COLD-FASHIONED POTATO SALAD
Although this picnic-ready potato salad application does call for a fair amount of fat in the form of mayonnaise, it's balanced by the cider vinegar and mustard. The tarragon is a French (but unfussy) touch. This classic side dish is as good warm as it is cold. This recipe first appeared in Season 6 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Sides & Salads
Time 9h
Number Of Ingredients 12
Steps:
- Place potatoes into an 8-quart pot, cover with cold water, and place over medium heat. Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid. Gently simmer until potatoes are fork tender, 10 to 15 minutes. Drain and place in an ice bath to cool for 2 to 3 minutes. Remove the skin by rubbing with a clean tea towel. Slice the potatoes into rounds or cut into large dice and place into a zip-top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes, toss, and season with salt and pepper. Let the salad chill in the refrigerator for at least 1 hour before serving.
CREAMY RED POTATO SALAD
Make and share this Creamy Red Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut potatoes into 1/2-inch chunks; place in a medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
- Drain and cool.
- Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill.
- Sprinkle with paprika to garnish.
- Enjoy!
Nutrition Facts : Calories 192.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 8.7, Sodium 329.2, Carbohydrate 30.2, Fiber 3.1, Sugar 4.8, Protein 4.1
ALTON BROWN'S RED POTATO SALAD
Make and share this Alton Brown's Red Potato Salad recipe from Food.com.
Provided by Kasper
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot.
- Cover with cold water and place over medium heat.
- Cover the pot and bring to a boil.
- Immediately reduce heat and remove lid.
- Gently simmer until potatoes are fork tender.
- Drain and place into an ice bath to cool.
- Remove skin by rubbing with a tea towel.
- Slice potatoes into rounds and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes.
- Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts : Calories 353.6, Fat 15.4, SaturatedFat 2.3, Cholesterol 11.5, Sodium 892.5, Carbohydrate 50.6, Fiber 4.9, Sugar 7, Protein 5.6
ROASTED RED POTATOES
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
- Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
CREAMY MASHED POTATOES
Steps:
- Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
- Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
COLD-FASHIONED POTATO SALAD - ALTON BROWN
Watched Alton Brown make this on television last night. I love his show because he tells you the "why" behind every thing he does!
Provided by mailbelle
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool.
- Remove skin by rubbing with a tea towel.
- Slice potatoes into rounds and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts : Calories 400.4, Fat 15.5, SaturatedFat 2.3, Cholesterol 11.5, Sodium 868.5, Carbohydrate 60, Fiber 5.8, Sugar 7, Protein 6.7
CREAMY RED POTATO SALAD
Make and share this Creamy Red Potato Salad recipe from Food.com.
Provided by DesertRose15
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
- Cut potatoes in half and place in a large bowl. Add onion and celery. IN a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Chill if desired or serve at room temperature.
Nutrition Facts : Calories 336.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 9.6, Sodium 430.1, Carbohydrate 52.2, Fiber 5.7, Sugar 5.8, Protein 5.5
NEW RED POTATO SALAD
We can't wait for those lucious little new red potatoes to be ready in our garden so we can fix this great potato salad!!
Provided by MizzNezz
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Drop in the new potatoes and reduce to low.
- Cover and cook for 20 min, or until potatoes are done.
- Dice potatoes into a lg bowl (I don't peel them).
- Add onion.
- Mix all remaining ingredients in sm bowl.
- Pour over the potatoes and mix well.
- Best if refrigerated for 1-2 hours.
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