California Cheese And Red Potato Salad Food

RED POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
• Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
• Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and set aside to cool
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
• Gently stir in the cooled potatoes.
• Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CALIFORNIA POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
• In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

SAUCY RED POTATO SALAD

Steps:

• Wash and slice the potatoes.
• Boil them with their jackets on for about 20 minutes until they are soft.
• Rinse them with cold water and set aside.
• In a large bowl mix chopped Vidalia onion with mayonnaise, sour cream and cream cheese.
• To this add the dill, Beau Monde seasoning and chopped fresh parsley.
• Fold all of the ingredients together and add the cooked potatoes.
• Chill the salad for at least a few hours before serving.

COTTAGE CHEESE-POTATO SALAD

Steps:

• Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
• Chill for several hours.
• Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
• Fold in cottage cheese.

CALIFORNIA CHEESE AND RED POTATO SALAD

Steps:

• Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.
• Remove potatoes and cool until tepid, about 30 minutes.
• Meanwhile, make dressing: In large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers, green onion and tarragon and stir to combine.
• When potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.
• Add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.
• Taste, then season to taste with additional salt and pepper if necessary.
• If not serving within 1 hour, refrigerate the salad.
• Bring to room temperature before serving.