Love Making Tips - Fruits grains and vegetables | Potato - [1]

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20 Minute Potato Salad

Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate.
Makes 6 servings.

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Almost Like Alan s Potato Salad

* Hard-cooked sliced eggs are optional.
Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired. Season with salt to taste.

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Aloha Sweet Potato Salad

1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well browned. Drain on paper towels.
2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and toss lightly. In a small bowl conbine the mayonnaise, mustard, lime juice and pepper.
3. Add dressing to the potato mixture and mix lightly but thoroughly. Just before serving, stir in the macadamia nuts.
4. Serve the salad in a chilled salad bowl lined with romaine leaves.

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Amish Potato Salad

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste 1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t Mustard 3 T butter, softened 1 cup Mayonnaise. Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayonnaise and mix until smooth Add potato mixture to the cooled dressing, folding gently together.

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Apple Potato Salad

Slice the potatoes into bitesize pieces and boil until tender, but not soft. Peel the apple and slice into bitesize pieces (sprinkle with lemon juice until ready to use). Chop the celery finely. Cool the potatoes by draining and placing in pan of ice water. Combine all ingredients and mix with dressing and dill if desired. I used Medford Farms (tm) Creamy Dill No-Oil Dressing. Chill several hours. Quick and delicious.
Ingredients   |   Category: Potato
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Armenian Potato Salad With Red Onions And Green

Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes).
Serves 8 to 12.

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Avocado And Potato Salad With Horseradish

*Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rich nutty flavor that you want for this salad.
Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam until they are cooked through, about 20 minutes. Remove the potatoes from the heat and allow them to cool slightly.
While potatoes are cooking, whisk oil and vinegar together in a large bowl. Season to taste with salt; set aside. When potatoes are cool enough to handle without burning your fingers, cut them in 1" cubes. Toss them in the oil and vinegar so they are coated well, and set them aside to cool to room temperature, tossing occasionally.
In a small bowl, whisk together the sour cream, yogurt and horseradish. Mince the dill and add it to the sour cream mixture, stirring well.
When potatoes have cooled to room temperature, add celery and toss to combine. Then add the sour cream mixture; toss again.
Halve, pit and peel the avocados. Cut them into 1" cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add the avocados, with all of the lime juice, to the potatoes; toss gently until they are well distributed and coated with the dressing. Add pepper and additional salt to taste, and either serve immediately or chill for 30 minutes and then serve.
While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.
Yield: 6 to 8 servings.

Ingredients   |   Category: Potato
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Bacon Lettuce and Tomato Potato Salad

In large bowl, combine potatoes, cherry tomatoes, bacon and eggs. Add dressing; toss to coat. Cover; chill to blend flavors. Spoon salad onto shredded lettuce-lined platter
Ingredients   |   Category: Potato
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Bacon Avocado Potato Salad

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, sauté onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

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Baked New Potato Salad With Peanuts And Musta

1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 minutes, or until the skins start to crack. Cool slightly. Rub in a kitchen towel to remove the skins; chop coarsely.
2. Cut the potatoes into quarters and place in a baking pan. Toss with the olive oil, salt and several grindings of pepper. Bake in a preheated 375-degree F oven 30 minutes or until tender. Stir occasionally. Remove from the oven, toss with the vinegar and cool.
3. Place the diced red onion in a small bowl and cover with ice-water. Let sit 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Bring a small pan of water to a boil, add the carrots and time for 2 minutes. Drain and rinse with cold water to stop the cooking. Pat dry.
4. Combine the cooled potatoes, onion, carrots and celery in a large bowl. Stir together the mayonnaise, yogurt, cilantro, mustards, cumin and several grindings black pepper. Combine with the vegetables and refrigerate. Stir in the peanuts just before serving.

Ingredients   |   Category: Potato
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Baked Potato Salad

In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9 pans. Bake, uncovered, at 400~ for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
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Baked Potato Salad 2

1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.
2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
3. Peel potatoes and slice 1/4-inch thick; set aside.
4. Heat oil in a medium-size skillet; saute onion until soft.
5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.
9. Cover with remaining potato mixture and cheese.
10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

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Baked Potato Salad 3

In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2 greased 13x9 pans. Bake, uncovered, at 400~ for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
Ingredients   |   Category: Potato
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Balsamic Potato Salad

Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a colander. Transfer to bow; add dressing and gently toss to coat. Let potatoes cool to room temperature. Add celery and radishes to potatoes in bowl and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. 105 calories per serving.
Ingredients   |   Category: Potato
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Bamboo Potato salad

Add the salt and french dressing to the potatoes and chill. Add the celery, bamboo, onion, and cooked salad dressing. Mix together carefully to avoid breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may also replace celery, wholly or in part, if desired.
Ingredients   |   Category: Potato
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Barvarian Potato Salad

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
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Basic Potato Salad

Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
Ingredients   |   Category: Potato
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Basil Potato And Egg Salad

1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature.
2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.
Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories

Ingredients   |   Category: Potato
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Bavarian Potato Salad

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
Ingredients   |   Category: Potato
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Bayrischer Kartoffelsalat (Barvarian Potato Salad)

* Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Ingredients   |   Category: Potato
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