Red Bliss Potato Salad Recipes

RED POTATO SALAD WITH DILL

Steps:

• Prepare and cut potatoes, celery, onions and dill. (Alternately, you can also start with preparing the potatoes and chop the rest of the ingredients while they are cooking or chilling.)
• In a large pot, put cut potatoes into water. Add 1 tablespoon of salt and stir. Bring water to a boil and reduce heat to medium, cook for 20 minutes (check at 15) or until desired firmness is reached.
• Drain potatoes completely. Refrigerate until completely chilled throughout.
• While the potatoes are boiling, you can also boil the eggs by bringing water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins. When the time is up, spoon eggs out of the water, rinse in cold water to prevent them from cooking further and put into a bowl and refrigerate until chilled. (You could also peel them under cold running water, right after they are cooked but I usually peel them later.) When they are completely chilled, remove shells and chop.
• Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, Dijon mustard. You can add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator. Serve and enjoy!

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES

Steps:

• Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
• Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
• Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

RED BLISS POTATO SALAD WITH GORGONZOLA AND WALNUTS

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 30 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Rinse under cold water, and place in large bowl. Refrigerate until cold.
• Combine apples, onion, cheese, and walnuts with cooled potatoes. Whisk together the olive oil, vinegar, basil, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss to coat. Serve chilled.

HOLIDAY BLISS POTATO SALAD

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

RED BLISS POTATO SALAD

Steps:

• Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
• In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
• In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
• Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
• Before serving, stir in parsley and bacon, reserving some to sprinkle on top.

WARM RED BLISS POTATO SALAD WITH ARTICHOKES, CAPERS, AND LEMONY DILL VINAIGRETTE

Steps:

• Roast the potatoes at 400 degrees F with a drizzle of olive oil (potatoes should be coated with oil) and some salt for 40 minutes or until soft. Leave them aside to cool enough where you can handle them.
• Once cool enough to handle, but still warm on the inside, cut in quarters and put in a serving bowl.
• Add the rest of the ingredients and toss well.
• Serve still warm.