No Fuss Potato Salad Recipes

SPICED ROAST SWEET POTATO SALAD

Steps:

• Preheat the oven to 395F / 200C / 180C fan forced. Line a baking tray with baking paper to minimise washing up.
• Wash the sweet potatoes, scrubbing the skins well. Cut into rounds about 1/2 inch (1.25cm) wide.
• In a large bowl, combine the oil salt, paprika, cumin, garlic powder pepper and cayenne. Stir to a paste.
• Set aside 1 heaped teaspoon of the paste, then add the potatoes to the large bowl. Mix well to coat.
• Lay the potato slices out on the baking tray in a single layer. Bake for 20 minutes.
• While the potatoes roast, add the chickpeas and remaining spice paste to the same bowl and give it a good mix to coat.
• After 20 minutes, add the chickpeas to the baking tray and roast for a further 15 minutes.
• Mix together the yoghurt, mint and vinegar and transfer to a small bowl to serve with the salad.
• Place the spinach in a serving bowl. Top with the roasted potatoes and chickpeas.

SIMPLY GERMAN POTATO SALAD

Steps:

• In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled.
• Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water.
• When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned.
• Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat.
• Garnish with bacon curls. Serve warm or room temperature.

ENSALADA DE PAPA (PUERTO RICAN POTATO SALAD)

Steps:

• Add 2 quarts of water to a pot over medium heat.
• While the water is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave them whole.)
• Add the potatoes to the pot. Season water with salt. Cook for 30 minutes or until potatoes are fork tender. (Note: Do not overcook the potatoes or they will not be able to be used for the potato salad. Instead, you will be stuck with having to make mashed potatoes. ????)
• In the last 10-15 minutes of cooking, gently add whole eggs to the pot to cook through. Don't worry if the shells crack. This may happen because the eggs are cold and now are being submerged in boiling water.
• Once potatoes are cooked, drain and allow potatoes to cool for a few minutes.
• Cut the potatoes into large chunks. Set aside in a bowl.
• Chop all your vegetables.
• Peel eggs and chop them into large chunks or to your liking.**If you don't like eggs, you can exclude them from the salad completely.
• Add the mayonnaise to the bowl and mix well with potatoes, veggies and eggs.
• Season with salt and pepper to taste and mix well.*Potato salad is now done.
• Place in a serving bowl or casserole.
• Garnish the potato salad with a sprinkle of paprika and sliced or chopped red pimientos.
• Place salad in the refrigerator for at least 30 minutes to cool.
• Serve chilled.

NO FUSS POTATO SALAD

Steps:

• 1. Boil the potatoes, till fork tender. Drain and let cool before peeling. Boil eggs to hard-boiled stage. Peel potatoes and eggs then cut into bite size chunks. Add salt & pepper to taste.
• 2. I didn't put the amount of mayo, relish or onions because I do it by taste. You can also use light mayo or add chopped ham or bell pepper to your salad, but this is the way I've made it for YEARS and it works!!!

NO-FUSS POTATO SALAD

Steps:

• Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
• In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers.