Subject: Various Potato Salad Recipes 1996-2000
Subject: French potato salad ( aka Alxander dumas salad )
From: rosskat[at]pipeline.com (Joan Ross)
Date: Mon, 23 Dec 1996 02:09:37 GMT
French potato salad
very good and quite different from that mayo/sour cream variety
8 to 10 potatoes
1 1/2 cups white wine
1/2 cup grated carrot
1/2 of onion grated
3/4 cup olive oil ( I used 1/2 cup )
3 tbs wine vinegar
salt and pepper
4 tbs mayonnaisse
3 eggs hard cooked
garnish: chopped almonds, chopped parsley
Cook potatoes in skins until fork tender. when warm enough to handle,
peel. break up with a fork into pieces.
Pour on the wine and let sit until cool.
Mix in the onion, and carrot.
Add the olive oil, vinegar, salt and peper, chopped egg.
Chill very well. Stir in the mayo. Mound into a bowl and sprinkle with
chopped parsley and almonds.
Serves 8 to 10
Nice for a buffet table.
Flavors taste best when salad is allowed to chill.
Subject: Re: New York Deli Style Potato Salad
From: starwars[at]ally.ios.com (Susan Price)
Date: Tue, 07 Jan 1997 01:18:22 GMT
>I am trying to find a recipe for New York Deli Style Potato Salad.
I live in New York and don't know what NY Deli Style Potato Salad is,
but here is a good recipe for Potato Salad:
3-4 medium new red potatoes
1 celery rib cut in large dice
1 carrot cut in large dice
1 small onion, finely chopped
2 Tblsp. mayonnaise
1 Tblsp. white vinegar
salt & pepper to taste
Boil potatoes with skins on for about 20-25 minutes until tender. Let
cool. Mix all ingredients and chill.
You can also add green or red pepper if desired. Enjoy!
Subject: potato salad for 250 people
From: Leroy Mathis
Date: 13 May 1997 20:55:02 GMT
Trying to find a large quantity recipe for potato salad. Any recipe style
(traditional, mustard, etc.) would be welcome.
Subject: Re: potato salad for 250 people
Date: Wed, 14 May 1997 14:57:57 +0300
Leroy Mathis wrote:
> Trying to find a large quantity recipe for potato salad.
Hi, this potatoe salad as I used to do:
boiled potatoes (cut to pieces)
boiled carrots (cut to pieces)
grean peas (caned)
cucumber (fresh or caned, cut to pieces)
also you can add corns (caned)
for dresing I usually use mayonaise or mixed with saure cream (50:50).
Sometimes I prefer rise instead of potatoes.
Subject: Re: potato salad for 250 people
From: baranick[at]epix.net (R.J. Baranick)
Date: Wed, 14 May 1997 23:59:39 GMT
Leroy Mathis wrote:
>Trying to find a large quantity recipe for potato salad.
The Weber people ( of grill fame )
have a cookbook with recipes for multitudes.
I remember seeing a potato salad recipe.....
I dont know if they have a web site.
They may have a toll-free number...
Subject: Re: NEED CREAMY WHITE POTATO SALAD RECEIPE
From: slapshot[at]mindspring.com (Lindy H. Frank)
Date: Tue, 27 May 1997 05:16:44 GMT
firstname.lastname@example.org (Steve) wrote:
> I'm looking for a recipe for making potato salad where the
>dressing is creamy white, not like a mayo-sticky salad. My local
>deli made the best potato salad, but one day went out of business.
Here is my favorite potato salad. It's creamy - very little mayo - no
sweet and sour flavor - not sticky. It goes great with anything. I
love it with grilled marinated chicken or as a great completment to
sweet, tangy sticky BBQ chicken or ribs!
Potato Salad Vichyssoise
To serve 4
salt, to taste
6-8 small baking potatoes (about 3lbs)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh chives, chopped
ground white pepper
In a large covered saucepan, bring 3 quarts water and 1 tablespoon
salt to a boil over high heat. While water is coming to a boil, fill
large bowl with cold water. Under cold running water, rinse potatoes
and peel with vegetable peeler, placing each one in bowl of water when
finished. Remove one potato from water. Cut potato widthwise into
1/8-inch to 1/4-inch slices. Return slices to water and repeat
process with remaining potatoes.
In colander, drain potatoes and slip them carefully into boiling
water. Cook over medium high heat until slices can be easily
penetrated with tip of a knife, about 5 minutes.
In colander, drain potatoes, taking care not to break slices. With
wooden spoon, carefully return potatoes to pan. Place a folded clean
dish towel over pan and lay saucepan cover on top. With heat turned
off, let potatoes sit in pan about 5 minutes.
Transfer potatoes to a large bowl and season with salt and pepper to
taste. Leave potatoes to cool, about 15 minutes. While potatoes are
cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small
bowl, and stir with a fork until blended. Cover and refrigerate.
Cover and refrigerate potatoes until needed. Remove dressing and
potatoes from refrigerator. With wooden spoon, spoon dressing over
potatoes and gently toss to combine, being careful not to break potato
slices. Turn potatoes into serving dish and, if desired, garnish with
Subject: Need old "Pet-Milk" potato salad rec.
From: kebrwn[at]aol.com (Ken)
Date: 7 Jul 1997 16:51:37 GMT
As a child, my Mother used to make a "German" style potato salad
with a recipe from a Pet milk can. Pet milk has no record, and due to a
number of strokes, my Mother can not communicate the recipe. Anyone with
somthing similar? or exact?. It used bacon grease and canned milk. Any
help would be nostalgic and appreciated.
Subject: Re: Need old "Pet-Milk" potato salad rec.
From: Elaine Parrish
Date: Tue, 8 Jul 1997 23:54:17 -0500
Nancy Dooley wrote:
> It sounds like regular German potato salad which, around here (lots of
> German descendants), is served hot.
Thanks for this recipe, Nancy. It looks great. AFAIK, there is not a
German on my dad's side of the family, but my grandmother made a variation
of this recipe that could have come from the grandmother that developed
this one! Great cooks think alike; ....or, being creative was essential.
Leftover creamed (aka mashed) potatoes didn't reheat well back in the PM
(pre microwave) days, so Gram would fry several strips of bacon, remove
bacon from pan, saute onions until golden, add cold creamed potatoes
(already seasoned with milk and lots of butter), heat slowly adding milk
to thin slightly, a little vinegar and sugar, the crumbled bacon,
and some chopped hard boiled eggs (once she added these, she didn't stir
enough to crush or dissolve eggs). . Sometimes, Gram added a tablespoon
(or so) of prepared mustard, and\or a couple tablespoons of chopped
I still make this. We called it "hot potato salad".
Subject: Mediterranean Potato Salad from L.A. Cook-in
From: hartmans[at]ix.netcom.com (Kay Hartman)
Date: 1 Oct 1997 14:25:20 GMT
This recipe is from Cucina Fresca by Viana La Place and Evan Kleiman.
Mark told me that he thought it was too vinegary. I had a dish of
this salad yesterday and I don't think that was the problem. Of
course, keep in mind when I say this that I love vinegar. I doubled
the amount of capers in the recipe. Also, as I was chopping olives
for the salad, I still had olives left over when I reached the amount
called for in the recipe. As I love olives, I decided to chop in the
rest of what I had. As a result, this was a rather astringent salad.
The olives I used were Sicilian olives with garlic all over them.
Mediterranean Potato Salad
1 1/2 pounds boiling potatoes, all about the same size
2 medium firm ripe tomatoes
1/2 small red onion, peeled
1/4 cup pitted green olives, coarsely chopped
1 tablespoon capers
1 small garlic clove, peeled and minced fine
1/4 cup fruity olive oil
1/4 cup imported good quality white wine vinegar
Salt and freshly ground pepper to taste
Cook the potatoes in boiling salted water in a medium pot until
tender but firm, about 15 minutes. Cooking time will vary according
to the size of the potatoes. Drain. Return the potatoes to the pot
and toss over high heat to evaporate any remaining moisture. Set
aside to cool. When cool enough to handle, peel with a paring knife,
removing any bruised or discolored areas. Cut into roughly 1-inch
dice, keeping them irregular in size. Core the tomatoes and cut
into chunks about the same size as the potatoes. [I peeled and seeded
the tomatoes first.] Cut the red onion into slices about 1/8 inch
thick. Combine the potatoes, tomatoes, red onion, olives, capers, and
garlic in a large bowl. Add the olive oil, vinegar, salt, and pepper.
Toss gently to mix. Adjust the seasonings and serve. Serves 4.
Subject: Salad with Potato Goat Cheese Cake from Weekend with Rich
From: Jack and Kay Hartman
Date: Fri, 13 Feb 1998 08:07:34 -0800
This recipe is from Paris Bistro Cooking by Linda Dannenberg. The
recipe is from Le Bistro d'a Cote. Because the cakes did not come
out of the ramekins nicely, we decided that next time we should put
a piece of parchment paper at the bottom of each one.
Wild Greens Salad with Potato Cake and Warm Goat Cheese
Galette de Pommes de Terre au Chevre en Salade
1 pound potatoes, unpeeled
1 1/2 pounds fresh goat cheese (chevre)
Salt and freshly ground white pepper [I used black pepper]
14 tablespoons extra-virgin olive oil [I used a lot less]
3 cups mixed wild salad greens (arugula, dandelion, purslane, and
mache) [I used the mesclun, same thing as mache, that Mark picked
up at the farmers market]
1/2 cup black oil-cured olives, pitted and chopped
Preheat the oven to 350 degrees F.
In a medium pot, cook the potatoes in enough water to cover until
tender, about 15 minutes. [I salted the water before adding the
potatoes.] Drain and peel, then slice thin.
Mash the goat cheese and season with the salt and pepper. [I used
pepper only because I think the cheese is salty enough.] Place 1
tablespoon of the olive oil in each of 6 4-inch ramekins or small
gratin pans. Using half of the cheese, spread a small circle of
cheese in each pan. Top with the potato slices, cover with the
remaining cheese, and glaze with a tablespoon of oil.
Bake the ramekins until the cheese is lightly golden, 30 to 40
minutes. Let cool to lukewarm. [I left the ramekins in the oven
while we ate the first course but the oven was off.]
To serve, toss the greens with the remaining 2 tablespoons olive oil
and season to taste. [I seasoned with some more freshly ground
black pepper.] Divide the greens among 6 plates, and place a cake
on each plate. Sprinkle each cake with the chopped olives.
Subject: picnic potatoe salad
From: Heather Gwynn
Date: 19 Jun 1998 20:05:28 GMT
picnic potatoe salad
diced potatoes 4 cups
vegatable oil 1/3 cup
vinigar 2 thsp
salt 1/2 tsp
pepper 1/4 tsp
chopped green onions 1/2 cup
boil diced [potatoes until tender.
in a jar shake oil , vinigar, salt, pepper , and combine with potatoes.
sprinkle onions over top . mix lightly and chill.
Subject: Recipe: Surprisingly good NONFAT potato salad
From: Elizabeth & Keith Falkner
Date: Mon, 29 Jun 1998 17:18:14 GMT
I make the following dressing and use it for potato salad:
1/2 c. nonfat plain yogurt
1/4 c. nonfat mayonnaise
3 T. (1 oz.) nonfat Parmesan
1 T. Worcestershire sauce
1/4 c. minced Vidalias (or scallions)
1/2 t. garlic powder
1 t. Tabasco (or sometimes more)
I cut up my measly, allowed 6 ounces of potato, lots of celery, coarsely
chopped Vidalias, some green peppers, maybe a seeded, chopped tomato.
I've put in chopped hardboiled egg whites, cubed cooked rutabaga, cooked
This serves one Me for lunch plus a dab for The Great Dog Russet, who
will be two soon.
The dressing is also a good dip for crudites.
...I weigh in at the doctor's office this PM...I hope HIS scale is
kinder than mine has been...
Subject: Potato Salad a la Alexander Dumas
From: buffylyre[at]aol.com (Buffy Lyre)
Date: 15 Aug 1998 06:18:14 GMT
This potato salad is actually known as Peggy Martin's potato salad, but people
will think it gourmet if its called a la Alexander Dumas.
This is a wonderful potato salad and is a relative or variation of Alexander
Dumas' recipe for potato salad which appears in his dictionary of gastronomy. I
think Peggy Martin would be honored to be in the company of Alexander Dumas,
even if its only over a bowl of potato salad. He would find her version very,
very good even if it doesnt have a French name.
Potato Salad a la Alexander Dumas and Peggy Martin
8 - 9 medium size potatoes waxy ones if possible
1 1/2 cups dry white wine
1/2 cup finely chopped onion
1/2 cup shredded carrot
3/4 cup olive oil
3 tablesp wine vinegar
salt and pepper
1/2 cup slivered blanched toasted almonds
4 tablesp mayonnaise
3 hard-boiled eggs
2 tablesp chopped parsley
Boil the potatoes until just pierceable. Peel as soon as possible and break
apart with two forks. Pour the white wine over them. Coo. Add the onion,
carrot, oil, vinegar, salt and pepper to taste. Chill several hours. When
ready to serve, toss with the mayonnaise and garnish with the almonds and
hard-boiled eggs. Sprinkle with chopped parsley.
Subject: Recipe:- Asparagus Potato Salad
From: ynnuf[at]clear.net.nz (Doreen Randal)
Date: Tue, 27 Oct 1998 22:51:55 GMT
Now that asparagus and new potatoes are coming into season,
try this, it is a really good refreshing salad.
I made it at the week-end.
ASPARAGUS POTATO SALAD
500g fresh asparagus, cooked and refreshed under cold water.
400g waxy potatoes, scrubbed and cooked
4 - 5 small tomatoes, cut into chunky slices
1/4 cup lemon juice or cider vinegar
1/4 cup olive oil
2 Tbs sugar
1 tsp grated lemon rind
1 - 2 cloves garlic, finely chopped
2 Tbs finely chopped parsley
Put all the vinaigrette ingredients in a jar and shake well to
Cut the asparagus into thirds, cut the warm potatoes into chunks.
Place the asparagus, potatoes and tomatoes in a serving bowl and
pour over the vinaigrette and leave to cool. Turn gently once or
twice while cooling.
Subject: Re: Recipe:- Asparagus Potato Salad
From: l.nah[at]auckland.ac.nz (Lin Nah)
Date: Wed, 28 Oct 1998 06:39:31 GMT
Doreen Randal wrote:
>Now that asparagus and new potatoes are coming into season,
>try this, it is a really good refreshing salad.
We had a barbie for dinner on Monday
What we did was toss some asparagus spears on the bar B-Q with some
oil - turned them a couple of times. I also bought some field
mushrooms (these are big mushrooms about 6" in diameter) and put them
on the plate as well.
After that we had some cut up cauli, brocolli, red and green caps, and
courgettes all cut up into chunks. these were fired on the barb
plate. When done we added lemon juice and freshly ground black
After that we started cooking the meat (rump steak and sausages).
Enough food for 6 adults.
Subject: Re: Recipe:- Asparagus Potato Salad
From: Petra Hildebrandt
Date: Wed, 28 Oct 1998 17:53:07 +0100
Doreen Randal wrote
>ASPARAGUS POTATO SALAD
thank you for this recipe; I'll keep it in my Test folder 'till June,
when asparagus is to be served in the northern hemisphere. In return, may I
offer another recipe for asparagus potato salad, which I have made with great
success this summer. It's a translation from German, so any strange wordings
are my fault ...
MMMMM----- REZEPTI fuer Windows 2.1 registriert, Format Meal-Master
Title: Asparagus Potato Salad w/ Curry Dressing
Categories: Salads, Potatoes, Curry, Asparagus
Yield: 4 servings
1/8 l vegetable oil
1 ts curry powder
2 egg yolks
1 ts lemon juice
1/2 ts prepared mustard
150 g low fat yogurt
500 g small new potatoes
1 kg white asparagus
350 g soup vegetables
-- carrot, celeriac, leeks
1/2 tb sugar
5 tb white wine vinegar
8 tb vegetable oil
1/2 bn dill weed
-- essen & trinken 5/95
-- typed by P. Hildebrandt
Warm 2 tablespoons oil in a small saucepan over low heat. Add curry
powder and sauté a few seconds, then add warm curry oil to the remaining
cold oil. Blend egg yolks with salt, lemon juice and mustard. While adding
the curried oil slowly prepare a mayonaise. Stir in Joghurt and taste
for salt. Set aside.
Boil potatoes; peel, slice and sprinkle with a little salt.
Cut asparagus into 3 cm (1 inch) pieces; set aside the heads.
Wash the soup vegetables and cut into fine cubes; set the leeks aside.
Cook asparagus in salt water with a little sugar, about 7 minutes, then add
asparagus heads and cook for another 2 minutes. Drain, reserving the liquid.
Simmer the carrot and celeriac in the asparagus broth for 2 minutes, then add
the leeks and simmer 1 minute more. Drain.
Make a vinaigrette (with vinegar, oil, salt and pepper). Turn potatoes and
asparagus in half of the vinaigrette each. Except of 2 tb, mix the soup
with the potatoes. Let sit for 10 minutes. Chop the dill weed.
Layer potatoes and asparagus in a serving bowl. Pour curry sauce evenly over
the salad. Sprinkle with remaining soup vegetables and dill weed and serve.
VARIATION (my own): Use equal amounts of potatoes and asparagus,
about 750 g each.
Subject: Potato, Tomato, Goat Cheese Salad From Wendy Weekend
From: hartmans[at]mediaone.net (Kay Hartman)
Date: Mon, 09 Nov 1998 06:50:22 GMT
This recipe is from _French Food American Accent_ by Debra Ponzek.
This recipe did not come out as good as I had imagined it would. I
made this for my dinner with Wendy.
Potato Galettes with Oven-drived Tomatoes, Goat Cheese, and Greens
Makes 4 appetizer servings
For the oven-dried tomatoes
4 medium-size ripe tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon combined finely chopped fresh savory, thyme, and
Preheat the oven to 225 degrees F and line a baking sheet with
parchment paper. Arrange the tomato slices in a single layer on
the paper, drizzle lightly with the olive oil, and sprinkle with
the herbs. Roast 2 hours. They will shrink and darken slightly
and be drier in appearance, but they will remain somewhat firm and
For the potato galettes
2 large Idaho potatoes, peeled
6 to 8 teaspoons clarified butter
Using a mandoline if possible, cut each potato into 1/8-inch
slices; there should be about 32 in all. Brush a small nonstick
skillet with about 1 teaspoon of clarified butter. Place over
medium heat until hot, then arrange about 8 potato slices in the
center, overlapping slightly to form a pancake. Cook until golden
brown, 2 to 3 minutes on each side. Repeat with the remaining
potato slices. Drain on paper towels. You may use a larger
skillet and cook 2 or 3 galettes at a time.
1/2 log good-quality goat cheese (about 6 ounces), cut into
Kosher salt and freshly ground black pepper
4 cups mesclum leaves, or other greens
1/2 cup Sherry Vinaigrette [recipe below]
Preheat the oven to 200 degrees F. Place the galettes on a baking
sheet and top each with a slice of cheese and some dried tomatoes.
Season with salt and pepper. Place in the oven until warmed
through and the cheese has softened, 3 to 4 mintues.
In a bowl, toss the mesclun with the sherry vinaigrette.
Arrange each galette on an individual serving plate and top with
the mesclun. [I did the opposite. I arranged the meslun on the
plate and topped with the galette.]
The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to
recombine before using.
The clarified butter can be refrigerated up to 2 weeks.
The roasted tomatoes can be refrigerated up to 2 days.
The galettes can be wrapped tightly in plastic and kept at room
temperature several hours, or in the refrigerator or up to 1 day.
Makes 1 cup
1/4 teaspoon kosher salt, plus a little more if needed
2 tablespoons finely chopped shallots
1 sprig fresh thyme, leaves only
1/4 cup sherry vinegar, plus a littel more, if needed
1 cup extra-virgin olive oil
Freshly ground black pepper
In a medium bowl, whisk the salt, shallots, and thyme with the
vinegar until the salt is dissolved. Slowly whisk in the oil until
emulsified. Taste. Season with pepper and a little more salt, and
adjust with vinegar or oil, if needed.
Made without thyme, Sherry Vinaigrette can be refrigerated up to 3
weeks. Add the thyme and whisk to recombine before using.
Subject: Warm Potato Salad With Caviar Dressing From Evergene Lunch
From: hartmans[at]mediaone.net (Kay Hartman)
Date: Sat, 28 Nov 1998 18:41:16 GMT
This recipe is from the May 1998 Gourmet magazine. It is credited
to the Ritz-Carlton in Chicago.
Warm Potato Salad With Caviar Dressing
2 pounds small red potatoes (about 1 1/2 inches in diameter)
1/3 cup olive oil
3 tablespoons finely chopped fresh chives
1 tablespoon finely grated fresh lemon zest
1 teaspoon freshly ground white pepper
1.75 ounces beluga or osetra caviar (It is important to use beluga
or osetra caviar, available at specialty foods shops, for the
dressing. A lesser grade, with its higher percentage of broken
eggs, is likely to turn this potato salad an unappetizing grayish
color.) [I used osetra.]
1 1/2 tablespoons unsalted butter
1/4 cup rice vinegar
In a saucepan cover potatoes with salted cold water by 2 inches and
simmer until tender, about 15 minutes. Drain potatoes in a
colander. Potatoes may be cooked 1 day ahead and cooled completely
before being chilled in a sealable plastic bag. Bring potatoes to
room temperature before proceeding.
Quarter potatoes. In a small bowl gently stir together oil, chives,
zest, white pepper, and caviar. Mince shallots. In a large skillet
heat butter over moderate heat until foam subsides and cook shallots
until softened, about 5 minutes. Add vinegar and simmer until most
liquid is evaporated. Add potatoes and cook, tossing gently, until
heated through. Transfer potato mixture to a bowl. Add dressing to
warm potatoes and gently toss to coat. [I didn't add the caviar to
the dressing until the last minute. Caviar is highly perishable so
I kept it in the refrigerator until the last minute. After the
potatoes were done cooking I added the caviar to the dressing and
dressed the potatoes. I did this immediately before serving the
dish.] Serves 8.
Subject: Re: Sheldon - my two bits-Bacon & Avocado Potato Salad
From: lcrasp[at]pacestl.com (Leesa)
Date: Fri, 22 Jan 1999 16:48:13 GMT
On 22 Jan 1999 16:11:40 GMT, Caleb Ars wrote::
Here's a wonderful recipe for potato salad. I haven't made it yet,
but hope to in the next week. If anyone gets to it first, let me know
how it is! Leesa
* Exported from MasterCook *
Bacon-Avocado Potato Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins. While potatoes boil, cube avocados
and toss with lime juice. Chop bacon into one inch pieces and fry
until crisp in a large skillet. Remove bacon to paper towels to drain.
In bacon fat, sauté onions until golden. Remove pan from heat and stir
in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still
warm, pour dressing over potatoes and toss. Allow to cool to room
temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at
room temperature or chill one hour or longer.
- - - - - - - - - - - - - - - - - -
Subject: a great potato salad
From: Peregrine[at]t-online.de (FKoe)
Date: Wed, 31 Mar 1999 20:10:33 GMT
I was invited to a BYOF party last Sat and brought a potato salad. On
the way out to go home, a woman recognized my empty dish and asked me:
Was this the great potato salad? I haven't eaten such a good one in a
long time! - I have to admit: at times I like flattery. Too bad she
The sauce I created because I do not like the taste of mayonaise.
1 lb ground lamb meat
ca. 2 lb potatoes
If you get it: one leaf and stem of green celery
The spiced oil was prepared long ago: put ca. 1Tsp finely sliced
garlic and fresh hot peppers into a pan, roast slightly, fill in newly
bought bottle with veggie oil. After a couple of weeks the hot taste
will be in the oil, which tastes entirely different (more coming from
within) than the fresh ingredients.
Boil potatoes until done.
Cut broccoli into small trees, discard stem (or use otherwise), steam
Mix ground lamb meat with a little salt and pepper, plus some
margarine, form thumbnail-size balls, put in pan with lid, let boil in
its own juice for a while. The meat should not be spiced too hot, it
has its own fine taste which would be lost otherwise.
cut up green onions, make thin rings of red onions, dice celery leaf.
Mix one cup of creme fraiche with same amount of yoghurt which is as
non-acidic as possible; stir in 1tsp curry, 2 tsp cumin, 2 tsp
turmeric, some pepper, salt to taste.
Let potatoes and meat balls cool.
Mix meatballs, celery, onions into sauce, plus a little water if too
Put sliced potatoes into tray, pour sauce on top of it, mix very
carefully so the potatoes will not break to pieces.
Decorate with broccoli.
Everybody loved it.
Subject: REC: Green Bean & Potato Salad with Fresh Herbs
From: Leilasab[at]yahoo.com (Leila A)
Date: Sat, 10 Apr 1999 22:49:29 GMT
I'm late posting this recipe, adapted from a Gourmet Magazine recipe
for our Passover meal last weekend. I was supposed to bring vegetables
for 12, and used this recipe as a starting point (from the Epicurious
site - great recipe collection):
GREEN BEAN AND FINGERLING POTATO SALAD
Can be prepared in 45 minutes or less. If fingerling potatoes are not
available, small red potatoes, halved, may be substituted.
2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives
(with blossoms, if desired) and thyme, parsley, mint and summer savory
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
In a large kettle, simmer potatoes in salted water to cover until
tender when pierced with a fork, about 10 minutes, and drain in a
In a large saucepan, cook beans in 3 inches salted boiling water over
high heat until crisp-tender, about 3 to 5 minutes. With tongs or a
slotted spoon, transfer beans to colander with potatoes and drain
In a large bowl, toss together warm potatoes, beans, herbs, oil, zest,
and salt and pepper to taste. Salad may be made 1 day ahead and
Serve salad warm or at room temperature.
Serves 12 as part of a buffet.
Gourmet, May 1995
I used more potatoes than the recipe called for (cut up B size red new
More importantly, I added the juice from one very large lemon, a
single minced garlic clove, and tossed well. I also used more olive
oil than noted in the recipe (2 tablespoons, how stingy!)
The meal from the cut potatoes combines with the lemon juice and olive
oil to make a nice lemony potato-y sauce. The heat of the vegetables
wilts the herbs, releasing their flavors. For Passover I used thyme
and parsley, "bitter herbs." It was a hit.
When I was 20 I had an Italian boyfriend who taught me to make a
similar salad using all fresh basil, no other herbs, and lots of
garlic cloves cooked with the beans. I now mince the garlic and add
with the herbs at the end. My parents and some of my friends have
added this salad to their standard summer repertoires. I like the
Gourmet variation for spring, using herbs of the season. It's an easy
party dish, doesn't need to be kept cold or hot (tastes great at room
temperature, no pesky eggs), and serves as a vegetable.
Subject: Amish Potato Salad
Date: Sun, 2 May 1999 16:09:59 -0500
With all the recipes for potato salad, no one's hit on my favorite. It's
one that the local grocery store calls "Amish Potato Salad"
Subject: Re: Amish Potato Salad
From: Felice Friese
Date: Sun, 2 May 1999 20:58:17 -0400
Hydra wrote in message ...
> no one's hit on my favorite. It's
>one that the local grocery store calls "Amish Potato Salad"
Here's one from the 1936 (!) Pennsylvania Dutch Cookbook of Fine Old
Recipes, published by Culinary Arts Press in Reading, Pa. I haven't tried
it, but having read and typed it, I think I will!
8 boiled potatoes
1 stalk celery, diced
2 hardcooked eggs, sliced
1 onion, minced
1 tablespoon minced parsley
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
Boil potatoes in their jackets. When soft, peel and dice. Add the celery,
hard cooked eggs and onions. Fry bacon in skillet until crisp and brown.
Beat the eggs, add the sugar, spices, and vinegar and water. Mix well. Pour
egg mixture into the hot bacon and fat, and stir until mixture thickens
(about 10 minutes). Pour over the potato mixture and mix lightly. Let stand
in cold place several hours before serving.
Subject: Hawaiian Potato-Mac Salad
Date: Fri, 25 Jun 1999 18:26:18 -0700
While eating plate lunches around Hawaii a few weeks ago, we had some
terrific Potato-Mac salads. Anyone have a good recipe they would like to
Subject: Re: Hawaiian Potato-Mac Salad
Date: Sun, 27 Jun 1999 09:04:22 +0200 (CEST)
Marians potato-macaroni salad
Courtesy of James Harada, president,
Marians Island Wide Catering
3/4 pound Gem salad potato
1 pound elbow macaroni
1-1/2 ounces carrot
1 ounce chopped celery
1 ounce chopped onion
1 large egg, hard boiled
1-1/2 pounds mayonnaise
Salt and pepper to taste
Cover potatoes with tap water; boil until cooked on the firm side. Cool
in tap water;
peel and cut into 1/4-inch cubes.
Boil macaroni until cooked on the firm side; rinse in a colander with
tap water. Dice
carrots, celery and onions on the fine side. Grate the hard boiled egg.
Thoroughly mix potato, macaroni, carrot, celery, onion, egg and a
little salt and pepper.
Add mayonnaise and mix well to desired consistency. Salt and pepper to
Approximate nutritional analysis per serving (using 1/4 teaspoon
salt): 460 calories, 37 g total
fat, 5 g saturated fat, 40 mg cholesterol, 300 mg sodium.*
Diners Macaroni Salad
1 pound macaroni, cooked
2-1/2 to 3 cups mayonnaise
1/2 cup watercress, in 1/2-inch pieces
1/2 cup shredded carrots
1/4 cup very finely grated onion
1/4 cup finely diced celery
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients, mix well and refrigerate at least one hour to
allow flavors to
mix and mellow. Serves 10.
Approximate nutritional analysis per serving, based on 2-1/2 cups
mayonnaise: 560 calories, 45
g fat, 6 g saturated fat, 30 mg cholesterol, 370 mg sodium.*
Subject: first time potato salad!
Date: Mon, 9 Aug 1999 10:44:04 -0400
I am making potato salad(see recipe below) for the first time. My question
is a basic one........how long do i boil my taters? i am planning on getting
the small red skins!
Honestly Potato salad
8 Red Potatoes boiled in the skin
4 large eggs boiled
1/2 cup finely shopped celery
1/2 cup finely chopped scallions
1/4 cup chopped red pepper
1/2 t white pepper
1/2-1 t salt
1 -11/2 cups mayonnaise
Peel and slice potatoes , peel and slice eggs, in large mixing bowl
all ingredients except mayonnaise
when everything is blend add mayonnaise. Will taste better after 3
when flavors blend. I usually buy a 5 lb. bag of red potatoes of
size and use over half the bag this makes about 4 lb. of salad it will
about 3-4 days if kept cold do not leave out in the heat the mayonnaise
sour it. Enjoy and have a great summer
Subject: Re: first time potato salad!
From: Alan Boles
Date: Mon, 09 Aug 1999 15:02:34 GMT
> how long do i boil my taters? i am planning on getting
> the small red skins!
Since the recipe says to peel the potatoes after their cooked. I would
cut the potatoes in half or perhaps into 1/4 and boil them until a fork
enters them easily. This time period would be about 15-20 minutes. Salt
Subject: Re: first time potato salad!
From: Schaller_Barb[at]htc.honeywell.com (Melba's Jammin')
Date: Mon, 09 Aug 1999 11:35:16 -0500
>.....how long do i boil my taters?
Until they are just tender. Time will depend on their size.
Subject: LA COOK-IN: herbed potato salad
From: Jamie Utter
Date: Mon, 09 Aug 1999 13:32:26 -0700
I decided on a simple summer dish for the cook in and made
a potato salad. I was attempting to copy a salad from my
friend Rich Wheeler.
I love the rich flavors that come from soup stock. Since I
happen to have a lot of it in my freezer,( The warm weather
isn't really conducive to soups and I'm not a cold soup person,)
I started wondering if you cooked the potatoes in soup stock,
would the flavors be absorbed by the potatoes and then make
the potato salad taste more complex and more rich. So I tried it.
I used small red potatoes. It turned out not to do too much to the
flavor of the potatoes. I decided to peel them. After the potatoes
cooled, I drizzled stock over the potatoes and then they really
soaked it up. I used about two pounds, I think.
To finish the salad I added chopped fresh herbs to taste. They
flat leaf Italian parsley
I tossed the cooked potatoes in the herbs then added to finish:
about 1 cup of sour cream
salt and freshly ground pepper to taste.
Subject: Xmas Eve: Grilled Sweet Potato Salad
From: mhorne[at]ucla.edu (Mark Horne)
Date: Mon, 03 Jan 2000 18:21:21 -0800
Grilled Sweet Potato Salad
2 large sweet potatoes
2 tsp canola oil
salt and freshly ground black pepper
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1 jalapeño pepper, seeded and finely chopped
2 green onions, finely sliced
1 tsp peeled and chopped fresh ginger
1/4 cup rice wine vinegar
1/2 cup freshly squeezed orange juice
1 Tbsp pure maple syrup
3/4 cup olive oil
3 cups mesclun greens
Place the sweet potatoes in a large pot and cover with cold water. Bring
to a simmer and cook for 15 minutes, or until the tines of a fork can be
inserted above 1/2 inch into the potato, but the centers are still firm.
Remove the potatoes from the water and let completely cool. Peel and
slice the potatoes into 3/4 inch slices. Brush the slices with canola oil
and season with salt and pepper. Grill for 3 to 5 minutes on each side,
or until just cooked through.
In a bowl, whisk together the peppers, green onion, ginger, vinegar,
orange juice, maple syrup and olive oil. Season with salt and pepper to
Mound the greens in the center of a plate and arrange the sweet potatoes
around the greens. Drizzle the vinaigrette over the greens and potatoes.
Source: Cooking with Patrick Clark
Note: I boiled the potatoes a little longer than fifteen minutes, yet
after grilling, some of the slices were still a little undercooked. Next
time, I¹ll slice the potatoes into half inch slices before grilling.