Sharon Turners Potato Salad Food
POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)
From Tyler Florence's cookbook, Tyler's Ultimate. He claims this is the best potato salad he's ever made. I made half the amount of dressing indicated and still had plenty.
Provided by iris5555
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes and eggs in saucepan of cold, salted water.
- Bring to a simmer.
- Remove eggs with a slotted spoon after 12 minutes and let cool.
- Continue cooking potatoes until tender, about 3 minutes longer.
- Drain potatoes in a colander and let them cool.
- Reserve some scallions and capers for garnish.
- Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
- Peel the cooled eggs and grate them into the bowl.
- Peel cooled potatoes with a paring knife.
- Cut potatoes into chunks and toss with the dressing to coat.
- Season with salt and pepper to taste.
- Garnish with reserved scallions and capers.
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