Lauras Potato Salad Food

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

LAURA BUSH'S SOUTHWESTERN POTATO SALAD

Steps:

• Cook potatoes in boiling water to cover 15 to 20 minutes or until tender.
• Rinse under cold water, peel and dice in a large bowl.
• Add chopped egg, olives& jalapeno, tossing gently until combined.
• Combine mayonnaise, mustard, cilantro and oregano.
• Stir gently into potato mixture.
• Season to taste with salt& pepper.

LAURA'S POTATO LATKES RECIPE BY TASTY

Steps:

• Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
• Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
• Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
• In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
• Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
• Serve with applesauce and sour cream.
• Enjoy!

LAURA'S LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

PAULA'S CLASSIC POTATO SALAD

Steps:

• In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
• Drain the potatoes and eggs and allow them to cool.
• Peel the eggs and squish them with your hands until they crumble.
• In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
• In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
• Season to taste with salt and black pepper.
• Add more mayonnaise if not creamy enough.
• Serve immediately (or chill a few hours, then serve).