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Subject: Three Potato Salad Recipes (was Re: Potato Salad tricks)
Newsgroups: rec.food.cooking

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From: Ranee Mueller 
Date: Wed, 12 Apr 2006 14:05:15 -0700
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Damsel in dis Dress wrote:
> sf wrote:
> >Count me in for russets.  Red potatoes are nice every now & then if
> >someone else serves them to me, but I don't even consider them when I
> >think about "potato salad" (and there are no pickles of any kind in
> >mine). 
> 
> YAY!  We're not on the endangered list!

   I think it's hard to ruin potato salad.  There are two that I like 
the best, though, mine, which uses red potatoes and a lemon-oil dressing 
and a friend's which uses both sweet and red potatoes and has a sour 
cream dressing.  I occasionally make a kind of summer vegetable salad 
that has green beans, red potatoes, corn, tomatoes, etc in it.  Although 
it's called a potato salad, I don't really think of it that way.  I like 
any kind of potato in salad, though I am partial to red or yukon golds 
(and use all blue, all red and white potatoes for the fourth of July), 
but what I really don't like are eggs, celery, or mayonnaise in potato 
salad.  

   Here are the recipes, first one is mine, second is my friend's, the 
third is my other "potato salad."   I do mine largely by sight and 
taste, so this is just a guideline.


Ranee's Red Potato Salad

3 pounds red potatoes 
6 scallions, finely chopped 
1 pound Kalamata olives, pitted and sliced
1/2 cup olive oil 
juice of two lemons
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground pepper 
1/4 cup fresh dill, finely chopped (or a heaping tablespoon, dry)

Quarter potatoes and boil until just done. Drain and cool.

Make vinaigrette out of olive oil, lemon juice, salt, pepper  and dill.

Put potatoes in large bowl with scallions and olives, toss lightly.  
Dress salad and toss to coat each potato. Refrigerate at least 2 hours.



Two Potato Salad

This one is easy and a nice change from greasy mayonaise-saturated 
potato salad.

1-1/2 lbs small red potatoes, halved
1-1/2 lbs peeled sweet potatoes or yams, cut into 1-in pieces
3 T white vinegar
3/4 C creme fraiche (or sour cream, which is what I normally use)
1/4 C chopped fresh chives (or scallions)
3/4 t salt
1/4 t ground black pepper

Place potatoes in a large Dutch oven; cover with water. Bring to a boil; 
reduce heat, and simmer 18 minutes or until tender. Drain. Place 
potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let 
cool to room temperature.

Combine creme fraiche (or sour cream) and remaining ingredients, 
stirring with a whisk. Add to potatoes, tossing gently to coat. Makes 
6-8 servings.



Potato, Green Bean, Corn and Tomato Salad


8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
4 ears of corn

 2 pounds small red-skinned potatoes, unpeeled, halved
1 pint cherry or pear tomatoes, halved
 2 tablespoons dry vermouth 
 2 tablespoons white wine vinegar
 1 large shallot, chopped
 1 tablespoon coarse-grained Dijon mustard
 2/3 cup extra-virgin olive oil
 2 tablespoons chopped fresh parsley

   Cook beans in large saucepan of boiling salted water until 
crisp-tender, 4 minutes. Remove with slotted spoon. Transfer to bowl of 
ice water. Drain; pat dry with paper towels.  Cut corn off the cob and 
blanch in boiling water for 30 seconds.  Drain and dry well.   

   Cook potatoes in large pot of boiling salted water until just tender, 
about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over 
hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, 
shallot, and mustard in small bowl. Gradually whisk in oil. Pour over 
potatoes and toss to coat. Cool completely. Mix in green beans, corn, 
tomatoes and parsley. Season to taste with salt and pepper. (Can be made 
1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

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From: Damsel in dis Dress 
Date: Wed, 12 Apr 2006 17:05:56 -0500
--------
Ranee Mueller wrote:
>   I think it's hard to ruin potato salad.  There are two that I like 
>the best, though, mine, which uses red potatoes and a lemon-oil dressing 
>and a friend's which uses both sweet and red potatoes and has a sour 
>cream dressing.

We have a large tub of sour cream.  I may just try a small batch using
that instead of mayo so we can do a taste test.  Thanks!

Carol

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From: Janet Bostwick 
Date: Wed, 12 Apr 2006 17:21:41 -0600
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Damsel in dis Dress wrote:
> We have a large tub of sour cream.  I may just try a small batch using
> that instead of mayo so we can do a taste test.  Thanks!

Try half mayo and half sour cream.  Or try my potato salad

Waxy potatoes cooked and sliced
Equal portions of mayo, sour cream and cottage cheese
Chopped green onions (tops and bottoms)
salt and fresh ground pepper
serve cold
to elaborate, add sliced radishes, cubed and seeded cucumbers, celery 
whatever else turns you on.
Janet
P.S.  I think you're wrong about the Russet potatoes, but I won't killfile 
you for it. ;o} 

============================

From: Damsel in dis Dress 
Date: Wed, 12 Apr 2006 18:53:39 -0500
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Janet Bostwick wrote:
>Try half mayo and half sour cream.  Or try my potato salad
>
>Waxy potatoes cooked and sliced
>Equal portions of mayo, sour cream and cottage cheese
>Chopped green onions (tops and bottoms)
>salt and fresh ground pepper
>serve cold
>to elaborate, add sliced radishes, cubed and seeded cucumbers, celery 
>whatever else turns you on.

Well, I could put *some* of that stuff in ...

>Janet
>P.S.  I think you're wrong about the Russet potatoes, but I won't killfile 
>you for it. ;o} 

Whew!  I was SO worried that you might!  I'll sleep better tonight.
;-)

Carol

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From: Mr Libido Incognito 
Date: Thu, 13 Apr 2006 03:09:25 GMT
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@@@@@ Now You're Cooking! Export Format

New Potato, Kielbasa And Gruyere Salad

none

1 3/4 pounds medium white-skinned boiling potato; (abt 6)
2 tablespoons cider vinegar
4  green onions; chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage; sliced into rounds
5 ounces Gruyere cheese; diced
  Salt; to taste
  Freshly-ground black pepper; to taste
  Curly endive; for serving

Cook potatoes in large saucepan of boiling water until tender, about 20
minutes.  Drain and cool slightly.  Peel and slice potatoes.  Transfer to
large bowl.  Gently mix in vinegar and green onions, using rubber 
spatula.
Cool.

Combine yogurt, mayonnaise, horseradish and caraway.  Mix into potatoes.
Add kielbasa and cheese.  Season with salt and pepper.  Line plates with
endive.  Spoon salad atop.

This recipe yields 2 servings; can be doubled or tripled.

Comments:  Offer with crusty French bread and you have a satisfying 
summer
supper.  The creamy dressing is lower-fat version, using half yogurt and
half mayonnaise.

Source:
"Bon Appétit, August 1990"
S(Formatted for MC6):
"01-17-2002  by  Joe Comiskey  -  jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 524 Calories; 47g Fat (78.9%
calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg
Cholesterol; 414mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor:  n/a

Yield: 2 servings

Preparation Time:  0:00


** Exported from Now You're Cooking! v5.73 **

============================

From: Janet Bostwick 
Date: Wed, 12 Apr 2006 22:12:55 -0600
--------
Mr Libido Incognito wrote:
> New Potato, Kielbasa And Gruyere Salad

> 4 teaspoons prepared white horseradish

I love the idea of horseradish in this recipe.  I just recently tried a cole 
slaw recipe that was really the most basic except you added horseradish to 
the dressing.  It's wonderful.  I'll never make it any other way again..


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