Piquant Potato Salad Food

PIQUANT POTATO SALAD

Steps:

• Preheat the oven to 200℃ /180 ℃/ gas mark 6. If the potatoes are small leave them whole if not, cut them into large chunks. Place in a roasting tin and drizzle with 2 tbsp of the oil.
• Roast for 10 minutes. Cut the bacon into thin strips - I find this easiest to do with scissors - and scatter over the potatoes. Return to the oven and roast for a further 15 to 20 minutes until the bacon is cooked and the potatoes are tender.
• Meanwhile place the remaining oil, onion, tomatoes, capers, parsley and vinegar in a large mixing bowl and combine with a fork. Season with black pepper.
• When the potatoes are cooked lightly crush each potato with a fork. Add to the bowl with the dressing and toss until well combined. Serve immediately or cool and chill until required.
• Notes: If serving cold, let the salad cool down and keep chilled until required. Bring back up to room temperature before serving.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

PIQUANT EGG SALAD

Steps:

• In a skillet over medium-high heat, saute Andouille until well-browned.
• Add oil only if necessary to prevent burning.Drain and cool.
• Combine cooled sausage with all other ingredients.
• Cover and chill.
• Serve cold.

PIQUANT CHEESE SALAD (NO MAYO OR PASTA)

Steps:

• In a serving bowl, mix cubed cheese, onion rings, diced salami, diced tomato & sliced gherkins.
• In a separate bowl, combine brown sugar, pineapple juice, Tabasco, pepper, olive oil & diced pineapple chunks. (I use a glass jar w/a tight lid & just shake to combine).
• Just b4 serving, toss salad in dressing & serve garnished w/chopped chives as desired.
• NOTE: To make ahead & avoid a mushy cheese effect, follow same prep except DO NOT include diced cheese in the mix of Step 1. Store the cheese ready to use in a sandwich bag or refrigerator container & combine w/salad ingredients at the same time the dressing is added just before serving.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.