Indiana Potato Salad Recipes

INDIANA POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
• While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
• Bake for 1 hour in the preheated oven, until cheese is browned.

INDIAN POTATO SALAD

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
• Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
• In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.

INDIANA POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
• While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
• Bake for 1 hour in the preheated oven, until cheese is browned.

BACK HOME IN INDIANA POTATO SALAD

Steps:

• Boil potatoes with skins until slightly tender. Remove from water and slice while still hot into glass baking dish. Sauté chopped bacon and onions, only until onions are almost, but not quite brown. Stir in vinegar, water, parsley, salt and pepper to taste. Pour over potatoes and warm in oven to serve. Sprinkle additional parsley for decoration before serving.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.

INDIAN-SPICED POTATO SALAD

Steps:

• Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
• Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.