GRILLED POTATO SALAD WITH MUSTARD VINAIGRETTE
Steps:
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Season generously with kosher salt.
- Parboil potatoes until a sharp knife meets a little resistance when inserted, about 8 minutes. Drain potatoes and transfer to a large rimmed baking sheet to cool and allow excess moisture to evaporate.
- If using new potatoes, slice them lengthwise when cool enough to handle.
- Preheat grill* over medium-high to 425 degrees F and make sure grates are clean.
- Place pork roll, vegetables and lemon halves on another large rimmed baking sheet.
- Brush honey on both sides of the pork roll.
- Brush oil on the corn, zucchini, bell pepper and onion slices. Drizzle enough oil over the potatoes and toss to coat. Season vegetables with kosher salt and pepper.
- The corn and pepper will take the longest to cook so get them on the grill first along with the pork roll, zucchini, onion and lemon cut-side down.
- The pork roll, zucchini and onion will take about 4 minutes per side to cook and get nice grill marks. Grill the lemon until charred, 5-7 minutes.
- Roll the corn and bell pepper every few minutes until some kernels and skin of the pepper are charred, about 15 minutes total.
- When the pork roll, zucchini and onion come off the grill, add the potatoes. Grill until charred and crisp on both sides, about 10 minutes total.
- Transfer potatoes to a large bowl.
- When cool enough to handle, chop the pork roll, zucchini and onion and transfer to bowl with potatoes. Cut the kernels off the cobs, and seed and chop the pepper. Add to the potato mixture.
- Pour just enough dressing over the potato salad to coat well but not saturate. Season with salt and pepper to taste and gently toss.
- Transfer potato salad to a large serving bowl. Garnish with extra thyme and parsley. Serve warm or at room temperature. Enjoy!
- Squeeze the juice of the grilled lemons into a small bowl or mason jar.
- Add the remaining ingredients and season with salt and pepper.
- Shake or whisk until well combined.
- Dressing can be made 3 days ahead. Keep refrigerated.
Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 33 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 174 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 9 g
NEW POTATO SALAD RECIPE
Steps:
- Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
- Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
- Drain and let cool.
- Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.
Nutrition Facts : Calories 220 kcal, Carbohydrate 22 g, Cholesterol 84 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 271 mg, Fat 13 g, ServingSize Serves 6 to 8, UnsaturatedFat 10 g
JERSEY-STYLE POTATO SALAD
This isn't a potato salad that most folks would like, but if you're looking for the creamy, slightly-sweet potato salad that you find in the delis of New Jersey (probably New York too), this is pretty close. Like any other potato salad, you can feel free to add celery, hard boiled eggs, paprika, etc.
Provided by J-Man42
Categories Low Protein
Time 2h15m
Yield 2 1/2 lbs, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes with skins on until cooked through, but not mushy (test with a knife). When finished, place potatoes in cold water bath for about an hour.
- Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
- Make brine by mixing water, vinegar, sugar and salt in a medium sauce pan and bring to a boil. Pour the brine over the potato/onion mixture and refrigerate for one hour.
- Thoroughly drain potato/onion mixture in a strainer and then place back in a bowl. Add mayonnaise as needed until a desired consistency is reached. Taste, adding salt and/or pepper (celery, eggs, etc) as needed. Chill for several hours or overnight.
Nutrition Facts : Calories 392.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 5007.8, Carbohydrate 65.8, Fiber 4.3, Sugar 26.7, Protein 4.3
JULIA'S AMERICAN-STYLE POTATO SALAD
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.
Provided by Food Network
Categories side-dish
Time 27m
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 17
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
NEW JERSEY DINER SALAD
Easy and refreshing marinated salad reminiscent of the salad from the Weequahic Diner in Newark, New Jersey. A family favorite that can be made days in advance!
Provided by APDARMA
Categories Salad Coleslaw Recipes No Mayo
Time 8h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the cabbage, onions, carrot, pepper, and cucumber. In a small bowl, whisk together the vinegar, oil, sugar, and salt. Pour the dressing over the salad, and stir to coat. Cover tightly, and refrigerate overnight before serving.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 24.6 g, Fat 10.5 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 597.5 mg, Sugar 16.9 g
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
NEW YORK DELI POTATO SALAD
I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.
Provided by Brad Beckwith
Categories Potato
Time 1h
Yield 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes over 32-40 oz. water.
- Peel while hot. (You can actually scrape off the skin by hand under cold water.).
- Cool in refrigerator for at least one hour.
- Mix next seven ingredients in a bowl, adding oil last.
- Slice the potatoes in 1/4" slices into a very large bowl.
- Fold in the mixture.
- Chill overnight.
- Add Hellman's mayo to desired consistency.
- Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)
Provided by á-4792
Number Of Ingredients 7
Steps:
- Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don't over cook (they will be too mushy). Don't under cook. I can't give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it's easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big 'ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.
MARTHA'S FAVORITE POTATO SALAD
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 12
Steps:
- Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.
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