Steamed Vegetable Potato And Egg Salad Food

VEGETABLE POTATO SALAD

Steps:

• Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
• Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
• Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
• Taste for seasoning and sweetness and adjust accordingly.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

MOM'S POTATO & EGG SALAD

Steps:

• Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
• While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
• Adjust salt, pepper, and sugar if necessary.
• Combine everything together, and chill. Enjoy!

VEGETABLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

SIMPLE POTATO AND EGG SALAD

Steps:

• Place the whole unpeeled potatoes in a pot with plenty of water and a little salt. Cook until soft, about 30-40 minutes depending on size. I usually try to poke a knife through the middle to check for doneness.
• Put the potatoes in a bowl of cold water to cool them and then proceed to peel them and cut them into small or medium chunks.
• To cook prepare the hard-boiled eggs, bring water to a boil in a medium sized saucepan. Then gently add the eggs - one by one using a spoon so they don't break. You can add a teaspoon of baking soda - this helps make it easier to peel them. Let the eggs cook in the boiling water for 10 minutes, then transfer them to a bowl with cold water until you are ready to peel them.
• I recommend saving one of the eggs to use as a garnish for the salad. Peel and then dice the rest of the hard-boiled eggs.
• In a medium bowl or platter, add the chopped potatoes, the chopped hard-boiled eggs, the diced white onion, and the chopped celery.
• To prepare the dressing, mix the mayonnaise (or yogurt) with the mustard, vinegar, salt and pepper. Pour this dressing on top of the chopped potatoes/eggs and mix well.
• Taste the salad and adjust the amount of salt/pepper to taste. Add the chopped dill and paprika. If you saved one of the hard-boiled eggs, cut it into quarters or slices and use them to decorate the salad. The salad can be served on top of lettuce leaves.
• The salad can be served immediately, or it can be kept in the refrigerator until serving time. Personally, I find that the flavor improves if it is left to rest for a few hours before serving.

STEAMED VEGETABLE POTATO AND EGG SALAD

Steps:

• Steam all of the vegetables together for 15 minutes.
• Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled).
• Drain the water, peel the eggs and slice them.
• Put everything except olives and cheese together in a big bowl. Mix well.
• Add the cheese and olives on top.

EGG & NEW POTATO SALAD

Steps:

• Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

POTATO EGG SALAD

Steps:

• Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
• Garnish with some Old Bay.

SIMPLE POTATO & EGG SALAD

Steps:

• In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
• Add the quartered new potatoes, and toss well.
• Roughly chop the eggs and add them to the potatoes with the sliced radishes.
• Turn gently to mix, then chill until ready to serve.
• When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
• Garnish with chopped fresh parsley and a little extra black pepper.

POTATO-EGG SALAD

Steps:

• Boil potatoes with skins on for 15 to 20 minutes, or until tender.
• Drain. Pour salad dressing of over warm potatoes. Chill for about 2 hours.
• Mix remaining ingredients and fold into potato mixture. Chill until ready to serve.