Rave Review Potato Salad Food

RAVE-REVIEW POTATO SALAD

Rave-Review Potato Salad image

I can't resist trying just about every potato salad (and meatloaf) recipe I come across! This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing. This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy! I...

Provided by Martha Price

Time 35m

Number Of Ingredients 12

Ingredients

10 medium red potatoes
1/3 c chopped chives
1/4 c vegetable oil
1/4 c vinegar (i used white)
2 Tbsp grated onion
1 and 1/2 tsp salt (optional)
1/4 tsp pepper
1/2 c mayonnaise
1/2 c plain yogurt
1/2 c thinly sliced celery
1/2 c chopped green pepper or cucumber (i used cucumber)
though not in the original recipe, i added 4 hard-cooked eggs

Steps:

1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS

Italian Potato Salad with Rosemary, Lemon and Capers image

Categories Salad Citrus Herb Onion Potato Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

Steps:

Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

RED, WHITE, AND BLUE POTATO SALAD

Red, White, and Blue Potato Salad image

Provided by Rick Browne

Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 8 cups

Number Of Ingredients 14

Ingredients

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

Steps:

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
Do ahead: Can be made 1 day ahead. Keep chilled.
Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

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