Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Please Help, Making Potato Salad For First Time, Question

Sarah8793

Recommended Posts

Sarah8793 Enthusiast
Sarah8793
Posted

I boiled whole red potatoes like the recipe said until they were tender but still firm. It says to cut them into cubes. The red skins are falling off some of them as I cut them. What do I do? Should I wait until they are cooler? Is this supposed to happen? Do I discard the skins that are falling off and keep the ones on that are staying on??? As you can see I'm clueless when it comes to potato salad. :lol:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Hmm, I always cube the potatoes first :huh:

Anyway, waiting until they are cooler will help the skin adhere more to the potato, but I say leave all potato parts in! You aren't going to have any more skin in the potatoes than what came with them ;)

Those potatoes are all going to fall partially apart anyway when you mix it up, so don't worry about it :)

angel-jd1 Community Regular
angel-jd1
Posted
I boiled whole red potatoes like the recipe said until they were tender but still firm. It says to cut them into cubes. The red skins are falling off some of them as I cut them. What do I do? Should I wait until they are cooler? Is this supposed to happen? Do I discard the skins that are falling off and keep the ones on that are staying on??? As you can see I'm clueless when it comes to potato salad. :lol:

Since the skins of red potatoes are tender. Either option would be fine. You can either peel the potatoes or just cube them with the skins on. I would just throw the skins away if they have already fallen off. Don't worry about adding them to the mixture. Good luck with your tater salad ;) It sounds good.

-Jessica :rolleyes:

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author

Thanks for the quick replies!

It just occured to me that maybe I'm supposed to remove the skins?? It doesn't say that in the recipe though. I personally like them, but I don't know about my friends that are coming over. Don't know what I should do.

eKatherine Apprentice
eKatherine
Posted

I just ignore the fact that there are tender little bits of red potato skin in the salad.

It's very important to add salt and vinegar to the potatoes while they're still warm and can absorb it. In the very least, you need to do this before adding the dressing. Otherwise they will be very bland.

penguin Community Regular
penguin
Posted

IMO, red skinned potatoes should not be skinned, not to mention they're the nutritious part of the potato.

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author

Thank you, Thank you everyone for the tips!

I decided to leave the skins on. About half fell off anyway so it is going to be 1/2 and 1/2, sure to please everyone :lol::lol:

eKatherine, thanks for the tip. I will do that next time I make it, as I had already finished cooking and draining them.

Sarah

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted

My MIL makes the best potato salad. I just recently got the recipe out of her. She boils the potatoes (russet in this case) whole and unpeeled. Then she lets them cool completely in the refrigerator for several hours or overnight. Then she peels the potatoes with a paring knife and cubes them up. I tried this last week, and it's works really well, other than the planning ahead part. :rolleyes: I was expecting the peeling of the cooked potatoes would be messy, and it wasn't at all.

Nancy

Guest Robbin
Guest Robbin
Posted

Hi, I make red -skinned potato salad alot and you do not want to peel them or skin them. The skins are much thinnner than other potatoes and flavorful. penguin is right about the nutrition too. Right under the skin is the most nutritious part. You should wash and cube them with the skins on before cooking them and if some come off, it is ok. If they are really tiny, just cut in half.

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author
Hi, I make red -skinned potato salad alot and you do not want to peel them or skin them. The skins are much thinnner than other potatoes and flavorful. penguin is right about the nutrition too. Right under the skin is the most nutritious part. You should wash and cube them with the skins on before cooking them and if some come off, it is ok. If they are really tiny, just cut in half.

Thank you. My guests did like the salad with the skins on. So I will just make it this way from here on. :)

eleep Enthusiast
eleep
Posted

My favorite potato salad recipe calls for steaming the potatoes and then slicing them, skins on, while still hot -- I use a potholder or towel to hold them while I cut (it does get a bit messy, but the outcome is worth it). Then I toss them in a little bit of white wine and pour on a garlicky dijon mustard vinaigrette (homemade) and some fresh herbs. By this time, the hotness of the potatoes has made all that winy, garlicky, mustardy, olive-oily goodness smell reallly amazing and I generally have a little bowl of the hot salad and try not to touch the rest until it's cooled down in the fridge overnight. It really is even better the longer it sits, but I have trouble cooking food and not wanting to taste it, smell it and luxuriate in it as I'm doing so.

Um -- I like german potato salad a whole lot as well.

Well -- I must be healing if I'm back to feeling so passionate about food!

eleep

Nantzie Collaborator
Nantzie
Posted

Erica, I'm totally drooling. That sounds SOOOO good.

Nancy

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author

Yum!! Me too!! Could you give us the recipe? :)

eleep Enthusiast
eleep
Posted

Sure! I might as well type it all in right now since I think I just got glutened a few hours ago after my roommate accidentally used my jar of mayonnaise (right -- should have put my initials on it). I'm sitting here feeling like a bit of a wreck, so please excuse my parenthetical wiseass comments.....

This is from Martha Rose Schulman's "Fast Vegetarian Feasts"

(gosh, I remember when I was a vegetarian -- what a luxury!)

Warm Potato Salad with Caraway (I don't always use the caraway):

Dressing:

Juice of 1/2 lemon

3 Tbl wine vinegar

1-2 tsp Dijon-style mustard or more to taste (I use more -- cannot say exactly how much)

2 cloves of garlic minced (I use about 5)

1/4 tsp dried marjoram

1/2 tsp dried tarragon

1/2 cup minced fresh parsley

Salt and freshly ground pepper to taste

1/2 cup olive oil

Salad:

2 lb potatoes (I use red)

1/4 cup dry white wine (I just glug a bunch in there -- it all seems to get absorbed anyway :D )

1/2 to 1 tsp caraway seeds, to taste

4-6 green onions, minced (both white and green part -- this is what the recipe says)

2 Tbl chopped fresh parsley

Steam the potatoes for 10-20 minutes until crisp-tender.

Mix together the dressing ingredients except the oil. Whisk in the oil and blend well.

When the potatoes are done, rinse with cold water, hold with a towel or mitt and slice 1/2 inch (or so) thick. If the potatoes are large, cut them in half lengthwise and then slice. Toss the potatoes with the wine, caraway seeds and green onions then with the dressing. Sprinkle the parsley over the top and serve -- or chill and serve.

Now that I actually look at the recipe, I realize it's legitimately a hot or cold recipe -- however, it is really something that gets stupendously good after a day or two -- if it lasts that long.

eleep

jerseyangel Proficient
jerseyangel
Posted

Thank you Erica--that looks delicious! I'm going to try it :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,248
    • Most Online (within 30 mins)
      7,748
    Stephen of the West
    Newest Member
    Stephen of the West
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thank you so much.
    • knitty kitty
      Hypothetical question about antibodies

      By knitty kitty · Posted

      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thank you very much @knitty kitty! I'm glad you brought up the point about histamine. I have been taking an antihistamine after meals where I don't feel so good and never knew why it helped so much. At first I thought I might have a food allergy, but I recently did a food allergy test and I actually have ZERO food allergies. Regarding your last point about the stages of grief, are you saying it's likely that I have celiac? I have Hashimoto's BTW and I know for sure that gluten causes an autoimmune response to my thyroid as my anti-TPO and anti-Tg go up and my throat feels swollen. Could the symptoms be due to that autoimmune response?
    • knitty kitty
      Hypothetical question about antibodies

      By knitty kitty · Posted

      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross contamination or (heaven forbid) intentional cheat days will not be sufficient for tTg IgA testing.  You will still be making antibodies which will still be causing inflammation and damage to the intestines and body.  Histamine is released as part of the immune response to gluten.  High histamine levels lead to food sensitivities, brain fog, and body aches.   The damage done to the gastrointestinal tract affects the absorption of essential vitamins and minerals.  Malabsorption of fats can cause changes in stools.  Insufficient absorption of vitamins and minerals can cause damage to other organs like the thyroid if it can't get enough Selenium, iodine, iron, zinc, and Thiamine.  Brain fog and fatigue can be caused by low Thiamine and other B Complex vitamins.  Vitamin D is needed to regulate the immune system.  One gene is all that's needed to develop Celiac disease.  I know a Celiac diagnosis is a change that can be difficult to get your head around.  Many people go through the five stages of grief.  One stage is "bargaining".  Sounds like you're stuck there.  Every little cheat counts to your detriment.  But sticking to a gluten free diet, makes every meal a success.   Read the comments below the article... Best wishes!  Keep us posted on your progress!
×
×
  • Create New...