Patate In Agrodolce Sweet Sour Warm Potato Salad Recipes

WARM SWEET POTATO SALAD

Steps:

• Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
• Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

CAPONATA DI PATATE (POTATO CAPONATA) RECIPE - (4.3/5)

Steps:

• In a small bowl, cover raisins with hot water and set aside to plump. Heat olive oil in a wide skillet over medium heat. Use a hot oil or candy thermometer to determine when it reaches frying temperature, 360 degrees. Working in batches, fry potatoes until golden and crisp at edges, about 15 minutes per batch. Use a slotted spoon to transfer to a colander to drain. Take care to maintain an even frying temperature from batch to batch. Reserve oil for cooking onions. If pan is dry, add a couple more tablespoons oil. Decrease heat to low and sauté onions, stirring frequently, until very soft, 15-20 minutes. (Be careful not to let onions brown.) Add celery and cook until just slightly softened, about 5 minutes. Stir in capers. Drain raisins and add to pan along with toasted nuts and olives. Stir in fried potatoes and tomato sauce until potatoes are lightly coated. Add a few more tablespoons tomato sauce if needed to coat potatoes. Add oregano and season generously with black pepper. Taste and add salt as needed. Transfer caponata to a serving bowl and let cool to room temperature, ideally allowing it to rest a couple of hours to let flavors meld. Just before serving, top with chopped parsley.

HOT SWEET-SOUR POTATO SALAD

Steps:

• Place the frozen potatoes in a dutch oven and cover with water. Heat enough to break potatoes apart, turn off heat and let set a few minutes. Drain well and place in 6-quart roaster or crock pot.
• Cut the bacon into 1-inch pieces. Warm in a small skillet to release flavor and crisp. Keep warm.
• Combine the flour, sugar, salt and celery seed and set aside.
• Combine the water and vinegar and set aside.
• Melt lard in a deep 10-inch skillet (chicken fryer). Sauté the celery until it begins to turn golden. Add the onions and continue until the onions are translucent. Add the warmed bacon and any drippings that collected. Combine all well.
• Sprinkle the flour mixture over the vegetables and bacon and combine well.
• Add the water and vinegar a little at a time, stirring constantly, until all has been added. Bring the dressing to a boil, stirring constantly, then reduce heat and simmer for 2 minutes.
• Pour hot dressing over potatoes and combine well. Cover container tightly with foil and refrigerate, overnight if possible. Before serving, heat to serving temperature 3-6 hours depending upon appliance used, stirring about once an hour.