I make a warm German Potato Salad, here's my favorite from my grandmother (God, she was the BEST cook I've ever come across, rest her soul..........)
German Potato Salad:
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
I hope you enjoy this, and it becomes a family favorite of yours......I'm not a mayo person either, and this suits me to a ';t';
ChristopherI don't do mayo--but I need a great potato salad recipe?
I hate mayo so I just substitute either sour creme or a mustard/cream cheese mixture where a recipe calls for mayo. I won't give you recipes because you can search on line or a cookbook. I've also heard that people use hummus but I've never tried it.
Works for me.
I have one that people always devour.
The recipe is for 4 portions.
* 2 pounds Yukon potatoes, or red potatoes
3 rashers bacon, browned and crumbled
* Salt
* 1 onion, fine chopped
* 2 tablespoon, beef bouillion
* 2-3 Tablespoon white vinegar
* Pepper
* 3-4 Tablespoon Saflo oil
* 2 0r 3 sprigs of Chives, or green onions, fine chpped.
Method:
Boil potatoes in water, when done drain, and let them cool completely
after they have cooled, peel an slice them into a thin slice.
Now heat a 1/2 cup water and dissolve your beef bouillon
Make a marinade from the onions, the vinegar, Salt and pepper, boillion and oil.
Pour over cooled potatoes. now mix this very gently, and let stand in fridge for at least 1 hour.
Last, sprinkle with sliced green onions or chives. Just before serving top with bacon.
I make your garden-variety, classic American potato salad, but I substitute sour cream for the mayonnaise. I also add a few chopped, hard-boiled eggs.
http://www.fabulousfoods.com/features/no鈥?/a>
Spicy Potato Salad
Recipe #125822 ratings
A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.
by southern chef in louisiana | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
8-10 servings 1陆 hours 1 hour prep
Change to: servings US Metric
4 large round red potatoes (about 2 pounds)
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoning salt
1/8 teaspoon hot sauce
1 (8 3/4 ounce) can whole kernel corn, drained
1 small carrot, shredded
1 (2 1/2 ounce) can sliced ripe olives
Not the one? See other Spicy Potato Salad Recipes
Spicy
Refrigerator
Southwestern U.S.
Low Protein
Potatoes
Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
Stir in corn and next 3 ingredients.
I've had something called German Potato Salad. Use cooked potatoes with skins on, baked potatoes are ok, mix with sour cream and bacon bits. Also, my mom makes potato salad with italian dressing sometimes, but she also puts in a little miracle whip, too. And my husband insists on mustard in his, but you can make it the way you want, everybody makes theirs different.
No Mayo Dill Potato Salad:
35 min 20 min prep
6 servings
7 cups new potatoes, washed and quartered
8 ounces sour cream
2 teaspoons fresh dill, chopped (or equivalent in dried)
1 teaspoon dried parsley
2 tablespoons spicy brown mustard (Gulden's is what I use)
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 green onion, sliced thin with tops
1. Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
2. In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
3. Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
4. Garnish with sliced green onions before serving.
Italian Potatoes Recipe
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
American Classic Potato Salad
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 10 (1/2-cup) servings
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives
ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.
MIX mayo and mustard in large bowl.
ADD potatoes, bacon and chives; mix lightly. Refrigerate.
KRAFT KITCHENS TIPS
Size-Wise
To gauge a 1/2-cup serving of potato salad, cup your hand. That is the recommended serving size for this potato salad.
Substitute
Substitute sliced green onions for chopped chives.
No Mayo Potato Salad
6 large potatoes
3-4 scallions
3-4 Tbs extra virgin olive oil
1-2 tsp white wine vinegar
Salt and freshly-ground black pepper to taste
Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch cubes and cook in boiling water until almost starting to fall apart.
While the potatoes are cooking, slice the scallions very finely, including the green part.
Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad!
Add the scallions, vinegar, salt and black pepper. Taste as you go along and add the amounts you think you like. Leave to cool; chill if you wish, and serve. Serves somewhere between 5 and 10.
Try this healthy potato salad recipe because it's a good one.
Potato salad with mozzarella and orange
800 g small potatoes, peeled
large handful of fresh basil
100 ml freshly squeezed orange juice
2-3 tbsp concentrated orange juice
100 ml olive oil
1 tbsp white wine vinegar
250 g mozzarella cheese
salt, pepper
Boil the potatoes until soft. Split larger potatoes in half. Cut the cheese into large dice. Using a food processor, mix the basil with orange juice, concentrated orange juice, olive oil and vinegar. Season with salt and pepper. Pour this over the mozzarella, and add the warm potatoes. You can leave this for an hour or two, the flavors will just intensify.
use mustard and relish
equal parts low fat cottage cheese and low fat sour cream in the blender with some of your fave spices or relish makes an interesting binder for a potato salad.
No comments:
Post a Comment