I love potato salad but can't seem to find a good recipe. And some times my potatos are to hard or to mushy any help would be great.Does anyone have a good potato salad recipe?
3 pounds red-skinned potatoes
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
salt
freshly ground black pepper
paprika
And after its done in your dish you can spread a little Red Paprika on top of it for decorDoes anyone have a good potato salad recipe?
bake some red potatoes with a little olive oil and salt, when done, combine them with some crumbled bacon, mayonnaise, %26amp; dijon mustard....delicious!
I promise this is delicious!!!
Boil Idaho russet potatoes with in the skin until you can easily pierce with a knife without resistance. (About 20 min) For one pound of potatoes, boil 6 eggs, (optional shredded grilled or boiled chicken) Once your potatoes are boiled, drain and let them cool. Cut them into 1 inch cubes and mix with cubed hard boiled eggs. Chop finely half celery stalk and 2 tablespoons of onions. In a separate bowl that can hold all salad contents mix dressing. 3 to 1 portion of Miracle Whip and Dijon mustard, salt and pepper to taste. Once the contents are mixed add the potatoes, eggs, celery, onions, and chicken and mix until well incorporated.
Enjoy this fantastic salad! Also, the longer it sits in the fridge, the better it tastes.
Some additional things you can enjoy in this salad are beets. Boil the beets with the potatoes and chop the same way as the potatoes. It gives an added level of flavor if you like beets.
Enjoy!!!!
Creole Potato Salad
Category Salads %26amp; Dressings, Side Dishes
Serves/Yields 6-8 servings
Source Kate
Difficulty Easy
Prep. Time 45 minutes
Cook Time 20 min for potatoes
Introduction
I like to serve this with grilled chicken breasts for a great hot weather meal. My daughter Erica likes to put it on a salami poor boy sandwich....don't knock it till you try it!
Ingredients
Dressing
1/2 cup mayonnaise
3 Tbsp Creole mustard (Zatarian's is good)
1/2 tsp white pepper
3 Tbsp red wine vinegar
1 tsp cajun seasoning
1/2 tsp Sea salt
Freshly ground black pepper
Salad
8-10 medium sized red skin potatoes
5 hard boiled eggs, peeled and sliced
1/2 cup minced red onion
1/4 cup sliced green onions (with part of green tops)
1/2 cup sliced black olives
1 cup sliced celery
1/2 cup diced dill pickle
1 small jar diced pimentos
Directions
Step: 1 Combine dressing ingrediesnt in a bowl and mix well. Set aside.
Wash potatoes and remove any eyes or spots. Cut potatoes into 1 inch cubes and place in a large pan. Cover with just enough cold water to cover. Bring to a boil and cook just until tender. Drain potatoes and place in a large bowl. Combine celery, olives,onion, pickles, pimentos and egg with potatoes.Add dressing to potato mixture while potatoes are still hot. Mix well. Cover and refrigerate. Just before serving, stir salad and adjust salt if needed. Garnish with a sprinkle of paprikah or chopped parsley.
Use Marzetti dressing
MUSTARD potato salad is best, with lots of boiled eggs and my secret spice to add is......shhhhhhh...curry....really kicks it up a notch and adds a distinct flavor. Good luck!
5 cups of stewed potatoes, 3 boiloed eggs, 1/2 cup of relish, 1/2-1 cup mayonaise, 1/4 cup mustard----may need to add to taste %26amp; 1tsp of salt and one small onion is optional
Potato Salad.
1lb. potatoes
4 tbls French Dressing
1 cucumber skinned and cubed
1/4 lb. spicy pork sausages cubed
2 spring onions washed and chopped
half a cup cubed cheddar cheese, salt and pepper to taste.
Method.boil the potatoes %26amp; peel and cube it. While still hot pour the french dressing over it and toss it well. Add the cubed cheese %26amp; the cucumber,spring onions,and the sausages. Taste and add more pepper %26amp;salt. Refrigerate or serve hot. To garnish chop half yellow pepper thinly and half red pepper as well and just mix it in the salad. Can also decorate it with one hard boiled egg cut in wedges.
The kind of potato you use is important. If you like grainier, mushier potatoes, use russets (also called Idaho). If you like firmer, creamier potatoes, use red potatoes. For something in between, yukon gold are great. If you're using russets, peel them first. The skin is thicker and not pleasant in salads. If you're using reds or golds, the skin is very thin and doesn't have to be removed at all. Just scrub them thoroughly before boiling in well salted water. Use smaller potatoes and boil them whole until a knife slips into the center without any resistance. Drain them immediately and rinse in cold water. If you want to remove the skins, do it now - they'll peel off easily with a paring knife. Cut the potatoes into bite sized pieces - it's hot, but you don't want to wait because you need to sprinkle the potatoes with a little vinegar (cider, red wine, white wine, rice wine - whatever you like). If you wait until they're cool, the potatoes won't absorb the flavor. Don't use too much - just enough to add a little zing. NOW you can let them cool.
Meanwhile, cut up some extras. I like to use red bell peppers, a little celery (very little!), some hard boiled eggs, finely chopped sweet onion (vidalia if they're in season, red onions otherwise), and radishes. The adders should be cut fairly small - the potato is the star. Mix some mayonnaise or salad dressing, prepared mustard (the stuff in the yellow bottle, or get creative and try specialty mustards), a little sugar, and maybe some milk to thin it if you think it needs it. Amounts and proportions are up to you. I prefer a drier salad with a thin coat of dressing. I like to taste the potatoes and not be overwhelmed with goop. Mix the dressing separately and keep tasting until you like the results. Stir the potatoes, adders and dressing together. Taste again and add salt and pepper as necessary. Refrigerate for several hours, or overnight, if possible. The refrigeration time allows the flavors to really meld.
Olivier Salad
One chicken, boiled, until the meat falls off the bone, w/bones %26amp; skin removed %26amp; meat torn/cut into small pieces
Peeled, boiled potatoes - the same amount as the chicken's weight, i.e., a 2 pound chicken - 2 pounds of potatoes
Dozen hard boiled eggs
mayo
Jar of pickles, grated %26amp; drained
salt/pepper to taste
Put all of the ingredients in a large pot. Blend everything together w/a hand mixer or potato masher until almost smooth in texture, adding mayo as needed. Chill well. This makes enough to feed a small army %26amp; is very tasty.
If your potatoes get mushy, make mashed potato salad. This was a favorite at our table. It wasn't accidental, it was how it was made deliberately. We used a traditional mustard/mayo dressing , there were onions, celery and eggs in with the mashed potatoes.The veggies and eggs were shopped small. Go to allrecipes.com. I saw several yummy sounding recipes: one with dill, one with lemon, one with roasted potatoes, one with sweet potatoes. Maybe you will find one that suits you. Hope this helps.
my mom swears by some salad dressing that starts with an m..big help huh? marchellis or something like that
http://www.hungrymonster.com/recipe/reci鈥?/a>
Potatoe Salad
Boil 2-3 lbs of reg. potatoes w/skins
boil 6-8 eggs
miracle whip
2-3 tsp sweet relish
a couple of squirts of regular mustard
large onion chopped
fresh celery 1 stalk cut up small and 1 tsp. celery seed
salt and pepper to taste
sugar to sweeten
paparika to garnish (optional)
Cool potatoes and eggs to handle.
Peel the skins off potatoes cut into cubes in a large bowl (not too fine to make it mushy)
chop eggs add salt, celery seeds and pepper.
Put all other ingredients into same bowl and mix together.
I sprinkles a couple dashes of sugar when done.(miracle whip and sweet relish maybe all you need) and mix it up to give it a better taste.
Garnish with papirika and chill.
Best when made the night before serving.
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