MISS KITTY'S EVOLUTIONARY POTATO SALAD (BY FLORIDA NATIVE)
This is my 'evolutionary' potato salad recipe. I started making this when I was about 17 years old, and have changed ingredients over the years until it got to this point -- now, I like it just the way it is! My biggest change was once I was making this for a party and mistakenly put chili powder in instead of paprika. I got upset, but added the paprika anyway, and off we went. I got more compliments on my "messed up" potato salad than on any other occasion! And it tasted GOOD. So I stuck with it. Some of the measurements are approximate (mayo especially) as I just dump stuff in, stir it up, and taste it until it's right. And how wet you like your potato salad is a personal thing. I just KNOW when it's the right consistency for our family.
Provided by kitty.rock
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.
- Remove from heat, drain, and cool potatoes.
- Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.
- In a large bowl, add potatoes, celery, and eggs.
- Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.
- Taste test; add more mayo to your taste and sea salt and ground pepper to taste.
- Add chopped dill pickles last and stir to mix.
- Taste test again. Adjust mayo, salt and pepper if needed.
- NOTE: Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.
Nutrition Facts : Calories 220.8, Fat 9.5, SaturatedFat 1.8, Cholesterol 111.1, Sodium 294.5, Carbohydrate 28.2, Fiber 2.7, Sugar 3.4, Protein 6.2
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
CLASSIC AMERICAN-STYLE POTATO SALAD
Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.
Provided by Allrecipes Member
Categories Dairy-Free Potato Salad
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g
MISS JEAN'S POTATO SALAD
This recipe comes from my best friend, Lisa's mother. Miss Jean has served this potato salad recipe at EVERY summer gathering that I attended at their home for as long as I can remember. The flavors are so basic and simple, which is why I think I enjoy it so much. Very easy to prepare as well. Please be sure to use Miracle Whip and NOT mayonnaise, the flavor just won't be the same.
Provided by Kozmic Blues
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, cover potatoes with generously salted, cold water by about 1-inch.
- Simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
- In a colander drain potatoes and cool to warm.
- With a sharp knife peel warm potatoes and cut into ¾" cubes.
- (My friend's mom always boiled the potatoes whole with the skins on, and then peeled them warm, with a knife afterwards).
- Place cubed potatoes in bowl and fold in Miracle Whip.
- Add salt and pepper to taste.
- Can add more Miracle Whip if salad looks dry.
- This potato salad tastes best if its allowed to refrigerate for at least four hours, or even overnight if possible.
Nutrition Facts : Calories 156, Fat 0.2, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 36.2, Fiber 3.3, Sugar 2.3, Protein 3.4
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
More about "miss kittys evolutionary potato salad by florida native recipes"
LOST DISHES: MISS HULLING'S - GERMAN POTATO SALAD
From lostdishes.com
MISS KAY'S POTATO SALAD FULL RECIPE VIDEO - YOUTUBE
From youtube.com
BEST POTATO SALAD RECIPES FROM CELEBRITY CHEFS - INSIDER
From insider.com
SPANISH POTATO SALAD RECIPE FOR THE POPULAR SPANISH TAPAS DISH ...
From grantourismotravels.com
EVOLUTION POTATO SALAD - TRYFOR5
From tryfor5.org.au
GERMAN POTATO SALAD - LITTLE MISS CELEBRATION | RECIPE | POTATOE …
From pinterest.com.au
MOMMA PAT’S POTATO SALAD – FOOD NETWORK KITCHEN
From foodnetwork.com
MISS KITTY'S EVOLUTIONARY POTATO SALAD (BY FLORIDA NATIVE)
From plain.recipes
SISTER KITTY'S POTATO SALAD | POTATO SALAD, O 8, KITTY
From pinterest.com
POTATO SALAD RECIPE - MARTHA STEWART
From martha.com
NINA'S POTATO SALAD | FOOD & WINE
From foodandwine.com
FOODCOMBO
HELLMANN’S POTATO SALAD (ORIGINAL RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
FAVORITE POTATO SALAD — MISS ANNIE'S HOME + KITCHEN
From missannieshomeandkitchen.com
FLORIDA SALAD RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
GREEK POTATO SALAD WITH HERBS - MIA KOUPPA, GREEK RECIPES AND …
From miakouppa.com
AMISH POTATO SALAD (OLD-FASHIONED RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
POTATO SALAD RECIPE - THE GUNNY SACK
From thegunnysack.com
PATTI LABELLE'S POTATO SALAD - BLACKPEOPLESRECIPES.COM
From blackpeoplesrecipes.com
NATIVE AMERICAN RECIPES: 25 OF OUR ALL-TIME FAVORITES
From powwows.com
MISS ROBBIE'S POTATO SALAD RECIPE
From frenosa.com
EASY POTATO SALAD RECIPE - MY BAKING ADDICTION
From mybakingaddiction.com
CITRUS-BASIL POTATO SALAD - FLORIDA'S NATURAL
From floridasnatural.com
MISS ROBBIE'S POTATO SALAD RECIPE - BLOG.CHAUKA.IN
From blog.chauka.in
COLORFUL POTATO SALAD - VINTAGE KITTY
From vintagekitty.com
MISS HULLING’S GERMAN POTATO SALAD | GERMAN POTATO SALAD RECIPE ...
From pinterest.com
THE INDIGENOUS NATIVE POTATO SALAD | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
BLUDSO'S POTATO SALAD RECIPE - TODAY.COM
From today.com
POTATO SALAD RECIPE - COOKIST.COM
From cookist.com
EVOLUTION OF A DISH: JAMIE SIMPSON'S POTATO SALAD | BLOG | MEEZ
From getmeez.com
DELICIOUS MISS BROWN POTATO SALAD RECIPES
From therecipes.info
MISS DOBBINS’ POTATO SALAD | ENTERTAINMENT/LIFE | THEADVOCATE.COM
RANCH POTATO SALAD RECIPE - PUREWOW
From purewow.com
15 QUICK & HEALTHY POTATO SALAD RECIPES FOR WEIGHT LOSS
From eatthis.com
DEVILED EGG POTATO SALAD RECIPE — THE MOM 100
From themom100.com
MAGNOLIA VERANDAH: EVOLUTION POTATO SALAD - BLOGGER
From magnoliaverandah.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love