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Print this Recipe    Potato Salad

Boil up some potatoes. A lot if you want to make a lot of salad, or
a few if you only want to make a little. Lot of people like white or
red potatoes, but russets work well, too. They just make a softer salad.

Cool the potatos, cut them into bite-sized pieces. Here's the important
part. Marinate the potatoes for several hours. You can use Italian
dressing or you can splash on balsamic vinegar and olive oil and add
a few herbs & spices or no spices if you like. I use a tupperware
container so I can just flip it over every so often. The dressing should
all soak in but if not, drain off excess.

Dress with mayo (not Miracle Whip!) and season with salt and pepper
and wet or dry mustard and celery salt and maybe some mustard seed.
Add chopped onion (or green onion), chopped celery and chopped sweet
or sour pickle. Add lots and lots of hard boiled eggs. For 5 pounds
of potatoes, I'd put in a dozen eggs. Cut the eggs into eighths.

This recipe has lots of room for variation, of course. Add anything
your heart desires, like olives, pimento, cubed cheese, garlic, chopped
sweet or hot peppers, water chestnuts, etc, etc.


Blue Cheese Potato Salad

Mix all together the following,

2 bunches green onions, washed and then chopped
five stalks of celery, chopped
1/2 cup chopped fresh dill
1 cup mayo (I use the no fat stuff, cause in this you cannot tell the
difference)
1 cup sour cream
2 tsp. Lemon Juice
Salt and pepper to taste

Then add about 1/2 - 3/4 cup crumbled blue cheese, and mix well.

Let mixture sit overnight - VERY IMPORTANT, as the blue cheese needs
to blend with the dressing.

Then, toss dressing with maybe 5 pounds of cooked, cut potatoes, more
salt, and maybe a little vinegar. I use small red potatoes, and then
cut them into quarters or sixths if they are larger. I cut them first
and then cook them, just until they are done, and then rinse them in
cold water to stop cooking. Then I usually toss them with a little
vinegar and salt - remember, potatoes SOAK up salt.


POTATO SALAD

2 lb small new potatoes
1/2 lb mushrooms
3 green onions
3 stalks celery
3 T vinegar
2 hard-cooked eggs
2 T Dijon mustard
1/4 C mayonnaise
Salt, pepper


COVER POTATOES IN PAN with cold water and bring to boil over high heat. Cook
until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and
celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potatoes, depending on size and add to bowl. Sprinkle with
vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add
mustard and mayonnaise, and season to taste with salt and pepper, mixing
everything together gently.

POTATO SALAD WITH BRATWURSTS

SALAD:
16 small new potatoes, about 1 lb, 6 oz total, scrubbed
Salt
1 T dried tarragon
2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total
2 med Spanish onions, about 14 oz total, cut into 1/2-in dice
1 1/3 C each: petite frozen peas, small-diced carrots
2 T peanut oil
4 lge green onions, thinly sliced

DRESSING:
6 T each: cider vinegar, beer (can be leftover)
2 T light brown sugar
1 T Dijon mustard
1/2 t each: dried tarragon, salt, coarsely cracked black pepper
Boston lettuce leaves, for serving

PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add
fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes
are almost tender but still with some firmness. Add onions, peas and
carrots. Cook 1 minute longer. Drain contents of pot in large, fine
strainer. When potatoes are cool enough to handle, cut in half. Split
cooked or precooked brats lengthwise, then into 1/2-inch thick slices. Heat
oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced
brats. Cook until well browned, about 3 minutes, stirring often. Use slotted
spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet,
cut side down. Cook until browned, about 2 minutes. Use slotted spoon to
transfer them to bowl along with sliced green onions and remaining
vegetables in strainer. Toss gently to combine.

FOR DRESSING: Add all ingredients to any fat remaining in skillet. Stir
well. Heat through but do not boil. Pour over salad. Toss gently to
combine. Adjust seasoning. Can be served immediately or refrigerated as
long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust
seasoning. Can be served at room temperature or warm. If serving warm,
reheat gently in non-stick skillet or in microwave oven on medium power
(50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound
potato salad on top. Alternately, salad can be served in shallow soup
plates (omit lettuce).

BEER POTATO SALAD

3 lb potatoes
2 C diced celery
1 small onion, chopped
Salt
1 C mayonnaise
2 T prepared mustard
1/4 t hot pepper sauce
1/2 C beer
2 T chopped parsley

Cook potatoes in skins until tender. When cool, peel and dice. Add celery
and onion and season to taste with salt. Blend mayonnaise with mustard
and hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato
mixture. Mix lightly with fork. Chill.

FRENCH POTATO SALAD

SALAD:
6 med potatoes (about 2 lb)
1 clove garlic, cut into halves
1/4 t instant beef or chicken bouillon
1/3 C hot water
1/3 C dry white wine
3 T snipped parsley

TARRAGON DRESSING:
3 T olive or vegetable oil
2 T tarragon vinegar
2 t snipped chives
1 t salt
1 t dark prepared mustard
1/2 t dried tarragon leaves
1/8 t pepper


To prepare Salad, heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and
cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl
with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and
place in bowl. Dissolve bouillon in hot water. Add wine. Pour over
potatoes. Cover and refrigerate, stirring once or twice. Drain. To
prepare Dressing, shake all ingredients in tightly covered jar and
gently toss with potatoes. Sprinkle with parsley. Garnish with tomato
wedges if desired.


Dutch Potato Salad

8 potatoes
1 stalk celery, diced
2 hard-boiled eggs, sliced
1 onion, minced
1 tablespoon parsley, minced
2 eggs, well beaten
1 cup sugar
1/2 cup vinegar, diluted with 1/2 cup cold water
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, diced

1. Boil potatoes in their jackets. When soft, peel and dice. Add the
celery, sliced eggs and onion.

2. Fry bacon in skillet until crisp and brown.

3. Beat the eggs, add the sugar, spices, and vinegar/water; mix well. Pour
egg mixture into the hot bacon and fat and stir until mixture thickens (about
10 minutes).

4. Pour above over potato mixture and mix lightly. Chill several hours
before serving.


Potato Salad

6 medium potatoes, cooked, peeled and diced
1/2 cup chopped celery
1/4 cup sliced green onions
2 TBSP chopped parsley
1/4 tsp salt
1/8 tsp feshly ground black pepper
2 tsp Dijon mustard
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing

Lettuce
one or two hard cooked eggs
paprika

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper.
In small bowl, stir mustard into salad dressing. Pour over potatoes and
toss. Cover and refrigerate 2 to 6 hours. You may want to add a bit more
dressing depending on how creamy you like yours. Line a serving bowl with
large lettuce leaves and transfer potato salad. Garnish with coarsley
grated hard cooked egg and paprika. Enjoy!



Potato Salad with fresh herbs

1 Tbl. fresh thyme, finely chopped
1 Tbl. fresh rosemary, finely chopped
1/4 cup snipped chives
2 lbs of potatoes, yellow finns or yukon gold work well
3 Tbl. extra virgin olive oil
salt and pepper to taste

Cut potatoes up. Steam for 10-12 minutes until tender.
Combine with herbs and olive oil. Salt and pepper to
taste.

Can't get much simpler than that. I think you could cut
back on the olive oil, maybe to 2 Tbl. without any problem.



Potato Salad


5-6 potatoes
1/4 cup italian salad dressing (or similar flavor)
1/4 cup finely chopped onion or scallions
1/4 cup mayonaise
1 tbsp prepared mustard
2-3 sticks chopped celery
pepper
1/4 to 1/2 tsp ground celery seed (or salt)
salt (less if using celery salt)
2-3 hard boiled eggs (optional)

I boil the potatoes until soft but still fairly firm (about 15-20 minutes).
I usually peel about half of them (or all of them or none of them:-))
after they've cooled a bit in cold water.

Add the onions and salad dressing and let sit in refrigerator for at least
one hour to let the flavors mingle---I ususally let it sit over night.

Mix the mustard and mayo and add to potatoes along with celery and
spices to taste. If desired, slice eggs and lay on top for a nice presentation.
You could probably sprinkle a dash of paprika on top too but I don't usually.

This gives you a nice tangy, marinated flavor from the salad dressing and
doesn't give you that bland potato/mayo stuff.

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