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Subject: potato salads-long
Newsgroups: rec.food.cooking

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From: Neris <neris[at]home.com>
Date: Fri, 12 Mar 1999 03:46:24 GMT
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Picnic Potatoe Salad

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Picnic Potatoe Salad
Categories: Cajun Salads
  Servings: 24

     10 lb Potatoes                            1 c  Celery, finely chopped
      8 ea Eggs, hard-boiled                   1 c  Fresh parsley,finely
chopped
      2 c  Dill relish                     1 1/2 pt Mayonnaise
      1 c  Sweet relish                      1/2 c  Yellow mustard
      2 c  Salad olives, chopped               1 x  Salt, to taste
      2 c  Onions, finely chopped              1 x  Louisiana hot sauce

  Boil potatoes in their jackets.  Let cool, then peel and chop
  into large chunks.  Mix mayonnaise, yellow mustard, Louisiana
  hot sauce, and salt together.  Add potatoes, along with the
  rest of the ingredients, and mix well.  You can make this the
  day before and refrigerate it overnight.  You may need to put
  a little more dressing on it if it is a little dry.
  "Serves 8 Cajuns or 24 other peoples for a good picnic."
  From Justin Wilson's "Outdoor Cooking With Inside Help"

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Potato Salad

From: Wayne Pridgen
Date: Thu, 16 May 1996 20:41:44 -465800
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                   *  Exported from  MasterCook Mac  *

                               Potato Salad

Recipe By     : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Soul Food

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        maine potatoes
   2      tablespoons   sweet pickle relish
   8      ounces        Mayonnaise -- Hellmann's Brand
   1      stalk         celery -- finely chopped
   1      medium        onion -- finely chopped
   1                    green bell pepper -- cored, seeded, chop
   1      tablespoon    sugar
   1      teaspoon      salt
     1/2  teaspoon      Black pepper -- freshly ground
          pinch         cayenne pepper
                         - Large pinch, plus more for granish

1) Wash the potatoes but don't peel them.  Place the potatoes in a large pot
with enough water to cover them.  Heat to boiling, then reduce the heat to a
simmer.  Cook the potatoes until they are tender but not mushy, about 30
minutes.  Drain them and cool.

2) Peel the potatoes - a butter knife works well.  Finely chop the potatoes and
place them in a large bowl.  Add the remaining ingredients and beat well until
blended.  The potatoe salad should be the consistency of a chunky purŽe. Taste
it and add more cayenne, salt, or pepper if necessary.  Transfer to a serving
bowl and sprinkle lightly with cayenne pepper.

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Per serving: 147 Calories; 15g Fat (90% calories from fat); 0g Protein; 3g
Carbohydrate; 11mg Cholesterol; 354mg Sodium



Potato Salad

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---------- Recipe via Meal-Master (tm) v8.03

      Title: POTATO SALAD
Categories: Salads, Vegetables
      Yield: 6 servings

      2 lb Potatoes, cooked
      2 ea Eggs, cooked
      1 ea Green pepper, diced
      1 ea Onion small, chopped
    1/2 c  Salad oil
    1/3 c  Wine vinegar
    1/4 ts Oregano
    1/2 ts Dill weed
    1/4 ts Salt
      1 ds Pepper

  Peel and cube potatoes and 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.

-----


KFC MACARONI/POTATO SALAD

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                     *  Exported from  MasterCook  *

                        KFC MACARONI/POTATO SALAD

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Potatoes
                Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        DRESSING MIXTURE
     1/2   c            Sour cream
     1/2   c            Miracle whip
   1       c            Hellman's mayo
   2       tb           Prepared mustard
   3       tb           Sugar
   1       t            Onion salt
     1/2   ts           Pepper
                        SALAD
   2       tb           Dry minced onion
     2/3   c            Celery -- chopped
     2/3   c            Sweet midget pickles --
                        Chop
                        Not use relish
   2       tb           Pimiento -- chopped or
     1/2   sm           Tomato -- seed -- chop
   8       c            Elbow macaroni -- cook, drain
                        Cool well before add

  DRESSING-Combine dressing ingredients and set aside.
  MACARONI SALAD- Combine remaining ingredients in large
  bowl. Coat well with the dressing. Refrigerate at
  least an hour before serving. POTATO  SALAD-Substitute
  8 c cooked, peeled, cubed cold potatoes for the
  macaroni.  Increase the celery to 1 cup and substitute
  snipped green onions for the dried. Canadd 1 c of
  pitted black and/or stuffed green olives in either
  salad. Source: Glorie Pitzer.

  Recipe By     :



                   - -
Potato Salad Almost Like Mom Used To Make

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---------- Recipe via Meal-Master (tm) v8.02

      Title: POTATO SALAD ALMOST LIKE MOM USED TO MAKE
Categories: Salads, Vegetables
      Yield: 10 servings

      4 lb Boiling potatoes
           - white- or red-skinned
           - peeled and cut into
           - 1-inch pieces
    1/2 c  Sweet pickle juice
    1/2 c  Diced red onion
      1 c  Mayonnaise (can be light)
      1 c  Sour cream (can be light)
      3 tb Horseradish mustard
      1 ts Salt
      1 ts Freshly ground black pepper
      1 c  Diced sweet pickles
    1/4 c  Chopped chives
      6    Hard-cooked eggs; shelled
           - and cut into 1-inch pieces
           Paprika for garnishing salad

  1. In a large saucepan cover the potato pieces with
  cold salted water and set over medium heat.  Bring to
  a boil, then lower the heat slightly and cook
  uncovered, stirring a few times, until the potatoes
  are just tender, about 12 minutes.  Drain and transfer
  to a large bowl.  Pour the pickle juice over the hot
  potatoes, stir gently and cool to room temperature.
  2. Place the diced red onion in a small bowl and cover
  with ice water. Let sit 20 minutes to reduce the
  acidity.  Drain and squeeze out the excess moisture
  with a paper towel.  Add to the potatoes. 3. In a
  medium bowl stir together the mayonnaise, sour cream,
  horseradish mustard, salt, pepper, pickles and chives.
  Pour this mixture over the potatoes and toss gently.
  Add the eggs and toss again.  Spoon into a serving
  container.  The salad can be prepared up to 1 day
  ahead. Refrigerate, covered. 4. Sprinkle salad with
  paprika at serving time.

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MADISON AVENUE POTATO SALAD

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                     *  Exported from  MasterCook  *

                       MADISON AVENUE POTATO SALAD

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Vegetable oil
   1       tb           Wine vinegar
   1 1/2   ts           Salt
     1/8   ts           Pepper
   2       c            Cooked, diced potatoes -- warm
     1/2   c            Quartered ripe olives
   2                    Hard-cooked eggs -- sliced
   1       c            Thinly sliced celery
     1/2   c            Diced dill pickles
     1/4   c            Diced pimiento
   1       t            Grated onion
   1       tb           Mustard
     1/3   c            Mayonnaise

  Blend together oil, vinegar, salt and pepper; pour
  over potatoes.  Toss potatoes lightly; refrigerate.
  At serving time, add olives, eggs, celery, pickles,
  pimiento, onion, mustard and mayonnaise to potato
  mixture; toss.

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Potato Salad With Beer Dressing

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---------- Recipe via Meal-Master (tm) v8.02

      Title: POTATO SALAD WITH BEER DRESSING
Categories: German, Salads, Vegetables
      Yield: 4 servings

      6 ea Potatoes; medium
      4 ea Bacon; slices
      1 tb Onion; chopped
      1 ea Celery; stalk, chopped
      1 ts Salt
      2 tb Butter
      2 tb Unbleached flour
    1/2 ts Mustard; dry
      1 tb Sugar
      1 c  Beer; any brand
    1/2 ts Tobasco sauce
      2 tb Parsley; chopped fresh

  Boil potatoes in medium-size saucepan until just
  tender.  Peel and slice. Fry bacon until crisp.  Break
  into small pieces and mix with onion, celery and salt;
  set aside.  Stir melted butter and flour in a small
  saucepan until blended.  Add mustard and sugar.
  Slowly stir in beer and Tabasco sauce. Bring to boil,
  stirring constantly.  Pour over potatoes.  Sprinkle
  with parsley.  Toss lightly and let stand 1 hour. Add
  bacon mixture; toss gently and serve.

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New Potato Salad With Dried Tomatoes

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---------- Recipe via Meal-Master (tm) v8.02

      Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
      Yield: 8 servings

      3 lb Small new potatoes, scrubbed
           And quartered
  1 1/2 ts Salt
      1 oz Dried tomato halves
    1/3 c  Boiling water
      2 tb Olive oil
  1 1/2 c  Sliced celery
    1/2 c  Chopped celery leaves
      4    Green onions, sliced with
           Some of the green
    1/4 c  Snipped fresh dill "OR"
      1 tb Dried dillweed
    1/3 c  Reduced fat sour cream
    1/3 c  Lowfat plain yogurt
      1 tb Prepared white horseradish
    1/4 ts Pepper

  Place potatoes in a large kettle with enough water to
  cover.  Add 1/2 tsp. of the salt.  Partially cover and
  bring to a boil over high heat.  Boil gently for 15
  minutes, or until potatoes are tender but still firm.

  Meanwhile, place dried tomatoes in a small bowl.
  Cover with boiling water. Let stand 10 minutes.

  Drain potatoes well; return to pot.  Sprinkle olive
  oil and 1/2 tsp. of the salt over potatoes, tossing
  lightly to coat.

  Cut dried tomatoes into thin slivers and add to
  potatoes.  Stir in celery, celery leaves, green
  onions, ad dill.  Spoon into large bowl; cover and
  refrigerate at this point if preparting ahead.

  Combine sour cream, yogurt, horseradish, pepper and
  remaining 1/2 tsp. salt in a small bowl.  Pour over
  potato mixture and toss gently to coat. Cover and
  refrigerate up to 24 hours.  Makes 8 servings.

  Approximate nutritional analysis: 182 calories per
  serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
  of calories); 3 g fiber; 5 mg cholesterol; 522 mg
  sodium; 37% of the Daily Value for vitamin C.

  From the American Health, June 1995, page 90.
  Submitted By ARLENES@HOLLY.COLOSTATE.EDU  On

-----

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DIJON MUSTARD POTATO SALAD

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                     *  Exported from  MasterCook  *

                        DIJON MUSTARD POTATO SALAD

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           New potatoes, scrubbed
   2                    Cloves garlic, minced
   1       t            Crushed red pepper flakes
     1/2   c            Dijon-style mustard
   1       c            Fat-free mayonnaise
     1/2   c            Red or white wine vinegar
   2       tb           Extra-virgin olive oil
   1       c            Green onions, finely chopped
   1       c            Red pepper, finely chopped
   1       c            Green pepper, finely chopped
   1       c            Coarsely chopped parsley
   1       tb           Freshly ground black pepper
     1/2   ts           Salt
                        Parsley sprigs, red and
                        -green bell pepper slices
                        -for garnish

  1. Heat a large pot of water to a boil and add potatoes. Reduce heat to
  medium-high and cook, with lid ajar, until potatoes are tender, about 20
  minutes. Drain thoroughly and set aside to cool.

  2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil
  in a bowl and mix well. Cut potatoes into small pieces and place in a large
  bowl. Add mustard mixture and all remaining ingredients, except the
  garnishes, and mix well. Cover tightly and refrigerate for at least 8
  hours, or overnight, before serving. If the consistency is too thick, add 2
  tablespoons of water. Serve garnished with parsley and bell pepper slices.

  Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat,
  250 mg sodium.

  Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
  rec.food.cooking

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HIDDEN VALLEY HOT POTATO SALAD

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                     *  Exported from  MasterCook  *

                      HIDDEN VALLEY HOT POTATO SALAD

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Small red new potatoes
     1/2   c            Sliced green onions
   1       c            HiddenValley Ranch dressing*
   1       x            Paprika or Black Pepper
   1       x            Chives

  After cooking and while still warm, cut potatoes into 1-inch cubes. Gently
  toss together potatoes, onions and salad dressing.  Dust with paprika or
  pepper.  Garnish with fresh chives.  Serve warm or at room temperature.
  *Original Ranch with Bacon Salad Dressing

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Platt's "Red, White &amp; Blue Potato Salad"

From: Eileen &amp; Bob Holze
Date: Fri, 27 Sep 1996 07:34:13 -0400
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                    *  Exported from  MasterCook II  *

                 Platt's "Red, White &amp; Blue Potato Salad"

Recipe By     : Platt 5
Serving Size  : 1    Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      medium        Red Potatoes, Chunked and cooked -- Unpeeled
                        Onion, to taste -- Minced
   1      Lg.           Red Bell pepper -- Seeded and chopped
   1      C.            Ripe Olives -- Chopped
   8      Strips        Bacon -- Cooked and crumbled
                        Mayonnaise
                        Blue Cheese Dressing

Toss potato, pepper, and olives with dressing made of equal parts of mayo and
blue cheese dressing.  Chill, top with crumbled bacon before serving.

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WARM CAESAR POTATO SALAD

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                     *  Exported from  MasterCook  *

                         WARM CAESAR POTATO SALAD

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Medium red potatoes, cubed
   1                    Small head Romain lettuce
     3/4   c            Creamy Caesar Dressing
     1/2   c            Kraft Parmesan Grated Cheese
   4                    Strips bacon, cooked and
                        Crumbled
     1/2   c            Garlic croutons

  Cook potatoes until tender, about 10 minutes. Drain and set aside.
  Keep warm. Line a large salad bowl or platter with torn lettuce
  leaves. Pour dressing and half of the cheese over potatoes, tossing
  to coat. Spoon potatoes over lettuce. Top with remaining cheese,
  bacon and croutons.

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Deluxe Potato Salad

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---------- Recipe via Meal-Master (tm) v8.02

      Title: DELUXE POTATO SALAD
Categories: Diabetic, Salads, Eggs, Vegetables
      Yield: 24 servings

      3    Green peppers
      5 lb Potatoes; cooked, peeled,
           -and cubed
      1 bn Celery; chopped
  2 1/2 ts Salt
      1 ts Pepper
    3/4 c  Mayonnaise
      1 tb Mustard, Dijon
      4 cn Artichoke hearts; chilled
           -and drained (8 oz. ea.)
      2 tb Olive slices, pimiento-stffd
        sm Pickles, whole sweet
           Parsley springs, fresh

-----------------------STUFFED EGGS-----------------------
     18    Eggs; hard-cooked
    1/4 c  Mayonnaise
      2 tb Onion; minced
    1/4 ts Cury powder
    1/2 ts Salt
    1/8 ts Pepper
           Paprika
           Parsley spring, fresh
     18 sl Olives, pimiento-stuffed

  Chop 2 green pepper; cut remaining pepper into rings.
  Combine chopped green pepper, potatoes, celery, salt,
  pepper, mayonnaise, and mustard; mix well, and chill
  thoroughly.

  Spoon potato salad onto a large serving platter.
  Arrange stuffed eggs and artichoke hearts around edge
  of platter.  Garnish salad with green pepper rings,
  olive slices, pickles, and parsley.

  Stuffed Eggs: Cut eggs in half lengthwise; remove
  yolks. Mash yolks; stir in mayonnaise, onion, curry
  powder, salt, and pepper.

  Fill egg whites with yolk mixture; chill.  Sprinkle
  half of stuffed eggs with paprika, and top with a
  small sprig of fresh parsley.  Top with remaining
  stuffed eggs with pimiento-stuffed olive slices.
  Yield: 18 servings.

  SOURCE: Southern Living Magazine, July, 1980. Typos by
  Nancy Coleman.

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