Potato Salad favorite?
lizbeth-gardener
10 years ago
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ruthanna_gw
10 years agoRelated Discussions
Potato Salad Dressing Recipe?
Comments (25)This is my favorite. I have quadrupled it for groups and it would appear, everyone loves it. Usually get several requests for the recipe. I use red wine vinegar. For today, I copied and pasted this from Food Network where it is highly rated but I've been making it for years from her book. French Potato Salad 1999, The Barefoot Contessa Cookbook Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min Level: Easy Serves: 4 to 6 servings Ingredients * 1 pound small white boiling potatoes * 1 pound small red boiling potatoes * 2 tablespoons good dry white wine * 2 tablespoons chicken stock * 3 tablespoons Champagne vinegar * 1/2 teaspoon Dijon mustard * 2 teaspoons kosher salt * 3/4 teaspoon freshly ground black pepper * 10 tablespoons good olive oil * 1/4 cup minced scallions (white and green parts) * 2 tablespoons minced fresh dill * 2 tablespoons minced flat-leaf parsley * 2 tablespoons julienned fresh basil leaves Directions Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature....See MorePotato Salad
Comments (23)New Potato, Chicken & Apple Salad Use leftover chicken or broil/roast chicken parts You want about equal parts of chicken & potatoes. I generally make this salad when I have leftover pan roasted new potatoes from the night before. Melt 4 T of butter in a heavy bottomed sauce pan over a med-high heat & add 1-2 lbs small red potatoes, and sprinkle with salt & pepper. Cover the pot and shake it around so the potatoes are coated with butter, and reduce the heat. Simmer the potatoes for about 20 minutes (depending on their size), then let them sit off the heat, still covered for another 5 minutes. This sort of "sets" them somehow. If you aren't sure after the 20 minutes, test one with a trussing skewer or other very thin, piercing instrument. They should be easy to pierce through, but not quite ready to eat, as they'll still cook more. Toss the potatoes with 2 or 3 T of minced fresh herbs of your choice. I like chives & marjoram with a tiny bit of rosemary. Chop a large, crisp apple into thick matchsticks and put into a bowl of salted water to prevent browning. Now, cut the cooled potatoes into halves if they're small, quarters if they're larger, and chop the chicken meat into pieces slightly smaller than the potatoes. Toss the potatoes, chicken & apples with your favorite creamy dressing, and garnish with your choice of chopped green onions, toasted, coarsely chopped cashews, chopped dried fruit of some kind or shelled pistachios. My favorite dressing for this (though ranch is also very good) is a sort of variation on Thousand I guess, that my mother used to make: Mom's Dressing 2 c mayo 1/2 c ketchup 1/4 c Worcestershire 1 T grated garlic 2 t lemon juice 1/2 t black pepper 1/2 t powdered onion 1 T honey 1 t each dried savory, parsley, & basil Mix all ingredients well. It should sit for at least a couple of hours in the fridge so the garlic won't be "hot" and the flavors of the dried herbs can develop, but if it can sit for longer, like all day, it's better....See MoreRecipes for Potato Salad - Week 4 April 2013
Comments (24)Here are the last of my potato salad recipes. FurmanâÂÂs Sour Cream Potato Salad 1/2 cup Italian salad dressing 3 pounds new potatoes, cooked in jackets, diced 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup diced celery 3/4 cup minced green onions, including tops 1/4 cup finely minced parsley 1 large dill pickle, diced or 1/2 cup dill relish 1 cup mayonnaise 1 cup sour cream 1 heaping tablespoon Dijon mustard In a mixing bowl, pour dressing over diced, warm potatoes. Season with salt and pepper to taste; stir well. Add celery, green onions, parsley and pickle to bowl and stir. In a separate bowl combine mayonnaise, sour cream and mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours before serving. For a variation: Stir in crisp, crumbled bacon just prior to serving. Serves 10. Recipe from William Furman in "Lone Star Legacy II Cookbook" Italian Potato Salad 5 cups cooked potatoes, thinly sliced 1 1/2 cup celery, chopped 1 cup Provolone cheese, diced 3/4 cup hard Italian sausage, cubed 1/2 cup green pepper, chopped 1/3 cup onion, chopped 1/4 cup pepperoni, chopped 1 1/4 cup sour cream 1/4 cup brine from peperoncini 1/2 teaspoon oregano, crushed 1/2 teaspoon salt 12 cherry tomatoes, cut in half Toss together first 7 ingredients in large bowl. Blend sour cream, brine, oregano and salt in small bowl. Add to potato mixture, tossing to blend. Fold in half the tomatoes. Chill, covered, for several hours. Garnish with remaining tomatoes and parsley. Shortcut Potato Salad 1 32-ounce package frozen Southern style hash browns (the little cubed ones) 3 eggs, hard-boiled and chopped 5 strips bacon, cooked crispy and crumpled 1 Cup shredded cheddar cheese 1âÂÂ2 cup mayonnaise 2 tablespoons yellow mustard 1âÂÂ3 cup sweet relish or diced sweet pickles Salt and Pepper to taste Place cubed hash browns in large pot and cover with water. Bring to a boil over medium high heat. Once potatoes reach a boil, boil them for two to three minutes and then drain in a collander. Place in large mixing bowl and stir in cheese. Add mayo, mustard, and relish and stir again. Add in bacon, eggs, and salt and pepper. Stir. Refrigerate several hours or overnight before serving....See MorePotato salad with leftover baked potatoes?
Comments (32)Or just leave them in their foil until they turn the color of my toe and throw them out. :) The toe is healing nicely, thank-you, and car #1 has finally gone to the dealership. Car #2 is still being fixed. I did get to do a couple of errands after the tow, and now my other ankle is complaining about taking up the balance duties of the opposite pinky. I should cook, but I think I'm playing hooky tomorrow. ;) I was out eating a romaine-free salad tonight, but did filch some fries from my companion, who never finishes them anyway. They were way too salty, but really good. Better than usual. The too salty was probably the improvement. ;) 2Many, no apologies! That's hysterical. Well the potatoe is hysterical. The quip is smile-worthy. All good. I've often seen a hand of ginger, but that's the first foot of potato I've seen! Sherry, that rock sounds as immovable as the bathtub! "Restaurant size" potatoes is what they're called. though, as you say, many restaurants serve larger ones. Two pounds though? Wow. I can't imagine wanting to bring home an uneaten half of a potato the way I would half a chicken serving or half a sandwich. And here I thought one pound potatoes were huge!...See Morelizbeth-gardener
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