Red Potato Salad With Radishes Food

RED POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
• Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
• Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

TANGY POTATO SALAD WITH RADISHES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

POTATO SALAD WITH RADISHES

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
• Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

RADISH POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

RED POTATO SALAD WITH RADISHES

Steps:

• Clean and quarter potatoes; boil potatoes in salted water, simmer until tender, drain and cool. Do not over cook!
• In the mean time, clean and slice all veggies.
• Cut cooled potatoes to desired size and add to veggies.
• Add enough mayonnaise to coat the potatoes and veggies. Add salt and pepper to taste.

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES

Steps:

• Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
• Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
• (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
• When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
• Add the celery, radishes, scallions and dill and fold to distribute; set aside.
• In a small bowl whisk the cream until frothy but not stiffened.
• Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
• Pour the dressing over the salad and fold with a rubber spatula.
• Taste and adjust seasoning.
• Serve, or cover and chill for up to a day.

BACKYARD RED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half., In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side down, on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl., In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers.

CREAMY RED POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. , Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled., In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.