Prospect Park Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

PERFECT POTATO SALAD

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.

RESTAURANT-STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

PROSPECT PARK POTATO SALAD

Steps:

• Slice the potatoes between 1/2 and 1/4 inch thick.
• If potatoes are large they can be cut into halves or thirds before slicing.
• Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
• Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
• While the potatoes boil, prepare the dressing.
• If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
• Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
• Wisk together briskly.
• Add sliced cucumbers and place in the firdge until potatoes are ready.
• When potatoes are done, drain and rise them quickly under cold water.
• Be sure to shake off any excess water.
• Add potatoes to the dressing and mix well.
• Top with grated carrots and mix.
• Check seasoning and adjust as needed.
• Refrigerate until ready to serve.