Maya Angelous Cold Potato Salad Recipes

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MAYA ANGELOU'S COLD POTATO SALAD



Maya Angelou's Cold Potato Salad image

Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 6-8

Number Of Ingredients 10

6 cups peeled diced, cooked potatoes
1 medium red onion, finely chopped
1 cup celery, finely diced
1 cup dill pickle, chopped (or dill relish)
1 cup sweet relish, drained
8 large hard-boiled eggs, 4 chopped, 4 whole
sea salt
fresh ground black pepper
1 1/4 cups mayonnaise
fresh parsley, chopped to garnish

Steps:

  • Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
  • Chill for about 2 hours.
  • Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
  • Sprinkle salad with parsley, and serve immediately. Enjoy!

WARM (OR COLD) POTATO SALAD



Warm (Or Cold) Potato Salad image

This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.

Provided by Marg CaymanDesigns

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, with skins
2 eggs
3/4 cup mayonnaise
1 tablespoon prepared yellow mustard
salt
pepper

Steps:

  • Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
  • Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
  • Bring to a boil, reduce heat and boil for 11 minutes.
  • Drain.
  • Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
  • Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
  • Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

COLD POTATO SALAD



Cold Potato Salad image

This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.

Provided by Carrie in Indiana

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 tablespoon salad oil
1 medium onion, minced
3 -4 stalks celery, diced
3 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoons dill seeds

Steps:

  • In medium saucepan cook potatoes in boiling salted water until tender.
  • Drain, reserving 3/4 cup of potato water.
  • Dice potatoes.
  • Add oil, minced onion and chopped celery; toss gently.
  • In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
  • Keep at room temperature for 2 to 3 hours.
  • Stir in vinegar, mustard, sugar, and dillseed.
  • Potato salad will be creamy.
  • Serve at room temperature.

Nutrition Facts : Calories 321.3, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA



Cold Potato Salad With Tomatoes, Olives and Feta image

This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 20h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes (do not peel)
1/4 cup white wine vinegar
1/3 cup olive oil (can use more to taste)
1 English cucumber, peeled, seeded and coarsely chopped
3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
1 large red onion, thinly sliced
1 cup sliced olive (preferably brine-cured)
2 teaspoons dried oregano (or to taste)
4 hard-boiled eggs (cut into quarters lengthwise or sliced)
1 cup crumbled feta cheese (or to taste)
salt and black pepper

Steps:

  • Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
  • Transfer to a large bowl and cool to room temperature.
  • Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
  • Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
  • Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
  • Add in crumbled feta cheese; mix to combine.
  • Place in a large glass bowl and place the sliced eggs around the edge of bowl.
  • Cover and refrigerate for a minimum of 5 hours before serving.

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