Recipe for potato salad?!
I need a yummy recipe for potato salad!.Www@FoodAQ@Com
Answers:
This one is really good, enjoy!
Flo's Potato Salad
3 pound new or red potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice!. Season with hot sauce, salt and pepper!. Mix thoroughly!. Add the onions and garlic!. Mix thoroughly!. Fold in the eggs, bacon and green onions!. Mix well!.
To serve, mound the potato salad in the center of each plate!. Lay a couple pieces of chicken next to the salad!. Garnish with parsley!.
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Flo's Potato Salad
3 pound new or red potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice!. Season with hot sauce, salt and pepper!. Mix thoroughly!. Add the onions and garlic!. Mix thoroughly!. Fold in the eggs, bacon and green onions!. Mix well!.
To serve, mound the potato salad in the center of each plate!. Lay a couple pieces of chicken next to the salad!. Garnish with parsley!.
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Southern Potato Salad
6 med!. Idaho potato's, sliced into chunks and boiled until soft!.
3 eggs soft boiled and sliced into very sm chunks
1/2 sm chopped onion
2 tbs dill relish
1/4 c real mayo
1/8 c yellow or spicy brown mustard
salt and pepper to taste
In a large bowl add potatoes, egg whites & yellows, plus all remaining ingredient!. Mix well
Tips: Serve warm or cold
Before boiling the potatos you can peel the potatos or wash skins and leave them on!.
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6 med!. Idaho potato's, sliced into chunks and boiled until soft!.
3 eggs soft boiled and sliced into very sm chunks
1/2 sm chopped onion
2 tbs dill relish
1/4 c real mayo
1/8 c yellow or spicy brown mustard
salt and pepper to taste
In a large bowl add potatoes, egg whites & yellows, plus all remaining ingredient!. Mix well
Tips: Serve warm or cold
Before boiling the potatos you can peel the potatos or wash skins and leave them on!.
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SOUR CREAM POTATO SALAD
5 c!. cooked, diced potatoes
1/2 c!. finely diced cucumber
1 tbsp!. finely diced onion
1 tbsp!. celery seed
2 tsp!. salt
6 hard-cooked eggs
3/4 c!. thick sour cream
3/4 c!. salad dressing
2 tbsp!. vinegar
1 tsp!. prepared mustard
Toss together lightly the potatoes, finely diced cucumber, onion and seasonings!. Remove yolks from eggs!. Chop egg whites and add to potato mixture!. Press egg yolks through a sieve and combine with sour cream, salad dressing, vinegar and mustard!. Fold dressing mixture into potatoes!. Chill well!. 8 servings!.
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5 c!. cooked, diced potatoes
1/2 c!. finely diced cucumber
1 tbsp!. finely diced onion
1 tbsp!. celery seed
2 tsp!. salt
6 hard-cooked eggs
3/4 c!. thick sour cream
3/4 c!. salad dressing
2 tbsp!. vinegar
1 tsp!. prepared mustard
Toss together lightly the potatoes, finely diced cucumber, onion and seasonings!. Remove yolks from eggs!. Chop egg whites and add to potato mixture!. Press egg yolks through a sieve and combine with sour cream, salad dressing, vinegar and mustard!. Fold dressing mixture into potatoes!. Chill well!. 8 servings!.
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ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing!. Slice vinegar peppers into strips!. Slice onions into thin rings!.
Scrub potatoes and remove eyes!. Do not peel!.
Steam or boil gently in their jackets until nearly tender!. Remove from heat and drain!. Cover and let sit 10 minutes to finish cooking!.
Cut potatoes into bite sized pieces and set aside in a serving bowl!.
In the same pan, bring remaining ingredients to a boil, then remove from heat!. Allow to cool several minutes and add cooked potatoes (they should still be hot)!.
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon!.
Season to taste with salt and pepper!.
Save remaining dressing to use as a marinade for chicken or beef!.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory!.
Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar!.
Serve warm or cold!.
PICNIC POTATO SALAD
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days!. Be sure to taste and season well!.
Scrub potatoes, removing eyes and discarding any green ones!. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender!. Rinse briefly under cold water!. Cut into quarters and return to hot pan!. Add olive oil and remaining ingredients!.
Stir for one minute over medium heat!. Set aside to cool!.
May be served warm or cold!.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend!. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off!.
SWISS AND CHEDDAR POTATO SALAD
3 pounds (7 1/2 cups) potatoes, pared, cooked & cooled
2 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, for garnish
1 1/2 cups finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1/3 cup sliced green onions and tops
1/2 cup finely chopped celery
2 1/4 cups mayonnaise or salad dressing
4 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon pepper
parsley sprigs, for garnish
*1/4 - 1/2 cup pimento stuffed green olives, to bring out flavor of Swiss cheese, if desired!.
Cut potatoes into 1/2 inch cubes!. Combine potatoes, chopped eggs, cheese and green onions in large bowl!. Mix mayonnaise, milk, salt and pepper; pour over potato mixture and toss!.
Refrigerate several hours for flavors to blend!. Spoon into serving bowl; garnish with egg slices, parsley, and a few green olives if desired!.
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Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing!. Slice vinegar peppers into strips!. Slice onions into thin rings!.
Scrub potatoes and remove eyes!. Do not peel!.
Steam or boil gently in their jackets until nearly tender!. Remove from heat and drain!. Cover and let sit 10 minutes to finish cooking!.
Cut potatoes into bite sized pieces and set aside in a serving bowl!.
In the same pan, bring remaining ingredients to a boil, then remove from heat!. Allow to cool several minutes and add cooked potatoes (they should still be hot)!.
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon!.
Season to taste with salt and pepper!.
Save remaining dressing to use as a marinade for chicken or beef!.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory!.
Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar!.
Serve warm or cold!.
PICNIC POTATO SALAD
2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced
salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it's a safe bet for your next picnic or cook-out for those long hot Summer days!. Be sure to taste and season well!.
Scrub potatoes, removing eyes and discarding any green ones!. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender!. Rinse briefly under cold water!. Cut into quarters and return to hot pan!. Add olive oil and remaining ingredients!.
Stir for one minute over medium heat!. Set aside to cool!.
May be served warm or cold!.
Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend!. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the "edge" off!.
SWISS AND CHEDDAR POTATO SALAD
3 pounds (7 1/2 cups) potatoes, pared, cooked & cooled
2 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, for garnish
1 1/2 cups finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1/3 cup sliced green onions and tops
1/2 cup finely chopped celery
2 1/4 cups mayonnaise or salad dressing
4 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon pepper
parsley sprigs, for garnish
*1/4 - 1/2 cup pimento stuffed green olives, to bring out flavor of Swiss cheese, if desired!.
Cut potatoes into 1/2 inch cubes!. Combine potatoes, chopped eggs, cheese and green onions in large bowl!. Mix mayonnaise, milk, salt and pepper; pour over potato mixture and toss!.
Refrigerate several hours for flavors to blend!. Spoon into serving bowl; garnish with egg slices, parsley, and a few green olives if desired!.
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Boil red skin potatoes and chunk as your normally would!.
Mix 3/4 cup mayo with lots of fresh dill and 1/2 c!. fresh chopped green onion!. Finely chop 2-3 ribs celery and set aside!. Run potatoes under cool water and let drain/dry for a bit!.
Mix the potatoes with the flavored mayo, 1/2 cup full fat sour cream, and celery & a squeeze of fresh lemon juice!. Mix well!.
Garnish with coarse salt and black pepper!.
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Mix 3/4 cup mayo with lots of fresh dill and 1/2 c!. fresh chopped green onion!. Finely chop 2-3 ribs celery and set aside!. Run potatoes under cool water and let drain/dry for a bit!.
Mix the potatoes with the flavored mayo, 1/2 cup full fat sour cream, and celery & a squeeze of fresh lemon juice!. Mix well!.
Garnish with coarse salt and black pepper!.
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Dice up you about 7-8 large potatoes, boil until tender!. (Throw in about 3-4 eggs to boil along w/your potatoes) Remove eggs and drain water off of potatoes!. Mix in about 1 cup of mayonaise, 1 cup of sweet pickles (optional) , 1 diced onion (optional), and 2 teaspoons of mustard!. Salt and pepper to taste!. Stir it all up together and there ya go!!!
I usually will taste mine and then add more of any ingredient I feel is missing!. Sometimes I may need a lil more mayo or mustard!.Www@FoodAQ@Com
I usually will taste mine and then add more of any ingredient I feel is missing!. Sometimes I may need a lil more mayo or mustard!.Www@FoodAQ@Com
Mustard Potato Salad:
http://homecooking!.about!.com/od/vegetabl!.!.!.
No Mustard Potato Salad:
http://southernfood!.about!.com/od/potatos!.!.!.Www@FoodAQ@Com
http://homecooking!.about!.com/od/vegetabl!.!.!.
No Mustard Potato Salad:
http://southernfood!.about!.com/od/potatos!.!.!.Www@FoodAQ@Com
Pls!.visit below website for your reference of making potato salad:
http://southernfood!.about!.com/cs/potatos!.!.!.Www@FoodAQ@Com
http://southernfood!.about!.com/cs/potatos!.!.!.Www@FoodAQ@Com
just cut potatos into little squares,add challotts,pepper,and buy the topping stuffWww@FoodAQ@Com