County Line Potato Salad Recipes Recipe For Banana

COUNTRY POTATO SALAD

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

COUNTRY POTATO SALAD RECIPE

Steps:

• Cook the potatoes; then cool, peel, and dice. Hard boil the eggs; then cool, peel, and chop. Peel the onions and grate or chop fine. Dice the celery fine. Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing. Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss. Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

POTATO AND GREEN BANANA SALAD

Steps:

• Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
• Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
• In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
• In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
• Cover and refrigerate at least 2 hours before serving.

COUNTY LINE POTATO SALAD

Steps:

• Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
• In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
• Cover and place in refrigerator until ready to serve.
• For Garnish: Dust with paprika and garnish with a sprig of parsley.
• Recipe can be halved, if desired.

SRIRACHA AND BANANA PEPPER POTATO SALAD

Steps:

• Prepare potatoes for roasting by cleaning and chopping into approx 2 inch chunks. Toss in salt, pepper and olive oil and roast at 350 for about an hour until fork tender. Meanwhile, chop cilantro, mint, scallions, and cucumber and add to a bowl with the juice of a lime and some salt. Place in the fridge for later. In a very large bowl, mix finely diced red onion, minced or grated garlic, and chopped up banana peppers from a 12 oz jar. Add all the liquid from that jar as well, and mayo, sour cream, and sriracha, (more or less depending on how spicy you want it). Mix this well. When the potatoes are ready, chop them up a bit and add them right to the bowl while still very hot. Mix everything well and half mash the potatoes so the texture is smooth with some chunks. If it's too dry, add a little more mayo, sour cream, sriracha, and/or vinegar. Allow to cool for about an hour before adding the herb and cucumber mixture. Serve!