Can You Freeze Potato Salad?Plus, The Best Potato Salad Recipe

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Can You Freeze Potato Salad?Plus, The Best Potato Salad Recipe

Potato Salad seems to be more of a Summer food. I think that different countries will have different preferences to specific recipes, but all in all it’s a lovely dish to eat in the summer and I thought we should discuss some of its delightful aspects here.

In this article today, we’ll be deciding on the best potato salad recipe, and a few other details on the subject.

Can You Freeze Potato Salad?

Can you freeze Potato Salad? People still ask. The answer always is, “Yes! You can freeze potato salad but not successfully – depending on what it contains. When defrosted, it could well have changed its consistency too soggy and mushy and quite unpleasant”.

When you thaw or defrost your potato salad, please do not:

  • Leave it out on the kitchen counter while it drips and melts and the mayos and creams separate themselves and turn into a gooey mess
  • Please don’t put your put salad it in the microwave to help the defrosting go faster – it’s a bad idea and you won’t be able to eat it when it’s defrosted.

To thaw it, put it in the fridge overnight, and then add to it some freshly boiled potatoes. Mix that in and maybe you will save the day and your potato salad!

There should never be leftovers with potato salad because it doesn’t lend itself to that. Much rather scoff (eat) the lot on the same day – it will taste better, and you won’t have the headache we’re discussing now!

Back to Potato Salads

Potato salads originated in Germany and were eaten cold and as a side dish to the main meal and eaten warm when as a salad. They became popular and spread quickly through Europe, eventually arriving in the USA.

World’s Best Potato Salad

Originated somewhere in the USA. It is said that this is the dreamiest, creamiest ever, so you judge, here it is;
Servings 6

Ingredients
  

  • 6 medium potatoes
  • 1 small onion finely chopped
  • 1 cut celery chopped
  • 1 teaspoon salat
  • 6 large eggs hardboiled and diced
  • 2 large eggs raw and beaten
  • ½ cup white sugar
  • 1 teaspoon cornflour
  • 1 pinch salt to taste
  • ½ cup vinegar
  • 1 5oz can of evaporated milk
  • 1 teaspoon prepared yellow mustard
  • ¼ cup butter
  • 1 cup mayonnaise

Instructions
 

  • Put the potatoes into a large cooking pot.
  • Fill with enough water to cover potatoes.
  • Bring to boil and cook on a medium simmer for about 20 mins or until easily pierced with the prong of a fork.
  • Drain, peel, and dice – don’t burn your fingers.
  • Transfer to a large bowl, together with Celery, onion, and salt.
  • Add hardboiled eggs.
  • As the potatoes cook, whisk together two eggs, sugar, corn flour, and salt in a saucepan.
  • Stir in the vinegar, milk, and mustard.
  • Cook this mixture over a medium heat, and keep stirring until thickened – about 10 mins.
  • Take off heat and stir in the butter.
  • Refrigerate until cold, then stir in mayonnaise.
  • Stir dressing gently into the bowl of potato salad until evenly coated.
  • Chill for a few hours or overnight before serving.

Notes

Hardboiled Eggs
Put eggs in a saucepan and cover with cold water.
Bring to boil and take off the heat.
Cover and leave to stand in hot water for 10 mins
Take eggs out of hot water, cool, and peel them.
Nutritional Facts
Servings Per Recipe: 6                                          
Calories: 555.3
% Daily Value *
protein: 11.3g 23 %
carbohydrates: 26.7g 9 %
exchange other carbs: 2
dietary fiber: 1.2g 5 %
sugars: 21.2g
fat: 45.6g 70 %
saturated fat: 12.5g 62 %
cholesterol: 315mg 105 %
vitamin a iu: 861.2IU 17 %
niacin equivalents: 2.9mg 22 %
vitamin b6: 0.4mg 24 %
vitamin c: 3.1mg 5 %
folate: 45.7mcg 11 %
calcium: 121mg 12 %
iron: 2.4mg 13 %
magnesium: 23.4mg 8 %
potassium: 321.2mg 9 %
sodium: 790.1mg 32 %
thiamin: 0.1mg 8 %
calories from fat: 410.5
percent of calories from carbs: 18
percent of calories from fat: 72
percent of calories from protein: 8
percent of calories from sat fat: 19

Other Recipes

I’m going to put up here a German Recipe for Potato Salad (as it all started there) and then another American Potato Salad. All three of these recipes are much admired and I want to see what you think about it. So, what’s your opinion on the following?

Authentic German Potato Salad

Servings 6

Ingredients
  

  • 3 cups diced peeled potatoes
  • 6 rashers/slices bacon
  • 1 small onion diced
  • ¼ cup white vinegar
  • 2 tablespoon water
  • 3 tablespoon white sugar
  • 1 teaspoon salt
  • teaspoon ground black pepper
  • 1 tablespoon chopped parsley

Instructions
 

  • Put potatoes in the pot and cover with water.
  • Bring to boil and cook for about 10 mins.
  • Drain and set aside.
  • Put bacon in a large deep skillet over medium heat.
  • Fry bacon until brown and crisp the take out of the pan and set aside.
  • Add onion to bacon for extra flavor and fry until browned
  • Add vinegar, water, sugar, salt, and pepper to the pot.
  • Bring to the boil, then add the potatoes to the pot, and also add the parsley.
  • Crumble into the pot, half of the bacon, heat through, then transfer to the plate.
  • Crumble the remaining bacon over the top of the dish and serve warm.

Notes

Authentic German Potato Salad
Servings Per Recipe: 4
Calories: 182.9
% Daily Value *
protein: 5.4g 11 %
carbohydrates: 32.2g 10 %
exchange other carbs: 2
dietary fiber: 2.2g 9 %
sugars: 11g
fat: 3.9g 6 %
saturated fat: 1.3g 6 %
cholesterol: 9.9mg 3 %
vitamin a iu: 86IU 2 %
niacin equivalents: 3.4mg 26 %
vitamin b6: 0.3mg 21 %
vitamin c: 10.3mg 17 %
folate: 14.4mcg 4 %
calcium: 15.7mg 2 %
iron: 0.6mg 3 %
magnesium: 26.4mg 9 %
potassium: 426.4mg 12 %
sodium: 796mg 32 %
thiamin: 0.2mg 17 %
calories from fat: 35
percent of calories from carbs: 69
percent of calories from fat: 18
percent of calories from protein: 11
percent of calories from sat fat: 6

American Potato Salad

Also, try this one, and then we can decide on the best.5

Ingredients
  

  • 5 pounds red potatoes
  • 6 large eggs
  • 2 cups mayonnaise
  • 1 onion diced
  • 2 medium (4-1/8” long) green onions, thinly sliced
  • 1 small green bell pepper, seeded and diced
  • 3 stalks celery thinly sliced
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions
 

  • Put water in a large pot the put it on the stove to boil.
  • Add potatoes, cook for 15/20 mins, drain, cool down and cut into cubes.
  • Put eggs into a saucepan and cover with cold water.
  • Bring to the boil and immediately remove from heat.
  • Put the lid on the saucepan and let the eggs stand in hot water for 10/12 minutes.
  • Take the eggs out of hot water, cool down, peel shell off and chop eggs.
  • In a large bowl, combine chopped potatoes with eggs, mayonnaise, chopped onion, green onion, green pepper, and Celery.
  • Add salt and pepper to taste, mix well, cover, and refrigerate overnight.
  • Eat the following day, and eat it all – no leftovers!

Notes

Nutritional Facts:
Servings Per Recipe: 12
Calories: 328.8
% Daily Value *
protein: 7.4g 15 %
carbohydrates: 41.4g 13 %
exchange other carbs: 3
dietary fiber: 3.7g 15 %
sugars: 5.3g
fat: 15.9g 24 %
saturated fat: 2.8g 14 %
cholesterol: 103.2mg 34 %
vitamin a iu: 314.5IU 6 %
niacin equivalents: 3.6mg 28 %
vitamin b6: 0.4mg 25 %
vitamin c: 22.7mg 38 %
folate: 55.8mcg 14 %
calcium: 47.2mg 5 %
iron: 2.1mg 12 %
magnesium: 48.9mg 18 %
potassium: 957.8mg 27 %
sodium: 721.4mg 29 %
thiamin: 0.1mg 13 %
calories from fat: 142.9
percent of calories from carbs: 48
percent of calories from fat: 42
percent of calories from protein: 8
percent of calories from sat fat: 7

Final Thoughts

Potato Salad is great and an excellent standby for a side dish when you’re entertaining. Also, if someone held a barbecue and there was no Potato Salad apparent, I imagine they would stop the Barbecue until some potato salad arrived.

Why? Because it’s like a tradition now.

Who Doesn’t Like It?

Who doesn’t like Potato Salad? With so many different ways to make it, you can’t go wrong. From the vast choices available, there’s bound to be one version of this salad that you like.

What’s the Difference that helps it to Defrost Well

The difference is to use the bacon fat (and butter if needed) these are more natural fats and defrost must better than when relying entirely on the complex mayo and other salad dressings – which don’t take well to defrosting and tend to separate and get messy.

We All Love Potato Salad

Me? I’m picky about my food, but when it comes to Potato Salad, at a picnic of Barbecue, I’ll taste every single version in sight and still hang around to taste the next one that’s supposed to be arriving soon. All of them are nice to eat, and although you always have your personal favorite, people will agree with you, and then agree with the next man who likes it another way because, let’s face it, potato salad is good for you and everyone else.

A Need for Salads and Health

However, it’s now an institution of its own, where everyone makes it and then competes with each other for the title of being the best Potato Salad maker. It’s a great social event, that wasn’t planned but just became into being by accident it seems. But also, these caring and industrious people are bringing the post-Covid 19 world and the public to a greater awareness of the need for nutritional salads and the importance of health; and I commend them for that!

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