Lizs Potato Salad Recipes

LIZ'S POTATO SALAD

Steps:

• Cook potatoes and eggs, cool, peel, and dice. Prepare dressing, mix in egg yoke and blend till smooth, then mic in bacon, egg whites, celery, and onion and mix. Add dressing to potatoes and mix. You may use more mayo, whipped dressing, and sour cream (in equal parts) to make for a "saucier" salad.

LIZ'S FAST FIESTA SALAD

Steps:

• Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
• Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
• Cover and refrigerate for 1 hour or as long as overnight.
• Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

LIZ'S GERMAN POTATO SALAD

Steps:

• Cook the potatoes with their skins on until tender. Allow to cool, peel.
• Place in a large bowl with eggs, bacon pickles.
• Sprinkle the chicken stock powder over the potatoes, then mix gently.
• Whisk the oil, vinegar, salt and pepper together, pour over the salad and mix again gently.
• Garnish with parsley and serve at room temperature.