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Subject: ISO potato salad
Newsgroups: rec.food.cooking

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From: David 
Date: Mon, 24 May 1999 07:14:57 -0400
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Am having a get together this memorial day weekend and I have to prepare
potato salad for 20. I don't want to do the traditional. I'd like to do
something with new potatoes, with skin on for color. Maybe some balsamic or
tarregon vinegar instead of the cider. Any suggestions would be greatly
appreciated.

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From: brawnybear[at]netscape.net (Mr. Bill)
Date: Mon, 24 May 1999 11:25:24 GMT
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I don't like to use balsamic in potato salad.   Turns the salad dark brown which
I don't find at all appetizing.  Go with the tarragon or other light colored
vinegars.  Much of the time, I use dill pickle juice for the vinegar in salads.
That has a great flavor.  

Here are some for variations....    have a great holiday!!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mary Katherine's Potato Salad
 Categories: Salads
      Yield: 12 Servings
 
      6 lb New potatoes

MMMMM--------------------------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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aloha Sweet Potato Salad
 Categories: Salads, Vegetables
      Yield: 6 Servings
 
    1/2 lb Bacon
      3 c  Diced cooked sweet potatoes
      2 c  Pineapple chunks
    1/2 c  Mayonnaise
      1 tb Dijon mustard
      2 tb Lime juice
    1/2 ts Freshly ground pepper
    1/2 c  Macadamia nuts
           Romaine leaves
 
  1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet
  until well browned.  Drain on paper towels. 2. Combine the bacon,
  sweet potatoes and pineapple in a large mixing bowl and toss lightly.
  In a small bowl combine the mayonnaise, mustard, lime juice and
  pepper. 3. Add dressing to the potato mixture and mix lightly but
  thoroughly. Just before serving, stir in the macadamia nuts. 4. Serve
  the salad in a chilled salad bowl lined with romaine leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Potato Salad with Tarragon Vinaigrette
 Categories: Salads
      Yield: 8 Servings
 
  2 1/2 lb Small red potatoes, unpeeled
      1 c  Chopped fresh parsley
    1/2 c  Chopped red onion
           Pepper

MMMMM--------------------TARRAGON VINAIGRETTE-------------------------
    1/3 c  Wine vinegar
      2 tb Olive oil
      1 tb Grainy or Dijon mustard
    1/2 ts Dried tarragon
           Pepper
 
  Scrub potatoes. In a large pot of boiling water, cook potatoes until
  fork-tender; drain. Shake pan over medium heat for a minute to dry
  potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl,
  combine potatoes, parsley and onion.
  
  Tarragon vinaigrette: In a small bowl whisk together vinegar, oil,
  mustard and tarragon; mix well. Pour over warm potatoes and toss to
  mix. Season with pepper to taste. Cover and let stand at room
  temperature for at least 1 hour or refrigerate up to 3 days.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted New Potato Salad
 Categories: Salads, Side dishes
      Yield: 8 Servings
 
      2 lb New potatoes; cubed
      1 ts Olive Oil
           Salt & Pepper, to taste
    1/4 lb Green beans
      2 md Tomatoes, halved
      1 c  Salad greens

MMMMM---------------------BASIL VINAIGRETTE--------------------------
      2 tb Chardonnay vinegar
      6 tb Olive oil
    1/2 c  Fresh basil
    1/2 ts Salt
      1    Garlic clove, minced

MMMMM--------------------------GARNISH-------------------------------
     12    Kalamata olives, pitted
 
  Preheat oven to 400 degrees.
  
  Toss potatoes with olive oil, salt and pepper, cover and roast until
  tender (35-40 minutes). Let cool.
  
  While potatoes roast, cook beans in boiling water until just tender
  (3-4 minutes), rinse in cold water, set aside. Toss potatoes, beans,
  tomatoes with Vinaigrette. Spoon mixture onto a plate arranged with
  salad greens, garnish with olives.
  
  For Basil Vinaigrette: Puree all in a blender until smooth.
 
MMMMM

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From: penmart10[at]aol.com (Sheldon)
Date: 24 May 1999 11:56:21 GMT
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---= WARM GERMAN POTATO SALAD =---

3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves


Garnish: chopped fresh parsley leaves 

In a large saucepan combine potatoes with salted water to cover by 1 inch and
simmer until just tender, about 20 minutes.

While potatoes are cooking, in a large heavy skillet cook bacon over moderate
heat, stirring, until browned and crisp and transfer with a slotted spoon to
paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into
eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately
high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons
vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes
with parsley and remaining 1 tablespoon vinegar, tossing gently, and season
with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley. 

Serves 6.
   
Gourmet 
October 1994 
 
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From: j6505[at]aol.com (J6505)
Date: 27 May 1999 20:11:59 GMT
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definately use the balsamic vinegar and good olive oil, but put on while
potatoes are cubed and still warm.  After 20 to 30 minutes then add chopped
eggs, green onions,
 diced celery, etc.--to your taste.
Mix with a combination of sour cream and mayo.

ALL TO YOUR TASTE.  SEASON as well.


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