Potatoe Salad

[emibee]

Does anyone have a good recipe? I've got Grandma coming over on Sun for a BBQ, and need a good Potatoe Salad recipe! TIA!

[bee]

My favorite is a bacon and sour cream. Also posted in the Side Dish/Salad forum.



Bacon & Sour Cream Potato Salad

2 pounds red or russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4" cubes
6 slices bacon, cooked and crumbled
Coarse salt
Fresh ground black pepper

In a large pot, cover potatoes with water and bring to a boil. Reduce heat and simmer until they are fork tender but not water logged and falling apart. Drain well and cool on the counter. Once the potatoes have cooled, peel and cut into 3/4" chunks.

In a large bowl, whisk together the sour cream and mayo, add salt and pepper to taste. Add to this bowl the potatoes, green onions, celery, parsley, pickles and bacon. Season with more salt and pepper if necessary.

[emibee]

Sounds great Bee! Thanx!

[nini]

Jamaican Sweet Potato Salad


INGREDIENTS

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.


Mexican Fiesta Potato Salad

INGREDIENTS
4 medium boiling potatoes
1 cup fresh or frozen corn kernels
Lime Juice Vinaigrette, 1 recipe
1-2 jalapeno chiles, minced
½ medium red bell pepper, diced
½ medium green bell pepper, diced
½ cup finely chopped red onions
2 tablespoons chopped cilantro
Salt and freshly ground black pepper, to taste

1. In a large pot, cover the potatoes with water and bring to a boil over high heat. Lower the heat, cover, and simmer 25-30 minutes, or until tender. Remove from heat, drain, and cool slightly. Peel and cut the potatoes into ½ inch to ¾ inch cubes. Cook the corn 2-3 minutes, drain, and refresh under cold running water.

2.In a large bowl, combine the potatoes and corn, then mix in the vinaigrette. Add the chiles, peppers, onions, and cilantro. Season with salt and pepper and mix well. Serve at room temperature or slightly chilled.

Lime Juice Vinaigrette
¼ cup lime juice
¼ cup olive oil
½ teaspoon ground coriander seeds
½ teaspoon ground cumin

1. Whisk the ingredients in a small bowl.

FRENCH POTATO SALAD

Ingredients
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
31/4 pounds of 21/2-inch-diameter red-skinned potatoes
preparation
Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.

Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve

[bee]

Here is a salad that Bean shared with me but I haven't made yet:

Amazing Blazing Potato Salad

3 pounds new potatoes, boiled until tender
4 stalks celery, sliced
1 red onion, finely diced (I use a sweet onion)
8 strips bacon, cooked crisp & diced
3 cloves garlic, minced
1/2 cup mayo
1 t. salt
3 t. chili powder
1/4 cup sugar
1 t. chipotle pepper in adobo sauce, minced (I use more)
1/3 cup red wine vinegar
S & P to taste

Cool the potatoes, chop into chunks. Mix remaining ingredients, whisk well. Add to potatoes & mix.

[bee]

I have a smashed potato salad recipe somewhere, if I can find it I will post. Here is Bean's version:

This is good and easy. I leave a bit of texture and add chopped jalapenos/green pepper and use jalapeno mustard. Smile

Smashed Potato Salad
Recipe Courtesy of Emeril Lagasse

2 pounds new potatoes, chopped
1/2 cup minced onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 to 3/4 cup mayonnaise
1/4 cup yellow mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 lemon, juiced
Salt and pepper

Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.

Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled.

[bee]

Another one by Bean:

Rhineland Potato Salad

1/2 lb. bacon, diced
3/4 c. onion, chopped
1/3 green pepper, chopped
2 cans sliced potatoes (I use 3)
3/4 c. mayo
1 small jar diced pimento
1/4 c. mustard
1/8 to 1/4 c. sugar (I use less)
1 t. salt
Pepper to taste
*I add chipotle seasoning as well

In large skillet, cook bacon until crisp. Remove and sauté onion and green pepper until soft. Drain grease. Add potatoes to skillet tossing to coat with drippings. Combine rest of ingredients and toss gently with potatoes. Sprinkle bacon on top.

[emibee]

WOW! These all look wonderful! Thanx guys!

[emibee]

Bee, I made your Bacon, and Sour Cream Potatoe Salad, and it ROCKED! Thanx again!

[bee]

emibee said:

Bee, I made your Bacon, and Sour Cream Potatoe Salad, and it ROCKED! Thanx again!

Oh goodie ~ one of our most requested salads!!!

[nini]

just got these today in my e-mail from better homes


Roasted Rosemary Potato Salad

6 servings Prep: 20 minutes
Roast: 25 minutes
View Nutrition Facts Ingredients
2 1/2 pounds tiny new red potatoes, halved or quartered
1 medium red onion, cut in wedges
1/4 cup olive oil, divided
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 medium red sweet pepper, cut into bite-sized strips
3 tablespoons pine nuts, toasted

Directions
1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.

2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.

3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
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Warm Sweet Potato and Spinach Salad

Ingredients
2 tablespoons olive oil
2 ounces Genoa salami, finely chopped
5 cups cubed, peeled sweet potatoes (1-3/4 pounds)
2 cloves garlic, minced
1/2 teaspoon salt
1 medium tart apple, peeled, cored, and shredded (3/4 cup)
2/3 cup apple juice
3 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground cloves
8 cups baby spinach
Thinly sliced red onion

Directions
1. In a wok or a very large skillet, heat the 2 tablespoons oil. Cook and stir salami in hot oil about 1 minute or until crisp and brown. Using a slotted spoon, remove salami from wok. Drain on paper towels.

2. Add potatoes, garlic, and salt to wok. Cook and stir over medium to medium-high heat 12 to 14 minutes or until potatoes are tender. Transfer to large bowl. Add shredded apple. Toss to combine. Spoon into heat-proof bowl; keep warm.

3. Combine apple juice, vinegar, the 1 tablespoon olive oil, allspice, pepper, and cloves. Add to wok or skillet; bring to boiling. Divide spinach among 10 to 12 salad plates. Top with potato mixture. Drizzle with hot dressing. Top with onion. Sprinkle salami over all. Makes 10 to 12 servings.
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Confetti Potato Salad

1-1/2 pounds round red potatoes
1 cup fresh green beans, cut into 2-inch-long pieces
2 cups broccoli and/or cauliflower florets
1/2 cup coarsely shredded carrot
1/2 cup bottled reduced-calorie ranch salad dressing
1/4 teaspoon ground black pepper
Fat-free milk (optional)

Directions
1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.

2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.

3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency. Makes 8 servings.

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[bee]

Nini, the roasted red potato salad sounds great!!