Potato Salad With Cooked Dressing Food

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.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

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.

AMISH POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

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.

COOKED SALAD DRESSING

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

CREAMY POTATO SALAD RECIPE

Steps:

• Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
• Stir together dressing ingredients and refrigerate until ready to use.
• Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

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.

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 DRESSING II

Steps:

• In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
• Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

COOKED POTATO OR PASTA SALAD DRESSING

Steps:

• In a medium saucepan mix all ingredients together.
• Bring to a light boil, whisking constantly until thickened (about 2 minutes).
• Remove from heat, cool slightly then whisk in mayo.
• Season with salt and pepper.
• Cool completely before adding to you potato or pasta salad.

AMISH COOKED SALAD DRESSING

Steps:

• In a small bowl, beat the egg with 1 tbsp of the water;set aside.
• In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
• Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
• Remove from heat, cover, and cool completely.
• Store in a covered jar in the refrigerator (will keep for several weeks).

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.

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.

COOKED POTATO SALAD DRESSING

Steps:

• Mix dry ingredients in the top of a double boiler. In a separate container, mix together water and vinegar. Add vinegar mixture and eggs to dry mixture. Stir until thickened. Add butter.