American Picnic Potato Salad Food

AMERICAN POTATO SALAD

Steps:

• 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.
• 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.
• 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.

CLASSIC AMERICAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
• Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

PICNIC POTATO SALAD

Steps:

• Scrub potatoes. Cut in half if large.
• In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

ALL-AMERICAN POTATO SALAD

Steps:

• Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
• Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
• Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
• Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

PICNIC POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
• Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)