Main Dish Potato Salad Recipes

MAIN DISH POTATO SALAD

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
• Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
• Shuck corn, and scrape off kernels.
• Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
• In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
• Drain the green beans, reserving the cooking water, and run the beans under cold water.
• Cook the corn 1 or 2 minutes in the water the beans were steamed over.
• Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
• When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

MAIN DISH POTATO SALAD

Steps:

• 1. Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
• 2. Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
• 3. Shuck corn, and scrape off kernels.
• 4. Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
• 5. In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
• 6. Drain the green beans, reserving the cooking water, and run the beans under cold water.
• 7. Cook the corn 1 or 2 minutes in the water the beans were steamed over.
• 8. Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
• 9. When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
• Approximate nutritional analysis per serving: 530 calories, 12 grams fat, 1 milligram cholesterol, 570 milligrams sodium, 15 grams protein, 100 grams carbohydrate.
• By MARIAN BURROS [NYTimes.com Published: August 27, 1997]

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.