2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Instructions:
1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's庐 or Best Foods庐 Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Also terrific with Hellmann's 庐 or Best Foods 庐 Light or Canola Cholesterol Free Mayonnaise.I want to know your best, most wonderful yummiest potato salad recipe please!?
1 pound small redskin potatoes, washed (but not pealed), halved or quartered depending on size and boiled in chicken broth until fork tender but not falling apart. Drained and slightly cooled, add about 4 finely chopped scallions, greens and all, 2 large hard boiled eggs, chopped, 4 chopped oil packed sun dried tomatoes, 1 large dill pickle chopped, 1 teaspoon dried tarragon, 1/4 cup frozen but uncooked petite peas, a mixture of 1/4 cup mayo, 1/4 cup sour cream, 2 tablespoons spicy brown mustard, 4 dashes worcestershire sauce, 1/2 teaspoon sugar, 1/2 teaspoon white vinegar or lemon juice and salt and pepper to taste. Mix in about 4 slices very crisp crumbled bacon. Mix all together, cover and let sit in the fridge overnight. The next day, mix again and serve. SO...yummy!I want to know your best, most wonderful yummiest potato salad recipe please!?
This is a hot potato salad recipe and it's very good.
Hot German Potato Salad
6 Yukon gold potatoes cut into cubes
8 ounces thick sliced bacon, cut into pieces
Salt and freshly ground black pepper
1/2 red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
cook potatoes.
cook some thick cut bacon and dice till you have about 2/3 cup
(dice 1/3 cup baby dill pickles or sauteed onions if you want or both)
Add mayo to taste, usually about 1 cup (add more if you want creamy, less if you want it drier)
add 1/3 cup plachmans stone ground mustard or any stone ground mustard will work
add 3 tbsp of vinegar
mix until taters are well covered in mayo and mustard mix.
I always make this one.
3-4 servings
Ingredients:
2 potatoes (about 400g)
5 eggs
1 apple
1 small carrot
1 cucumber
4-5 tbsp mayonnaise
Seasonings:
1/2 tsp salt
Black pepper to taste
Procedures:
1. Rinse potatoes, carrot and eggs. Cook until done. Remove carrot when tender; remove eggs after cook for 12 minutes. Remove potatoes when soft.
2. Cut carrot to small slices; dice eggs; peel potatoes and then cut to cubes.
3. Slice cucumber and then mix with a little of salt, squeeze out salty liquid after 5 minutes. Dice apple.
4. Place all ingredients in a large bowl, mix with seasonings and mayonnaise. Chill for an hour to get better taste.
Here's my mother's - and therefore my - recipe for regular potato salad.
I also use my grandmother's hot German potato salad recipe and once in a while a French potato salad that has green beans and blue cheese in it. If either of those are the types you meant instead of traditional American potato salad, let me know.
6 cups cooked potatoes - skinned, chilled and cubed
3 stalks celery - sliced
3-4 hard boiled eggs - sliced
3 green onions - sliced
1 T. lemon juice
4-6 radishes - sliced
1 T. sugar
1 green pepper - diced
2 tsp. mustard
1 cup Miracle Whip
1 tsp. salt
3 T. pickle relish
1/2 tsp. black pepper
Combine all except add eggs last. Chill well.
German Potato Salad
Makes 4 servings
Ingredients:
3 medium potatoes, boiled in skins
3 bacon slices
1/4 cup onion, chopped
1 tablespoon unbleached flour
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup water
2 1/2 tablespoon vinegar
Preparation:
Cook potatoes in enough water to cover until done, approximately 30 to 40 minutes. Allow to cool. Peel potatoes and slice paper thin. Set aside.
Saut茅 bacon slowly in a frying pan, and drain on paper towels. Saut茅 onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat. Cover and let stand until ready to serve.
TOP this with cheese~~~
-----------
German Potato Salad with Sausage
8 bacon strips, diced
1 large onion, chopped
1 pound smoked Polish sausage, halved and cut into 1/2-inch slices
2 pounds medium red potatoes, cut into chunks
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper
towels. In the drippings, saute onion for 1 minute. Add sausage; cook until
lightly browned. Add potatoes; cook 2 minutes longer. Drain; transfer sausage
mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut,
water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with
bacon. Cover and cook on low for 6-7 hours or until potatoes are tender
==
Texas German Potato Salad
2 pounds red potatoes, scrubbed
1 (24 ounce) package sliced bacon
2 cups sour cream
6 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
1 bunch green onions, chopped
3/4 cup chopped green olives
6 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 tablespoons ranch salad dressing
1 pinch paprika, as garnish
Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving
-----------
Almost baked potato salad
8 pounds baking potatoes, peeled cooked and cubed
12 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
8 green onions, thinly sliced
3 cups mayonnaise
2 cups (32 ounces) sour cream
1 cup frozen peas (thawed)
1/4 cup chopped fresh parsley
1 Tbsp. salt
1 Tbsp. pepper
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients until of desired taste and until mixture is smooth,
toss with potato mixture. Chill for several hours.
American Potato Salad:
* 5 pounds red potatoes
* 6 eggs
* 2 cups mayonnaise
* 1 onion, diced
* 2 green onions, thinly sliced
* 1 small green bell pepper, seeded and diced
* 3 stalks celery, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground black pepper
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
http://allrecipes.com/Recipe/American-Po鈥?/a>
My family loooooves it!
Potatoes diced
diced onion
sweet and dill pickle relish,plus some pickle juice
mayo and mustard
salt/pepper/garlic salt or powder
chopped boiled eggs
Mix all together.
No comments:
Post a Comment