Zippy Potato Salad Food

SUPER-ZESTY POTATO SALAD

Steps:

• Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
• Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
• Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
• Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

CLASSIC POTATO SALAD

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.

MY MOM'S GOOD OLD POTATO SALAD

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

ZIPPY POTATO CHUNKS

Steps:

• Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes. , Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Serve with salad dressing.

ZESTY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

ZIPPY POTATO SALAD

Steps:

• Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
• Stir in chopped vegetables & eggs.
• Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
• Chill until serving time.

ZIPPY POTATO SALAD FOR A CROWD

Steps:

• In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
• In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
• Pour dressing mixture over the potato mixture and toss to coat.
• Mix in chopped pickles.
• Seasoned with more salt and black pepper to taste.
• Refrigerate for a minimum of 6 hours before serving.
• Delicious!

ZIPPY EGG SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
• Stir eggs and celery into the mayonnaise mixture until well coated.
• Cover bowl with plastic wrap and refrigerate until chilled before serving.

ZIPPY VEGGIE SALAD

Steps:

• In a large bowl, toss together all of the veggies.
• In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar.
• Pour the dressing over veggies; toss to caot well.

ZIPPY CUCUMBER SALAD

Steps:

• Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
• Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
• Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

LIME AND PEPPER POTATO SALAD

Steps:

• Soak chili peppers in enough boiling water to cover for 30 minutes.
• In large pot boil potatoes, mint and 1/4 tsp salt until tender.
• While boiling, using a mortar or potato masher, crush garlic, chilies and coarse salt until it becomes a paste.
• Dressing: Add lime juice, zest, olive oil, mustard and lemon pepper.
• Drain potatoes and transfer to a large bowl.
• Pour dressing over hot potatoes and coat well.
• Garnish with chives and cilantro leaves.