Red Potato Salad With Tomato And Pickle Food

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.

DILL POTATO SALAD {RED SKINNED}

Steps:

• Place cut red skinned potatoes in a large saucepan and cover with water, making sure the water falls 1" above the potatoes.
• Heat pot on medium high until rapidly boiling.
• Reduce heat to medium and continue to boil until red potatoes are tender, which takes about 15 minutes. You should be able to stick a fork in them easily.
• Drain potatoes and rinse with cold water to cool them.
• In a large mixing bowl, add sour cream, mayonnaise, diced onion, diced celery, salt, pepper, mustard and apple cider vinegar. Mix well to form a dressing.
• Add cooled potatoes to a separate mixing bowl and dice eggs and add to potatoes.
• Sprinkle red potatoes and eggs with dill and mix well to evenly coat.
• Add dressing to potatoes and eggs and mix well (spatula works well).
• Cover and refrigerate overnight or at least a minimum of one hour until cold and flavors are melted together.
• Serve red potato salad as a side dish cold.

DELICIOUS POTATO SALAD WITH DILL PICKLE

Steps:

• Peel and cube potatoes. Boil until just tender.
• Mix all other ingredients in a medium size bowl.
• Drain cooked potatoes and let cool completely.
• Mix potatoes into mayonnaise mixture.
• Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.

RED POTATO SALAD

Steps:

• Place the potatoes in a large pot or Dutch oven. Fill with water about 1-2 inches above the potatoes.
• Bring to a boil then reduce heat to low and simmer for about 8-10 minutes or until potatoes can easily be pierced with a fork. Drain water from pot and run cold water over potatoes to stop the cooking process. Drain again.
• Transfer slightly cooled potatoes to a large mixing bowl.
• Add the celery, onions and fresh herbs to the potatoes and toss.
• Drizzle dressing over the salad and toss again.
• Season with salt and freshly ground black pepper.
• Add the ingredients to a small mason jar. Seal lid and shake vigorously to blend well.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

POTATO AND BEET SALAD

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

RED POTATO SALAD

Steps:

• Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
• While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
• Copyright 2003 Television Food Network, G.P. All rights reserved.

EASY CREAMY DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
• Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
• Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.

PICKLED TOMATO SALAD

Steps:

• In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving.

SOUTHERN POTATO SALAD

Steps:

• Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
• Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
• In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
• Add relish, celery, onion, and the chopped eggs. Mix in.
• Add salt and pepper to taste.
• Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

RED & WHITE POTATO SALAD WITH PICKLED ONIONS

Steps:

• Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
• Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
• Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.

POLISH POTATO SALAD WITH EGGS AND PICKLES

Steps:

• Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
• In a medium pot, boil the water for the eggs;
• Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
• Cook for 10 minutes;
• After potatoes and eggs are cooked, set them aside and let cool down;
• In the meantime chop pickles, onions and herbs and to big bowl;
• In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
• Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
• Add sauce and mix. Enjoy

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

Steps:

• Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

BABY RED POTATO SALAD

Steps:

• Rinse the baby potatoes and place them into a medium-size pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes, or until you can easily slide a knife through one potato. Drain and allow the potatoes to cool for a few minutes.
• Meanwhile, prep and chop all the vegetables.
• On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
• In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.
• Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.
• Serves 6 to 8 servings

RED-POTATO SALAD WITH TOMATO AND PICKLE

Steps:

• Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
• Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)