Subject: ISO potato salad
Newsgroups: rec.food.cooking
From: David (david at ilnk.com)
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.
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!!
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.
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.
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
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.
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 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
BASIL VINAIGRETTE
2 tb Chardonnay vinegar
6 tb Olive oil
1/2 c Fresh basil
1/2 ts Salt
1 Garlic clove, minced
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.
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
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.