Potato Salad Video Tutorial

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Monday, August 8, 2011

Dilled Artichoke Potato Salad Recipe

DILLED ARTICHOKE POTATO SALAD RECIPE

Potato Salad RecipeIngredients

* 3 pounds tiny new potatoes
* 1 cup mayonnaise or salad dressing
* 2 tablespoons red wine vinegar
* 2 tablespoons Dijon-style mustard
* 1 tablespoon lemon-pepper seasoning
* 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
* 4 hard-cooked eggs, peeled and chopped
* 2 6-ounce jars marinated artichoke hearts, drained and sliced
* 3/4 cup chopped onion
* 2 tablespoons chopped dill pickles

Potato Salad Recipe Instructions

1. Scrub potatoes with a vegetable brush under running water. In a Dutch oven cook unpeeled potatoes, covered, in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.

2. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip:Cover and chill salad up to 24 hours before serving.
dads-potato-salad recipe

Monday, August 1, 2011

Dad's Potato Salad

POTATO SALAD RECIPES

Potato Salad Recipes Ingredients
  • 3 or 4 mid sized Russet potatoes
  • 4 Tbsp juice from Kosher dill pickles
  • 3 Tbsp finely chopped dill pickles
  • 1/4 cup chopped parsley
  • 1/2 cup chopped red onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions
  • 1-2 hard boiled eggs, chopped (optional)
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
Potato Salad Recipe Instructions :

1 Bring a pot of water to boil. Add the potatoes (skins on).

Simmer for 20 minutes. Remove from pot. Let cool enough tohandle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
2 Put potatoes in to a large bowl. Add the juice from the
Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and (optional) hard boiled egg.

3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
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