Potato Salad Video Tutorial

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Monday, December 8, 2008

BAMBAM BACON POTATO SALAD













BAMBAM BACON POTATO SALAD ..a great potato salad recipe....nice !

Potato Salad Recipe INGREDIENTS
  • 6 medium potatoes
  • 1/2 large red onion
  • Cheddar cheese (as desired)
  • Pepper Jack cheese (as desired)
  • 6 large pieces bacon, crumbled
  • 6 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon Thousand Island
  • 1 tablespoon Ranch
  • 1 tablespoon honey barbeque sauce

Potato Salad Recipe INSTRUCTIONS
Boil potatoes until soft. Cut into slices and mix together with mayonnaise.
Stir in the mustard, barbeque sauce, Ranch and Thousand Island.
Chill for 1 1/2 hours, and then add the cheese and crumbled bacon.
Sprinkle with salt, pepper and garlic salt. Add paprika for decoration.
The potato salad recipe is ready to serve....great ! Enjoy it !
lithuanian-potato-salad recipe

LITHUANIAN POTATO SALAD











LITHUANIAN POTATO SALAD ..
a classic potato salad recipe to try...!

Potato Salad Recipe INGREDIENTS
  • baked potatoes
  • cooked carrots
  • cucumber
  • purple onion
  • parsley
  • dill
  • mayonnaise
  • peas
  • hard boiled eggs
  • salt and pepper
  • celery
Potato Salad Recipe INSTRUCTIONS
1. Cut up potatoes and put in bowl.
2. Cut up carrots and put in same bowl.
3. Cut up cucumber and put in same bowl.
4. Cut up purple onion and put in same bowl.
5. Wash parsley and put in same bowl.
6. Wash dill and put in same bowl.
7. Add 3 spoon fulls of mayo.
8. Cook green peas and add to same bowl.
9. Cut up hard boiled egg (yolk included) and add to same bowl.
10. Add as much pepper and salt as you wish. Add a lot of pepper if you like things spicy. Add a little if you don't like things spicy.
11. Cut up celery and add to same bowl.
12. Mix all ingrediants up until it looks like it is good.
The potato salad recipe of Lithuania is ready to serve...enjoy the salad ! Great for appetizers !
italian-potato-salad.

ONION POTATO SALAD











ONION POTATO SALAD ..
another amazing potato salad recipe ...try this one !

Potato Salad recipe INGREDIENTS
  • 3 pounds red potatoes, peeled
  • 1 large sweet Bermuda, Vidalia or Walla Walla onion
  • 1 cup celery, sliced
  • 1 large golden delicious apple, diced
  • 1/3 cup sweet pickle relish
  • 20 large pimiento stuffed olives, sliced
  • 1 1/2 cups mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine or tarragon vinegar
  • 2 tablespoons A-1 Steak Sauce
  • salt and pepper, to taste
Potato Salad Recipe INSTRUCTIONS
Boil potatoes until fork tender. Drain, allow to cool and when cool enough to handle, cut into cubes.Slice onions into quarters and then into thin slice. Add onions, celery, apples, olives and pickle to potatoes.
Stir together mayonnaise, vinegar, mustard and steak sauce. Pour over potatoes and combine gently so as not to break up the potatoes.
Season with salt and pepper to taste.
Cover and refrigerate for several hours or overnight. The potato salad recipe with onion is ready to serve.....enjoy the salad ! Great !

french-vinaigrette-potato-salad.

PORTUGUESE POTATO SALAD











PORTUGUESE POTATO SALAD ..
a great potato salad recipe to try !

Potato Salad Recipe INGREDIENTS
  • Russet potatoes (6-8 small to average size)
  • 1lb. Velveeta cheese
  • 1/2 cup onions, chopped
  • 1 (small) pimento peppers (sliced or chopped)
  • parsley, chopped
  • paprika
  • garlic
  • 3-4 bread slices cubed
  • 1 stick butter

Potato Salad Recipe INSTRUCTIONS
Boil potatoes in jackets, cool and cube. Layer potatoes in 9x13 baking dish sprayed with Pam. Cube Velveeta cheese and sprinkle over potatoes.
Add 1/2 cup of chopped onions, pimento peppers and chopped parsley.
Sprinkle with paprika and garlic.
Cube 3-4 slices of white bread and sprinkle on top. Melt 1 stick of butter and pour over casserole.Bake 15-20 minutes at 350°F.
*May be prepared ahead of time and refrigerated. Bake just before serving, serve hot. The potato salad recipe of Portuguese is ready to serves ...enjoy this great salad ! Nice one !

bambam-bacon-potato-salad

SOUTHWESTERN POTATO SALAD

SOUTHWESTERN POTATO SALAD ..another great potato salad recipe to try ! Nice one !

INGREDIENTS
  • 3 tablespoons olive oil
  • juice of 1 lime
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1 1/2 lbs. red skinned potatoes
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 can black beans
  • 1 can yellow kernel corn

INSTRUCTIONS
Boil potatoes until just done. Do not over cook. Cool, peel and cut into cubes.
Combine potatoes, and remaining vegetables. Combine oil, vinegar, lime juice, and spices. Pour over vegetables and toss.Chill. The potato salad recipe is ready to serve....great salad !

portuguese-potato-salad.

SWISS AND CHEDDAR POTATO SALAD

SWISS AND CHEDDAR POTATO SALAD RECIPES...try this one !

INGREDIENTS
  • 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.

INSTRUCTIONS
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. The potato salad recipe of Swiss and cheddar is ready to serve...enjoy it !
southwestern-potato-salad.

TOM'S CREAMY GERMAN POTATO SALAD

TOM'S CREAMY GERMAN POTATO SALAD RECIPE

A nice German potato salad recipe to try !
INGREDIENTS
  • 5 potatoes, boiled in skin
  • 2 dill pickles, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 3 boiled eggs, diced
  • 200 ml cream (a generous 3/4 cup)
  • 1 tablespoon dijonaise mustard
  • 1 stock cube

INSTRUCTIONS
Peel boiled potatoes and chop into cubes. Add pickles, carrot, onion and eggs. Mix to combine.
For the mayonnaise, heat cream in a pan, but do not boil. Add mustard and stock (bouillon) cube, to taste.Pour over salad and mix well.Can be served warm or cold. The potato salad recipe is ready to serve...enjoy the salad ! Nice !
swiss-and-cheddar-potato-salad recipe

PENNSYLVANIA DUTCH POTATO SALAD

PENNSYLVANIA DUTCH POTATO SALAD RECIPE

INGREDIENTS
  • 8 boiled potatoes
  • 1 stalk celery diced
  • 2 hard cooked eggs sliced
  • 1 onion minced
  • 1 T minced parsley
  • 2 eggs well beaten
  • 1 cup sugar
  • 1/2 cup cider vinegar diluted with
  • 1/2 cup cold water
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices bacon

INSTRUCTIONS

Boil potatoes in their jackets. When soft, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp & brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens. (abou 10 mins.) Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad. The potato salad recipe of Dutch's is ready to serve....nice one !

  • 2 eggs, well beaten
  • 1 cup sugar
  • 1/2 cup cider vinegar, diluted with:
  • 1/2 cup cold water
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices bacon
Make the same as above but pour dressing over a plate of lettuce for a very tasty salad.

ROASTED POTATO SALAD RECIPE

ROASTED POTATO SALAD RECIPE

INGREDIENTS
  • 4 cups red new potatoes, quartered
  • 1 cup Miracle Whip Salad Dressing
  • 2 boiled eggs, chopped
  • 4 slices bacon, chopped & cooked
  • 1/4 cup green onions, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
INSTRUCTIONS
Heat oven to 425 F. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with no stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes; mix lightly. The potato salad recipe is ready to serve warm or chilled. Makes 6 servings....enjoy it !

DILLED SPRING POTATO SALAD











DILLED SPRING POTATO SALAD

Potato salad Recipe INGREDIENTS
  • 2 pounds new white potatoes
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • 1/2 cup thinly sliced celery
  • 2 tablespoons fresh chopped dill
  • 1/2 cup sliced green onions
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • 1 cup mayonnaise, as needed

INSTRUCTIONS
First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.

Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.

Note:

The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add a little extra mayonnaise as needed just before serving.

PINK POTATO SALAD RECIPE

PINK POTATO SALAD RECIPES
A nice potato salad recipe to try !
INGREDIENTS
  • 6-8 medium potatoes, boiled
  • 1 red onion, diced
  • 1/4 c. dill pickle relish
  • 2 boiled eggs (if desired)
  • 3/4 c. Hellman's mayonnaise
  • 1/2 c. Catalina dressing
INSTRUCTIONS
Several hours before serving, boil potatoes in salted water until fork tender. Drain and cool slightly, then peel and slice.
Pour Catalina dressing over warm potato slices coating slices well.
Allow to marinate in the refrigerator until cold. Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.Note: Do NOT use "salad dressing" in this recipe. The potato salad recipe pink is ready to serve...enjoy the appetizer !

GREAT AMERICAN POTATO SALAD RECIPE

GREAT AMERICAN POTATO SALAD RECIPE
A great potato salad recipe to try !
INGREDIENTS
  • 1 cup Miracle Whip Salad Dressing
  • 1 teaspoon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups potatoes, cooked and cubed
  • 2 boiled eggs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, sliced
  • 1/2 cup sweet pickle relish

INSTRUCTIONS
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. The potato salad recipe is ready and makes 6 servings....enjoy the salad !

COUNTRY POTATO SALAD RECIPE

COUNTRY POTATO SALAD RECIPE
A great potato salad recipe to try !
INGREDIENTS
  • 6 strips bacon
  • 2 lbs small red potatoes
  • 1 bell pepper, seeded and chopped
  • 1 green onion, minced
  • 1 clove garlic, minced
  • 2 hard boiled eggs, chopped
  • 1/2 cup real mayonnaise
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon brown mustard
  • salt and pepper, to taste

INSTRUCTIONS
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.Note: Use a combination of red and green bell peppers for extra
color. If red potatoes are not available, use new or baby white potatoes instead. The potato salad recipe is ready to serve...nice !

ZESTY POTATO SALAD

ZESTY POTATO SALAD RECIPE

A great potato salad recipe to try !
INGREDIENTS
  • 4 cups cooked potatoes
  • 1/2 cup chopped celery
  • 2 hard cooked eggs, chopped
  • 1/4 cup green onions, sliced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup Miracle Whip
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon celery seed
  • 1 teaspoon horseradish
  • dash of green tabasco or red pepper (optional)
  • 1 tablespoon cider vinegar

INSTRUCTIONS
Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above. The potato salad recipe is ready to serve....enjoy the appetizer !

PICNIC POTATO SALAD

PICNIC POTATO SALAD

INGREDIENTS
  • 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
INSTRUCTIONS
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. The potato salad recipe is ready to serve...enjoy !

GRILLED SWEET POTATO AND MANGO SALAD







GRILLED SWEET POTATO AND MANGO SALAD

A sweet, succulent and refreshing potato salad recipe....Nice one !

INGREDIENTS
  • 1 sweet potato, peeled
  • 1 large mango, skin removed
For the dressing:
  • 3 Tbsp olive oil
  • 4 Tbsp fresh mint, chopped
  • Juice of 1 lime
  • 1 tsp grated lime rind
  • 1 Tbsp rice wine vinegar
  • ½ tsp extra-fine sugar
  • Sea salt and pepper, to taste
  • 1 head Bibb or Boston (round) lettuce
  • ½ cup (10g) fresh mint

INSTRUCTIONS
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint. This nice potato salad recipe serves 6 persons. Great ! Enjoy it !

French-potato-salad.

Sunday, November 9, 2008

Old Fashioned Potato Salad Recipe

Old Fashioned Potato Salad Recipe....a nice potato salad recipe to try !

INGREDIENTS
  • 4 cups cooked, peeled and cubed potatoes
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • pinch of turmeric
  • 1/2 cup milk
  • 1 egg yolk
  • 1/2 cup cider vinegar
  • 2 teaspoons butter

INSRUCTIONS

In a heavy saucepan or top of a double boiler add sugar, flour, dry mustard, salt and turmeric. Stir together well.

Whisk in milk, egg yolk and vinegar. Cook mixture over a saucepan of simmering water or in a double boiler, over medium heat until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Stir in butter. Let the mixture cool, stirring often. Dressing will keep thickening as it cools.

Pour dressing over potatoes and mix lightly until thoroughly combined.And this great potato salad recipe is ready to serve 6 person. Great taste. Enjoy it !

italian-potato-salad.


My Personal Potato Salad Recipe

My Personal Potato Salad Recipe ...a nice potato salad recipe !

INGREDIENTS
  • 4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
    • 1 cup Miracle Whip or mayonnaise
    • 1 teaspoon mustard
    • 1/2 teaspoon celery seeds
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 hard boiled eggs, chopped
    • 1/2 cup onion, chopped
    • 1/2 cup celery, finely chopped
    • 1/2 cup sweet pickles, finely chopped

INSTRUCTIONS

Boil the whole potatoes, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl. In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine. Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill and this great potato salad recipe is ready to serve. Great taste !

Try this other great potato salad recipes : Italian Potato Salad

Friday, August 1, 2008

Russian Potato Salad -2


"Try this is great potato salad recipe. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. Enjoy this Russian Potato Salad!"

INGREDIENTS

* 5 large potatoes
* 1 (16 ounce) package turkey hot dogs
* 5 eggs
* 5 large dill pickles, chopped
* 1 bunch green onions, chopped
* 1 (15 ounce) can baby peas, drained
* salt to taste
* 1 cup mayonnaise

DIRECTIONS

1. Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
2. Peel the potatoes, and cut into cubes. Chop hot dogs.

Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
Your Russian Potato Salad recipe is ready for serve.....mmmm! Great taste !

Try this other great salad recipe : Russian Potato Salad

Russian Potato Salad


Try this Russian Potato Salad recipe... great taste...!

Ingredients

* 6 potatoes, parboiled, peeled, and chopped
* 6 eggs, hardboiled, peeled and chopped
* 6 pickles, chopped
* 1/2-3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
* 1 (14 ounce) can peas, well drained
* 6-8 scallions, chopped
* salt, pepper to taste
* mayonnaise

Optional additions

* 3 large carrots, parboiled, peeled, and chopped
* 1/2-1 cup sauerkraut, drained and chopped
* 1 cup cooked beans, well drained

Directions

1. Cook potatoes and eggs.
2. Chop everything and put in large container.
3. Mix well, being careful not to mush it all up.
4. Season with salt and pepper.
5. Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
6. Serve, or refrigerate for later use.
Your Russian Potato Salad recipe is ready to serve...another great taste to offer..!

Try this other great salad recipe : Irish Potato Salad

Layered Potato Salad

Layered Potato Salad

When layered in a glass or other transparent serving bowl, this potato salad makes an attractive presentation....great for parties too..Try it !

INGREDIENTS
* 6 medium potatoes
* 2 small onions - sliced thin and separated
* 3 hard boiled eggs - chopped
* 1 cup pimento stuffed green olives - sliced
* paprika

mustard sauce
* 3/4 cup mayonnaise
* 1/4 cup prepared yellow mustard

INSTRUCTIONS
Microwave the potatoes on full power for 16 to 18 minutes or until barely fork tender. Wrap the cooked potatoes together in a large piece of aluminum foil for about 10 minutes. Meanwhile, blend the mayonnaise and mustard together; set aside. Remove the potatoes from the foil; peel and slice. In a transparent erving bowl, place a layer of sliced potatoes, a layer of onion slices, a layer of chopped hard-boiled eggs, and a layer of sliced olives. Drizzle with half of mustard sauce.

Repeat, then sprinkle lightly with paprika. Serve chilled and the layered potato salad is ready to serve ....great !
Try this other great potato salad recipe : French Potato Salad

Creamy Red Potato Salad recipe


Just try this...Creamy Red Potato Salad recipe

* 1 cup Italian salad dressing
* 1-1/2 cups mayonnaise
* 1 cup sliced green onions
* 1/4 cup snipped fresh dill or 1 tsp. dried dill weed
* 2 tsp. Dijon-style mustard
* 2 tsp. lemon juice
* 1/4 tsp. pepper
* 6 medium size red new potatoes, cooked and cut into bite

size chunks

Preparation -
In small mixing bowl, whisk together all the ingredients except the potatoes. In a larger bowl, gently toss the dressing mixture with the red potato chunks. Cover and chill for at least two hours before serving. The creamy red potato salad is ready... yum yum !

Cheese Bacon Potato Salad













CHEESE BACON POTATO SALAD

Great potato salad recipe to try. Serve this taste tempting potato salad warm or chilled.

* 8 medium potatoes
* 1/2 cup finely chopped onion
* 2 T. chopped fresh parsley
* 1 can cheddar cheese soup, undiluted
* 1/2 cup mayonnaise - regular or low fat
* 1/2 cup plain yogurt
* 5 slices bacon - fried and crumbled
* paprika

Preparation -
Cook the potatoes until tender. Drain, then rinse the cooked potatoes under cold water until they are cool enough to handle.

Chop the cooked potatoes into 1" inch pieces. Place the chopped potatoes in a greased 9" x 13" baking pan. Mix the onion, parsley, cheese soup, mayo and yogurt together. Stir the mixture into the potatoes. Top with the crumbled bacon.

Sprinkle with paprika. Cover with foil and bake at 350º for 30 minutes. Uncover and bake an additional 30 minutes. The Potato Salad recipe of Cheese Bacon is ready to serve....great taste !

DUTCH POTATO SALAD

DUTCH POTATO SALAD
Try this great Dutch Potato Salad recipe.... nice tasting salad !

INGREDIENTS
  • 8 boiled potatoes
  • 1 stalk celery diced
  • 2 hard cooked eggs sliced
  • 1 onion minced
  • 1 T minced parsley
  • 2 eggs well beaten
  • 1 cup sugar
  • 1/2 cup cider vinegar diluted with
  • 1/2 cup cold water
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices bacon


Boil potatoes in their jackets. When soft, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp & brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens. (abou 10 mins.) Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.
Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad.

  • 2 eggs, well beaten
  • 1 cup sugar
  • 1/2 cup cider vinegar, diluted with:
  • 1/2 cup cold water
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices bacon

Make the same as above but pour dressing over a plate of lettuce for a very tasty salad. Great Dutch Potato Salad ready to serve..

ANOTHER VERSION OF DUTCH'S POTATO SALAD
  • 1 cup mayonnaise
  • 1 T. prepared yellow mustard
  • 2 T. apple cider vinegar
  • 2 T. sugar
  • 1/4 tsp. celery seed
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 6 medium potatoes - peeled, cooked, and diced
  • 1/2 cup - chopped celery
  • 1/2 cup chopped onion
  • 3 hard boiled eggs - chopped
  • 1/4 tsp. paprika

Preparation for Dutch Potato Salad recipe
In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper. Set aside. In a large bowl, stir the diced potatoes, chopped celery , onion and hard boiled eggs together. Add the mayonnaise mixture to the vegetable mixture. Gently stir all the ingredients together. Refrigerate for at for least 1 hour before serving. Sprinkle with the paprika just before serving...incredible taste !.

Ensaladilla Rusa Spanish Potato Salad



The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. A must try potato salad recipe...the great Spanish taste...or Russian ? Find out...mmmm

Ingredients:

* 7 medium potatoes
* 2 roasted red peppers (bottled is fine)
* 1 16 oz can of peas and carrots, drained
* 2 hard-boiled eggs
* 1 6 oz can tuna, drained
* mayonnaise – For home-made, see recipe link below.
* Optional:
* 4-5 spears white asparagus for garnish

Preparation:

This Spanish potato salad recipe makes 6 servings.Scrub the potatoes to clean off any lose dirt and sand. Pour water into a large pot, cover and bring to a boil on high heat.

Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!

Boil the eggs until hard.

If you are preparing home-made mayonnaise, do so while the potatoes are cooking.
Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands.

Refrigerate for a few minutes to cool further.Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.

Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Drain carrots and peas and add to bowl. Peel 1 egg, chop and add to bowl. Mix all ingredients together.

Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration.

Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.

Spanish Potato Salad

great Spanish Potato Salad recipe... a must try..! mmm
INGREDIENTS (Nutrition)

* 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

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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.

FRENCH POTATO SALAD-1

Another great French Salad recipe.... mmmm !

FRENCH POTATO SALAD

FRENCH DRESSING:

1 sm. onion, grated
2/3 c. sugar
1 tsp. paprika
1 tsp. salt
1 tbsp. lemon juice
1/2 c. salad oil (or peanut oil)
1/3 c. ketchup

Mix well. Keeps in refrigerator for weeks. Yield: 1 pint.

Best when refrigerated 24 hours before using.

French Potato Salad-2

FRENCH POTATO SALAD

4 lb. potatoes, boiled in skins & chilled
2 c. mayonnaise
1/4 c. lemon juice
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. finely chopped onion

Peel and cube potatoes. In a large serving bowl combine mayonnaise, lemon juice, salt, pepper and mustard; mix well. Add potatoes, celery, green pepper and onion. Toss to coat well. Cover and refrigerate several hours before serving. Makes 10 servings.

Jacque's French Potato Salad

Jacque's French Potato Salad

From Julia and Jacques Cooking at Home
by Julia Child, Jacques Pepin

Try this great personal Frech Potato Salad.... incredible...taste it ! O la la....

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple basil,

fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the
potato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

French Green Bean Potato Salad

Another great French Potato salad recipe...great with beans...taste it !

FRENCH POTATO SALAD WITH GREEN BEANS

6 med. potatoes (2 lbs.)
6 slices bacon
8 oz. green beans

DRESSING:

1/2 c. dry white wine
1/2 c. olive oil
1/4 c. tarragon vinegar
2 tbsp. chopped fresh parsley
1/4 c. chopped green onions
1 tsp. salt
1/4 tsp. pepper

Combine dressing ingredients. Cook potatoes until tender. Slice potatoes while warm. Fry bacon until crisp. Crumble. Cook green beans until tender. Combine beans, bacon and potatoes. Toss
with dressing. Makes 6 (1 cup) servings.

FRENCH VINAIGRETTE POTATO SALAD

FRENCH VINAIGRETTE POTATO SALAD

Unlike the cold American potato salad coated with mayonnaise, French potato salad is usually bathed in a vinaigrette and served warm. O la la...great and tasty...the French style

3 lbs. (9 med.) boiling potatoes
3 tbsp. vermouth
1 tbsp. stock glaze, or 3 tbsp. stock
Salt and pepper

VINAIGRETTE:

2 1/2 tbsp. wine vinegar
1 1/2 tsp. dijon mustard
1/4 tsp. garlic salt
1/4" anchovy paste
7 tbsp. olive oil
4 tbsp. chives, minced
2 tbsp. fresh herbs, minced

Wash and scrub potatoes. Do not peel. Bring 1/2" water to boil in large saucepan and add potatoes. Cook, covered, until barely tender when pierced with a two-tined fork. Overcooking destroys the crisp texture of the dish.

While potatoes are cooking, combine dressing ingredients in jar and shake until thoroughly incorporated. Or put vinegar, mustard, salt and anchovy paste in small bowl and beat with
whisk until blended, then whisk in oil by droplets as though making mayonnaise. Add herbs.
When potatoes are barely tender, remove from pan and peel or not. Slice thinly. Put potatoes in large bowl and immediately add vermouth and stock; sprinkle with salt and pepper. Gently fold together. Potatoes should still be hot at this point and will absorb the liquid in a minute or two. Add dressing and season to taste with salt, pepper and any desired herbs. Treat gently to prevent breaking.

Transfer to serving dish lined with fresh greens and garnish with additional herbs. Serve warm in the French manner.For the most delicate flavor, prepare as close to serving time as possible, then simply set aside at room temperature up to 4 or 5 hours until ready to garnish and serve. Or prepare a day in advance, chill and allow to stand at room temperature at least 1 hour before serving.

Stock might be a little leftover deglazing sauce, or juices from a roast or braised dish. Ham or beef lends an admirable flavor. Great French Potato Salad with vinaigrette ready to serve...mmmm bon appetite !

French Potato Salad



The great French Potato Salad....tasty and o la la ..!
Ingredients

* 1 lb small white potatoes
* 1 lb small red potato
* 2 tablespoons good dry white wine
* 2 tablespoons chicken stock
* 3 tablespoons white balsamic vinegar
* 1/2 teaspoon Dijon mustard
* 1 tablespoon kosher salt
* 3/4 teaspoon fresh ground pepper
* 10 tablespoons olive oil
* 1/4 cup minced green onions (white and green parts)
* 2 tablespoons minced fresh dill
* 2 tablespoons minced parsley
* 2 tablespoons chiffonade fresh basil leaves

Directions

1.Cut potatoes in half, quarters if they are larger.
2.Steam until cooked--can pierce easily with fork (can boil if you prefer).
3.Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
4.Place in medium bowl and toss gently with the wine and chicken stock.
5.Allow the liquids to soak into the warm potatoes before proceeding.
6.Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
7.Add the vinegarette to the potatoes.
8.Add the green onions, dill, parsley, and basil.
9.Serve warm or at room temperature.

Scandinavian Potato Salad



Great Scnadinavian Pototo Salad to celebrate Syttende Mai...Norwegian Holiday

2 lbs mini white or red potatoes (or some of each) 1 kg
1/2 lb green beans, trimmed and sliced diagonally in 1-inch

(2.5 cm) pieces 250 g
1 tbsp white wine vinegar 15 mL
1 tsp liquid honey 5 mL
1 tbsp Compliments Whole Grain Dijon Prepared Mustard 15 mL
1/4 cup Compliments Balance Mayonnaise Style Dressing

60 mL
1/4 cup Compliments Sensations Toscano PGI Extra Virgin

Olive Oil 60 mL
2 pkgs. Compliments Maple Pepper Flavoured Smoked Salmon

Strips 400 g
1/4 cup chopped fresh parsley 60 mL
1 bunch green onions, thinly sliced
Salt and pepper

Recipe Directions

1. Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature.
2. In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil.
3. Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.

Irish Potato Salad 2

recommended Irish Potato salad..

IRISH POTATO SALAD 2

2 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
3 med. to lg. potatoes, boiled in salted water
2 tsp. sugar (approx.) add to taste
1/2 tsp. salt
2 c. finely shredded cabbage
12 oz. can corned beef, chilled & cubed
1/4 c. sliced green onions
1 c. Miracle Whip
1/2 c. milk
1/2 tsp. salt

Combine vinegar, celery seed and mustard seed; set aside. Cube potatoes. While still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt. Chill.

Just before serving, add cabbage, corned beef and onion. Blend Miracle whip, milk and salt. Fold into salad until well mixed.

Irish Potato Salad 1

Another great Irish salad's.... great !

IRISH POTATO SALAD

4 lg. potatoes, cooked, peeled and cubed
2 lg. green onions or shallots, finely chopped
6 radishes, thinly sliced
1/4 c. coarsely crushed peanuts
2 hard-cooked eggs, chopped
1 red apple, cored and diced
1 stalk celery, diced
3 tbsp. chopped chives
1 clove garlic, pressed
1 tsp. dried basil or 1 tbsp. fresh basil
1/4 c. mayonnaise
Salt and pepper to taste
Chopped parsley

In a large bowl, place potatoes, onions, radishes, peanuts, eggs, apple and celery. Mix chives, garlic and basil with mayonnaise. Stir in potato mixture. Season with salt and pepper. Place in serving bowl or platter and sprinkle with parsley.

Like to fix this for St. Patrick's Day since we always make this a special dinner at the Roddy house because Dad's heritage is Irish, Scottish, Gaelic.

Wednesday, July 30, 2008

Potato & Egg Salad Recipe

POTATO AND EGG SALAD RECIPE

This salad is delicious and tasty.....

Ingredients:

* 3 pounds potatoes, cooked until just tender, cubed, cooled
* 5 or 6 hard cooked eggs, cooled, coarsely chopped
* 1/4 to 1/2 cup chopped red onion
* 1/4 to 1/2 cup chopped celery, optional
* thinly sliced tomatoes and cucumber, for garnish, optional
 
Dressing:
* 3/4 cup mayonnaise (a little more or less, as desired)
* 1 to 2 tablespoons prepared mustard
* salt and pepper to taste

INSTRUCTIONS:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired. The potato salad recipe is ready to serves 6 to 8 great persons....nice one !

Miso Potato Salad Recipe

MISO POTATO SALAD RECIPE

Don't miss this great potato salad recipe....great taste..!


INGREDIENTS

  • 1 T sweet white miso
  • 1.5 t red miso
  • 0.5 t honey
  • 1 T sake
  • 1 t minced ginger
  • 1/4 cup water
  • 3/4 to 1 lb baby potatoes, quartered
  • 2 T water

INSTRUCTIONS

Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked. Serve hot or cold. The potato salad recipe is ready.. Enjoy !
potato-egg-salad recipe

Mashed Potato Salad Recipe

MASHED POTATO SALAD RECIPE
A must potato salad recipe....just great..!

A mashed potato salad recipe.
Ingredients:

* 6 cups hot mashed potatoes
* 1/2 cup chopped celery
* 3/4 cup salad dressing (Miracle Whip)
* 1/2 cup minced onion
* 1/4 cup milk
* 1/4 cup vinegar
* 1 tablespoon dry mustard
* salt and pepper to taste
* paprika
* green bell pepper rings

Preparation:
combine hot mashed potatoes with celery, salad dressing, onion, milk, vinegar, and mustard. Salt and pepper to taste and garnish mashed potato salad with a sprinkling of paprika and bell pepper rings.
Mashed potato salad serves 6.

Margaret's Potato Salad

Margaret's Potato Salad

5 lbs red potatoes, cooked and cubed
1 cup green onions, chopped
1/2 to 3/4 cup diced Kosher dill pickles
1/4 cup minced parsley
1 tsp celery seed
1 clove garlic, minced
FF Nasoynnaise to taste or any FF mayo
1-1/2 tb dill weed
1 tsp black or white pepper
yellow mustard to taste (optional)

1. Cook the potatoes. Drain and let cool.
2. While the potatoes are cooling, chop the onions and pickles, mince the
parsley and garlic.
3. When cool enought to touch, cube the potatoes into a large bowl. (You can
peel them if you wish, but it is not necessary.)
4. Sprinkle the garlic, pickles, onions, and parsley, salt & pepper, celery
seed, and dill weed over the potatoes and mix in well. Add Nasoyannaise and
mix in well.

Hadrian's Potato Salad

Hadrian's Potato Salad
My all time favorite personal potato salad recipe...

2 lbs washed, cooked, UNpeeled small white and or red potatoes (get them organic if possible!
1 c. fat free nayonaise
2 tbsp german mustard
1 medium onion, diced
1/4 c. chopped roasted red peppers (in a jar, NOT packed in oil!,or you can roast your own
2 tbsp (or more) dill (fresh is best!)
lots of fresh ground pepper
garlic powder to taste
1 tbsp salad oil
salt to taste

boil the potatoes for about 8-10 minutes or until JUST tender (stick 'em with a fork - if it goes in easily, they're done). Rinse with cold water until you can handle them without burning your fingers. Dice into bite size pieces and add everything else. Mix thoroughly and voila!
Now, you'll be tempted to eat this right away but if you cover it and put it in the fridge and eat the NEXT day, you're really in for a treat. My mother always said that potato salad was one of those things thats always better the next day and she's right! Try this recipe... mmmm yummy !

Crockpot German Potato Salad


Try this nice German Potato salad recipe...!

Ingredients:

* 4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 2 to 3 tablespoons sugar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
* sugar, optional

Preparation:
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5 to 7 hours in crockpot. Garnish with bacon and parsley.An the nice German potato salad is ready to serve...nice one !

Creamy Garden Potato Salad

This potato salad recipe is made with red potatoes and bell peppers, along with red onions, shredded carrots, and mayonnaise Dijon mustard dressing.
Ingredients:

* 1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
* 3 hard-cooked eggs
* 2 to 3 tablespoons shredded carrot (about 1/2 carrot)
* 1 (10 oz.) pkg. frozen peas, thawed
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green or yellow pepper
* 1/4 cup chopped celery
* 1/4 cup chopped red onions
* .
* Dressing:
* 1/4 c. heavy cream
* 1/2 to 3/4 c. mayonnaise
* 1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
* 1 to 2 tsp Dijon mustard
* salt and pepper to taste
* .
* fresh dill and/or parsley, to taste
* sliced tomato
* Lettuce leaves

Preparation:
Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.
4 servings.

Classic Potato Salad

The all time classic potato salad....just try it !
Ingredients:

* 1 cup mayonnaise
* 2 tablespoons vinegar
* 1 1/2 teaspoons salt
* 1/8 teaspoon pepper, or to taste
* 1 teaspoon sugar
* 5 to 6 med. potatoes, about 1 1/2 to 2 pounds, peeled, cubed, cooked
* 1 cup thinly sliced celery
* 1/2 cup chopped onion
* 3 eggs, hard-boiled
* 1 to 2 Tbs chopped green onions, optional garnish
* 1 tomato, cut in wedges, optional garnish

Preparation:
Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green onion and tomato wedges if desired.
Serves 6 to 8.

Carnival Potato Salad

Ingredients:

* 3 cups cooked potatoes, warm, cubed
* 1/4 cup chopped pimiento
* 1/4 cup dill pickle, chopped
* 1 small onion, chopped
* 1/4 cup mayonnaise, or to taste
* 1/2 teaspoon salt
* 1/2 teaspoon paprika

Preparation:
Combine potatoes, pimiento, pickle, and onion. Toss with mayonnaise and seasonings. Chill before serving.
Serves 4.

Blue Potato Honey Mustard Salad

Great taste....try !

Blue Potato - Honey Mustard Salad

10 Servings


Adapted from an Internet submission. Substituted blue potatoes and
red bell pepper. Included saute step for vegetables.

3 pounds blue potatoes, quartered, then halved
1 each green bell pepper, diced
1 each red bell pepper, diced
1/2 each large red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup mustard, (yellow)
1 tablespoon cider vinegar, (for dressing)

2 tablespoons water, (for saute)
1 tablespoon balsamic vinegar, (for saute)

Prepare potatoes by quartering length wise, then halving the quarters.
Boil for approx. 15 minutes. Drain and return pan to stove to dry cooked potatoes.
While potatoes are cooking, saute until tender onions and peppers.
Combine honey, mustard, cider vinegar, and spices, mix thoroughly.
Mix potatoes, vegies, and dressing together, serve hot or chill for a
summer salad.

Amount Per Serving
Calories 207 Calories from Fat 5
Percent Total Calories From:
Fat 2% Protein 7% Carb. 90%

Nutrient Amount per % Daily
Serving Value
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 229 mg 10%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 5%
Protein 4 g

Vitamin A 9% Vitamin C 66% Iron 12%

Bacon Ranch Potato Salad

Delicious potato salad recipe...try!
Ingredients:
3 pounds new potatoes (cut into 1/4-inch slices)
1/3 cup cold water
1/2 cup salad dressing
1/4 cup ranch flavored dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions
Turn this recipe into a puzzle! [click]


Directions:

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain.

Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.

Refrigerate for at least 30 minutes before serving.

Bacon Ranch Potato Salad

Delicious potato salad recipe to try!

Ingredients:
  • 3 pounds new potatoes (cut into 1/4-inch slices)
  • 1/3 cup cold water
  • 1/2 cup salad dressing
  • 1/4 cup ranch flavored dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 6 slices bacon (cooked crisp and crumbled)
  • 1/2 cup celery slices
  • 1/2 cup red pepper strips
  • 1/2 cup sliced green onions
Directions:

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain.
Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.
Refrigerate for at least 30 minutes before serving.
This great potato salad is ready to serve...Enjoy it !

Ato Potato Salad

Try this recipe..

Ato Salad

2 cold baked potATOs, diced
3 fresh tomATOs, diced
1 tsp dried basil
1 small red onion, diced (~1/2 cup)
1/2 diced red bell pepper (~1/2 cup)
1 tablespoon rice wine vinegar
1 teaspoon sugar

Mix, chill.

(I suppose I should have used red wine vinegar and red potatoes, just to be
consistent

Tuesday, July 29, 2008

Asparagus Potato Salad

Great asparagus potato salad...a must try !!
Ingredients:

* 2 pounds small red potatoes, cut in halves or quarters depending on size
* 1 pound asparagus, cut in 2-inch lengths
* 1 package frozen peas, thawed (10 oz)
* 1 small red bell pepper, cut in strips
* 1/2 c. heavy cream
* 3/4 c. mayonnaise
* 1/4 cup minced red onion
* juice of 1 lemon
* 1 tablespoon Dijon mustard
* 2 small cloves garlic, crushed
* 3/4 teaspoons salt
* 1/2 teaspoon freshly ground pepper
* 2 tablespoons minced fresh parsley
* 1 tsp dried dill weed
* Lettuce leaves

Preparation:
In boiling salted water, cook potatoes 15 minutes or just until tender; drain. Place in large bowl; keep warm. In boiling water, cook asparagus, peas, and peppers 4 minutes, or until just tender; drain. Add to bowl containing potatoes and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt, and freshly ground pepper. Cook, stirring until it begins to boil. Stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter, and top with potato salad. Serve warm or at room temperature.
Serves 6.

Mexican Potato Salad

Try this hot Mexican Potato salad...!

HOT MEXICAN POTATO SALAD

1 lb potatoes - cutup (new potatoes are great for this recipe)
1/4 C water

Microwave - covered - 100% 9-11 minutes
Drain

1/4 C Picante sauce |
2 T lime juice | Microwave, uncovered 45-60 sec - till heated
1/8 t pepper |


Stir into potatoes:

Picanta sauce mix
1 large tomato - chopped
1/4 C green onions

Mexican Potato Salad

Try this hot Mexican Potato Salad Recipe...!

HOT MEXICAN POTATO SALAD

1 lb potatoes - cutup (new potatoes are great for this recipe)
1/4 C water

Microwave - covered - 100% 9-11 minutes
Drain

1/4 C Picante sauce |
2 T lime juice | Microwave, uncovered 45-60 sec - till heated
1/8 t pepper |


Stir into potatoes:

Picanta sauce mix
1 large tomato - chopped
1/4 C green onions

Italian Potato Salad

Try this delicious Italian Potato Salad
VLF Italian Potato Salad

1 lb. new red potatoes
1/4 c. water
1 small red onion, thinly sliced
several sliced ripe black olives (optional)
1 small cucumber, chopped
1 tomato, chopped
1/2 c. fat free Italian dressing
2 T. snipped fresh parsley


1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water. Cover with lid. Microwave on
high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool.

2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly
to coat evenly. Refrigerate until chilled. Stir before serving.

Chinese Potato Salad

Try this tasty chinese potato salad
Ingredients:
6 medium potatoes
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro
***Sauce ***
1 1/3 cup mayonnaise
1 teaspoon sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/4 teaspoon hot mustard powder
1/8 teaspoon salt
Turn this recipe into a puzzle! [click]


Directions:

Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.

Great American Potato Salad

INGREDIENTS (Nutrition)

* 5 pounds red potatoes
* 6 eggs
* 2 cups mayonnaise
* 1 onion, diced
* 2 green onions, thinly sliced
* 1 small green bell pepper, seeded and diced
* 3 stalks celery, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground black pepper

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DIRECTIONS

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.