Jersey Style Potato Salad Food

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

POTATO SALAD "NEW JERSEY" STYLE

Steps:

• Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.

GRILLED POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Season generously with kosher salt.
• Parboil potatoes until a sharp knife meets a little resistance when inserted, about 8 minutes. Drain potatoes and transfer to a large rimmed baking sheet to cool and allow excess moisture to evaporate.
• If using new potatoes, slice them lengthwise when cool enough to handle.
• Preheat grill* over medium-high to 425 degrees F and make sure grates are clean.
• Place pork roll, vegetables and lemon halves on another large rimmed baking sheet.
• Brush honey on both sides of the pork roll.
• Brush oil on the corn, zucchini, bell pepper and onion slices. Drizzle enough oil over the potatoes and toss to coat. Season vegetables with kosher salt and pepper.
• The corn and pepper will take the longest to cook so get them on the grill first along with the pork roll, zucchini, onion and lemon cut-side down.
• The pork roll, zucchini and onion will take about 4 minutes per side to cook and get nice grill marks. Grill the lemon until charred, 5-7 minutes.
• Roll the corn and bell pepper every few minutes until some kernels and skin of the pepper are charred, about 15 minutes total.
• When the pork roll, zucchini and onion come off the grill, add the potatoes. Grill until charred and crisp on both sides, about 10 minutes total.
• Transfer potatoes to a large bowl.
• When cool enough to handle, chop the pork roll, zucchini and onion and transfer to bowl with potatoes. Cut the kernels off the cobs, and seed and chop the pepper. Add to the potato mixture.
• Pour just enough dressing over the potato salad to coat well but not saturate. Season with salt and pepper to taste and gently toss.
• Transfer potato salad to a large serving bowl. Garnish with extra thyme and parsley. Serve warm or at room temperature. Enjoy!
• Squeeze the juice of the grilled lemons into a small bowl or mason jar.
• Add the remaining ingredients and season with salt and pepper.
• Shake or whisk until well combined.
• Dressing can be made 3 days ahead. Keep refrigerated.

NEW 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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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.

JERSEY-STYLE POTATO SALAD

Steps:

• Boil potatoes with skins on until cooked through, but not mushy (test with a knife). When finished, place potatoes in cold water bath for about an hour.
• Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
• Make brine by mixing water, vinegar, sugar and salt in a medium sauce pan and bring to a boil. Pour the brine over the potato/onion mixture and refrigerate for one hour.
• Thoroughly drain potato/onion mixture in a strainer and then place back in a bowl. Add mayonnaise as needed until a desired consistency is reached. Taste, adding salt and/or pepper (celery, eggs, etc) as needed. Chill for several hours or overnight.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

POTATO SALAD 'NEW JERSEY' STYLE

Steps:

• 1. This recipe can be used for those backyard summer get togethers that everybody loves. Simple to make and has a wonderful flavor. You can either leave the skins on for a little more texture or remove them for a cleaner look. Both methods provide you with a great cold potato salad. 1. Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar. Organize all the raw ingredients. Cut the potatoes in half, then into quarters. Then cut each quarter twice more or into desired size. Combine all the ingredients together and mix well.

JERSEY ROYAL SALAD WITH HORSERADISH CREAM

Steps:

• Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.
• Mix the horseradish sauce with the crème fraîche, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.