PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
CHEF JOHN'S CLASSIC POTATO PANCAKES
The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
- Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
- Mix potato mixture and egg mixture together in a large bowl with a spatula.
- Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g
UNCLE JEFF'S TATER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
- Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.
JACK'S POTATO SALAD
Steps:
- Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
- While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
- Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
- In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
- Mix both oils together in a measuring cup or other small container.
- Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
- Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
- Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
- Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
- If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.
JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)
Provided by á-4792
Number Of Ingredients 7
Steps:
- Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don't over cook (they will be too mushy). Don't under cook. I can't give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it's easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big 'ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
OLD FASHIONED POTATO SALAD
Steps:
- Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
- Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
- In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
- Sprinkle with paprika, cover and refrigerate for at least an hour or more.
Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
UNCLE JOHN'S POTATO SALAD
"Uncle John's", not because it is his recipe, but because after I made it for one of his parties, he has requested it for everything including his wedding. The prep time is so long because of the cooling time needed for the potato salad--it really is a very quick and easy dish to put together.
Provided by Aurora Smith
Categories Potatoes
Time 3h25m
Number Of Ingredients 5
Steps:
- 1. Wash potatoes well and cut them into bite-sized pieces.
- 2. Boil the potatoes in salted water for approximately 10 minutes, or until tender when pierced with a fork. (Cooking time will vary because of the size of potato pieces and the types used.)
- 3. Drain the potatoes well. Return them to the hot pot and toss until the residual water is evaporated. Put them in a large bowl and pour the salad dressing over them while still very hot. If the salad dressing bottle is very large, don't use the whole thing--use just enough to have a little extra at the bottom of the bowl, but not enough to be soupy. The hot potatoes will absorb the excess as they cool.
- 4. Coarsely chop the parsley and toss all of it gently into the hot potato mixture.
- 5. Let the mixture come to room temperature, tossing occasionally to ensure the dressing coats all pieces evenly. Finish with cracked pepper and salt if needed.
- 6. Serve either at room temperature or chilled.
More about "uncle johns potato salad food"
POTATO SALAD RECIPE - NEWFOUNDLAND.WS
From newfoundland.ws
3.5/5 (2)
FRIDAY FISH FRY - REVIEW OF UNCLE JOHN'S BAR AND GRILL ...
From tripadvisor.com
4/5 (14)
UNCLE JOHN'S CAFE: THE ULTIMATE DINER - LOUWEEZYANNE
From louweezyanne.com
Estimated Reading Time 3 mins
POTATO SALAD - CHEF JOHN
From chefjohnfuller.com
Estimated Reading Time 30 secs
PERFECT POTATO SALAD RECIPES | FEATURES | JAMIE OLIVER
UNCLE JOHN’S GRILLED BAKED POTATOES – GRANDMA SIMPSON'S ...
From grandmasimpsonkitchen.wordpress.com
Estimated Reading Time 1 min
UNCLE JOHN’S CAFE - 808 PHOTOS & 827 REVIEWS - YELP
From yelp.com
296 Yelp reviewsLocation 834 S Grand Ave Los Angeles, CA 90017
UNCLE JOHN'S BAR AND GRILL, ROCHESTER - TRIPADVISOR
From tripadvisor.com
4.5/5 (14)
UNCLE JON'S PASTA SALAD — FRIED ... - PLANT BASED RECIPES
From frieddandelions.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Dinner, SaladTotal Time 30 mins
UNCLE JOHN’S SMOKEHOUSE - 13 PHOTOS & 13 REVIEWS ...
From yelp.com
Reviews 13Cuisine Barbeque
COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD
From chefjohnhowie.com
Estimated Reading Time 50 secs
SALAD RECIPES – GRANDMA SIMPSON'S KITCHEN IN ROBY TEXAS
From grandmasimpsonkitchen.wordpress.com
Estimated Reading Time 2 mins
CLASSIC POTATO SALAD - THE LITTLE POTATO COMPANY
From littlepotatoes.com
3.6/5 (234)Estimated Reading Time 2 minsCategory SaladTotal Time 25 mins
FOOD WISHES VIDEO RECIPES: PERFECT POTATO SALAD – JUST ...
From foodwishes.blogspot.com
CHEF JOHN POTATO SALAD - FOOD NEWS
From foodnewsnews.com
RECIPES – UNCLE JOHN'S HOME & GARDEN
From unclejohnsplants.com
UNCLE JOHNS SMOKEHOUSE MILFORD, DE 19963 - RESTAURANTJI
From restaurantji.com
HOW TO MAKE POTATO AND HAM SALAD - UNCLE BILL'S KITCHEN
From unclebillskitchen.com
BIG APPLE DINING GUIDE: UNCLE JOE'S BBQ, ST. JOHN, USVI ...
From nycrestaurant.blogspot.com
UNCLE DAN'S RECIPES - TAGGED "POTATO SALAD"
From uncledans.com
SIGNATURE SALADS AND WRAPS - UNCLE JOHN'S PANCAKE HOUSE
From unclejohnspancakehouse.com
UNCLE JOHN'S PRIDE
From unclejohnspride.com
LOADED RANCH BAKED POTATO SALAD RECIPE - UNCLE DAN'S ...
From uncledans.com
POTATO SALAD IS AWESOME!! - UNCLE SAM'S BAR-B-CUE ...
From tripadvisor.ca
POTATO SALAD – UNCLE CS BBQ
From unclecbarbq.com
POTATO SALAD RECIPE ARCHIVES - UNCLE BILL'S KITCHEN
From unclebillskitchen.com
UNCLE JOHN'S SOUR CREAM BISCUITS - RECIPE | COOKS.COM
From cooks.com
UNCLE JOHN’S FLY-IN - TRIPLE TREE AERODOME
From tta.aero
CHEF JOHN'S SALAD RECIPES - FOOD NEWS
From foodnewsnews.com
WHAT GOES WELL WITH POTATO SALAD? GET IDEAS HERE - SIMPLY ...
From simplyhealthyfamily.org
UNCLE JOHN’S BEER & POTATO SALAD FROM THE ULTIMATE GUIDE ...
From app.ckbk.com
POTATO SALAD – UNCLE CS BBQ
From saintjonesluxe.com
POTATO SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
OIL AND VINEGAR POTATO SALAD - COOKING ONIONS
From cookingonions.com
10 UNCLE LARRY'S SEASONING IDEAS | LARRY, UNCLES, SEASONINGS
From pinterest.com
UNCLE JOHN BURGERS – GOOD MOOD FOOD
From unclejohn.ro
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love