Obrien Potato Salad Food

POTATOES O'BRIEN

Steps:

• In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

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.

TASTY AND TRADITIONAL POTATOES O'BRIEN

Steps:

• Heat the oil or bacon grease in a skillet over medium heat.
• Add the bell pepper and cook for about 2 minutes, stirring once or twice.
• Stir in the potatoes, green onions, and garlic. Season with salt and pepper and cook another 3 minutes, stirring occasionally.
• Spread the potato mixture evenly in the skillet and sprinkle with the cheese. If you use cheddar cheese, use a nonstick skillet.
• Cover the pan and cook 5 to 7 minutes longer, or until the bottom sides of the potatoes are browned.

POTATOES O'BRIEN

Steps:

• In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
• Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
• Do not allow the onion to scorch.
• Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
• Transfer to a serving bowl and set aside.
• Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
• Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
• If the potatoes are too dry, add a little more butter or oil.
• Transfer the browned potatoes to the bowl holding the pepper mixture.
• Repeat with the remaining butter, olive oil and potatoes.
• Return the mixture to the pan.
• Raise the heat to high so that it quickly warms through.
• Remove from the heat and season to taste with salt and pepper.
• Add the parsley and stir to combine.
• Return to the serving bowl and serve immediately.

HASH BROWN POTATO SALAD

Steps:

• In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

O'BRIEN WARM POTATO SALAD

Steps:

• Have all ingredients measured and prepped before assembling.
• Heat the oil in a large saute/fry pan over medium heat. Add the onion and bell pepper and cook 4-5 minutes.
• Add the sliced/diced potatoes and stir coat. Cook about 1 minute.
• Add the stock, vinegar, salt, and pepper. Stir and cook about 1-2 minutes. Liquid should absorb a bit.
• Add the honey and the mustard. Continue cooking about a minute.
• Add the beaten eggs and stir constantly until thickened. This should take about 2 minutes. The egg will scramble a bit. Make sure to stir during this step.
• Remove from heat to set for at least 15-20 minutes before serving warm with an entree. Check salt and pepper and adjust to taste. I liked it just the way it is without any additional. I really like beef with this.

O'BRIEN POTATOES

Steps:

• In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

TEXAS MASHED POTATO SALAD

Steps:

• Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator.
• In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste.
• Serve scooped with an ice cream scooper and garnish with a sprinkle of paprika.

O'BRIEN POTATO SALAD

Steps:

• Prepare the vegetables; and blend together the oil, vinegar, salt, pepper and sugar.
• Dice the potatoes, add the peppers, tomatoes, onion, garlic and dressing.
• Chill the saladuntil the dressing is well-absorbed; and toss with the lettuce just before serving.

EGGY POTATO SALAD

Steps:

• Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

SUPER-SIMPLE PICNIC POTATO SALAD

Steps:

• In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
• Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
• Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
• Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

STRIKER'S POTATOES O'BRIEN

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.
• Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.
• To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

HASH BROWNS POTATO SALAD

Steps:

• Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
• Shake bag to "stir" potatoes; microwave another 6 minutes.
• Open bag and pour into a bowl.
• Season with salt and pepper to taste.
• Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
• Refrigerate until ready to serve.