Potato Salad Recipe Please
jeri
13 years ago
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skeip
13 years agowizardnm
13 years agoRelated Discussions
Lpink: Sweet Potato Salad Recipe Pleeeease!
Comments (8)That one's easy, I use Bobby Flay's recipe that I got off of the FoodNetwork site. Except I don't grill the sweet potatoes, I boil, bake or roast them. Also don't grill the scallions, and I add green and/or red peppers and whatever other veggies I have that I think I might like, such as corn or even use red onions instead of scallions. And I think I use about HALF what he has there for dressing with less vinegar. I just use his basic ingredients and improvise. Grilled Sweet Potato and scallion salad from the FoodNetwork Bobby Flay Ingredients 4 large sweet potatoes, do not peel (I peel) 4 scallion, used both parts, green and white 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup cider vinegar (I use less, and sometimes use lemon or lime juice. Depends on what else I'm serving and what I have on hand and what I'm in the mood for.) 2 tablespoons balsamic vinegar 1 heaping tablespoon Dijon mustard 2 teaspoons honey 1/2 cup olive oil (I use less) 1/4 cup fresh flat leaf parsley, coarsely chopped (sometimes I use cilantro) Salt and freshly ground black pepper Directions Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender! Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes. Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature. Here is a link that might be useful: Grilled Sweet Potato and Green Onion Salad - FoodNetwork Bobby Flay...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 MoreRECIPE: Tried & True Penn Dutch/Bavarian Potato Salad
Comments (1)Eileen, even though I have not made the salad linked below, the blogger purports it to be more than tried and true. Hope this helps. Here is a link that might be useful: Authentic Bavarian German Potato Salad...See MoreRECIPE: Potato Salad recipe
Comments (6)This is slightly different each time because depending on the number of people the amounts changes a bit...The recipe is my mother's but with her blessing she approves of the addition of the shrimp. 1. red or white potates about 2-3 pounds. Scrub skins and put in 3 quart pan. Fill pan halfway water and add 2 tsp of salt. Boil until just tender.(do not over-cook) cool then peel if you wish, then cube (medium) the potatoes and put in a very large mixing bowl or 5 quart pan works great for mixing. 2. Chop 5 ribs of celery and add to potatoes. 3. Chop 1 large dill pickle and add. 4. Add 8 chopped hard boiled eggs. 5. Add 1/3 cup of finely chopped sweet onion or more/less to taste. 6. Add 2 small cans of med shrimp drained (this is optional), but if you like shrimp and potato salad you will love the flavors when combined. 7. Lightly toss all of the above. 8. Add 1-2 cups of mayonaise or half mayonaise/half Miracle whip. This is a tastes isssue...I prefer to use Hellman's (Best Foods) mayo only but add mustard 1-2 Tablespoons. 9. With the above add salt and pepper to taste as you mix, using a clean tasting spoon each time. 9. Mix together lightly but thoroughly. Add more mayo if needed. Put in bowl and slice two hard boiled eggs to decorate. Sprinkle paprika on top. Cover tightly and refrigerate until ready to serve. Enjoy!...See Moremetaxa
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