Janets Potato Salad Food

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

JAPANESE POTATO SALAD

Steps:

• Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
• Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
• Meanwhile, bring a small pot of water to a boil and season generously with salt.
• Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
• Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
• When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.

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 SPINACH SALAD

Steps:

• Dressing: Put all ingredients in a container with a tight fitting lid, shake well and store in the refrigerator overnight to blend the flavors In a large salad bowl mix all the fresh ingredients.
• Slice the eggs and mix half in the salad.
• Add the dressing, as much as you desire, and mix well.
• Add the remaining egg slices on the top and sprinkle with bacon bits.
• Serve immediately.
• This makes a large amount, but it goes fast once people taste it!

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.