NEW YORK DELI POTATO SALAD
I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.
Provided by Brad Beckwith
Categories Potato
Time 1h
Yield 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes over 32-40 oz. water.
- Peel while hot. (You can actually scrape off the skin by hand under cold water.).
- Cool in refrigerator for at least one hour.
- Mix next seven ingredients in a bowl, adding oil last.
- Slice the potatoes in 1/4" slices into a very large bowl.
- Fold in the mixture.
- Chill overnight.
- Add Hellman's mayo to desired consistency.
- Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
OIL AND VINEGAR POTATO SALAD
Provided by Maria Helm Sinskey
Categories Mustard Potato Side Marinate Picnic Vegetarian Low Cal Backyard BBQ Dinner Vinegar Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
- Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
- Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
TRADITIONAL GERMAN POTATO SALAD
While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
- While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
- Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
- Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
- Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
SLICED POTATO SALAD
I got this from the Penzey's spice catalog. My family just loved it. Note: It calls for English Prime Rib Rub, which is a spice blend Penzeys makes. I mixed together equal parts ground celery seed, garlic powder, onion powder and sugar. Then measured out the 1-1/2 teaspoons of this mixture to replace the prime rib rub. It tasted great! If you do have this mix from Penzeys, omit the salt and pepper as the mix already contains it.
Provided by JillAZ
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
- Wash and scrub potatoes. Slice into 1/4 inch thick slices.
- Place in boiling water and boil for about 6-8 minutes or until fork tender.
- Drain, reserving 1/4 cup of the cooking liquid.
- Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
- Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
- Pour this over the potato slices and toss gently to coat.
- Serve while warm or refrigerate for at least 2 hours to serve chilled.
LAZY DAYS POTATO SALAD
For a colorful and simply delicious side dish, try Margaret Wilson's Lazy Days Potato Salad. The Hemet, California cook cuts the prep time to almost nothing by using canned potatoes! Slice in some crunchy veggies and diced dill pickles, drizzle with a light creamy dressing seasoned with garlic and mustard-and supper is served!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 780mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
POTATO TOSSED SALAD
Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
SLICED RED POTATO SALAD
Categories Salad Potato Side Broil Christmas Fourth of July Picnic Thanksgiving Vegetarian Potluck
Yield 8 people
Number Of Ingredients 9
Steps:
- 1. In a large bowl, add herbs, salt, pepper, and fajita seasoning to the olive oil. Mix in mayo and mustard, then add the milk to reduce the thickness. Refrigerate. 2. Clean and slice unpeeled potatoes into disks. (Ideal thickness is ~1/8 inch / ~3 mm; a mandolin is helpful.) 3. Boil potato slices until *just* cooked. Drain very carefully and *gently* add cool water (so as not to break potatoes) to stop the cooking, then drain again. 4. Manually coat each potato slice with a little sauce (to avoid breaking them) and transfer them to a serving dish as you do so. Refrigerate and serve.
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5/5 (2)Total Time 1 hr 40 minsCategory Side DishCalories 165 per serving
- Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
- Place the diced potatoes in a large bowl. Add the celery and green onion. Gently fold in the mayonnaise and sour cream. Season with salt and pepper, to taste. Cover and chill in the refrigerator for 1-2 hours. Add a spoonful of extra mayonnaise or sour cream, if needed, just before serving. Garnish with optional toppings.
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