Bread And Butter Potato Salad Recipes

BREAD AND BUTTER PICKLE POTATO SALAD

Steps:

• 1 Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set aside to cool.
• 2 In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.
• 3 In a large bowl, combine the potatoes, pickles, onion and peppers. Pour mayonnaise mixture over potatoes and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

BREAD-AND-BUTTER POTATO SALAD

Steps:

• Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.
• Place potatoes in a large pot and cover with 2 inches of cold water. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes; drain. Return potatoes to pot and cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.
• Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.

HERRING-AND-POTATO SALAD WITH BROWN BUTTER

Steps:

• Bring a large saucepan of salted water to boil. Drop in potatoes, turn down heat to medium and cook until tender, about 25 minutes. Drain, allow to cool and cut into 1-inch chunks. Place in a large bowl.
• Melt butter in a small skillet over medium-low heat. Cook until butter turns golden brown, 2 to 3 minutes. Let cool.
• Slice dark greens from onion and cut some into slivers for garnish. Trim roots and discard. Cut bulb in half lengthwise and slice into slivers (about 1/4 cup).
• In a bowl, whisk together crème fraîche, horseradish, lemon zest and juice, kosher salt and pepper.
• Add the onion, herring and chives to the potatoes. Toss the crème fraîche dressing with the potato mixture and combine well. Pour the butter over the mixture and toss gently. Garnish with potato chips and onion greens.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

BUTTERMILK POTATO SALAD

Steps:

• Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
• Combine the remaining ingredients in a bowl.
• Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.