Made a mediterranean version last night with: garbanzo beans, red onion, cucumbers and parsley. Dressing of: tahini, olive oil, rice wine vinegar (didn’t have any lemons or would have used juice), cumin. Basically a “let’s see what I have in the refrigerator” sort of recipe.
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Aww, thanks, nice of you to say Christina!
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I’m from Ohio, too. I make this and add green olives stuffed with pimento- cut in half or chopped.
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This is exactly the same as one of the recipes I make. It may be my favorite since I make it the most often.
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I’m skeptical about mixing fruit into my potato salad.
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I’m past skeptical all the way to opposed.
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I made a Norwegian potato, beet and apple salad a few times. It’s good.
I’ve also made a potato, pickle and apple salad. Also good.
Finnish potato, beet and apple salad
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Interestingly, although I grew up in the heavily German-rooted Midwest with parents from Ohio German families, I never had this type of potato salad until a friend from Pennsylvania introduced me to it in college. Now, it’s my absolute favorite style of potato salad.
I use a pound of bacon to 2-2.5 lbs of red potatoes. Cut the potatoes (skin on) into 1/2" pieces and steam or boil until tender. Cut the bacon into one-inch pieces, cook until crisp, remove from fat, add a thinly sliced large red onion, cook till soft. Add apple cider vinegar and brown sugar to taste (much more vinegar than sugar for me - I like it tangy but not sweet), season with salt and pepper (lots), and toss with the potatoes plus a handful of chopped parsley. If the bacon didn’t render enough fat, use a neutral oil (not olive) to make up the difference so that the bacon flavor shines through. Serve warm or hot. Some grainy mustard is a nice addition to the dressing but Mr. Bionda hates mustard so I generally leave it out.
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Christina: the link no longer works, and I haven’t been successful tracking this one down on the internet. Could you be so kind as to summarize? TIA!
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Homemade Bramborový salát 
Classic Czech potato salad, creamy and perfect for schnitzel!
Ingredients:
500 g potatoes
1 carrot
1 parsley root (optional)
1 small onion
3 pickles
100 g mayonnaise
1 tbsp mustard
Salt & pepper
Instructions:
Boil potatoes and carrot (and parsley root if using), then let cool and dice.
Finely chop onion and pickles.
Mix all vegetables in a bowl.
Add mayonnaise, mustard, salt, and pepper. Mix well.
Chill before serving for best flavor.
From a Czech FB page
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That looks good.
This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a good foundation.
3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Kosher salt
1/4 cup best-quality white-wine vinegar
1 Tbs. Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1/3 cup chopped Kalamata olives
1/3 cup very thinly sliced scallions, both white and green parts
1/3 cup finely chopped fresh flat-leaf parsley
3 Tbs. finely chopped fresh mint leaves
Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don’t overcook, or the potatoes will fall apart).
Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they’re still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.
Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.
Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.
Make Ahead Tips
You can make this salad up to 12 hours ahead; just cover and refrigerate, and return to room temperature before serving.
nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 15, Fat Calories (g): 140, Saturated Fat (g): 2, Protein (g): 3, Monounsaturated Fat (g): 11, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 1.5, Sodium (g): 700, Cholesterol (g): 0, Fiber (g):
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Thank you!
Czech famous Deli Salad – Vlašský salát
TIMING
Total Time: 1 hour 30 minutes
MAKES: About 2.2 pounds (1 kg)
INGREDIENTS
4 – 5 small potatoes (13 ounces / 370 g)
10 mini carrots or 2 medium (4 – 5 ounces /
130 g)
2 pickles (preferably dill pickles)
1 teaspoon pickle juice
½ teaspoon salt
1 teaspoon granulated sugar
Dash of pepper
1 tablespoon yellow mustard
⅓ cup (40 g) canned peas
4 ounces (115 g) bologna or ham
1 cup (200 g) mayo
DIRECTIONS
Put 4 – 5 small washed potatoes into a pot and fully immerse in water.
Bring to boil.
Put 10 mini carrots into a second small pot and fully immerse in water.
Bring to boil.
Boil potatoes and carrots on gentle boil for 30 minutes or until tender.
While you wait, slice 4 oz bologna into small pieces and transfer to a
medium sized bowl.
Chop 2 pickles into small pieces and add to the bowl.
After potatoes and carrots are tender, drain the water out and let them cool off.
Peel the skin off the potatoes.
Chop potatoes and carrots into small pieces and add into the bowl.
Add 1 tsp granulated sugar, 1 tsp pickle juice, ½ tsp salt, a dash of pepper, 1 Tbsp yellow mustard, ⅓ cup canned peas (without the liquid), and 1 cup mayo. Mix all together very well.
If you like the deli salad to be more runny, add more mayo.
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