Subject: Potato Salad Recipes
Newsgroups: rec.food.cooking
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From: Janet Bostwick <janbost[at]cyberhighway.net>
Date: Thu, 1 Apr 1999 13:40:07 -0700
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We should have some nice warm days soon. I want to be prepared for when the
urge for potato salad hits. I am looking for something different than
regular mayo, eggs,celery sort of thing. I already have the warm German
salad. I was thinking of something with oil and herbs and some interesting
tidbits. Can anyone help?
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From: Dimitri G Criona <DIMITRI_C[at]prodigy.net>
Date: Thu, 1 Apr 1999 13:15:35 -0800
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Often I make one for the Mayo haters in the family, cold, using balsamic
vinegar, Olive oil, Roasted Garlic, Italian Parsley as a dressing, adding
rings of peppericini, and sliced and diced salami or pepperoni and red
onion. It is a nice change. (salt and pepper of course). If I'm feeling
wealthy then shaving of reggiano <sp> on the top.
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From: Barbara Mayo-Wells <bmw[at]clark.net>
Date: 1 Apr 1999 23:51:46 GMT
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My grandmother (1880-1964) made potato salad like this:
Bake, don't boil, large potatoes
While they're still hot, scoop them into a large bowl.
As you add each potato to the bowl, douse it with oil-and-vinegar dressing
(my grandmother's was homemade, ration of about 1 part vinegar to 7 parts
oil plus about 1/2 teaspoon of salt.
While the potatoes are baking, hard-cook a few eggs. When they're done,
peel them and coarsely mash them with a fork.
Finely chop a small onion. Thinly slice a handful of sweet gherkins. Take
a large dill pickle and slice/dice it into pieces the same size as the
gherkin pieces. You should have about equal amounts of onion, gherkin, and
dill pickle.
Put the onions and pickles in a bowl with the eggs. Add enough mayonnaise
(homemade is best, of course!) to make a fairly runny mixture.
Combine the egg-onion-pickle mixture with the potatoes, stirring gently so
that you don't break the potatoes up too small. Salt generously.
Chill very well. Sprinkle with paprika. You will probably need to add
more salt.
This salad always gets rave reviews; I think it's the unexpected bits of
sweet and dill pickle plus the crunch of onion... and of course the
vinegary potatoes.
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From: Gloria Puester <puester[at]worldnet.att.net>
Date: Thu, 01 Apr 1999 17:13:39 -0700
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Dice cooked potatoes and dress them with a spicy vinaigrette and a
variety of things like chopped radishes, small cauliflower or broccoli
florets, diced red onion, finely chopped fresh herbs of your choice,
chopped seeded cucumber, short lengths of asparagus, seeded drained
tomato chunks, or whatever other vegetables look good to you at the
time. (No, not all at once!) You could also dress them with spiced
sour cream and add chunks of cooked chicken breast along with the
vegetables--our local Russian restaurant does this and it's great!
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From: shaitan[at]macwhiz.com (Heather Allen)
Date: Fri, 02 Apr 1999 07:50:00 -0500
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My favorite recipe is one June posted, here it is:
German Potato Salad with Beer Dressing
Recipe By: Idlewild
Serving Size: 8
10 small red potatoes
12 slices bacon
1 small onion chopped
4 ribs celery chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce (hot liquid pepper sauce)
2 tablespoons chopped fresh parsley
Just so you know, this makes for a LOT of potato salad - cut the recipe
if you are not cooking for a large barbecue picinic.
Peel and cube potatoes, boil until tender, drain. Fry bacon until
crisp. Drain well, crumble bacon, and mix with onion, celery, and salt.
Set aside. Stir butter and flour in a small saucepan to make a roux.
Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to
boil, stirring constantly. Pour over potato mixture. Sprinkle with
parsley. Toss lightly and let stand 1 hour. Add bacon mixture, toss
gently.
Notes: Recipe adapted from Lei Gui (LeiG@aol.com).
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From: cryambers[at]aol.com (pat)
Date: 2 Apr 1999 14:55:02 GMT
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Heather Allen wrote:
>German Potato Salad with Beer Dressing
I made this last year sometime, and I didn't like the way it tasted at all.
What kind of beer do you use to make this? That seemed to be the biggest "off"
factor in the taste. (I think I used a fairly dark beer.)
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From: Ivan Weiss <ivan[at]blaze.accessone.com>
Date: Thu, 1 Apr 1999 20:35:41 -0800
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I make a very popular potato salad based on a Bon Appetit recipe a
co-worker passed on to me, using these ingredients:
steamed quartered red potatoes, skins on
olive oil
trace of balsamic vinegar
crushed garlic
capers
artichoke hearts
chopped green onions
sun-dried tomatoes, cut into small bits
feta or myzithra cheese, crumbled
salt
pepper
crushed fresh basil leaves, or use pesto
Sugar snap peas or parboiled broccoli florets are a good addition to this
salad. Parboiled snap beans would be, too. Hope this is helpful.
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From: Neris <neris[at]home.com>
Date: Tue, 06 Apr 1999 06:17:02 GMT
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Picnic Potatoe Salad
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Picnic Potatoe Salad
Categories: Cajun Salads
Servings: 24
10 lb Potatoes 1 c Celery, finely chopped
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely
chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x Salt, to taste
2 c Onions, finely chopped 1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this the
day before and refrigerate it overnight. You may need to put
a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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-
Potato Salad
From: Wayne Pridgen
Date: Thu, 16 May 1996 20:41:44 -465800
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* Exported from MasterCook Mac *
Potato Salad
Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size : 12 Preparation Time :0:00
Categories : Salads Soul Food
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish
1) Wash the potatoes but don't peel them. Place the potatoes in a large pot
with enough water to cover them. Heat to boiling, then reduce the heat to a
simmer. Cook the potatoes until they are tender but not mushy, about 30
minutes. Drain them and cool.
2) Peel the potatoes - a butter knife works well. Finely chop the potatoes and
place them in a large bowl. Add the remaining ingredients and beat well until
blended. The potatoe salad should be the consistency of a chunky purŽe. Taste
it and add more cayenne, salt, or pepper if necessary. Transfer to a serving
bowl and sprinkle lightly with cayenne pepper.
- - - - - - - - - - - - - - - - - -
Per serving: 147 Calories; 15g Fat (90% calories from fat); 0g Protein; 3g
Carbohydrate; 11mg Cholesterol; 354mg Sodium
Potato Salad
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---------- Recipe via Meal-Master (tm) v8.03
Title: POTATO SALAD
Categories: Salads, Vegetables
Yield: 6 servings
2 lb Potatoes, cooked
2 ea Eggs, cooked
1 ea Green pepper, diced
1 ea Onion small, chopped
1/2 c Salad oil
1/3 c Wine vinegar
1/4 ts Oregano
1/2 ts Dill weed
1/4 ts Salt
1 ds Pepper
Peel and cube potatoes and dice egg.
Combine potatoes, eggs, green pepper and onion. Mix
remaining ingredients in a small jar and shake well.
Pour over potato mixture. Refrigerate several hours.
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KFC MACARONI/POTATO SALAD
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* Exported from MasterCook *
KFC MACARONI/POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Potatoes
Dressings
Amount Measure Ingredient -- Preparation Method
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DRESSING MIXTURE
1/2 c Sour cream
1/2 c Miracle whip
1 c Hellman's mayo
2 tb Prepared mustard
3 tb Sugar
1 t Onion salt
1/2 ts Pepper
SALAD
2 tb Dry minced onion
2/3 c Celery -- chopped
2/3 c Sweet midget pickles --
Chop
Not use relish
2 tb Pimiento -- chopped or
1/2 sm Tomato -- seed -- chop
8 c Elbow macaroni -- cook, drain
Cool well before add
DRESSING-Combine dressing ingredients and set aside.
MACARONI SALAD- Combine remaining ingredients in large
bowl. Coat well with the dressing. Refrigerate at
least an hour before serving. POTATO SALAD-Substitute
8 c cooked, peeled, cubed cold potatoes for the
macaroni. Increase the celery to 1 cup and substitute
snipped green onions for the dried. Canadd 1 c of
pitted black and/or stuffed green olives in either
salad. Source: Glorie Pitzer.
Recipe By :
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Potato Salad Almost Like Mom Used To Make
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---------- Recipe via Meal-Master (tm) v8.02
Title: POTATO SALAD ALMOST LIKE MOM USED TO MAKE
Categories: Salads, Vegetables
Yield: 10 servings
4 lb Boiling potatoes
- white- or red-skinned
- peeled and cut into
- 1-inch pieces
1/2 c Sweet pickle juice
1/2 c Diced red onion
1 c Mayonnaise (can be light)
1 c Sour cream (can be light)
3 tb Horseradish mustard
1 ts Salt
1 ts Freshly ground black pepper
1 c Diced sweet pickles
1/4 c Chopped chives
6 Hard-cooked eggs; shelled
- and cut into 1-inch pieces
Paprika for garnishing salad
1. In a large saucepan cover the potato pieces with
cold salted water and set over medium heat. Bring to
a boil, then lower the heat slightly and cook
uncovered, stirring a few times, until the potatoes
are just tender, about 12 minutes. Drain and transfer
to a large bowl. Pour the pickle juice over the hot
potatoes, stir gently and cool to room temperature.
2. Place the diced red onion in a small bowl and cover
with ice water. Let sit 20 minutes to reduce the
acidity. Drain and squeeze out the excess moisture
with a paper towel. Add to the potatoes. 3. In a
medium bowl stir together the mayonnaise, sour cream,
horseradish mustard, salt, pepper, pickles and chives.
Pour this mixture over the potatoes and toss gently.
Add the eggs and toss again. Spoon into a serving
container. The salad can be prepared up to 1 day
ahead. Refrigerate, covered. 4. Sprinkle salad with
paprika at serving time.
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MADISON AVENUE POTATO SALAD
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* Exported from MasterCook *
MADISON AVENUE POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
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3 tb Vegetable oil
1 tb Wine vinegar
1 1/2 ts Salt
1/8 ts Pepper
2 c Cooked, diced potatoes -- warm
1/2 c Quartered ripe olives
2 Hard-cooked eggs -- sliced
1 c Thinly sliced celery
1/2 c Diced dill pickles
1/4 c Diced pimiento
1 t Grated onion
1 tb Mustard
1/3 c Mayonnaise
Blend together oil, vinegar, salt and pepper; pour
over potatoes. Toss potatoes lightly; refrigerate.
At serving time, add olives, eggs, celery, pickles,
pimiento, onion, mustard and mayonnaise to potato
mixture; toss.
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Potato Salad With Beer Dressing
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---------- Recipe via Meal-Master (tm) v8.02
Title: POTATO SALAD WITH BEER DRESSING
Categories: German, Salads, Vegetables
Yield: 4 servings
6 ea Potatoes; medium
4 ea Bacon; slices
1 tb Onion; chopped
1 ea Celery; stalk, chopped
1 ts Salt
2 tb Butter
2 tb Unbleached flour
1/2 ts Mustard; dry
1 tb Sugar
1 c Beer; any brand
1/2 ts Tobasco sauce
2 tb Parsley; chopped fresh
Boil potatoes in medium-size saucepan until just
tender. Peel and slice. Fry bacon until crisp. Break
into small pieces and mix with onion, celery and salt;
set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to boil,
stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add
bacon mixture; toss gently and serve.
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New Potato Salad With Dried Tomatoes
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---------- Recipe via Meal-Master (tm) v8.02
Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings
3 lb Small new potatoes, scrubbed
And quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with
Some of the green
1/4 c Snipped fresh dill "OR"
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper
Place potatoes in a large kettle with enough water to
cover. Add 1/2 tsp. of the salt. Partially cover and
bring to a boil over high heat. Boil gently for 15
minutes, or until potatoes are tender but still firm.
Meanwhile, place dried tomatoes in a small bowl.
Cover with boiling water. Let stand 10 minutes.
Drain potatoes well; return to pot. Sprinkle olive
oil and 1/2 tsp. of the salt over potatoes, tossing
lightly to coat.
Cut dried tomatoes into thin slivers and add to
potatoes. Stir in celery, celery leaves, green
onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.
Combine sour cream, yogurt, horseradish, pepper and
remaining 1/2 tsp. salt in a small bowl. Pour over
potato mixture and toss gently to coat. Cover and
refrigerate up to 24 hours. Makes 8 servings.
Approximate nutritional analysis: 182 calories per
serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
of calories); 3 g fiber; 5 mg cholesterol; 522 mg
sodium; 37% of the Daily Value for vitamin C.
From the American Health, June 1995, page 90.
Submitted By ARLENES@HOLLY.COLOSTATE.EDU On
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DIJON MUSTARD POTATO SALAD
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* Exported from MasterCook *
DIJON MUSTARD POTATO SALAD
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
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4 lb New potatoes, scrubbed
2 Cloves garlic, minced
1 t Crushed red pepper flakes
1/2 c Dijon-style mustard
1 c Fat-free mayonnaise
1/2 c Red or white wine vinegar
2 tb Extra-virgin olive oil
1 c Green onions, finely chopped
1 c Red pepper, finely chopped
1 c Green pepper, finely chopped
1 c Coarsely chopped parsley
1 tb Freshly ground black pepper
1/2 ts Salt
Parsley sprigs, red and
-green bell pepper slices
-for garnish
1. Heat a large pot of water to a boil and add potatoes. Reduce heat to
medium-high and cook, with lid ajar, until potatoes are tender, about 20
minutes. Drain thoroughly and set aside to cool.
2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil
in a bowl and mix well. Cut potatoes into small pieces and place in a
large
bowl. Add mustard mixture and all remaining ingredients, except the
garnishes, and mix well. Cover tightly and refrigerate for at least 8
hours, or overnight, before serving. If the consistency is too thick, add
2
tablespoons of water. Serve garnished with parsley and bell pepper slices.
Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat,
250 mg sodium.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
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HIDDEN VALLEY HOT POTATO SALAD
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* Exported from MasterCook *
HIDDEN VALLEY HOT POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
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2 lb Small red new potatoes
1/2 c Sliced green onions
1 c HiddenValley Ranch dressing*
1 x Paprika or Black Pepper
1 x Chives
After cooking and while still warm, cut potatoes into 1-inch cubes. Gently
toss together potatoes, onions and salad dressing. Dust with paprika or
pepper. Garnish with fresh chives. Serve warm or at room temperature.
*Original Ranch with Bacon Salad Dressing
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Platt's "Red, White & Blue Potato Salad"
From: Eileen & Bob Holze
Date: Fri, 27 Sep 1996 07:34:13 -0400
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* Exported from MasterCook II *
Platt's "Red, White & Blue Potato Salad"
Recipe By : Platt 5
Serving Size : 1 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
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10 medium Red Potatoes, Chunked and cooked -- Unpeeled
Onion, to taste -- Minced
1 Lg. Red Bell pepper -- Seeded and chopped
1 C. Ripe Olives -- Chopped
8 Strips Bacon -- Cooked and crumbled
Mayonnaise
Blue Cheese Dressing
Toss potato, pepper, and olives with dressing made of equal parts of mayo
and
blue cheese dressing. Chill, top with crumbled bacon before serving.
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WARM CAESAR POTATO SALAD
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* Exported from MasterCook *
WARM CAESAR POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
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6 Medium red potatoes, cubed
1 Small head Romain lettuce
3/4 c Creamy Caesar Dressing
1/2 c Kraft Parmesan Grated Cheese
4 Strips bacon, cooked and
Crumbled
1/2 c Garlic croutons
Cook potatoes until tender, about 10 minutes. Drain and set aside.
Keep warm. Line a large salad bowl or platter with torn lettuce
leaves. Pour dressing and half of the cheese over potatoes, tossing
to coat. Spoon potatoes over lettuce. Top with remaining cheese,
bacon and croutons.
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Deluxe Potato Salad
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---------- Recipe via Meal-Master (tm) v8.02
Title: DELUXE POTATO SALAD
Categories: Diabetic, Salads, Eggs, Vegetables
Yield: 24 servings
3 Green peppers
5 lb Potatoes; cooked, peeled,
-and cubed
1 bn Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled
-and drained (8 oz. ea.)
2 tb Olive slices, pimiento-stffd
sm Pickles, whole sweet
Parsley springs, fresh
-----------------------STUFFED EGGS-----------------------
18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tb Onion; minced
1/4 ts Cury powder
1/2 ts Salt
1/8 ts Pepper
Paprika
Parsley spring, fresh
18 sl Olives, pimiento-stuffed
Chop 2 green pepper; cut remaining pepper into rings.
Combine chopped green pepper, potatoes, celery, salt,
pepper, mayonnaise, and mustard; mix well, and chill
thoroughly.
Spoon potato salad onto a large serving platter.
Arrange stuffed eggs and artichoke hearts around edge
of platter. Garnish salad with green pepper rings,
olive slices, pickles, and parsley.
Stuffed Eggs: Cut eggs in half lengthwise; remove
yolks. Mash yolks; stir in mayonnaise, onion, curry
powder, salt, and pepper.
Fill egg whites with yolk mixture; chill. Sprinkle
half of stuffed eggs with paprika, and top with a
small sprig of fresh parsley. Top with remaining
stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.
SOURCE: Southern Living Magazine, July, 1980. Typos by
Nancy Coleman.
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From: owlsprng[at]iol.ie
Date: Tue, 06 Apr 1999 08:43:03 GMT
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While this isn't *exactly* what you were asking for, it might be worth
looking at:
http://www.ibmpcug.co.uk/~owls/chrecp.htm
At the top of this file is the potato salad made by the Zeughauskeller
restaurant in Zurich. It's surprisingly low-fat: the salad is
thickened by the starch extracted from the potatoes by the initial
treatment in boiling chicken/beef stock. You might like it.