Celery And Potato Salad Food

CELERY AND POTATO SALAD

Steps:

• Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
• Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
• While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
• Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
• Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

POTATO, APPLE, AND CELERY SALAD

Steps:

• Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
• Drain, leave to cool, then cut the potatoes in half.
• Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
• Add the celery, onion, and apples to the potatoes.
• Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
• Cover and chill for at least 1 hour.
• Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
• Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
• Makes 2/3 cup.

WARM POTATO AND KIELBASA SALAD

Steps:

• Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
• Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

SUPER TUSCAN BURGERS AND POTATO SALAD WITH CAPERS AND CELERY

Steps:

• Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.
• While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
• Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
• Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

HERBED CELERY-POTATO SALAD

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan.
• Add enough water to come just below the basket.
• Bring water to a boil.
• Place potatoes in steamer basket and reduce heat to a simmer.
• Cover and steam until tender, about 15 minutes.
• Meanwhile, whisk oil, mustard and vinegar in a large bowl.
• Add celery, scallions and hot potatoes and season with salt and pepper.
• Toss to combine.
• Cool to room temperature, tossing occasionally.

ROASTED SWEET POTATO AND CELERY SALAD

Steps:

• Heat oven to 400°F.
• Toss potatoes with 3 Tbsp. dressing; spread into foil-lined rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
• Mix mayonnaise and remaining dressing in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.

WARM POTATO SALAD WITH CELERY, TOMATOES, AND CHIVES

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
• While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
• Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper

PHILADELPHIA POTATO SALAD WITH CELERY

Steps:

• Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
• Refrigerate 1 hour or until completely cooled.
• Mix reduced-fat cream cheese, milk and seasoning until blended. Add to potatoes; mix lightly. Stir in remaining ingredients.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.