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.