Tiger Potato Salad Food

TIGER SALAD (老虎菜)

Steps:

• Combine all the salad ingredients in a large bowl.
• Add all the dressing ingredients over the salad then toss to coat well.

POTATO SALAD

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.

TIGER SALAD

Steps:

• Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
• Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
• Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

TIGER VEGETABLE SALAD

Steps:

• In a bowl, combine cilantro, green pepper, chili pepper and scallions. Add vegetable oil and salt; toss lightly. Add a few drops of sesame oil, vinegar and more salt to taste; toss again. Pile on a plate and serve immediately; salad wilts quickly.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

TANGY POTATO AND LEEK SALAD

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)

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.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

TZATZIKI POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.

TIGER FRUIT SALAD

Steps:

• Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
• Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
• Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
• Transfer salad to a platter and serve with lime wedges.