Kristinas Potato Salad Revised Moosewood Recipes

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KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)



Kristina's Potato Salad (Revised Moosewood Recipe) image

This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

6 medium potatoes, boiled in skins, cooled then cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any colour)
3 -4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/8 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/2 cup plain yogurt (or sour cream)
1 medium carrot, diced (optional)
1 stalk celery, minced (optional)
radish, thinly sliced (optional)
fresh peas, raw (or steamed) (optional)
1 cup cashews, lightly toasted (optional)
1/2 cup sunflower seeds, toasted (optional)
2 tablespoons sesame seeds (optional)

Steps:

  • In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
  • Combine well with other ingredients in a larger bowl, cover and chill.

Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1

KRISTINA'S POTATO SALAD



Kristina's Potato Salad image

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

Provided by echo echo

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

6 medium potatoes, unpeeled, boiled in skins, diced
2 hard-boiled eggs, chopped
2 medium tomatoes, diced
1 chopped sweet pepper, chopped
2 scallions, minced
1 cucumber, chopped
chopped fresh parsley
alfalfa sprout
1/2 cup toasted cashews
1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds
carrot, coarsely grated (optional)
chopped celery (optional)
radish (optional)
raw fresh peas (optional)
3/4 cup mayonnaise
1 -2 teaspoon salt and pepper, to taste
1 dash tamari
1/2 cup cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon prepared horseradish
fresh spinach (optional)
olive (optional)
lemon wedge (optional)

Steps:

  • Combine potatoes through peas.
  • Combine mayonnaise through horseradish and toss with potatoes mixture.
  • Chill.
  • If desired, serve on a bed of spinach garnished with olives and lemon wedges.

Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5

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