Potato salad recipe?!
What do you put in your potato salad!?
I know some people put hard boiled eggs, but i HATE them, so no reciepe's w/ those!.Www@FoodAQ@Com
I know some people put hard boiled eggs, but i HATE them, so no reciepe's w/ those!.Www@FoodAQ@Com
Answers:
This is the only potato salad I make!. It tastes like a loaded baked potato!
Cheesy Potato Salad
NGREDIENTS
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover!. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork!. Drain, and set aside to cool!.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese!. Gently stir in the cooled potatoes!. Top with remaining cheese and onions, and sprinkle bacon bits over the top!.Www@FoodAQ@Com
Cheesy Potato Salad
NGREDIENTS
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover!. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork!. Drain, and set aside to cool!.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese!. Gently stir in the cooled potatoes!. Top with remaining cheese and onions, and sprinkle bacon bits over the top!.Www@FoodAQ@Com
*******GERMAN POTATO SALAD
1 1/2 to 2 lbs!. bacon
3 1/2 lbs!. potatoes, boiled & peeled
1 1/2 c!. chopped onions
1/4 c!. all-purpose flour
1/4 c!. sugar
1 1/2 c!. water
1/4 c!. cider vinegar
1 1/2 tsp!. salt
1/4 tsp!. pepper
1/2 c!. light cream
In a large skillet cook bacon until crisp!. Drain, reserving 3 tablespoons drippings, crumble bacon!. In a large bowl toss bacon with potatoes and onions!. In the drippings combine flour and sugar!. Combine water, vinegar and salt and pepper!. Stir in skillet, cook and stir until thickened and bubbly!. Stir in cream!. Pour over potato mixture, toss gently to coat!. Serve warm!.
This is my Daughter Latasha’s recipe!. She is living in Germany and got this from her German Mother-in-law!.Www@FoodAQ@Com
1 1/2 to 2 lbs!. bacon
3 1/2 lbs!. potatoes, boiled & peeled
1 1/2 c!. chopped onions
1/4 c!. all-purpose flour
1/4 c!. sugar
1 1/2 c!. water
1/4 c!. cider vinegar
1 1/2 tsp!. salt
1/4 tsp!. pepper
1/2 c!. light cream
In a large skillet cook bacon until crisp!. Drain, reserving 3 tablespoons drippings, crumble bacon!. In a large bowl toss bacon with potatoes and onions!. In the drippings combine flour and sugar!. Combine water, vinegar and salt and pepper!. Stir in skillet, cook and stir until thickened and bubbly!. Stir in cream!. Pour over potato mixture, toss gently to coat!. Serve warm!.
This is my Daughter Latasha’s recipe!. She is living in Germany and got this from her German Mother-in-law!.Www@FoodAQ@Com
www!.foodnetwork!.comWww@FoodAQ@Com
I don't like sweet potato salad so mine is made with dill pickle!. If you like it sweet, sub with sweet!.
red potatoes, green bell pepper, black olives, chopped dill pickle or dill relish, celery, purple onion, Best Foods or Hellman's mayonaise, Lawry's Season Salt, paprika and dried parsley on top as garnish!. I do use eggs sometimes but leave them out for people who don't like them!.Www@FoodAQ@Com
red potatoes, green bell pepper, black olives, chopped dill pickle or dill relish, celery, purple onion, Best Foods or Hellman's mayonaise, Lawry's Season Salt, paprika and dried parsley on top as garnish!. I do use eggs sometimes but leave them out for people who don't like them!.Www@FoodAQ@Com
My daughter hates mayonnaise, so I make potato salad with vinegrette tossed with the potatoes when they are still hot and fresh herbs - always lots of parsley and then thyme, oregano or taragon!. If you want more crunch you can add celery or bell pepper!.
Vinegrette
3 TBSP vinegar
1-2 cloves garlic, pressed
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp mustard
1/2 cup olive oilWww@FoodAQ@Com
Vinegrette
3 TBSP vinegar
1-2 cloves garlic, pressed
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp mustard
1/2 cup olive oilWww@FoodAQ@Com
I grew up with eggs in the potato salad, so I usually put them in!. However, here's another family favorite:
2 lbs russet potatos, peeled and cubed!. Cook in salted water until fork tender!. Drain and cool!.
1/2 cup chopped red onion
1/2 cup chopped celery
1tsp!. minced garlic
1/2 cup chopped dill pickles
3 T dijon mustard
3 T ketchup
3/4 cup good mayonaise
Mix mustard, ketchup and mayo together!. Add garlic and set aside!. Toss potatos with remaining ingrediants and blend in the mayonaise mixture!. Season with kosher salt and fresh ground pepper!. Chill several hours to let flavors meld!.Www@FoodAQ@Com
2 lbs russet potatos, peeled and cubed!. Cook in salted water until fork tender!. Drain and cool!.
1/2 cup chopped red onion
1/2 cup chopped celery
1tsp!. minced garlic
1/2 cup chopped dill pickles
3 T dijon mustard
3 T ketchup
3/4 cup good mayonaise
Mix mustard, ketchup and mayo together!. Add garlic and set aside!. Toss potatos with remaining ingrediants and blend in the mayonaise mixture!. Season with kosher salt and fresh ground pepper!. Chill several hours to let flavors meld!.Www@FoodAQ@Com
carrots,lettuce,tomatoes,cheese,crutons,!.!.!. sauce trust me its amazingWww@FoodAQ@Com
Refrigerate this potato salad recipe overnight for best flavor!.
INGREDIENTS:
3 large potatoes, peeled
1 large Bermuda onion, sliced thin
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
3 sprigs parsley, minced
PREPARATION:
Boil potatoes until soft, remove from water, and let cool completely!. Slice potatoes into 1/4-inch slices!. On a large serving platter, alternate sliced potatoes with sliced onion!. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper!.
Pour mixture over potatoes and onions then toss lightly!. Season to taste with additional salt and pepper; refrigerate!. For best flavor, refrigerate overnight!.
6-8 servings!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.enjoyWww@FoodAQ@Com
INGREDIENTS:
3 large potatoes, peeled
1 large Bermuda onion, sliced thin
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
3 sprigs parsley, minced
PREPARATION:
Boil potatoes until soft, remove from water, and let cool completely!. Slice potatoes into 1/4-inch slices!. On a large serving platter, alternate sliced potatoes with sliced onion!. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper!.
Pour mixture over potatoes and onions then toss lightly!. Season to taste with additional salt and pepper; refrigerate!. For best flavor, refrigerate overnight!.
6-8 servings!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.enjoyWww@FoodAQ@Com
Another item I never use a recipe for!. And I've been making potato salad for years, since I guess I was tall enough to reach the counter and cut veg lol!.
Sometimes boiled eggs, sometimes not!. Sometimes nugget potatoes, red potatoes!.
As for veg, whatever inspires that day, asparagus, sun dried tomatoes, green beans, cherry tomatoes, jarred artichoke hearts, peppers, dill pickles, broccoli (not all of these together of course and this is just a sample), and then ham or chorizo or bacon or sometimes seafood!.
Then for dressing, I'll either do a mayo/pickle juice/mustard base, or sour cream or yogurt base, or simply a vinaigrette base!. The key though is adding whatever dressing to warm potatoes for maximum flavour and allowing to marinate for as long as possible (i!.e making the salad in the morning for that evening, or the night before for lunch the next day)!. And tasting a few hours later for seasoning, as the flavours at the beginning have not had any time to come out fully yet and it's not possible to get an accurate reading on fixing up seasoning yet!.
Anyway, like I said, no recipes, just what's in the fridge, what am I in the mood for!.
Addendum: and the other key for me is NEVEr to overcook the potatoes and making them large enough that they don't go soggy!. This is crucial because if there's one thing that grosses me out is mushy 'mashed potato' potato salad!. Potato salad is supposed to be chunks of potato, not mashed potato with stuff in it!.Www@FoodAQ@Com
Sometimes boiled eggs, sometimes not!. Sometimes nugget potatoes, red potatoes!.
As for veg, whatever inspires that day, asparagus, sun dried tomatoes, green beans, cherry tomatoes, jarred artichoke hearts, peppers, dill pickles, broccoli (not all of these together of course and this is just a sample), and then ham or chorizo or bacon or sometimes seafood!.
Then for dressing, I'll either do a mayo/pickle juice/mustard base, or sour cream or yogurt base, or simply a vinaigrette base!. The key though is adding whatever dressing to warm potatoes for maximum flavour and allowing to marinate for as long as possible (i!.e making the salad in the morning for that evening, or the night before for lunch the next day)!. And tasting a few hours later for seasoning, as the flavours at the beginning have not had any time to come out fully yet and it's not possible to get an accurate reading on fixing up seasoning yet!.
Anyway, like I said, no recipes, just what's in the fridge, what am I in the mood for!.
Addendum: and the other key for me is NEVEr to overcook the potatoes and making them large enough that they don't go soggy!. This is crucial because if there's one thing that grosses me out is mushy 'mashed potato' potato salad!. Potato salad is supposed to be chunks of potato, not mashed potato with stuff in it!.Www@FoodAQ@Com
Yes hard boiled eggs are good, but not so much if you don't like them!. Radish's , green onions, bacon, mustard, mayo, and salt, and pepper!. And only put in how ever much you want or like!. Make sure as well your potato's are nice and soft!. Good luck!.Www@FoodAQ@Com
Just omit hard boiled eggs from any recipes that otherwise sound good to you!. No big deal!.
I put mayo, yellow mustard, S&P, sweet & dill pickle relishes (and some sweet juice), maybe some finely chopped celery and celery leaves if I feel like crunch!.
This one is nice for a change:
New Potato Salad
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water!. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife!. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel!. Allow the potatoes to steam for 15 to 20 minutes!.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper!. Set aside!.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size!. Place the cut potatoes in a large bowl!. While the potatoes are still warm, pour enough dressing over them to moisten!. (As the salad sits, you may need to add more dressing!.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper!. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend!. Serve cold or at room temperature!.Www@FoodAQ@Com
I put mayo, yellow mustard, S&P, sweet & dill pickle relishes (and some sweet juice), maybe some finely chopped celery and celery leaves if I feel like crunch!.
This one is nice for a change:
New Potato Salad
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water!. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife!. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel!. Allow the potatoes to steam for 15 to 20 minutes!.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper!. Set aside!.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size!. Place the cut potatoes in a large bowl!. While the potatoes are still warm, pour enough dressing over them to moisten!. (As the salad sits, you may need to add more dressing!.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper!. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend!. Serve cold or at room temperature!.Www@FoodAQ@Com
The beauty of potato salad is that there is no right or wrong way to make it!. You can put in whatever you like and in any amounts that you like!. The basics are the cut up boiled potatoes, boiled eggs, onions, celery, mayo, mustard, salt, and pepper!. You can leave out the eggs!. To that you can add almost anything!. Here are some ideas!.!.!.pickles, pickle relish, garlic, chives, bell pepper, bacon, or bacon bits!. To have more spice you can make deviled eggs potato salad and just leave out the egg!. You just mix up the mayo with about 1 Tablespoon of paprika and 2 teaspoons of hotsauce!.
For my whole recipe and more instructions you can go to my website!. http://www!.yourfunfamily!.com/Cooking/Pot!.!.!.Www@FoodAQ@Com
For my whole recipe and more instructions you can go to my website!. http://www!.yourfunfamily!.com/Cooking/Pot!.!.!.Www@FoodAQ@Com