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POTATO SALAD
     4 medium sized red potatoes, boiled
     2-3 hard boiled eggs
     3/4 cup mayonnaise
     1 teaspoon yellow mustard
     3-4 chopped green onions
     1 teaspoon celery seed
     Salt/pepper to taste

     Cook potatoes whole, then let cool enough to peel and cut into cubes. Add rest of ingredients, chill.

 SOUR CREAM POTATO SALAD

     10-12 'new' potatoes
     2-3 sliced green onions
     salt/pepper to taste
     1 teaspoon parsley flakes
     1/2 cup sour cream
     3 tablespoons mayonnaise

     Boil potatoes whole. When done, slice into rounds, leaving skin on. Mix with rest of ingredients and chill.
     *******************

Old Fashioned Potato Salad
Ingredients:
     10 pounds potato
     1 dozen hard boiled eggs
     1 lg. onion
     6 kosher dill pickles
     1/2 jar (32oz) mayonnaise
     1 cup mustard
     1/2 cup Pickle juice
     Salt
     Directions:
     Peel and cube potatoes, cook until fork tender, drain and mash and season with salt to taste. Cut up onion,
     pickles, and eggs. Mix in with potato. Mix together mayonnaise, mustard and pickle juice. Pour into the potato
     mixture and refrigerate. Can be eaten warm but tastes better cold. You can adjust all ingredients to your taste.
     ******************

     Bacon Ranch Potato Salad
     Ingredients:
     3 pounds new potatoes (cut into 1/4-inch slices)
     1/3 cup cold water
     1/2 cup mayonnaise
     1/4 cup Ranch salad dressing
     1/4 tsp. salt
     1/4 tsp. pepper
     1/8 tsp. garlic powder
     6 slices bacon (cooked crisp and crumbled)
     1/2 cup celery slices
     1/2 cup red pepper strips
     1/2 cup sliced green onions
     Directions:
     Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until
     tender, stirring after 8 minutes; drain. Mix mayonnaise, ranch dressing, and seasonings in large bowl until well
     blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving.
     Makes 8 cups.
     ******************

     Emeril's Roasted Potato Salad
     Ingredients:
     2 pounds new potatoes, quartered
     1 cup plus 2 tablespoons olive oil
     Salt
     Freshly ground black pepper
     1 egg*
     Juice of three lemons
     1 tablespoon chopped garlic
     1 tablespoon Creole Mustard
     1/2 cup chopped green onions
     1/2 pound bacon, chopped and browned until crispy
     1 cup chopped red onions
     4 hard-boiled eggs, peeled and sliced
     1 tablespoon finely chopped parsley leaves
     1 tablespoon finely chopped fresh dill
     Directions:
     Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the
     potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the
     potatoes from the oven and cool completely. In a food processor, fitted with a metal blade, add the egg, juice
     from one lemon, mustard, garlic, and green onions. Puree until smooth. Season the mixture with salt and pepper.
     With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
     Reseason the mayonnaise with salt and pepper. In a large mixing bowl, toss the potatoes with the bacon, red
     onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the
     remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

     *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or
     lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a
     type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other
     raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
     Avoid mixing yolks and whites with the shell."

     Yield: 6 to 8 servings
     ******************

     Creole Potato Salad
     Ingredients:
     3 lbs red skinned potatoes (you don't have to peel them)
     6 large eggs, hard boiled, peeled and chopped
     1 bunch scallions, chopped
     4 stalks celery, chopped
     juice of 2 lemons
     1/2 cup dill pickles, finely chopped
     1 cup good mayonnaise (NO Miracle Whip)
     2 T prepared yellow mustard
     1 tablespoon horseradish
     1 tablespoon Course salt
     2 teaspoons black pepper
     2 teaspoons cayenne pepper
     Directions:
     Cook potatoes whole starting in COLD water and cover. When potatoes are fork tender, run under cold water to
     stop the cooking process. When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and
     mix well. Serve chilled.
     ********************

     Cajun Potato Salad
     Ingredients:
     8 Cups potatoes, cooked, cooled, & cubed
     1/2 lb. bacon, crisp fried & crumbled, & drippings
     1 Cup chopped onion
     1 Cup chopped celery
     1/2 Cup chopped dill pickles
     1/2 Cup chopped sweet pickles
     3 Tbsp. yellow mustard
     Salt & pepper to taste
     2 Cups Mayonnaise
     2 tsp. Louisiana Hot Sauce
     Directions:
     Combine all ingredients in a large bowl. Serve warm or chilled.
     *******************

     French Style Potato Salad
     Ingredients:
     6 medium potatoes -- about 2 lb.
     1 clove garlic -- cut into halves
     1/4 teaspoon instant beef bouillon
     1/3 cup hot water
     1/3 cup dry white wine
     3 tablespoons parsley -- snipped
     Tarragon Dressing:
     3 tablespoons olive oil
     2 tablespoons tarragon vinegar
     2 teaspoons chives -- snipped
     1 teaspoon salt
     1 teaspoon Dijon mustard
     1/2 teaspoon dried tarragon
     1/8 teaspoon pepper
     Directions:
     To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to
     boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with
     garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add
     wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.

     To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with
     parsley. Garnish with tomato wedges if desired.
     *******************

     Mexican Potato Salad
     Ingredients:
     1 clove garlic, cut in half
     1 cup bread cubes
     1 tblsp. salad oil
     2 stalks celery, cut up
     1 medium onion, cut up
     1 medium carrot, cut up
     1/4 green pepper, seeded
     1/4 cup slad oil
     3 tblsp. vinegar
     1 tsp. salt
     1 tsp. chili powder
     2 cups (3 medium) diced cooked potatoes
     1 head lettuce, broken into chunks
     Directions:
     Saute' garlic and bread cubes in 1 tblsp. salad oil until bread is golden. Remove garlic and discard. Set bread
     cubes aside. Put cut up vegetables in blender container and cover with water. Cover container and run on high
     just until vegetables are coarsely chopped. Drain vegetables in colander or sieve; empty into a bowl. Put 1/4 cup
     salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended. Pour over
     chopped vegetables; mix well. Add potatoes and toss lightly. Let stand 1 hour to marinate. At serving time, add
     lettuce and bread cubes; toss lightly. Makes 6-8 servings.
     ********************

     Spicy Potato Salad
     10 ounces red potatoes
     1/4 cup chopped celery
     1/4 cup diced red pepper
     2 tablespoons minced cilantro
     1/4 cup nonfat mayonnaise
     3 tablespoons nonfat sour cream
     2 tablespoons hot salsa
     1/4 teaspoon ground cumin
     Wash potatoes. Cover with water in large saucepan; bring to a boil and cook 15 minutes, until tender. Drain; cool
     completely. Peel and cut into 1/2-inch cubes. Combine with celery, pepper, and cilantro.

     Combine mayonnaise and remaining ingredients; mix well. Add to potato mixture; toss gently to coat potatoes.
     Cover and chill.