Cold Potato Salad Recipe With Vinegar Recipe For Banana

COLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

THE BEST POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

OIL AND VINEGAR POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
• Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
• Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

COLD POTATO SALAD

Steps:

• In medium saucepan cook potatoes in boiling salted water until tender.
• Drain, reserving 3/4 cup of potato water.
• Dice potatoes.
• Add oil, minced onion and chopped celery; toss gently.
• In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
• Keep at room temperature for 2 to 3 hours.
• Stir in vinegar, mustard, sugar, and dillseed.
• Potato salad will be creamy.
• Serve at room temperature.

SALT AND VINEGAR POTATO SALAD

Steps:

• Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minute.
• Cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
• While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and 1/2 cup vinegar in a small bowl.
• Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges.
• Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine.
• Add more Old Bay if needed, and serve warm or at room temperature.

LEMON VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

BALSAMIC GLAZED ROASTED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

SALT AND VINEGAR POTATO SALAD

Steps:

• Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
• Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes.
• While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl.
• Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.
• Onion can be marinated, covered and chilled, up to 1 day.