Potato Salad Video Tutorial


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!"


* 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


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...!


* 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


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 !

* 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

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


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 350ยบ for 30 minutes. Uncover and bake an additional 30 minutes. The Potato Salad recipe of Cheese Bacon is ready to serve....great taste !


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

  • 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..

  • 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


* 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


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

* 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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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.


Another great French Salad recipe.... mmmm !



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


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

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 !


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


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.



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


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 ..!

* 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


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..


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 !


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.