Potato Salad For Those Who Hate Potato Salad Food

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

POTATO SALAD NO MAYO

Steps:

• Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
• While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.
• Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
• Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.

" I HATE MIRACLE WHIP, BUT I LOVE THIS POTATO SALAD THAT'S

Steps:

• Boil potatoes until tender but not mushy, set aside to cool.
• For dressing: mix all ingredients in a bowl. Any and all of the ingredients can (and should) be adjusted to your taste as my dressing never turns out the same way twice depending on whether I'm in the mood for sweet, peppery, salty, etc.
• Mix potatoes, celery, onion, egg, and dressing in a bowl and chill.
• Enjoy!

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.

SALAD WITH ROASTED POTATOES AND ARUGULA

Steps:

• Wash and peel the potatoes
• Place a pair of chopsticks horizontally on the chopping board. Place the potato horizontally between the chopsticks.
• Start slicing the potato. The chopsticks will stop you from slicing all the way through
• Place the potatoes in a bowl of cold water, wrap it up and place in the fridge overnight.
• The next day, preheat the oven at 200°C or 400°F.
• Remove potatoes from the water. Coat with 2 tbsp of olive oil and season with salt and pepper.
• Melt the butter in the microwave.
• Finely chop the green part of the scallion and add to the melted butter.
• Place the potatoes on a sheet pan and baste with scallion butter.
• Place in the oven for 50 minutes to 1 hour. Baste with butter mixture every 20 minutes.
• Cut the bacon into small pieces. In a medium size fry pan, add ½ tbsp olive oil. On medium heat, fry for about 5 minutes. Put bacon on some paper towels to drain excess fat and oil.
• Wash and dry arugula.
• Thinly slice red cabbage.
• Thinly slice the green part of the 3rd scallion stalk.
• In a small mixing bowl, add the olive oil, apple cider vinegar, maple syrup and Dijon mustard.
• Whisk until well combined.
• In a medium size mixing bowl, add the arugula, red cabbage and salad dressing. Mix until well combined.
• On a big serving platter, lay out the salad.
• Sprinkle ½ the bacon on top.
• Place the Hasselback potatoes on top of that.
• Sprinkle the rest of the bacon and the chopped scallion for garnish.
• Season with pepper to taste.
• Serve.

POTATO SALAD FOR THOSE WHO HATE POTATO SALAD

Steps:

• Chop the potatoes into small pieces, you don't have to peel them.
• Boil the potatoes in water until tender, but do not overcook.
• While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
• Chop the red onion into very small pieces.
• Add the red onions to the sour cream mixture.
• When the potatoes are ready, rinse them in cold water until cool.
• Toss the potatoes in the sour cream mixture.
• Put into the fridge to chill.

WORLD'S BEST POTATO SALAD RECIPE

Steps:

• 1. Peel, slice, and dice the potatoes. 2. Fill a large pot with cool water, then add in the potatoes. 3. Place the pot of potatoes over high heat and cook until they're fork-tender. Once done strain the water and set aside to chill.4. Meanwhile, add eggs to a small pot and cover with cool water by 1 inch. 5. Place the pot of eggs over high heat, let them cook for 20 mins. Once done, strain the water and set aside to chill. 6. Once the eggs have chilled, peel the shell under running water, then chop them into small pieces.7. Chop the onions, peppers, and celery into small pieces.8. Get a big mixing bowl, add in the mayo, miracle whip, relish, mustard, sugar, and seasonings, then whisk everything in well. 9. Add in the chopped vegetables and eggs, then whisk in well.10. Add in the potatoes, then fold everything in well.11. Garnish the potato salad with paprika.12. Cover it with plastic wrap, then place it in the refrigerator to chill.