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Subject: Donna~Potato Salad
Newsgroups: rec.food.cooking

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From: mothercooley[at]webtv.net (ARIZONA_ME)
Date: Mon, 19 Jun 2000 14:46:19 -0700 (MST)
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I also use Claussen..but why only
the whites & not the yellow part??  I like red potatoes the best, I
have't tried your way of pulling them apart in chunks..does it change
just the appearance or the taste?? Thanks for your input..

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From: pattee[at]spot.Colorado.EDU (Donna Pattee)
Date: 20 Jun 2000 18:39:48 GMT
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'Cause I mash the yolks and mix them with mayo for the dressing. It makes
a really flavorful, creamy dressing. Pulling instead of cutting is **much**
quicker and easier - no burned hands! I like the texture a little better, 
too. It gives more surface area for the dill pickle juice marinade. Oh, 
red potatoes - waxy - are the best.

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From: mothercooley[at]webtv.net (ARIZONA_ME)
Date: Tue, 20 Jun 2000 18:17:15 -0700 (MST)
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I will try this mixture this weekend, I am
having a large gathering at my home & love trying new things..red
potatoes are 3 lbs. for a $1.00..so looks like your recipe will be a
hit..thanks for the info..

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Subject: Paul's (Prudhomme's, that is) Potato Salad
Newsgroups: rec.food.cooking

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From: Nona Myers 
Date: Tue, 20 Jun 2000 17:18:47 -0700
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I really love his recipes.  I've tried many from his books and
have yet to find one that I do not mind making over and over.
For me, the staying power is what counts.  With some recipes you
make it once, and that's it.  But then there are others......you
know the kind, pages splattered with food stains.  

Here is one that I made for Father's Day and it sure is another
keeper.  Absolutely delicious!!   There are some changes I made
to the original recipe:  

Paul's Potato Salad (Almost)

Seasoning Mix:
1 T cracked black peppercorns
1 T firmly packed light brown sugar
1 tsp dill weed
1/2 tsp dry mustard
1/4 tsp salt

Combine the seasoning mix .

1 1/2 pounds small new potatoes (about 10), skins on, cut into
3/4 inch pieces.  I used regular red potatoes and worked great.
Yukon should work just as well.
4 large hard-cooked eggs, shelled
6 ounces andouiille sausage, cut into 1/4 inch pieces
1/4 C chopped shallots (I used 2 garlic cloves, minced)
1 T peeled and finely chopped ginger
1/4 C seeded and finely chopped yellow bell peppers
1/4 C seeded and finely chopped green bell peppers
1/4 cup white vinegar (I used apple vinegar)
1 1/2 tsp hot pepper sauce
1/2 C water
1/4 C mayonnaise
2 T cane syrup (I used maple syrup)
2 T cane vinegar (I used apple vinegar)
1/4 C chopped green onions, green parts only

Boil the potatoes in water to cover just until they are
fork-tender, about 20 minutes.  Drain and set aside.

Separate the hard-cooked eggs; chop the whites and set them and
yolks aside.

Preheat a skillet, over high heat, until it is very hot.  Add the
andouille and cook, stirring a few times, until the edges begin
to brown, about 3 minutes.  Add the shallots or garlic, ginger,
and bell peppers and stir well to combine; then cook, stirring
once or twice, until the peppers first brighten, then brown on
the edges, about 3 minutes.  Add the seasoning mix, white or
apple vinegar, pepper sauce, and water.  Stir well and cook until
the vegetables are tender and the liquid reduces somewhat, about
4 minutes.  

Make the dressing:  Strain the liquid from the skillet and
transfer to a blender, then transfer the vegetable mixture to a
mixing bowl.  To the blender, add the hard boiled yolks and
process just until blended, about 15 seconds.  Add the mayonnaise
and process until blended, about 20 seconds, then add the cane
syrup or maple syrup and cane vinegar or any other sweet vinegar.
Process for few seconds.

Add the potatoes to the vegetable mixture in the bowl, then add
the chopped hard-cooked egg whites and green onions.  Pour the
dressing over the salad and toss gently to distribute the
ingredients evenly.  Serve warm at room temperature or cold.  

Very good served over a bowl lined with shredded crisp lettuce
leaves.  This salad is better the next day.  
--
Nona Myers 
(another hapa & foodie, email at)
nonaatbestdotcom

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Subject: Re: Donna~Potato Salad - WHAT'S THE RECIPE???
Newsgroups: rec.food.cooking

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From: shedevil[at]virginconnect.com (Anne P. Mitchell, Esq.)
Date: Wed, 21 Jun 2000 06:11:44 GMT
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I keep reading these follow-ups to Donna's potato salad - I have searched and 
searched, and can't find the recipe *anywhere*!!!

Donna - will you pretty please post it again??

Thanks!

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From: pattee[at]spot.Colorado.EDU (Donna Pattee)
Date: 21 Jun 2000 16:50:07 GMT
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>I keep reading these follow-ups to Donna's potato salad - I have searched and 
>searched, and can't find the recipe *anywhere*!!!

Probably because I never really posted a "recipe". This is one of those 
methods rather than a recipe. So, here's what goes in:

Potatoes, preferably waxy, boiled then peeled while still hot, pulled apart
	with two forks and then marinated in (Claussen) dill pickle juice
	(mix the juice in and allow to cool, then add the following)
Hard-cooked egg whites, roughly chopped
Finely-chopped celery
Sliced scallions
Finely-chopped dill pickles

Mash up the hard-cooked egg yolks, a pastry blender works well. Add "enough"
mayo and some mustard for the amount of potatoes. Thin just a bit with some
more pickle juice - no more than about a tablespoon. Mix everything together
and chill.

>Donna - will you pretty please post it again??

I'm sure I use different amounts of each thing every time, but I usually
start with about five pounds of potatoes.

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Subject: The Best Potato Salad I've Tasted!!!
Newsgroups: rec.food.cooking

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From: "Martha Hughes" 
Date: Sat, 24 Jun 2000 02:05:37 GMT
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I found this recipe in Cooking Light magazine, and it is the best taste
potato salad I've ever had. It's also low in fat. There are a couple of
variations that I made, but it's pretty close to the original recipe in the
magazine. Now, this potato salad doesn't keep well, it's best eaten soon
after it's made, but it has a garlicky flavor that is truly wonderful.

GARLICKY ROASTED-POTATO SALAD

3 lbs. med sized red potatoes, quartered
1 tblsp. veg. oil
1 tblsp. prepared mustard
2 teas. coriander
6 garlic cloves, crushed
1.2 cup chopped fresh parsley
1/2 cup plain lowfat yogurt
1/3 cup thinly sliced onions
salt and pepper
green onions

Preheat over to 400 degrees.

Combine the first 5 ingredients in a large bowl, tossing to mix. Place the
potato mixture in a shallow roasting pan and bake at 400 for 30 minutes or
until the potatoes are tender, stirring occasionally. Cool to room
temperature.

Combine parsley, yogurt, onions, salt and pepper in a large bowl. Add the
cooled potato mixture adn toss gently. Serve at room temperature or chilled.
Garnish with green onions if desired.

8 servings at 1 cup each


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