Roxannes Potato Salad Recipes

ROMANIAN POTATO SALAD

Steps:

• Cut the potatoes in bite size pieces.
• Cut the onion in half and moon slice it.
• Add the rest of the ingredients.
• Optional:black olives and parsley leaves.

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.

ROXANNE'S POTATO SALAD

Steps:

• Wash potatoes good you can either peel potatoes and cut into small pieces or you can cook the potatoes in their jackets then peel and cut into small pieces and put into a large bowl.
• cook eggs when they boil,put a lid on them and turn the heat off and let them sit 20 minutes then peel, then dice into small pieces, put into bowl with potatoes and mix with a mixer.
• While the potatoes and eggs are cooking, cut up the red pepper, onion, and celery ( if your using a food processor becareful not to over process or it will be watery)add to the potatoes and eggs.
• Add the mustard, mayo, salt, pepper and mix then put the paparicka on the top of potato salad.

ROSANNE CASH'S POTATO SALAD

Steps:

• Boil potatoes 30 min in salted water or until tender or pressure cook at 10# pressure for 15 minutes; cool under water. Drain. While warm, mash with potato masher. Stir in pickles,onion and eggs. Add ~ 1 teaspoon salt. Hour or so before serving, add celery, mayonnaise, and mustard. Adjust final season to taste with salt and pepper. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.

RUSTIC POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
• In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
• Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
• In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
• Enjoy!

ARGENTINEAN POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

ROY'S POTATOE SALAD

Steps:

• chop potatoes and put in large bowl.
• mix miracle whip, vinegar, sugar and mustard and add to potatoes.
• add chopped onion.
• add pickles and pickle juice.
• salt to taste.
• best if prepared a day in advance.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.