Potato Salad Boats Recipes

POTATO BOATS

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

SMOKIN' POTATO SALAD

Steps:

• Preheat a grill to medium. Oil the grill grates well.
• Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
• Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
• In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
• Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

PAPAYA BOATS

Steps:

• In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.

POTATO BOATS

Steps:

• Bake potatoes until done.
• When cool, cut in half and scoop out middles.
• Place shells on baking tray.
• Mix remaining ingredients with the scooped-out potato and mash.
• Heap the mixture in the shells and put a slice of cheese on top.
• Bake at 350 degrees for 25 minutes.

CRAZE-E POTATO SALAD BOATS - KID FRIENDLY

Steps:

• Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
• Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
• Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
• Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
• Now to decorate:.
• Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
• Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
• Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
• Sprinkle the shredded cheese on top of the potato mixture.
• Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
• Chill until ready to serve.

RANCH SALAD BOATS WITH BACON

Steps:

• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

FIESTA EGG & POTATO BOATS

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-12 minutes, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with butter, sour cream, chili sauce, salt and pepper., Place potato shells on a parchment-lined 15x10x1-in. baking pan. Spoon potato mixture into potato shells, creating a 3/4-in.-deep well, building up sides with potato mixture as needed. Break one egg into each well. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 25-30 minutes. Top with bacon, pimientos and cheese; bake until cheese is melted, 2-4 minutes longer. Sprinkle with green onions.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

POTATO SALAD BOATS

Steps:

• Boil potatoes until done. Cut potatoes in half and scoop out centers into bowl.
• In skillet, brown pepper bacon and chopped white onion. Add garlic, salt and pepper. Turn off heat and stir in slaw dressing, balsamic vinegar and chopped green onions. Add skillet mixture to potato centers and mix well.
• Stuff potato skin 'boats' with this mixture and sprinkle with parsley.

POTATO SALAD BOATS

Steps:

• Cook potatoes in water to cover 12-15 minutes till tender. Drain; place potatoes in ice water; drain and pat dry. Peel 2 potatoes; finely dice and place in a small bowl. Cut remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-inch shell; set shells aside. Add pulp to bowl. Stir in olives, parsley, onion, mayonnaise, mustard, and pepper; stir to combine. Stuff potato shells with potato salad. Sprinkle with paprika. Chill for an hour before serving. Fun Fact: Party Timesavers: • Decorate and set the table the night before. • Prepare as many dishes ahead as possible to freeze or refrigerate. • Pre-slice, chop, and refrigerate ingredients for party-day dishes. • Make and bag extra ice cubes. (You'll need about a pound for every 5 guests.)

AMERICA'S BEST POTATO SALAD

Steps:

• Partially cook new potatoes just until barely tender. Then smash them to about 1/2 thick.
• Partially cook russet potatoes, then slice three lengthwise and scrape out the center to form a "boat." Reserve contents for later.
• Roughly chop other three russets.
• Heat oil to 350 degrees and fry the russets to golden brown.
• Fry the smashed new potatoes then break them into small pieces.
• Cook bacon on a sheet pan in 350 degree oven. Then crumble into bits.
• Dice: red and green onions.
• Combine: dill, mayo, bacon, red onion, green onion, salt and pepper in a large bowl, mix thoroughly.
• All potatoes to cool to room temperature then combine new potatoes and contents from three russets to mayo mixture.
• Spoon contents in russet boats and then garnish with green onion and bacon bits.

VEGAN POTATO SALAD WITH TAHINI

Steps:

• Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
• Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
• Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
• In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
• Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
• Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

POTATO SALAD BOATS

Steps:

• Boil potatoes until done. Cut potatoes in half and scoop out centers into bowl.
• In skillet, brown pepper bacon and chopped white onion. Add garlic, salt and pepper. Turn off heat and stir in slaw dressing, balsamic vinegar and chopped green onions. Add skillet mixture to potato centers and mix well.
• Stuff potato skin 'boats' with this mixture and sprinkle with parsley.

PARTY SALAD BOATS

Steps:

• Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
• Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
• Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
• Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
• (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
• Fill the pasta shells.