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.