Potato Salad favorite?
lizbeth-gardener
10 years ago
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Comments (20)
ruthanna_gw
10 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
Comments (23)New Potato, Chicken & Apple Salad Use leftover chicken or broil/roast chicken parts You want about equal parts of chicken & potatoes. I generally make this salad when I have leftover pan roasted new potatoes from the night before. Melt 4 T of butter in a heavy bottomed sauce pan over a med-high heat & add 1-2 lbs small red potatoes, and sprinkle with salt & pepper. Cover the pot and shake it around so the potatoes are coated with butter, and reduce the heat. Simmer the potatoes for about 20 minutes (depending on their size), then let them sit off the heat, still covered for another 5 minutes. This sort of "sets" them somehow. If you aren't sure after the 20 minutes, test one with a trussing skewer or other very thin, piercing instrument. They should be easy to pierce through, but not quite ready to eat, as they'll still cook more. Toss the potatoes with 2 or 3 T of minced fresh herbs of your choice. I like chives & marjoram with a tiny bit of rosemary. Chop a large, crisp apple into thick matchsticks and put into a bowl of salted water to prevent browning. Now, cut the cooled potatoes into halves if they're small, quarters if they're larger, and chop the chicken meat into pieces slightly smaller than the potatoes. Toss the potatoes, chicken & apples with your favorite creamy dressing, and garnish with your choice of chopped green onions, toasted, coarsely chopped cashews, chopped dried fruit of some kind or shelled pistachios. My favorite dressing for this (though ranch is also very good) is a sort of variation on Thousand I guess, that my mother used to make: Mom's Dressing 2 c mayo 1/2 c ketchup 1/4 c Worcestershire 1 T grated garlic 2 t lemon juice 1/2 t black pepper 1/2 t powdered onion 1 T honey 1 t each dried savory, parsley, & basil Mix all ingredients well. It should sit for at least a couple of hours in the fridge so the garlic won't be "hot" and the flavors of the dried herbs can develop, but if it can sit for longer, like all day, it's better....See MoreGerman Potato Salad
Comments (14)I always think of German Potato Salad as being served warm dressed using vinegar or vinegar/oil instead of mayo or mayo/mustard. The potatoes are sliced instead of cubed, and hard-cooked eggs would be optional. There are a lot of German Heritage recipes show-up at potlucks and Church Suppers around here, and German Potato Salad is a favorite. As usual, the recipes are as individual as the folks who make them :-). This is close to the recipe my German-Canadian mother used. I doubt she ever had, or used, fresh parsley. When my mother made "yellow potato salad", she made Mustard Sauce (a cooked dressing). -Grainlady Kartoffelsalat (Potato Salad) 5# potatoes 1/4 c. finely diced bacon 1/4 c. chopped onions 1 T. flour 2 t. salt 1-1/4 T. sugar 1/4 t. pepper 2/3 c. cider vinegar 1/3 c. water 1/2 t. celery seed 3 T. chopped parsley Cook the potatoes in their jackets until tender. Cool, peel and slice thinly. Fry out the bacon until crisp. Add the chopped onion and cook 1 minute. Blend in the flour, which has been sifted with sugar, salt and pepper. Stir in the vinegar and water. Cook 10-minutes, stirring well. Pour this over the sliced potatoes and add the celery seed and chopped parsley. Toss and serve warm....See MorePotato Salad......your version?
Comments (25)CALICO POTATO SALAD 1 1/2 lb red potatoes -- cubed 1 cup celery -- sliced 4 stalks of green onions -- chopped 1/4 cup red onion  sliced 1 Cucumber Thinly - sliced skin on 1-2 egg -- hard-boiled/chopped 1 jar of Pimentos 2 tbsp fresh dill- chopped 1/4 cup mayonnaise (more if desired) 2 tbsp mustard to taste 1 tbsp lemon juice 1 tbsp olive oil 1/2 tbsp cider vinegar (to 1 tbsp) 1 tsp fresh parsley -- chopped 1/4 tsp pepper 1/4 tsp celery seed Add potatoes to a stockpot, cover with water and boil until tender. Drain and place in a serving bowl with next 5 ingredients; set aside. Blend together remaining ingredients, and toss with potatoes. I usually save the egg yoke to crumble over the top w/Parsley and Sprinkle Paprika over top before Serving. I put all the Cucumber Slices around the sides of the bowl so that they show. I serve it in a clear glass bowl, because it is so pretty and colorful. Peeps think your a Pro! LOL! IÂve been making this for 40 years. I change it everytime. But, this is the original. Sometimes I add sliced Red Radishs in place of Cucumber. I'm pretty sure I got it from a 1968 Betty Crocker Cookbook. Gayle...See Morelizbeth-gardener
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