Veronicas Potato Salad Recipes

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

VERONICA'S POTATO SALAD

Steps:

• Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.
• Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.
• Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

VERONICA ROMANESCO SALAD WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Wrap the whole, unpeeled shallots and unpeeled garlic cloves in aluminum foil. Roast the shallots and garlic in the oven at 400 degrees for about 15 minutes or until softened. Cool; dice onion, peel and mince garlic.
• In the meantime, crisply cook the bacon on medium heat. Set aside to drain on paper towel and cool, then chop into bite-sized pieces.
• Toast the nuts lightly and set aside to cool.
• Blanch the romanesco in boiling water for 2-3 minutes but no longer. Immediately drain and rinse with cold water to stop the blanching process.
• In a small non-reactive bowl combine the salad dressing ingredients and blend using an immersion blender. Adjust seasoning if necessary.
• In a large salad bowl combine the blanched romanesco with the roasted shallots, bacon, basil leaves, roasted nuts, dried fruit of choice and salad dressing.
• Toss to coat well and marinate for at least 2 hours but up to 6 hours.
• Best eaten within 24 hours.

GREEK-INSPIRED POTATO SALAD

Steps:

• Bring a pot of lightly salted water to a boil; add potatoes. Boil until fork-tender and mashably soft, about 12 minutes. Drain and immediately place potatoes in a bowl of cold water to prevent further cooking.
• Combine mayonnaise, sour cream, feta cheese, onion, tomatoes, garlic, lemon juice, oil, pepper, and salt in a bowl and mix evenly. Fold in drained potatoes.
• Let sit for 1 hour in a refrigerator before serving.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

LOADED BAKED POTATO SALAD

Steps:

• Wash and cut the potatoes into bite-sized pieces (I left the peel on). Cover with water and boil until fork tender. It will take about 20 minutes. Check them at 10 minutes and ever few minutes after that. You don't want them overcooked or they will become mushy.
• Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
• Mix the miracle whip and sour cream together in a small bowl. Add to the cooled potatoes, green onions, 3/4 of the crumbled bacon and 1 cup of cheese. Salt and pepper to taste.
• Top with the other cup of shredded cheese and bacon and serve!