Red White Potato Salad With Pickled Onions Food

TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS

Steps:

• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
• Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
• Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.

RED, WHITE, AND BLUE POTATO SALAD

Steps:

• To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
• Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
• Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
• When ready to serve, carefully fold in the parsley and scallions. Serve.
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PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.