Potato Salad With Green Onions Food

GARDEN POTATO SALAD

Steps:

• In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.

AMERICAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

GREEN ONION POTATO SALAD

Steps:

• Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices.
• Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.

FRENCH POTATO SALAD WITH GREEN ONIONS

Steps:

• Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine.
• Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.

GREEN ONION POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.

ROASTED POTATO SALAD WITH GREEN ONIONS

Steps:

• Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Arrange potatoes, skin side down, on sheet. Spray potatoes with vegetable oil spray. Sprinkle with sugar and thyme. Season with salt and pepper. Toss to coat. Arrange potatoes, cut side down, on same baking sheet. Roast potatoes until tender, turning potatoes over halfway through roasting, about 35 minutes. Whisk lemon juice and olive oil in small bowl to blend. Season dressing to taste with salt and pepper.
• Combine lettuce, green onions and tarragon in large bowl. Add hot potatoes and dressing. Toss to coat. Serve warm.

MUSTARD-GREEN ONION POTATO SALAD

Steps:

• Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

GRILLED POTATO AND GREEN ONION SALAD

Steps:

• Prepare a grill to medium-high heat.
• If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
• Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
• Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
• Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
• Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
• To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

POTATO SALAD WITH OLIVES, GREEN BEANS AND RED ONION

Steps:

• Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
• *Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.

RED'S POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
• Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
• Garnish potato salad with radish roses and egg slices.

POTATO SALAD WITH GREEN ONION AND MUSTARD RASPBERRY VINAIGRETT

Steps:

• In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
• Add the mustard, vinegar, salt and pepper and process.
• Drizzle in the oil in a slow, steady stream to emulsify.
• Adjust salt and pepper to taste.
• Cook potatoes until al dente in boiling water; drain and rinse.
• Slice into bite-size pieces.
• Toss with onions and vinaigrette while still hot.