What do you put in your Cold Potato Salad?!


Question:

What do you put in your Cold Potato Salad?

Anything unique , different or special?


Answers: Cold Potato Salad

40 min 10 min prep

6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 tablespoon salad oil
1 medium onion, minced
3-4 stalks celery, diced
3 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoons dill seeds



1. In medium saucepan cook potatoes in boiling salted water until tender.
2. Drain, reserving 3/4 cup of potato water.
3. Dice potatoes.
4. Add oil, minced onion and chopped celery; toss gently.
5. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
6. Keep at room temperature for 2 to 3 hours.
7. Stir in vinegar, mustard, sugar, and dillseed.
8. Potato salad will be creamy.
9. Serve at room temperature.

-------------another cold potato recipe........------

Cold German Potato Salad

50 min 30 min prep

4 medium white potatoes (Cooked)
1/2 cup onions, chopped
1 tablespoon butter
1/4 cup water
2 beef bouillon cubes
1/4 cup vegetable oil
1/4 cup vinegar
salt & pepper
3 slices bacon (cooked and crumbled)



1. Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
2. Saute' onion in water and butter till high simmer.
3. Add boullion cubes. Set aside to cool.
4. Peel cooled potatoes and slice into circles about 1/8 inch thick.
5. Put potatoes in casserole dish.
6. Drizzle oil and vinager over top of potatoes.
7. Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
8. Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
9. Serve cold or bring to room temperature.
10. Mix all together before serving.

---------------Lastly!--------...

Spanish Potato Salad

6 servings
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 1 Hr


INGREDIENTS

* 1 1/2 pounds potatoes
* 8 slices bacon, cooked and crumbled
* 1 small apple
* 1 (2 ounce) can chopped black olives
* 1/4 cup diced red onion
* 1/3 cup white wine vinegar
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* salt to taste
* 1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
2. Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
3. Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
4. Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve. mustard, mayonnaise, salt, pepper, eggs, olives, and celery Eggs or apples. sour cream,mayo,salt,pepper,dillwee... eggs,green onion,celery,diced peppers,shredded carrot.
I mix the sour cream and mayo with a bit of vinegar and a dash of sugar. I make an egg salad and then mix it with potatoes. It's yum.

Miracle Whip, dijon mustard, relish, eggs, and celery.

Happy 4th. i use red potatoes. i cut them when they're still warm, then add red wine vinegar and salt. it soaks it up better when it's warm. then it's just eggs, celery, red onion, mayo, dijon, and pepper. sounds simple, but people say it's the best they've ever had. guess i just have the magic touch, but it's really the vinegar on the warm potato part. A little different kind is with small amount of spaghetti noodles broken into small pieces, along with potato's, chopped small and onion and celery chopped very fine mayo and can of tuna salt and pepper. I tryed this in Hawaii with some of my sisters friends that live there. Sounds weird but very good..... Worth a try. Chopped ham or I quite like peanuts! Diced Pimento
Small diced Celery
Small diced green Pepper
Minced green onions
Chopped Black Olives
25% mustard to 75% Mayo,
salt, pepper,
squeeze of lemon juice
added to well cooked and drained potatoes
add all the above while the potatoes are still warm so the potatoes absorb the flavor. It's always best the following day. potatoes
mayonnaise (Kraft, not miracle whip)
hard boiled eggs
chopped onion
chopped celery
garlic powder
salt & pepper
parsley
sometimes I put in some yellow mustard and/or sour cream

This is the only way I like it, my mother used to make it like this and it took me a few years to get it right, so now I stick with it. I always put in pickled beets, it tastes great and it gives your potato salad a little kick...i also use yukon golds instead of regular russets cause the taste is so much better. Try it... russet potatoes, eggs, mayo, celery, onion, black olives. salt, pepper, dill, paprika, crushed red pepper, and yellow mustard. Sometimes I add dill pickles or sweet relish to make it slightly different. The paprika and red pepper give it a little heat so it isn't so bland. This is my fast recipe. I use wax potatoes [either red or white]
I cook them whole. Cool. Cut into the size pieces you like . Cut one sweet onion [vidalia] into pieces [not finely chopped].
Use good mayo [I like Hellman's] and a packet of dry ranch dressing mix. You may need more than one onion and more than one pkt. of dressing, depending on how many potatoes you use. I usually use 1 to 6 med. ratio. Mix it gently and refrigerate.



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