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Potato Salad Recipe


potato salad recipe

Potato Salad
Makes 6 servings

5 med. red skin potatoes, cooked, peeled & diced
3/4 cup chopped celery with leaves
1/2 cup sliced radishes
2 green onions, sliced thinly

1/2 cup light mayonnaise
1 tsp. dry mustard powder
1 tbsp. sugar
1/4 tsp. pepper
1/4 tsp. turmeric
1/2 tsp. celery seed (optional)

2 1/2 tbsp. white vinegar
3 tbsp. skim milk

Combine vegetables and mix well.
In a small bowl, mix mayonnaise and spices.
Add vinegar and milk; mix well.
Combine with potato mixture, stir well and chill before serving.


potato salad recipe

Potato Salad in Sour-Cream Dressing

3 medium potatoes, peeled
1 cup finely chopped celery
2 tablespoons finely chopped onion
1 cup creamed cottage cheese
1 cup dairy sour cream
1 teaspoon finely chopped chives
1 teaspoon salt
dash pepper
salad greens

Cook potatoes, covered, in boiling, salted water just until tender--about 35 minutes. Drain; refrigerate until cold. Meanwhile, combine remaining ingredients, except salad greens. Dice chilled potatoes. Toss with sour-cream mixture; refrigerate until very well chilled--about 1 hour. Arrange on salad greens.


potato salad recipe

Red PotatoSalad w/ Asparagus &Artichoke Hearts

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3-inch] potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base and, if stalks are thicker than a pencil, peeled
4-1/2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons honey
3/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 14-ounce can whole artichoke hearts, drained, each heart cut vertically into eighths
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled (optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh argula or spinach (optional)

(1) Place potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a fork 15 to 20 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl.

(2) Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

(3) Whisk together the vinegar, mustard, honeys, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creamy. Add the artichokes and dressing to the potatoes and toss lightly.

(4) Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste, and adjust seasoning with more salt, pepper, and/or blue cheese to taste. Refrigerate until serving time. Serve on a bed of arugula or spinach,
if desired.

VARIATION: No-Frills Red Potato Salad -- Omit the asparagus, artichoke
hearts, and blue cheese. The dill can be omitted, too, though I prefer
to use it. Add 1/4 medium red onion, diced, and 1 large celery rib,
diced.


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