Cooking Potatoes for Potato Salad
caboodle
15 years ago
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Comments (30)
rachelellen
15 years agolindac
15 years agoRelated Discussions
Blue potatoes for potato salad
Comments (3)I almost never peal potatoes. They will be cooked, so I have no reason to worry about bacteria which would be killed by boiling water. Also, since I've grown them myself, I don't worry too much about bacteria. I grew blue potatoes one year and found them to be pretty, but they didn't have great flavor. I prefer growing varieties that taste wonderful, so I haven't grown a blue since, because if they are selecting for color that may trump selection for flavor....See Morepotato salad recipe?
Comments (34)I love this recipe - it's a bit of work, but if you are not a big fan of store bought mayonnaise and you do like something different, try this. It is spectacular! Old Fashioned Potato Salad: 3 lbs (10) unpared, medium potatoes, well scrubbed 1 1/2 tsp salt Boiling Water Cook Potatoes until fork tender, not mushy. Slice (with peel on). Marinade: 1 1/2 tsp salt 1 tsp dry mustard 1/8 tsp pepper Dash Cayenne 1/4 cup cider vinegar 1/2 cup salad oil 1/2 cup green onion chopped. Pour marinade over still-warm, cooked potatoes. Toss gently to coast well, refrigerate covered at least 2 hours. Boiled Dressing: 1 tbsp flour 2 tbsp sugar 1 tsp salt 1 1/4 cups milk 3 egg yolks slightly beaten 1/4 cup cider vinegar 1 tbsp prepared mustard 2 tbsp butter Stir flour with sugar and salt. With wire whisk, gradually stir in milk. Cook, stirring over medium heat until mixture starts to boil. Boil 1 minute, remove from heat. Gradually stir the hot mixture, a little at a time into the beaten egg yolks. Pour back into saucepan. Add vinegar & mustard. Cook, stirring constantly until mixture starts to boil. Remove from heat and stir in butter. Cool, then refrigerate. One hour before serving, add celery, radish, hard-cooked eggs and dressing to potatoes. Refrigerate until serving time. Bon Appetit!...See MorePotatoes, potatoes, potatoes. Grainlady, others?
Comments (13)Well, you can send all the baby reds to me & that takes care of half your problem. Seriously though, baby reds are fantastic just boiled skin on & served w/ butter, salt & pepper. Alternatively, they're also very good roasted w/ oil & garlic. I would even mash them, skin on. That's because I just love red potatoes. Reds aren't considered a good masher. A dish that I love but my family doesn't is to grate raw potatoes, tie them up in an old dishtowel & 'wring' the excess water out of them. Heat a nice OO in a saute pan & lay the potatoes in, mashing them into a flat pancake with a spatula. (Season w/ S & P) Cook until well browned & the potatoes on top are just starting to get soft. Flip them and just a couple of minutes before they're ready to come off the stove, top w/ crab or imitation crab, cubed fresh tomatoes & fresh (preferably) basil. Sounds like a weird combo, but it really is very good, my family's opinion not withstanding. Another thing I like to do is to grate cooked potatoes and mix into pancake batter. I usually use a pancake mix. Cook your potato pancakes & serve w/ butter & hot maple syrup or just applesauce. And then there's 'New Potatoes & Green Beans'. My mom made this a lot. Cook the baby reds w/ fresh green beans seasoned w/ either ham or bacon, some onion and water to cover.. This is one of those dishes that is good overcooked to the point that the potatoes are wanting to fall apart and even better heated up the next day as leftovers....See MorePotatoes cooked in milk/cream for mashed potatoes?
Comments (7)I saw the same show today where he cooked the taters in milk and heavy cream. And yes, I too wondered if the milk would burn. I've never heard of making mashed potatoes this way but I'd try it......cooking it on low enough heat that it wont' burn. I'm not adding mustard though, no thanks........I like my mashed potatoes with butter, milk, salt and pepper. That's it....See Morechase_gw
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