Potatosaladseasoning Recipes
POTATO SALAD SEASONING
Originally developed as a substitute for a commercial potato salad seasoning, this is great on salads as well as beef roast, among other things. The beauty of making your own seasonings is that you can adjust the ingredients to suit your taste.
Provided by Chef Larmil
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix well and grind in spice grinder (we use a dedicated coffee grinder as a spice grinder).
- Store in airtight container.
Nutrition Facts : Calories 52.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 3055.9, Carbohydrate 10.4, Fiber 3.2, Sugar 1, Protein 2.5
WATKINS SECRET POTATO SALAD SEASONING AND POTATO SALAD RECIPE
Yield 4 - 6 servings
Number Of Ingredients 14
Steps:
- To prepare the seasoning mix together all ingredients until well blended. Store in an 8 oz (250 ml) glass jar.
- For potato salad. Boil potatoes in water until just tender; drain and cool.
- Peel (if desired) and cube or dice potatoes.
- Add remaining ingredients, toss lightly but thoroughly and allow to marinate for half an hour.
- Chill salad until serving time.
WATKINS POTATO SALAD SEASONING RECIPE - (4.7/5)
Provided by Dazeek
Number Of Ingredients 9
Steps:
- Grind together and store in glass jar
DRESSING FOR POTATO SALAD
I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.
Provided by Login
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g
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- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
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Estimated Reading Time 6 mins
- Picking the right potatoes. The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they're cooked and keep their firm texture in the salad when they're chopped up and tossed with dressing.
- Prepping and cooking potatoes. To peel or not to peel? If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.
- Adding ingredients. Some people like to let the potatoes take the lead with just a few additions for flavor and texture, while others pack as many extras as they can into the mix.
- Choosing a dressing. Are you a creamy potato salad person? Or do you prefer tangy vinegar-based dressings? Time to choose! Creamy potato salads almost always have a mayonnaise-based dressing, but can also include sour cream, yogurt, and creamy-style salad dressings.
- Mixing it all ip. Once you've chosen your dressing ingredients, mix well and take a taste. Need more salt? Vinegar? Spice? Adjust seasonings before you start coating the potatoes with the dressing; the less you stir, the prettier your salad will look.
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