Potato Salad Dressing I Food

CREAMY POTATO SALAD WITHOUT MAYO

Steps:

• Prepare veggies - Boil potatoes in water until potatoes are knife tender. Once cooked, dice boiled potato into bite-size pieces. Also, small dice celery, shallot, jalapeno (if using). Chop herbs and set aside.
• In a wide bowl, add sour cream and cream cheese and whisk to combine until smooth. Add remaining dressing ingredients with generous 2-3 pinch of black pepper and salt. Top with diced celery, onion, herbs, capers, cranberry, and potatoes.
• Toss potatoes in dressing until dressing fully coats the potatoes. Taste and adjust salt/lemon juice. Transfer to a serving bowl. Garnish with more fresh herbs, cranberries, and black pepper (to taste). Serve and Enjoy!

POTATO SALAD DRESSING I

Steps:

• In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
• Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

POTATO SALAD WITH COOKED DRESSING

Steps:

• Mix together and let come to a boil.
• Cook until thick.
• Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

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.

POTATO SALAD

Steps:

• COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
• FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
• DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
• ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING

Steps:

• Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
• While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
• Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.

VEGAN POTATO SALAD WITH AVOCADO RANCH DRESSING

Steps:

• Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
• Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender.
• Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt.
• In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!

POTATO SALAD

Steps:

• Mix mayo, dressing and pepper until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

POTATO SALAD WITH CHIVES

Steps:

• Cook potatoes in boiling water in saucepan 18 to 20 min. or until tender; drain. Cool.
• Meanwhile, mix mayo, dressing and garlic until blended.
• Place potatoes in large bowl. Add mayo mixture and chives; mix lightly.

QUICK AND EASY POTATO SALAD WITH MAYONNAISE DRESSING

Steps:

• Gather the ingredients.
• Peel and cut the potatoes into small cubes. Cook the potatoes in boiling well-salted water , until just tender, 10 to 15 minutes. Drain well.
• In a large bowl, combine the cooked potatoes, bell pepper, and onion.
• In a separate medium bowl, combine the mayonnaise, apple cider vinegar, onion salt, celery seed, and black pepper.
• Add the mayonnaise mixture to the vegetables. Fold to combine. Cover, and refrigerate until cold, or up to overnight if time permits.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

RANCH POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• While the potatoes are cooking, boil the eggs, drain, and chop.
• Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
• If using store-bought bottled dressing, mix in 1 cup.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Add to a large mixing bowl with the chopped egg and red onion. Pour the dressing over the potatoes and add a few more shakes of dried dill or extra chives and parsley if desired. Fold the mixture until well combined, and season with more salt and pepper to taste. Refrigerate for 30 minutes or up to 2 days before serving.