Puget Sound Potato Salad Recipes
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
PUGET SOUND SALAD
This is so delicious and elegant served in lettuce cups with a croissants and fresh fruit. Makes a very nice luncheon dish, but we like it on hot summer evenings, too! (Cooking time is chilling time.)
Provided by Chef PotPie
Categories Crab
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Chill all day or overnight.
- Serve on lettuce cups with croissants and fresh fruit.
- Enjoy!
Nutrition Facts : Calories 268.6, Fat 6.9, SaturatedFat 0.9, Cholesterol 135.8, Sodium 930.2, Carbohydrate 24.5, Fiber 1.8, Sugar 1.5, Protein 26.1
PUGET SOUND POTATO SALAD
This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.
Provided by Julesong
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
- Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
- Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
- In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
- In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
- Pour dressing over combined vegetables and toss to coat well.
- Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.
- Chop the egg whites and mix them into the salad, tossing well.
- Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
- Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.
Nutrition Facts : Calories 456, Fat 17.2, SaturatedFat 3.2, Cholesterol 212, Sodium 971.4, Carbohydrate 61.9, Fiber 11, Sugar 4.8, Protein 15.8
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