NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
PAULA'S FABULOUS POTATO SALAD
I have been making this recipe for many years. We originally got it from the owner of a German Deli. It called for 20 pounds of potatoes and served 60. The most important part is the marinade. I usually let it soak overnight. I add chives, fresh dill, celery seed depending on my mood.
Provided by Prrs4me
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice potatoes thin and boil until almost tender.
- While potatoes are boiling combine sugar, salt, white vinegar and water in saucepan. Bring to a boil stirring occasionally. As soon as potatoes are done, drain and put into large bowl. Immediately pour hot marinade over potatoes. Sprinkle with salt and pepper. Let potatoes marinate several hours or over night turning frequently.
- Drain and add celery, dill, onion. Add Mayo and Dijon mustard until desired consistency. You may not have to use all the mayo or you might need more.
- For German potato salad do not add Mayo, add cooked and crumbled bacon.
- For egg potato salad add quartered eggs before adding mayo. Save one egg to slice for the top.
Nutrition Facts : Calories 281.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 462.2, Carbohydrate 44.9, Fiber 4.3, Sugar 10.2, Protein 4.2
BABY RED POTATO SALAD WITH LEMON AND HERBS
Make and share this Baby Red Potato Salad With Lemon and Herbs recipe from Food.com.
Provided by invictus
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
Nutrition Facts : Calories 294.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 230.6, Carbohydrate 47.8, Fiber 5.5, Sugar 4, Protein 5.2
BABY RED BLISS POTATO SALAD WITH JUNIPER AND BUTTERMILK
This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.
Provided by MarieRynr
Categories Potato
Time P1DT35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
- Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
- Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
- One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.
Nutrition Facts : Calories 172.7, Fat 7.2, SaturatedFat 1, Cholesterol 0.3, Sodium 934.2, Carbohydrate 24.4, Fiber 3, Sugar 2.1, Protein 3.4
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