Subject: potato salads-long
Newsgroups: rec.food.cooking
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From: Neris <neris[at]home.com>
Date: Fri, 12 Mar 1999 03:46:24 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.
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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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