Potato Salad With Parsley Food

PARSLEY POTATOES (COMPANY-WORTHY POTATOES)

Steps:

• Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 - 1 1/2" thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
• Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it's easier to toss in a large mixing bowl).
• Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.

NEW POTATO SALAD WITH SHALLOTS, PARSLEY & VINAIGRETTE

Steps:

• Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
• Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
• Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

CLASSIC POTATO SALAD

Steps:

• Cook the potatoes: In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)
• Meanwhile, cook the bacon: Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely.
• Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

POTATO SALAD WITH PARSLEY

Steps:

• Cook potatoes in their skins.
• When cool enough to handle, quarter. Sprinkle 1 T vinegar over them, stir gently to distribute. Let cool completely, marinating in the vinegar.
• Mix remaining vinegar, 2 T oil, and parsley, let sit to meld.
• Cut potatoes into bite sized pieces. Toss with the dressing, adding up to another T of oil if you find it is needed. Chill before serving.

BAKED POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
• Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
• In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
• When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.

POTATO SALAD WITH BACON AND PARSLEY

Steps:

• Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
• Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
• Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.

POTATO SALAD WITH PARSLEY AND CHIVES

Steps:

• To prepare the dressing, combine the first 6 ingredients in a small bowl.
• To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender.
• Drain and cool.
• Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE

Steps:

• Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
• Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
• Blend in the oil and vinegar.
• Put this in a small bowl and mix with the mayonnaise.
• Pour this over the salad and mix it very well.
• Cover the dish, leave in the fridge for at least 2 hours.
• When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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 the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.