Texas Peteandreg Warm Buffalo Potato Salad Recipes

TEXAS PETE® WARM BUFFALO POTATO SALAD

Steps:

• Combine vinaigrette (or Ranch) and hot sauce. Set aside.
• Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
• Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
• To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

TEXAS POTATO SALAD

Steps:

• Boil potatoes until done but not mushy.
• Before potatoes are done add green beans to potato pot until blanched.
• Drain For Dressing combine all ingredients and let sit.
• The longer you let the ingredients for the dressing sit the better the taste.
• Just before serving combine dressing with warm potatoes and beans and serve.