right away after that or something. The mayo is lemon juice egg yolk and neutral oil made in an immersion blender. I do not like the taste/texture of commercial mayo.
HELP
t. watery potato salad eater

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  1. 1 month ago
    Anonymous

    buy from store, add seasoning

  2. 1 month ago
    Baggie

    Try using raw onions, and squeezing the moisture out of the pickle, and are you making sure you get the potatoes cold before they touch the mayo?

    • 1 month ago
      Anonymous

      >and are you making sure you get the potatoes cold before they touch the mayo?
      I did and I felt like that was the problem, the potatoes didn't absorb the dressing at all
      I don't like raw onions

      buy from store, add seasoning

      NO!

      • 1 month ago
        Baggie

        when you're emulsifying the mayo are you adding the oil really slowly or all at once?

        • 1 month ago
          Anonymous

          really slowly

      • 1 month ago
        Anonymous

        >potatoes didn't absorb the dressing at all
        I don't think potatoes really absorb dressing. At least not a mayo dressing. Mayo is thick and doesn't absorb the same way a vinaigrette might.

        • 1 month ago
          Anonymous

          but like when you get potato salad from a deli its all up in the potato
          I think I shouldn't have used waxy potatoes

          • 1 month ago
            Anonymous

            >I think I shouldn't have used waxy potatoes
            If you're going to use waxy potatoes you should consider a german style potato salad, with a vinegary dressing and bacon.

          • 1 month ago
            Anonymous

            Yeah, I think russets are the standard choice.

            Also cooked vegetables are gonna continue to release liquid and water down the dressing. Most recipes use raw onion, celery, herbs, etc.

            • 1 month ago
              Anonymous

              Just use dehydrated onions

            • 1 month ago
              Anonymous

              i do not enjoy raw veggies

              >I think I shouldn't have used waxy potatoes
              If you're going to use waxy potatoes you should consider a german style potato salad, with a vinegary dressing and bacon.

              is there anyway to make like a classic boiled dressing then add that to the potatoes like basically a cooked mayo?

              • 1 month ago
                Anonymous

                Nothing's stopping you but seriously, half sour cream, shallots, and dill, that will get you 90 percent of the way there
                I get requests to make potato salad for parties, it's stupid, I can make better shit

              • 1 month ago
                Anonymous

                https://www.thekitchenwhisperer.net/2017/06/10/grandmas-old-fashioned-boiled-dressing/
                basically the idea of boiled dressing is it has flour in it so maybe it wouldn't get runny

              • 1 month ago
                Anonymous

                I'm familiar with boiled dressing, but a better option would be to pull most of your potatoes when they're cooked but not crumbly
                Then return a cup, cup and a half of potatoes to the water and cook them an extra 5 minutes-ish
                Mash these spuds and mix them with the dressing to get the best of both worlds, whole potato chunks and mashed potato coating

              • 1 month ago
                Anonymous

                I just cut up potatoes, boil them six minutes, drain, put into a container where there's mayo, mustard, mashed boiled yolk, chopped boiled egg white, minced pickled cucumber, chopped onion, finely shredded carrot and finely sliced celery. Also salt. Then I lid the container and shake to combine. And leave it to rest. As it cools, the residual heat cooks it the rest of the way and the starchiness of the yellow potatoes (I'm

                >waxy potatoes
                What does that mean?
                I use yellow potatoes. I once used red ones and another time, I used white. Both sucked. Hard. Their texture was what I would describe as "waxy" so if that's what you mean, ya dun goofed.
                Try yellow ones next time.

                ) absorbs the mayo dressing fantastically. Perfect texture to the salad.
                Then I dust it with paprika before serving.
                I've added lemon juice and zest in the last and really like it but I often forget to add them before the paprika so I can't after. Just want you to know it'll be good with our without the lemon.

              • 1 month ago
                Anonymous

                >no sugar

              • 1 month ago
                Anonymous

                Yes moron. Adding sugar would be the worst fricking mistake anyone could possibly make. Did your mother put you in the microwave when you were a babe? Dumb fricking b***h

              • 1 month ago
                Anonymous

                Yeah, nah. That was my recipe. My dad never put any sugar and nor do I. Maybe because I'm only halfmerican but I've had sweetened ones and they were absolutely not to my taste.

                Yeah so do that but don't use waxy potatoes.

                Well, I still don't know wtf waxy potatoes even are lmao
                I'll keep using yellow potatoes, whatever category they fit into, since they make the best potato salad imo

              • 1 month ago
                Anonymous

                sugar makes it taste better

  3. 1 month ago
    Anonymous

    German potato salad is just way better, make it like that instead

    • 1 month ago
      Anonymous

      But I want to perfect the mayo style

      • 1 month ago
        Anonymous

        Use half mayo, half sour cream
        Go light on the garlic, don't use onion use shallots
        Add a shitload of preferably fresh dill
        Salt the frick out of your potato water
        Optional: add mustard, dry or sauce just a little
        Ditch the pickle

        • 1 month ago
          Anonymous

          ok i will try that
          yeah I undersalted the potato water

      • 1 month ago
        Anonymous

        Reject mayo, embrace Miracle Whip. Otherwise, mustard potato salad is just better. Mayo potato salad sucks.

  4. 1 month ago
    Anonymous

    >waxy potatoes
    What does that mean?
    I use yellow potatoes. I once used red ones and another time, I used white. Both sucked. Hard. Their texture was what I would describe as "waxy" so if that's what you mean, ya dun goofed.
    Try yellow ones next time.

    • 1 month ago
      Anonymous

      Red and yellow potatoes are waxy, russet potatoes are starchy

      • 1 month ago
        Anonymous

        But reds have a completely different texture compared to yellows. It's the same as whites and "easterns" tho.

        • 1 month ago
          Anonymous

          Yeah, reds are always hard unless they're cooked to shit then they're watery AF
          They're extra-waxy

  5. 1 month ago
    Anonymous

    Do you make you potato salad when the potatoes are still warm?
    Wax deters moisture btw. Get starchy potatoes.

    • 1 month ago
      Anonymous

      >Do you make you potato salad when the potatoes are still warm?
      I do. Seems to absorb the dressing better that way.

      • 1 month ago
        Anonymous

        Yeah so do that but don't use waxy potatoes.

        • 1 month ago
          Anonymous

          what are waxy potatoes even for?

          • 1 month ago
            Anonymous

            Roasting

          • 1 month ago
            Anonymous

            >what are waxy potatoes even for?
            They're for homosexuals.

            Roasting

            Your roast potatoes must be some kind of fricked lad lmao

          • 1 month ago
            Anonymous

            Roasting, also stews.

  6. 1 month ago
    Anonymous

    Potato saladlet here but aside from using starchy potatoes for a mayo based potato salad like has been mentioned, would it help to mix the mayo with a little potato mash to give it more sticking power?

  7. 1 month ago
    Anonymous

    >starchy potatoes and just boiling the frick out them and coarsely mashing it with a fork
    What? NO
    Dice them, boil them, until tender
    drain and immediately run under cold water to stop cooking
    That's all you need to do to potatoes. Salt your boiling water

  8. 1 month ago
    Anonymous

    Could try roasting the potatoes instead of boiling them. Or if you do boil potatoes, slice them open and let them rest a bit to dry up while still warm. Salt helps too.

    • 1 month ago
      Anonymous

      Can I roast and then slice and add mayo?

      Reject mayo, embrace Miracle Whip. Otherwise, mustard potato salad is just better. Mayo potato salad sucks.

      What about a homemade substitute for miracle whip?

  9. 1 month ago
    Anonymous

    Miracle Whip is a seasoned mayonnaise

    • 1 month ago
      Anonymous

      Seasoned with mustard. Not even joking.

      • 1 month ago
        Anonymous

        The mayo israelite

        • 1 month ago
          Anonymous

          Look it up. Has mustard in it.

    • 1 month ago
      Anonymous

      seasoned with what?

  10. 1 month ago
    Anonymous

    make sure to add some raleqtambrobrét next time

    • 1 month ago
      Anonymous

      ok

  11. 1 month ago
    Anonymous

    more acid, make sure potatoes cold when mix, let sit for a while after mixing before serving.

  12. 1 month ago
    Anonymous

    no idea

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