What is an 'unusual' potato salad recipe?!
Answers:
Cajun Potato Salad
8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce
Combine all ingredients in a large bowl!. Serve warm or chilled!.
Manny's Warm Potato Salad
2 pounds baby Yukon gold potatoes, or red potatoes, quartered
1/2 cup beef consommé, found in the canned soups section of any market
1/4 cup chopped fresh flat leaf parsley
2 T!. extra virgin olive oil
1 T!. red wine vinegar
Coarse salt and black pepper to taste
Boil potatoes in water for 10 to 12 minutes!. Drain and return to hot pot to dry out potatoes!. add room temperature beef consommé, parsley, oil, vinegar and salt and pepper!. Toss until the consommé is absorbed by potatoes!. Serve at room temperature!. Serves up to 6
Dilled Red Potato Salad
1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill, plus extra for garnish
In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper!. Stir in the cooked potatoes, onion, red pepper, parsley, and dill!. Chill, covered, for 2 hours before serving!. Garnish with additional chopped dill and black pepper!.
French Onion Potato Salad
2 1/2 cups potatoes, cubed and cooked
2 tablespoons cider vinegar
1 cup celery, diced
1 cup French onion dip
1 teaspoon granulated sugar
2 teaspoons salt
1 small onion, chopped
2 to 3 eggs, hard boiled
Sprinkle warm potatoes with salt, sugar and vinegar!. Toss lightly!.
Add onion, celery and eggs (mashed or sliced, your preference)!.
Carefully blend in onion dip!. Chill several hours or overnight for
flavors to blend!.
Sprinkle with paprika!. Serve cold!.
Yield: 8 servingsWww@FoodAQ@Com
8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce
Combine all ingredients in a large bowl!. Serve warm or chilled!.
Manny's Warm Potato Salad
2 pounds baby Yukon gold potatoes, or red potatoes, quartered
1/2 cup beef consommé, found in the canned soups section of any market
1/4 cup chopped fresh flat leaf parsley
2 T!. extra virgin olive oil
1 T!. red wine vinegar
Coarse salt and black pepper to taste
Boil potatoes in water for 10 to 12 minutes!. Drain and return to hot pot to dry out potatoes!. add room temperature beef consommé, parsley, oil, vinegar and salt and pepper!. Toss until the consommé is absorbed by potatoes!. Serve at room temperature!. Serves up to 6
Dilled Red Potato Salad
1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill, plus extra for garnish
In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper!. Stir in the cooked potatoes, onion, red pepper, parsley, and dill!. Chill, covered, for 2 hours before serving!. Garnish with additional chopped dill and black pepper!.
French Onion Potato Salad
2 1/2 cups potatoes, cubed and cooked
2 tablespoons cider vinegar
1 cup celery, diced
1 cup French onion dip
1 teaspoon granulated sugar
2 teaspoons salt
1 small onion, chopped
2 to 3 eggs, hard boiled
Sprinkle warm potatoes with salt, sugar and vinegar!. Toss lightly!.
Add onion, celery and eggs (mashed or sliced, your preference)!.
Carefully blend in onion dip!. Chill several hours or overnight for
flavors to blend!.
Sprinkle with paprika!. Serve cold!.
Yield: 8 servingsWww@FoodAQ@Com
Baked Potato Salad
4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
1/4 cup olive oil or vegetable oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onion, chopped
1 small onion, chopped
2 large tomatoes, chopped
4 hard-boiled eggs
5 slices bacon, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Directions
1In a large bowl, toss the postatoes with oil and dressing mixes!.
2Place into 2 ungreased 13x9x2 inch baking pans!.
3Bake, uncovered at 400 for 45 minutes or until tender!.
4Cool!.
5Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon!.
6Toss gently!.
7Combine remaining ingredients in a small bowl!.
8Mix well!.
9Pour over salad and mix gently!.
10Cover and refrigerate for at least 1 hourWww@FoodAQ@Com
4 1/2 lbs potatoes, peeled and cut into 3/4 inch chunks
1/4 cup olive oil or vegetable oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onion, chopped
1 small onion, chopped
2 large tomatoes, chopped
4 hard-boiled eggs
5 slices bacon, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Directions
1In a large bowl, toss the postatoes with oil and dressing mixes!.
2Place into 2 ungreased 13x9x2 inch baking pans!.
3Bake, uncovered at 400 for 45 minutes or until tender!.
4Cool!.
5Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon!.
6Toss gently!.
7Combine remaining ingredients in a small bowl!.
8Mix well!.
9Pour over salad and mix gently!.
10Cover and refrigerate for at least 1 hourWww@FoodAQ@Com
One of my students from Turkey always use to make this whenever we would have a get-together and it is still one of my favorite potato salads!.
Patates Salatas?
(Turkish potato salad)
Yield: 4-6 servings
INGREDIENTS:
1/2 cup Olive oil
2-3 cloves Garlic, minced
1 bunch Scallions, chopped
1 Tablespoon Paprika
1 teaspoon Cumin
2 pounds Potatoes, I use either red or Yukon Gold - a waxy kind is best
1-2 Lemons juice only
Salt & pepper to taste
1/2 bunch Parsley, minced
METHOD:
Boil the potatoes until fork tender; cut in thin slices!.
Heat the Olive oil over medium flame!. Add the paprika, cumin, garlic and scallions and saute lightly for about one minute to just take the raw edge off!. Pour into a large bowl!.
Add the potatoes and the rest of ingredients and toss to coat!. Adjust seasoning and let set for at least 30 minutes to meld flavors!. Serve at room temperature or chilled!.
VARIATIONS:
Use thinly sliced red onion in place of the scallions if you like!.
Use chopped basil and mint along with the parsley for added flavor!. Use about 2-3 Tbsp of each!.
Start with the juice of just one lemon and add more as you like for flavor!.
Eliminate the sauteing step and add use the ingredients raw!.
Eliminate the cumin and paprika if you like!.
WAWww@FoodAQ@Com
Patates Salatas?
(Turkish potato salad)
Yield: 4-6 servings
INGREDIENTS:
1/2 cup Olive oil
2-3 cloves Garlic, minced
1 bunch Scallions, chopped
1 Tablespoon Paprika
1 teaspoon Cumin
2 pounds Potatoes, I use either red or Yukon Gold - a waxy kind is best
1-2 Lemons juice only
Salt & pepper to taste
1/2 bunch Parsley, minced
METHOD:
Boil the potatoes until fork tender; cut in thin slices!.
Heat the Olive oil over medium flame!. Add the paprika, cumin, garlic and scallions and saute lightly for about one minute to just take the raw edge off!. Pour into a large bowl!.
Add the potatoes and the rest of ingredients and toss to coat!. Adjust seasoning and let set for at least 30 minutes to meld flavors!. Serve at room temperature or chilled!.
VARIATIONS:
Use thinly sliced red onion in place of the scallions if you like!.
Use chopped basil and mint along with the parsley for added flavor!. Use about 2-3 Tbsp of each!.
Start with the juice of just one lemon and add more as you like for flavor!.
Eliminate the sauteing step and add use the ingredients raw!.
Eliminate the cumin and paprika if you like!.
WAWww@FoodAQ@Com
Lemon and Garlic Potato Salad
1/2 lbs!. red potatoes
1/10 cup(s) chopped parsley
1/5 garlic clove(s) minced
Juice of 2/5 lemon(s)
1/5 tablespoon(s) vegetable oil
Salt and pepper to your taste
Boil potatoes, and cool!. Add remaining ingredients and mix well!. Chill and serve!.Www@FoodAQ@Com
1/2 lbs!. red potatoes
1/10 cup(s) chopped parsley
1/5 garlic clove(s) minced
Juice of 2/5 lemon(s)
1/5 tablespoon(s) vegetable oil
Salt and pepper to your taste
Boil potatoes, and cool!. Add remaining ingredients and mix well!. Chill and serve!.Www@FoodAQ@Com
We love bacon-ranch potato salad:
3 lbs!. small redskin potatoes
8 oz!. bottle Ranch dressing
1 lb!. bacon (cooked until crisp and crumbled)
1 bunch scallions (chopped)
Dice the potatoes into even bite sized pieces (do not peel)!. Cook until fork tender and drain!. Fold in Ranch dressing and scallions!. This is good served warm or cold!.
Note: If you don't like as much dressing on potato salad, start with one cup and see if that's enough!. I always use the whole bottle because hubby likes it dripping!. LOLWww@FoodAQ@Com
3 lbs!. small redskin potatoes
8 oz!. bottle Ranch dressing
1 lb!. bacon (cooked until crisp and crumbled)
1 bunch scallions (chopped)
Dice the potatoes into even bite sized pieces (do not peel)!. Cook until fork tender and drain!. Fold in Ranch dressing and scallions!. This is good served warm or cold!.
Note: If you don't like as much dressing on potato salad, start with one cup and see if that's enough!. I always use the whole bottle because hubby likes it dripping!. LOLWww@FoodAQ@Com
i use potatoes, onion, celery bell pepper, hard boiled eggs, kosher pickles, green olives!. i mix mayo and creole mustard or german mustard with horseradish, i also add a few drops of hot sauce and salt and pepper!.
you could also do potatoes, eggs, cooked bacon and hidden valley ranch dressing (instead of mayo)!.Www@FoodAQ@Com
you could also do potatoes, eggs, cooked bacon and hidden valley ranch dressing (instead of mayo)!.Www@FoodAQ@Com
I have been told mine is different
Boil about 5 taters!. Until you can almost stick a fork in them!. Boil with skins on & peel when cool!. Cut into bite sized pieces!.
Boil 2 eggs, hard-boiled!. Cut up!.
Mix together!. Add chopped sweet pickles (I use relish when out), onion, olives (I use black), celery & mix all together!. Squirt in some mustard & add Mayo to your taste!. Add salt & pepper to your taste!.Www@FoodAQ@Com
Boil about 5 taters!. Until you can almost stick a fork in them!. Boil with skins on & peel when cool!. Cut into bite sized pieces!.
Boil 2 eggs, hard-boiled!. Cut up!.
Mix together!. Add chopped sweet pickles (I use relish when out), onion, olives (I use black), celery & mix all together!. Squirt in some mustard & add Mayo to your taste!. Add salt & pepper to your taste!.Www@FoodAQ@Com
Use roasted red taters, green onions, chopped celery and crumbled bacon (Merkan kind, not back bacon) along with yer usual dressing, mayo, mayo and mustard, salad cream, whatever!.Www@FoodAQ@Com
My mom makes it with the usual ingredients (potatos, eggs, celery, onion, mayo, s&P) but she also ads crumbled up bacon and it's KILLER!.Www@FoodAQ@Com
one without potatoes!! LOLWww@FoodAQ@Com