Potatocobbsalad Recipes

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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.

COBB POTATO SALAD

Steps:

• In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
• In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
• To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

THE ORIGINAL POTATO SALAD

Steps:

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

POTATO COBB SALAD

Steps:

• Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
• Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
• Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
• Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
• Sprinkle with pepper. Serve with remaining dressing.