Back Home In Indiana Potato Salad Food

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

INDIAN POTATO SALAD

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
• Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
• In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.

INA GARTEN'S OLD-FASHIONED SALAD

Steps:

• Place potatoes in boiling water, then lower the heat and simmer water until potatoes are barely tender, about 15 minutes; drain potatoes and keep them warm.
• In a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole grain mustards, 1 teaspoon salt and 1 teaspoon pepper, set aside.
• When cool enough to handle, cut potatoes into salad-size pieces, into a bowl and pour enough dressing over them to moisten.
• Add the celery, red onion, 2 teaspoons salt and one teaspoon pepper.
• Toss well, cover and refrigerate for a few hours for the flavors to marry.

BACK HOME IN INDIANA POTATO SALAD

Steps:

• Boil potatoes with skins until slightly tender. Remove from water and slice while still hot into glass baking dish. Sauté chopped bacon and onions, only until onions are almost, but not quite brown. Stir in vinegar, water, parsley, salt and pepper to taste. Pour over potatoes and warm in oven to serve. Sprinkle additional parsley for decoration before serving.