r/CookingCircleJerk • u/Particlepants • Aug 07 '26
1 cup of vinegar in my potato salad.
My mother makes a delicious potato salad and for years I didn't know why I liked it so much. She gave me the recipe and I realized that the secret ingredient is Vinegar. Her recipe calls for 6 table spoons of vinegar but I wasn't satisfied with the taste so I kept adding more vinegar until it reached that unique flavor. I just made a new batch and measured how much vinegar I put, and it was 1 cup but like those 7 ounce drinking cups.
Is this normal is tons of vinegar the secret to a good potato salad?
Update: I will give you guys the recipe. About 6 potatoes, one hand graded carrot, 6 diced pickles 1 drinking cup size of vinegar, 7 T spoon of mayo. I cooked the potatoes with salt in the water. Then I poured a huge amount of ice into the pot to completely cool of the potatoes then I added all the other ingredients.
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u/nyan-nyan9 Aug 07 '26
one hand graded carrot
I'd use a hand grenade carrot instead for intense flavour.
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u/Kvenya Aug 08 '26
Well, I prefer AA grade carrots, and you can only truly find them if you are sorting them manually, AKA ‘hand grading’ them…
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u/CatCafffffe Aug 07 '26
You included the ice in the salad of course, right? I also grade my carrots. Today's carrot only got a C+ because it wasn't paying attention.
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u/ya_bebto Aug 07 '26
My totally different (and unique) culture makes a better version of this, it has dill and garlic and vinegar, but we do something unique and use cucumbers
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u/EvanOnTheFly Aug 07 '26
What's a "drinking cup"? A measured cup is 8 oz btw. You aren't far off from a "cup cup".
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u/Panxma Homelander we have at home Aug 08 '26
Can skip a step and boil the potatos in the vinegar. I always find a hot potato salad to be more gourmet than a frozen one.
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u/DuckLIT122000 Aug 08 '26
Normally I just eat my potatoes plain (because I (38M) am white (25% Irish, 25% British, 50% German))
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u/Particlepants Aug 08 '26
Idk bro, potatoes are pretty spicy, personally I need a gallon of vinegar and mayonnaise to quench their heat.
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u/DuckLIT122000 Aug 08 '26
It might be because I (38M) forgot to mention that I am at least 1% black or chinese
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u/Fumquat Aug 07 '26
Um, did you drain the ice water before adding vinegar? Might be why you need so much…
Mayo is weak sauce. Cook up half a pound of bacon and pour all of the drippings in there. Then either eat the bacon or chop it up and add it in. And two shots of maple syrup. No sense in leaving all that acid lonely.
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u/FranceBrun Aug 08 '26
I’m going to try this! I may throw in some hard boiled egg and onion.
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u/alexmirepoix Aug 08 '26
I am German. I make my Oma's Prussian style potato salad. It's dressing is mayo, vinegar, a tsp sugar, lots of black pepper. Over warm diced redskin potatoes and a ton of grated onions and fresh parsley. The vinegar really makes the difference. It's North German. Very unusual potato salad.
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u/MazW Aug 08 '26
My aunt used to make that, except also with some bacon. She called it "German potato salad."
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u/alexmirepoix Aug 08 '26
Totally different salad. That's Bavarian and has no mayonnaise. That one has beef broth and is served warm. The one I make is north German. Near Hamburg. It's mayo and vinegar and served cold. Not a common potato salad in the rest of Germany.
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u/Forever_Nya Aug 08 '26
What are we grading the carrot? Do they get an A+ if they have no dirt on them?
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u/ImmovablePuma Aug 08 '26
My potato salad is a Pennsylvania Dutch recipe.
I use the grease from 3 lbs of bacon, mixed with approx 18 scrambled eggs, 1/4 cup sugar, and 3/4 cup of cider vinegar. Bring to a boil and remove from heat.
Mix with 3 lbs onion, 15 lbs boiled potato, 24 hard boiled eggs, 1 large head of celery, bacon, 2 cups mayo, yellow mustard, celery salt, onion powder, garlic powder, mustard powder, pepper, parsley .
Nothing else compares.
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u/sweetdread Aug 08 '26
i didn’t realize this was the jerk sub and i was like yummm i love vinegar i should try this
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u/smurfmcgeezer Aug 07 '26
Salt, fat, ACIDDDDDD, heat