Potato Salad For Two People Food

CREAMY POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

TWO-POTATO SALAD

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

POTATO SALAD FOR TWO PEOPLE

Steps:

• Wash potatoes and cook in microwave until just done, about 5 minutes. Put in ice water to stop cooking and to cool. While potatoes are cooling, combine hard boiled egg, mayonnaise and yellow mustard and blend with a fork until egg is minced, set aside. When potatoes are cool, prepare them as you wish, I do not peal but cut them into 1/2 squares or so, you could also slice or mash them. Place potatoes, celery, onion, sweet relish, and mayonnaise mixture into a serving bowl. Stir to combine. Taste and add more of any of the ingredients to suit your own taste. Garnish with Tumeric, Paprika, and dried chives, I like lots of Chives.

HOT GERMAN POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

POTATO SALAD FOR TWO

Steps:

• Boil potatoes until tender. Drain and cool.
• Roughly chop potatoes into chunks.
• Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
• Season with salt and pepper if desired.

SIMPLE POTATO SALAD FOR TWO

Steps:

• Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
• When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
• Sprinkle vinegar over potatoes.
• Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
• Add onions, seasonings and the mayonnaise and stir until well incorporated.
• Decorate top of salad with reserved eggs.
• Chill to blend all flavors, but also tastes good slightly warm right after you make it!

OLD FASHIONED POTATO SALAD FOR A CROWD OF 50

Steps:

• FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each.
• FOR THE HOT SALAD DRESSING:.
• Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts.
• The Complete Potato Cookbook.

HOT GERMAN POTATO SALAD FOR 2

Steps:

• Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling.
• Add potatoes.
• Cover and heat to boiling; cook until tender, 20 to 25 minutes.
• Drain and set aside.
• In 8-inch skillet, fry bacon until crisp, remove and drain.
• In same skillet, cook and stir onion in bacon fat until tender.
• Stir in flour, sugar, salt, celery seed and pepper.
• Cook over low heat, stirring until mixture is bubbly.
• Remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat.
• Crumble bacon into hot mixture, then slice warm potatoes into hot mixture.
• Cook until hot and bubbly, stirring lightly to coat potato slices.