Summertime Potato Salad Food

SUMMER POTATO SALAD

Steps:

• Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
• Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.

SUMMER POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

SUMMER POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
• In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
• Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

SUMMERTIME POTATO SALAD

Steps:

• Boil potatoes until tender.
• Drain and cut potatoes into cubes.
• Chop celery, red onions and pickles.
• Hard boil eggs and chop.
• Combine all in gredients in a bowl and stir gently to combine. Regridgerate until serving time.

SUMMER POTATO SALAD WITH NO MAYO

Steps:

• Place pickled onion ingredients in a jar or container with a secure lid, shake vigorously and allow to marinate for at least 2 hours before using.
• Scrub and wash potatoes, place in a saucepan, cover with cold water (water should be about an inch higher than the potatoes). Turn heat to high and bring water to a boil.
• Once water is boiling add 1 tbsp salt, reduce heat to a gentle boil and cook until potatoes are tender but still slightly firm.
• Drain potatoes, rinse with cool water several times. Cut potatoes in half and add to your serving bowl. Add remaining ingredients and stir to combine. Taste and add more salt and/or lemon if necessary.
• Enjoy!