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- Basic Potato Salad
-
- Boil up some potatoes. A lot if you want to make a lot of salad, or
- a few if you only want to make a little. Lot of people like white or
- red potatoes, but russets work well, too. They just make a softer salad.
-
- Cool the potatos, cut them into bite-sized pieces. Here's the important
- part. Marinate the potatoes for several hours. You can use Italian
- dressing or you can splash on balsamic vinegar and olive oil and add
- a few herbs & spices or no spices if you like. I use a tupperware
- container so I can just flip it over every so often. The dressing should
- all soak in but if not, drain off excess.
-
- Dress with mayo (not Miracle Whip!) and season with salt and pepper
- and wet or dry mustard and celery salt and maybe some mustard seed.
- Add chopped onion (or green onion), chopped celery and chopped sweet
- or sour pickle. Add lots and lots of hard boiled eggs. For 5 pounds
- of potatoes, I'd put in a dozen eggs. Cut the eggs into eighths.
-
- This recipe has lots of room for variation, of course. Add anything
- your heart desires, like olives, pimento, cubed cheese, garlic, chopped
- sweet or hot peppers, water chestnuts, etc, etc.
-
-
- Blue Cheese Potato Salad
-
- Mix all together the following,
-
- 2 bunches green onions, washed and then chopped
- five stalks of celery, chopped
- 1/2 cup chopped fresh dill
- 1 cup mayo (I use the no fat stuff, cause in this you cannot tell the
- difference)
- 1 cup sour cream
- 2 tsp. Lemon Juice
- Salt and pepper to taste
-
- Then add about 1/2 - 3/4 cup crumbled blue cheese, and mix well.
-
- Let mixture sit overnight - VERY IMPORTANT, as the blue cheese needs
- to blend with the dressing.
-
- Then, toss dressing with maybe 5 pounds of cooked, cut potatoes, more
- salt, and maybe a little vinegar. I use small red potatoes, and then
- cut them into quarters or sixths if they are larger. I cut them first
- and then cook them, just until they are done, and then rinse them in
- cold water to stop cooking. Then I usually toss them with a little
- vinegar and salt - remember, potatoes SOAK up salt.
-
-
- POTATO SALAD
-
- 2 lb small new potatoes
- 1/2 lb mushrooms
- 3 green onions
- 3 stalks celery
- 3 T vinegar
- 2 hard-cooked eggs
- 2 T Dijon mustard
- 1/4 C mayonnaise
- Salt, pepper
-
-
- COVER POTATOES IN PAN with cold water and bring to boil over high heat. Cook
- until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and
- celery and combine in mixing bowl. When potatoes are tender, drain and
- halve or quarter potatoes, depending on size and add to bowl. Sprinkle with
- vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add
- mustard and mayonnaise, and season to taste with salt and pepper, mixing
- everything together gently.
-
- POTATO SALAD WITH BRATWURSTS
-
- SALAD:
- 16 small new potatoes, about 1 lb, 6 oz total, scrubbed
- Salt
- 1 T dried tarragon
- 2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total
- 2 med Spanish onions, about 14 oz total, cut into 1/2-in dice
- 1 1/3 C each: petite frozen peas, small-diced carrots
- 2 T peanut oil
- 4 lge green onions, thinly sliced
-
- DRESSING:
- 6 T each: cider vinegar, beer (can be leftover)
- 2 T light brown sugar
- 1 T Dijon mustard
- 1/2 t each: dried tarragon, salt, coarsely cracked black pepper
- Boston lettuce leaves, for serving
-
- PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add
- fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes
- are almost tender but still with some firmness. Add onions, peas and
- carrots. Cook 1 minute longer. Drain contents of pot in large, fine
- strainer. When potatoes are cool enough to handle, cut in half. Split
- cooked or precooked brats lengthwise, then into 1/2-inch thick slices. Heat
- oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced
- brats. Cook until well browned, about 3 minutes, stirring often. Use slotted
- spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet,
- cut side down. Cook until browned, about 2 minutes. Use slotted spoon to
- transfer them to bowl along with sliced green onions and remaining
- vegetables in strainer. Toss gently to combine.
-
- FOR DRESSING: Add all ingredients to any fat remaining in skillet. Stir
- well. Heat through but do not boil. Pour over salad. Toss gently to
- combine. Adjust seasoning. Can be served immediately or refrigerated as
- long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust
- seasoning. Can be served at room temperature or warm. If serving warm,
- reheat gently in non-stick skillet or in microwave oven on medium power
- (50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound
- potato salad on top. Alternately, salad can be served in shallow soup
- plates (omit lettuce).
-
- BEER POTATO SALAD
-
- 3 lb potatoes
- 2 C diced celery
- 1 small onion, chopped
- Salt
- 1 C mayonnaise
- 2 T prepared mustard
- 1/4 t hot pepper sauce
- 1/2 C beer
- 2 T chopped parsley
-
- Cook potatoes in skins until tender. When cool, peel and dice. Add celery
- and onion and season to taste with salt. Blend mayonnaise with mustard
- and hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato
- mixture. Mix lightly with fork. Chill.
-
- FRENCH POTATO SALAD
-
- SALAD:
- 6 med potatoes (about 2 lb)
- 1 clove garlic, cut into halves
- 1/4 t instant beef or chicken bouillon
- 1/3 C hot water
- 1/3 C dry white wine
- 3 T snipped parsley
-
- TARRAGON DRESSING:
- 3 T olive or vegetable oil
- 2 T tarragon vinegar
- 2 t snipped chives
- 1 t salt
- 1 t dark prepared mustard
- 1/2 t dried tarragon leaves
- 1/8 t pepper
-
-
- To prepare Salad, heat 1-inch salted water (1/2 teaspoon salt to 1 cup
- water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and
- cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl
- with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and
- place in bowl. Dissolve bouillon in hot water. Add wine. Pour over
- potatoes. Cover and refrigerate, stirring once or twice. Drain. To
- prepare Dressing, shake all ingredients in tightly covered jar and
- gently toss with potatoes. Sprinkle with parsley. Garnish with tomato
- wedges if desired.
-
-
- Dutch Potato Salad
-
- 8 potatoes
- 1 stalk celery, diced
- 2 hard-boiled eggs, sliced
- 1 onion, minced
- 1 tablespoon parsley, minced
- 2 eggs, well beaten
- 1 cup sugar
- 1/2 cup vinegar, diluted with 1/2 cup cold water
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices bacon, diced
-
- 1. Boil potatoes in their jackets. When soft, peel and dice. Add the
- celery, sliced eggs and onion.
-
- 2. Fry bacon in skillet until crisp and brown.
-
- 3. Beat the eggs, add the sugar, spices, and vinegar/water; mix well. Pour
- egg mixture into the hot bacon and fat and stir until mixture thickens (about
- 10 minutes).
-
- 4. Pour above over potato mixture and mix lightly. Chill several hours
- before serving.
-
- New England Potato Salad
-
- 3 lb Potatoes; cooked
- 1 c Celery; diced
- 5 tb Vinegar
- 2 ts Salt
- 4 Eggs: hard-cooked, sieved
- 1 pt Sour cream
- 1 ts Pepper
- 1 1/2 tb Prepared mustard
- 1/4 Clove of garlic; crushed
- 1 sm Onion; chopped
- 1/2 c Olives; sliced
-
- Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar
- and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard,
- garlic and onion. Place potato mixture in salad bowl, add dressing and toss
- well. Garnish with olives.
-
-
- Potato Salad
-
- 6 medium potatoes, cooked, peeled and diced
- 1/2 cup chopped celery
- 1/4 cup sliced green onions
- 2 TBSP chopped parsley
- 1/4 tsp salt
- 1/8 tsp feshly ground black pepper
- 2 tsp Dijon mustard
- 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
-
- Lettuce
- one or two hard cooked eggs
- paprika
-
- In large bowl, combine potatoes, celery, onions, parsley, salt and pepper.
- In small bowl, stir mustard into salad dressing. Pour over potatoes and
- toss. Cover and refrigerate 2 to 6 hours. You may want to add a bit more
- dressing depending on how creamy you like yours. Line a serving bowl with
- large lettuce leaves and transfer potato salad. Garnish with coarsley
- grated hard cooked egg and paprika. Enjoy!
-
-
-
- Potato Salad with fresh herbs
-
- 1 Tbl. fresh thyme, finely chopped
- 1 Tbl. fresh rosemary, finely chopped
- 1/4 cup snipped chives
- 2 lbs of potatoes, yellow finns or yukon gold work well
- 3 Tbl. extra virgin olive oil
- salt and pepper to taste
-
- Cut potatoes up. Steam for 10-12 minutes until tender.
- Combine with herbs and olive oil. Salt and pepper to
- taste.
-
- Can't get much simpler than that. I think you could cut
- back on the olive oil, maybe to 2 Tbl. without any problem.
-
-
-
- Potato Salad
-
-
- 5-6 potatoes
- 1/4 cup italian salad dressing (or similar flavor)
- 1/4 cup finely chopped onion or scallions
- 1/4 cup mayonaise
- 1 tbsp prepared mustard
- 2-3 sticks chopped celery
- pepper
- 1/4 to 1/2 tsp ground celery seed (or salt)
- salt (less if using celery salt)
- 2-3 hard boiled eggs (optional)
-
- I boil the potatoes until soft but still fairly firm (about 15-20 minutes).
- I usually peel about half of them (or all of them or none of them:-))
- after they've cooled a bit in cold water.
-
- Add the onions and salad dressing and let sit in refrigerator for at least
- one hour to let the flavors mingle---I ususally let it sit over night.
-
- Mix the mustard and mayo and add to potatoes along with celery and
- spices to taste. If desired, slice eggs and lay on top for a nice presentation.
- You could probably sprinkle a dash of paprika on top too but I don't usually.
-
- This gives you a nice tangy, marinated flavor from the salad dressing and
- doesn't give you that bland potato/mayo stuff.
-
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