I'm making potato sald today, so kick, etc.

/ my own, yukon golds
// mmm. potato

Have had the weirdest craving for potato salad lately. Could eat it by the bucketful - but I restrain myself.

Nogale: Have had the weirdest craving for potato salad lately. Could eat it by the bucketful - but I restrain myself.

I've never cared for the traditional cold mayonaisey potato salad, but I love the warm German kind with the mustard and bacon that they serve at Oktoberfest.

I don't - get it...

/typo = greenlight?
//or some newfangled intarwebb joke/meme thing?

LULZ 9BEERS THREAD!

TuteTibiImperes: Nogale: Have had the weirdest craving for potato salad lately. Could eat it by the bucketful - but I restrain myself.

I've never cared for the traditional cold mayonaisey potato salad, but I love the warm German kind with the mustard and bacon that they serve at Oktoberfest.

OK, I'm with you. A lot of people make potato salad that's mainly mayonnaise with some chunks of potato and vegetables in it. I use just enough mayo to get the pieces to stick - maybe half a spoon per 2 1/2-3 potatoes. And a little mustard. And finely chopped pickles. Salt, pepper, and paprika. Voila!

Transfer drained potatoes and broccoli to a large mixing bowl. Add 2 cups (16 ounces) of your favorite ranch dressing; allow to cool. Stir in 3 cups chopped fennel (about 1 large bulb) with core and tops removed, 1½ cups (1 large) red onion (quartered and very thinly sliced), and, if desired, ½ cup diced green olives with pimento. Season with salt and black pepper, to taste. Serve on a bed of leaf lettuce, with ripe cherry tomatoes as garnish.

What the fark? Who puts ranch dressing on potato salad? I love salad and this sounds like the most disgusting salad of all time.

Not a bookmark.

So simple to make: Grilled Potato Halves.

Bake or nuke some medium to large baking potatoes. Let cool a bit, then cut in half lengthwise, slicing them so the halves are wide and low. Spray front and back of each half with pam or brush with canola oil. Put on the grill, skin side down, let crisp--this can take a few minutes or more depending on how hot the fire is. Then flip them and cook an equal amount of time on their cut side. You can rotate the cut side a 45 degrees after a few minutes to give a pretty sear--nice brown stripes or a grid, whatevs. Take them off the fire before they scorch. Serve with grilled protein and a green salad. I make these every BBQ we do, family and friends munch them down immediately. Very easy.

bobbette: Transfer drained potatoes and broccoli to a large mixing bowl. Add 2 cups (16 ounces) of your favorite ranch dressing; allow to cool. Stir in 3 cups chopped fennel (about 1 large bulb) with core and tops removed, 1½ cups (1 large) red onion (quartered and very thinly sliced), and, if desired, ½ cup diced green olives with pimento. Season with salt and black pepper, to taste. Serve on a bed of leaf lettuce, with ripe cherry tomatoes as garnish.

What the fark? Who puts ranch dressing on potato salad? I love salad and this sounds like the most disgusting salad of all time.

It's not so much the ranch dressing - but TWO CUPS? That's like a soup.

Nogale: bobbette: Transfer drained potatoes and broccoli to a large mixing bowl. Add 2 cups (16 ounces) of your favorite ranch dressing; allow to cool. Stir in 3 cups chopped fennel (about 1 large bulb) with core and tops removed, 1½ cups (1 large) red onion (quartered and very thinly sliced), and, if desired, ½ cup diced green olives with pimento. Season with salt and black pepper, to taste. Serve on a bed of leaf lettuce, with ripe cherry tomatoes as garnish.

What the fark? Who puts ranch dressing on potato salad? I love salad and this sounds like the most disgusting salad of all time.

It's not so much the ranch dressing - but TWO CUPS? That's like a soup.

I'm most offended by the idea of drowning fennel with ranch dressing and pimento green olives. I want to slap whoever invented this in the face.

French fried taters? I reckon I'll have the big ones.

Rascal decided to help in the garden today.

http://www.youtube.com/watch?v=ZBNf3FJ vp_A

boil em, mash em, stick em in a stew.

Exactly ONE helpful recipe/suggestion. Right on!

Judas.

approves

easy potato wedges:

Cut the potatoes into wedges, as big or little as you like, put the oven on to preheat about 200c to 210c, put wedges in boiling water for a few minutes - time will vary depending on which type of potato used and how big the slices are. When wedges are slightly softened, put in a bowl and drizzle with oil of your choice (I use rice bran oil), sprinkle with black onion seeds (aka nigella seeds), paprika and sea salt. Add a dash of hot sauce if you feel like it. Mix the whole lot together so everything is coated with some oil, put on a tray and bake in the oven until golden and crispy.

I sometimes add garlic and/or black pepper. Good with burgers or with a dip.

I don't do a lot of deep frying, but last night I had some leftover mashed potatoes in the fridge so I mixed them with bread crumbs, grated cheese, green onions and an egg, rolled the mush into little balls and then I tossed them into an inch of hot oil.

Holy balls of goodness, Batman.

Is that a hush puppy or a croquette?

Bill_Wick's_Friend: I don't do a lot of deep frying, but last night I had some leftover mashed potatoes in the fridge so I mixed them with bread crumbs, grated cheese, green onions and an egg, rolled the mush into little balls and then I tossed them into an inch of hot oil.

Holy balls of goodness, Batman.

Is that a hush puppy or a croquette?

Sounds like a fried croquette. You can improve by throwing in crumbled up bacon (in the center of each one, not the outside) and diced up jalapenos.

TuteTibiImperes: Nogale: Have had the weirdest craving for potato salad lately. Could eat it by the bucketful - but I restrain myself.

I've never cared for the traditional cold mayonaisey potato salad, but I love the warm German kind with the mustard and bacon that they serve at Oktoberfest.

My wife is half German so I am getting a . . . . . . German potato salad !!!!!!

The only thing she does different is a table spoon of Mirical WHip Lite.

/everything is better with bacon !

Loaded baked potatoes: YUM!
Loaded baked potato salad: WTF?

Adverbing weirds language.

Loaded baked potato salad sounds like an extremely filthy sex act.

You missed an "e".



/ ya hotlinked.

How did this get green-lit? Has Fark sunk so low as to now post granny's bestest tater recipes??

Potatoes can be prepared in many, many tasty ways.

colledge: How did this get green-lit? Has Fark sunk so low as to now post granny's bestest tater recipes??

Hey Spud,

It's tater salad time.

Look, it could have been a lot worse, the recipe could have been made with tater tots. But it wasn't so let's all be grateful for at least that.

Potatos are yummy, but Idahos prepared that way make mashed. You need good Maine white potatos. Waxy.
As a side note, my spellchecker has flagged potatos. You go Dan Quayle.

TuteTibiImperes: I've never cared for the traditional cold mayonaisey potato salad, but I love the warm German kind with the mustard and bacon that they serve at Oktoberfest.

German potato salad is the best. Plus it doesn't have celery in it, which is a nasty vegetable that always seems to show up in the cold, mayo-filled salads.

My grandma's variation tends to be served cold, but it includes slices of hard-boiled egg on top, plus a sprinkling of paprika for color. It's a mild, mustardy salad, and there must be vinegar in it, too, because that flavor is definitely present. And I love it.

SeedFreak: tater salad

Potato salad would have been so very much better than my dinner fail tonight.
/still hungry.

Linky dink to potato stuff

As an Idaho resident, may I just say, "HELP! I'm trapped in a RED STATE!"

Canton: TuteTibiImperes: I've never cared for the traditional cold mayonaisey potato salad, but I love the warm German kind with the mustard and bacon that they serve at Oktoberfest.

German potato salad is the best. Plus it doesn't have celery in it, which is a nasty vegetable that always seems to show up in the cold, mayo-filled salads.

My grandma's variation tends to be served cold, but it includes slices of hard-boiled egg on top, plus a sprinkling of paprika for color. It's a mild, mustardy salad, and there must be vinegar in it, too, because that flavor is definitely present. And I love it.

This thread determined my dinner plans. German potato salad and jagerschnitzel ftw.

/20 mile drive to go and get it sort of sucked