Steves Red Potato Salad Recipes

CREAMY POTATO SALAD RECIPE

Steps:

• Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
• Stir together dressing ingredients and refrigerate until ready to use.
• Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES

Steps:

• Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
• Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
• Preheat grill for medium heat and lightly oil the grate.
• Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
• Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

RED AND SWEET POTATO SALAD

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

SOUTHERN POTATO SALAD

Steps:

• Wash, peel, and cube the potatoes.
• Place potatoes in boiling water, boil until tender. About 10 minutes.
• Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
• Dice the bell pepper.
• Dice the onion.
• Chop the boiled eggs.
• Chop the sweet pickles.
• Add the bell pepper, onion, eggs, pickles.
• Add the mustard, sugar, salt, black pepper, and mayo.
• Gently stir everything together until potatoes are coated.
• Taste, add more salt and pepper as desired.
• Refrigerate for at least one hour before serving for best flavor.
• Enjoy!

GRILLED RED POTATO SALAD

Steps:

• Wash the potatoes and rosemary and pat dry.
• Add the olive oil and crush garlic to a mixing bowl.
• Add chopped rosemary and some salt and pepper.
• Add in the quartered red potatoes and toss the potatoes with the oil and rosemary.
• Place a few spoonfuls on a piece of foil.
• Wrap the potatoes into packets.
• Grill the potato packets for about 10-15 minutes, or until they look like this.
• Transfer the potatoes to the mixing bowl and mash gently. Stir in the sour cream, and any other mix-ins.
• Serve Grilled Red Potato Salad warm or cold.

STEVES RED POTATO SALAD

Steps:

• Procedure Scrub potatoes well and cut into 4ths for 1" or 8ths for larger. Soak in cold salted water 30 mins - 1 hr. meanwhile boil enough water to cover potatoes. When boiling rapidly add some salt and then potatoes. Boil till done - 15-20 mins depending on age and size. Test with fork, when just done, drain and dump on cookie sheet, turn all, cut side up and single layer, when just done steaming and still hot sprinkle with dill pickle juice, and cover with cheese cloth, linen or paper towels. Let cool. In a medium size mixing bowl, add sour cream, yogurt, mayo, honey to taste, dry mustard, chive, dill and parsley. Stir well and taste - should be mildly strong and slightly sweet, as potatoes are basically bland. Add chopped onion and pickles. Stir. When potatoes are cooled, put them in a large mixing bowl and add half of the dressing and fold in, continue to add and mix till desired consistency. Should be smooth and creamy. Refrigerate over night and taste adjust seasonings if ness. And serve for lunch or dinner, excellent with smoked fish w/hot sauce.