Something Different Potato Salad Food

JAPANESE POTATO SALAD

Japanese Potato Salad image

A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

Provided by Namiko Chen

Categories Salad

Time 1h20m

Number Of Ingredients 11

Ingredients

2 russet potatoes ((1.15 lb for six servings))
2 tsp kosher salt (Diamond Crystal; use half for table salt) ((for cooking the potatoes))
¼ cup frozen or canned corn
1 large egg (50 g w/o shell)
1 Persian cucumber ((or ½ Japanese cucumber; 3 oz for six servings))
2 oz carrot ((2 inches, 5 cm for six servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((divided; for the cucumber and carrot))
2 slices Black Forest ham ((1.9 oz, 54 g for six servings))
1 Tbsp rice vinegar (unseasoned) ((or you can use half the amount of apple cider/Champagne/white wine vinegar instead))
freshly ground black pepper ((to taste))
6 Tbsp Japanese mayonnaise ((I recommend adding two-thirds first, then tasting and adding more, as desired))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 198 kcal, Carbohydrate 19 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

"SOMETHING DIFFERENT" POTATO SALAD

I have a recipe for Twice Baked Potatoes and thought to myself how good it might be to make a potato salad in the same general style... Here is what I came up with a few years ago and it is a favorite in my house! I make the "Old-style" potato salad too, but this is just "something different" when you might want a pleasant...

Provided by Cathy Nunn

Categories Potato Salads

Time 30m

Number Of Ingredients 10

Ingredients

4 small russett potatoes, cut into small chunks (skin on or off-you choose)
3 strips meaty bacon, diced small and fried fairly crisp
4 heaping tablespoons chopped onion
1/4 c salad dressing (like miracle whip)
1/3 to 1/2 c sour cream (can use fat free or low fat)
3 Tbsp dill pickle relish or chopped dill pickles (may use sweet pickles if desired...i like dill best)
1 heaping teaspoon prepared mustard - can use dijon if preferred
3 hard boiled eggs, peeled and chopped (optional)
3 Tbsp sliced black olives (optional)
3 tsp diced pimientos with a little of the juice for flavor (optional)

Steps:

1. Chop potatoes into small chunks and boil until tender and just done...drain water off and allow to cool off then set in the refrigerator. You can mash the potatoes if you like a mashed potato salad... If you do this, I recommend you leave them a little chunky.
2. Dice bacon and onion into very small pieces and fry together until bacon is fairly crisp and onions start to brown...saving just a little of the bacon fat. In a small bowl, mix together the salad dressing, sour cream, mustard, pickles, bacon & onion, celery. Also add pimientos, hard boiled egg and sliced black olives if you decide to use them. Stir well to blend. (Here, I am going to share a little known secret that gives plain potato salad an added jolt of flavor! I didn't include it in the ingredients, but to the dressing before adding to the potatoes, add a teaspoonful of powdered chicken bullion and stir it in very well to incorporate the flavors. Trust me... This adds more to the flavor than you might think! It is good with or without it..)
3. Mix together the dressing mixture with the potatoes and blend all together well. Add salt & pepper to taste. At this point, if you like a little more dressing, you may add a little extra salad dressing and/or sour cream. Garnish the top with a hard boiled egg slice and a few sliced black olives with a sprinkle of paprika. Chill before serving.
4. As I mentioned in my notes, this is a fairly small amount because sometimes we don't feel like eating potato salad for days on end. Or this could be the perfect amount to make for a couple. This 'different' potato salad is a refreshing change from the ordinary. Try serving this to accompany grilled hot dogs! Bon Apetit' Y'all!!

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