Janet S 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.

ROASTED SWEET POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly.
• Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside.
• In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper.

JANET'S POTATO SALAD

Steps:

• Wash potatoes, cut in half and boil with skins on.
• When cooled, remove skins and cube.
• Add onion, and diced celery.
• Set aside.
• Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.
• Mix well, thin out with milk, using your own judgment as to consistancy.
• Pour over cubed potatoes and mix well.
• Gently stir in sliced eggs, reserving 5-6 slices for garnish.
• Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.

JANET'S APPLE SALAD

Steps:

• In a large bowl, combine all the ingredients.
• Refrigerate before serving.
• Options: You can add raisins, diced celery, craisins or cranberries to the salad.