Warm Or Cold Potato Salad Food

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

GERMAN POTATO SALAD (AUTHENTIC BAVARIAN KARTOFFELSALAT)

Steps:

• Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.)Add enough cold water to cover the tops of the potato cubes. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.

WARM POTATO SALAD

Steps:

• Cook's Note:.
• You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
• Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
• While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
• Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
• Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.

BACON-FILLED HOT GERMAN POTATO SALAD

Steps:

• Place the quartered potatoes in a large pot and fill with enough cold water to just cover them.* Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain the hot potatoes and set aside to cool slightly. When they are still warm but can be easily handled, cut into small pieces.
• While the potatoes are cooking, prepare the bacon vinaigrette. Place the diced bacon in a large cast iron skillet over medium-high heat. Cook bacon until browned and crisp. With a slotted spoon, remove the bacon to a plate lined with paper towels and set aside. Leave the bacon drippings in the frying pan.
• Add the diced onions to the pan, and cook over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the sautéed onions. Bring to a boil.
• Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
• Transfer to a serving dish and serve hot (but warm and cold are fine, too).

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

WARM POTATO SALAD

Steps:

• scrub the potatoes and peel them if you wish.
• slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
• place them in a pot with salted cold water to cover and bring to a boil.
• reduce heat, cover and simmer 15-20 minutes, till just tender.
• meanwhile, in a small bowl, whisk together all of the dressing ingredients.
• When the potatoes are tender, drain them and place in a serving bowl.
• pour on the dressing and toss well.
• serve immediately on a bed of arugula and top ricotta salata.

WARM (OR COLD) POTATO SALAD

Steps:

• Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
• Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
• Bring to a boil, reduce heat and boil for 11 minutes.
• Drain.
• Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
• Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
• Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

DANISH WARM POTATO SALAD

Steps:

• In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
• Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
• Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
• Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.

WARM OR COLD POTATO GARDEN SALAD

Steps:

• Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
• Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
• In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
• Peel potatoes, cut into bite size chunks(1/2"-1"),.
• Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
• Note:.
• If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.