Salad Recipes: Potato Salad by Recipe Cottage

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	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.