Potato Salad With Tartare Sauce Recipes

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

CLASSIC POTATO SALAD (MAKEOVER)

Steps:

• In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
• In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
• In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
• Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

POTATO SALAD WITH TARTARE SAUCE

Steps:

• For the sauce Prepare the tartare sauce by putting 500ml of mayonnaise, preferably homemade or a good bought one, in a bowl, and adding a clove of minced garlic, 3 tbsp of chopped capers, 6-8 chopped cornichons (baby gherkins), a finely chopped small, red onion, a half cup of finely chopped parsley and 2 tbsp of chopped tarragon. Adjust with salt and pepper, mix and store in the refrigerator. Hard-boil 4 eggs and boil 600g of firm salad potatoes such as kipflers, pink fir apples or all-purpose desirees in their skins, but don't overcook. Peel the eggs and cut them into wedges; peel the potatoes and cut them into desired pieces. Serve on top of the tartare sauce. Makes enough for 4-6 people.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

Steps:

• Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
• While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
• Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
• Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.