Gourmet Potato Salad Food

CHILLED ITALIAN POTATO SALAD

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
• Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
• Lightly toss potatoes, beans, onion, and hard boiled eggs.
• Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
• Add dressing to salad, toss and chill until ready to eat.

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

PERFECT POTLUCK POTATO SALAD

Steps:

• Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
• Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
• Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
• While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
• Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
• Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

SARAH'S GOURMET STYLE POTATO SALAD

Steps:

• Place the potatoes and 1 tablespoon 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 just 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, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon of ground black pepper.
• (I find the salt from the mayo and mustards is enough for us but add salt to taste if you like.)
• Set aside.
• When the potatoes are cool enough to handle, slice them (Using an egg-slicer can be very helpful here).
• Place the sliced potatoes in a large bowl. Add the celery and red onion. Pour enough dressing over to moisten.
• (As the salad sits, you may need to add more dressing.)
• Toss well, Taste and adjust any seasoning you feel is necessary, cover, and refrigerate for a few hours to allow the flavors to blend.
• Serve cold or at room temperature.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

POTATO SALAD

Steps:

• Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.