Subject: Curried Potato Salad ??
Newsgroups: rec.food.cooking

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From: Suzana Rockwell (SROCK767 at prodigy.net)
Date: Sun, 4 Jul 1999 10:49:12 -0400
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Hi to all cooking lovers,
Does anyone have a curried potato salad recipe?? I enjoyed this recipe at a picnic. I have searched very hard for the recipe to no avail I would greatly appreciate any help

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From: roarkh at cornwall.bli.net (Roark Holz)
Date: Sun, 04 Jul 1999 20:59:11 GMT
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I don't know if this is really what you are looking for but I have a recipe for "Yoghurt with Spiced Potatoes" out of my favorite East Indian cookbook. I have made this dish often and it always seems to be a hit...

3 medium-sized (1lb) firm boiling-type potatoes (scrubbed but not peeled)
2 tablespoons vegatable oil
1 teaspoon black mustard seeds (I have found these to be hard to find)
1 teaspoon cumin seeds
3 tablespoons finely chopped onions
1 teaspoon finely copped fresh hot red or green chili
1 tablespoon finely chopped fresh coriander (cilantrio)
1/2 teaspoon salt
1 cup unflavored yoghurt

Drop the potatoes into enough boiling water to cover them completely and boil briskly, uncovered, until they are tender but still show some resistance when pierced with the point of a small, sharp knife. Drain the potatoes in a colander, peel and cut them into 1/2 inch cubes.

In a heavy 8-inch skillet, heat the vegetable oil over high heat until it starts to smoke. Stir in the mustard and cumin seeds and, when they crackle and begin to burst, immediately add the onions. Stirring constantly, add the chili, coriander and potatoes.

Cook over moderate heat, turning the potatoes frequently with a spoon, until the cubes are well coated with the spice mixture. Remove the skillet from the heat and stir in the salt.

Place the yoghurt in a small serving bowl, add the entire contents of the skillet, and toss gently together. Taste for seasoning, cover tightly, and refrigerte for at least 1 hour or until completely chilled.

Enjoy,
Roark

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From: brawnybear at netscape.net (Mr. Bill)
Date: Mon, 05 Jul 1999 11:20:45 GMT
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Make potato salad. Add curry powder to taste...

Title: Amish Potato Salad
Categories: Salads, Vegetables
Yield: 10 Servings

SALAD:

6 md Potatoes
1 sm Onion, chopped fine
1 c Celery, chopped
1 ts Celery seed
1 ts Salt
4 Hard-cooked eggs, diced

DRESSING:

2 Eggs, well beaten
3/4 c Sugar
1 ts Cornstarch
Salt to taste
1/4 To 1/2 cup vinegar
1/2 c Cream or evaporated milk
1 ts Mustard
3 T Butter, softened
1 c Mayonnaise

Cook the potatoes in their jackets until soft. Peel and dice. Mix potatoes gently with the remaining 5 salad ingredients; then add the dressing.

To prepare the dressing, mix eggs with sugar, cornstarch and salt. Add vinegar, cream, and mustard. Cook until thickened. Remove from heat and beat in butter. Add potato mixture to the cooled dressing, folding gently together.

* "From Amish and Mennonite Kitchens", by Phyllis Pellman Good and Rachael Thomas Pellman

Title: Judi's Creamy Potato Salad
Categories: Salads
Yield: 6 Servings

6 Cold, boiled potatoes
2 Hard-boiled eggs
2 Onions, chopped
1/4 lb Bacon, fried, cut into small pieces
1 ts Mustard
1/2 c Mayonaise
1 ts Salt
1 ts Seasoned pepper
2 tb Vinegar
1 c Heavy cream
2 tb Butter

Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to boiling point and pour slowly on egg mixture. Add butter. When butter is melted pour mixture over potatoes. Add mayonnaise and chopped bacon and mix carefully. Cool and serve. Garnish with grated carrots, parsley, and a red radish in the middle.

Title: Meeting House Potato Salad
Categories: Salads
Yield: 6 Servings

1 1/2 lb Potatoes, unpeeled & scrub
3 tb Olive oil
2 tb Lemon juice
2 tb Apple juice
2 tb Dijon mustard
1/2 ts Salt
2 Eggs, boiled and chopped
1 c Celery, minced
1/4 c Shallots, minced
1/4 c Green or red bell pepper
2 tb Dill pickle relish

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors.

Title: Roasted Potato Salad
Categories: Salads, Vegetables
Yield: 6 servings

4 c Quartered, unpeeled small Red potatoes
1 c Miracle Whip
2 Hard-cooked eggs, chopped
4 sl Bacon, chopped, crisped and drained
1/4 c Green onions, sliced
1/4 ts Salt
1/4 ts Pepper

Heat oven to 450F.

Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled.

Title: Gringo Potato Salad
Categories: Salads
Yield: 6 servings

5 lg Potatoes
1 c Miracle Whip
1 ts Celery Salt
2 ts Sugar
1/4 c Carrots, grated
2 tb Vinegar
2 tb Oil
5 tb Mustard
3 Eggs, boiled & sliced
1 lg Onion, minced
Salt and Pepper, to taste

Peel and cut up the potatoes. Boil potatoes and eggs.

While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, onions and egg. When the potatoes have cooled, mix them with the dressing.

Comment: I have heard that mixing dressing with hot potatoes makes a better tasting salad.

Title: Mary Katherine's Potato Salad
Categories: Salads
Yield: 12 Servings

6 lb New potatoes

DRESSING

2 Eggs
1 c Sugar
1/2 c Vinegar
1 tb Butter, melted
1 tb Celery seed
1 tb Coleman's dry mustard
1/2 c Mayonnaise

Drop tiny new potatoes in boiling, salted water and cook, timing carefully after the water returns to a boil for six minutes. Potatoes should be no larger than an English Walnut. Otherwise, cut them into pieces about that size. After cooking, drain potatoes well, rinse under cold water, and bring to room temperature.

In saucepan, beat eggs. Stir in sugar and vinegar. Melt butter in small pan and reserve.

Place the egg mixture over low heat and cook stirring constantly until thickened to the consistency of heavy cream. Remove from heat.

Stir in the melted butter, along with celery seed and dry mustard. Place pan in a larger pan of cold water to cool the dressing quickly and prevent overcooking. When dressing is cooled to room temperature, combine with mayonnaise to make enough to coat the potatoes. Add additional mayonnaise as needed.

Title: Potato Salad
Categories: Salads
Yield: 6 servings

2 lb Potatoes, cooked
2 Eggs, boiled
1 Green Pepper, diced
1 sm Onion, minced
1/2 c Salad Oil
1/3 c Wine Vinegar
1/4 ts Oregano
1/2 ts Dill Weed
1/4 ts Salt
Pepper, to taste

Peel and cube potatoes. Dice egg. Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well. Pour over potato mixture. Refrigerate several hours before serving.