KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)
This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
- Combine well with other ingredients in a larger bowl, cover and chill.
Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1
KRISTINA'S POTATO SALAD
From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.
Provided by echo echo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Combine potatoes through peas.
- Combine mayonnaise through horseradish and toss with potatoes mixture.
- Chill.
- If desired, serve on a bed of spinach garnished with olives and lemon wedges.
Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5
KRISTI'S DEVILED EGG POTATO SALAD
Make and share this Kristi's Deviled Egg Potato Salad recipe from Food.com.
Provided by Kristi Waterworth
Categories Lactose Free
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
- In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
- Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
- Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Nutrition Facts : Calories 218.4, Fat 9.9, SaturatedFat 2.2, Cholesterol 189.3, Sodium 165.9, Carbohydrate 24.7, Fiber 2.9, Sugar 2.4, Protein 8.2
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