Two Sisters Potato Salad Food

BABY RED POTATO SALAD

Steps:

• Rinse the baby potatoes and place them into a medium-size pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes, or until you can easily slide a knife through one potato. Drain and allow the potatoes to cool for a few minutes.
• Meanwhile, prep and chop all the vegetables.
• On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
• In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.
• Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.
• Serves 6 to 8 servings

EASY ITALIAN POTATO SALAD

Steps:

• In a medium-size pot filled with water, boil potatoes (with skins on) for about 10 to 15 minutes, or until a knife can slide through the potato. You don't want to overcook them.
• Drain in a colander and immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes into a mixing bowl and place them into the refrigerator for about 15 minutes or more to allow them to cool completely.
• Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice, and seasonings. Season with fresh cracked black pepper to taste.
• When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into 1/2-inch to 3/4 -inch thick slices or cubes, then transfer to a mixing bowl.
• Add onions, olives, celery, capers, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you will need to drizzle additional olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
• Chill at least 30 minutes in the refrigerator before serving. Best served at room temperature or chilled. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
• yields 5 to 7 servings

CLASSIC HOMEMADE POTATO SALAD

Steps:

• Dice potatoes and then boil potatoes until tender (about 25 minutes).
• Drain potatoes.
• Put potatoes in an ice bath to stop them from cooking.
• Drain potatoes.
• Once cooled, you should be able to easily peel the potato pieces.
• Add potatoes to a salad bowl.
• Add chopped onion and chopped hard-boiled eggs to cubed potatoes.
• Make dressing by mixing Mayonnaise, Mustard and Apple Cider Vinegar in a separate bowl. Salt and Pepper dressing to taste. Taste. Add more mustard or vinegar if needed.
• Add dressing to potato mixture and mix until covered with dressing.
• Serve Potato Salad with a dash of paprika.

TWO-POTATO SALAD

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

COLOMBIAN POTATO SALAD

Steps:

• Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.
• In a small bowl whisk together dressing ingredients and pour over salad ingredients.
• Gently combine tomato chunks with the rest of the salad.
• Chill and allow flavors to blend.

TWO SISTERS' CHICKEN SALAD

Steps:

• In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
• Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
• Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
• Serves 4 large portions or 8 smaller ones.

JACK'S POTATO SALAD

Steps:

• Peel potatoes and dice to 1/2 inch put in pot and bring to boil, boil 15 minutes.
• and remove from heat and drain, let cool. Put eggs in cold water and bring.
• to a boil, boil 10 mins and remove eggs to cold water let rest 10 mins peel
• and dice. when potatoes are cool add mustard, spices (Except Paprika)eggs and mayonnaise mix carefully potatoes are soft! When finished sprinkle paprika lightly on top and refrigerate 2-4 hours -- Enjoy.
• Submited by Jack Moore.

SIMPLE POTATO SALAD FOR TWO

Steps:

• Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
• When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
• Sprinkle vinegar over potatoes.
• Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
• Add onions, seasonings and the mayonnaise and stir until well incorporated.
• Decorate top of salad with reserved eggs.
• Chill to blend all flavors, but also tastes good slightly warm right after you make it!

CREAMY POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

TWO SISTERS' POTATO SALAD

Steps:

• Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
• When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
• I think this tastes better if it sets overnight, but however you serve it , it is delicious!