Pickled Potato Salad Food

POTATO AND PICKLE SALAD

Steps:

• Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
• In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

POTATO SALAD WITH PICKLED JALAPENOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
• Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
• Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

PICKLED POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 2 tablespoons salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch-thick wedges while still hot. Drizzle with 1/4 cup vinegar, and set aside.
• Place radishes and red onion in a large bowl; add remaining 1/4 cup vinegar. Let stand 30 minutes, stirring every 5 minutes.
• Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon salt. Set aside.
• When potatoes are cool, add the red-onion mixture. Add reserved cucumbers, dill, olive oil, remaining 1/2 teaspoon salt, and pepper, and toss to combine. Chill until ready to serve. Garnish with arugula.

PICKLED POTATO SALAD

Steps:

• Peel the potatoes and cut into 1/4-inch-thick slices. Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes.
• Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup.
• Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

DILLED POTATO AND PICKLED CUCUMBER SALAD

Steps:

• Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
• Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
• Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

SWEET PICKLE POTATO SALAD

Steps:

• Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
• While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
• Cover and chill until ready to serve, at least 1 hour or up to overnight.

CREAMY DILL PICKLED POTATO SALAD!

Steps:

• Put the potatoes in a large bowl.
• Sprinkle with the pickle juice and gentle toss.
• Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
• Adding more mayonnaise to the creaminess you desire.
• Serve room temperature or chilled.

PICKLED POTATO SALAD WITH HORSERADISH AND DILL

Steps:

• Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
• In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
• Screamingly Good Food.

RED & WHITE POTATO SALAD WITH PICKLED ONIONS

Steps:

• Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
• Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
• Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.

PICKLED DILL CUCUMBER AND POTATO SALAD

Steps:

• In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
• Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
• Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
• Place the bag on top of a bowl in refrigerator overnight.
• After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
• Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
• Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
• Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
• Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
• Serve cold or room temperature.