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Recipe: Potato Salads (5)

Salads - Potato, Pasta
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07-29-2000 - 5 Potato Salad Recipes

sam/CT (07:02:20) : Here is the Potato Salad Dressing my Grandmother taught me.

1/2 cup vinegar
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 eggs

combine and beat well. Put in non reactive pot over medium heat stir occasionally until thick. Add mayonnaise and sour cream cool. Use this for macaroni salad with a little mustard.
Use your imagination when putting together your potato or macaroni salad. I am traditional and use just potatoes, onion, and celery, sometimes sweet pepper.
Enjoy

calliope,.NY (05:19:33) : Thoughts on potato salad....when making yours with the usual ingredients...don't forget to try...dill and mixing the dressing half mayo and half sour cream and don't forget the chopped eggs....also try making it again the usual way but with apple and peas too and some curry powder!...from CALLIOPE

calliope,.NY (05:03:41) :

Calliope's Chinese Potato Salad...you could also make this using cooked vermicelli broken into quarter lengths before boiling al dente

2 and 1/2-3 pounds potatoes of choice
4 slices bacon, well-cooked and crumbled or cold cooked pork, cubed
even chicken if you prefer...or omit meat entirely
3/4 cup chopped bok choy...or sliced Chinese cabbage
1-lb snow pea pods blanched for 15 seconds, drained and sliced on angle
2-ribs celery, angle sliced
1 red pepper, diced
jalepenos sliced, with seeds to taste for heat
1 cup chopped green onion
1/4 cup chopped cilantro
fresh bean sprouts
1-can sliced water chestnuts
sprinkle with chopped cashews or toasted slivered almonds at serving time

Dressing
1 1/2 cups mayonnaise
2 tsp sugar
2 tbs soy sauce
2 tsp toasted sesame oil
1 tsp hot mustard powder...at least
2-cloves garlic mashed to a paste with ....1 tsp salt
optional...some minced gingeroot if you like...also try adding 1-tsp of 5-Spice powder

Boil the potatoes until cooked but still firm. Cut into potato salad-sized
chunks. Mix the ingredients for the sauce together, using more or less
sesame oil and hot mustard according to taste (the more the better, up to a
point...). Put all solid ingredients together in a large bowl, then add the
dressing and mix well. Chill.

calliope,.NY (04:46:08) : SICILIAN OLIVE SALAD

Make a cold salad and but serve at room temperature after its marinated a few hours or overnight, of very thin slices of sweet red peppers, celery, pitted green and black olives sliced in half, some capers, garlic and thin slices of onion in olive oil with either fresh anchovies or paste, if you hate their hairy little bodies, and finish with vinegar of choice and/or some lemon juice and chopped fresh oregano and Italian parsley.

NOTE...you could add some potatoes or macaroni to this as well

Victoria__Pa (02:17:36) : BAKED GERMAN POTATO SALAD

8 c. cooked & diced potatoes
1 c. chopped onion
salt & pepper to taste
1/3 c. sugar
8 oz. bacon
1 c. chopped celery
3.Tbsp. flour
2/3 c. vinegar
1 1/2 c. water

fry bacon and drain. return 4 tbsp.drippings to skillet and add celery, onion, spices, & flour; cook gently. add sugar, vinegar, and water, bring to boil. pour over potatoes and bacon in 3 qt. baking dish. cover and bake at 350 for 30 min. serves about 12

Kelly~WA (11:48:30) : (This is a great recipe. I recommend it highly in either form.)

Red Potato Salad with Asparagus and Artichoke Hearts

3 pounds red potatoes (15 or 6 small or 8 or 9 large [3-inch] potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base, and if the stalks are thicker than a pencil, peeled
4-1/2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons honey
3/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 14-ounce can whole artichoke hearts, drained, each heart cut vertically into eighths
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled (optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh arugula or spinach (optional)

Place the potatoes in a large pot with enough water to cover and bring to boil. Reduce the heat to low, cover and simmer until they can be pierced with a fork, 15 to 20 minutes for small potatoes, 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large
bowl.

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

Whisk together the vinegar, honey, mustard, and salt in a small bowl. Drizzle in the olive oil, whisking until
well blended and creamy. Add the artichokes and dressing to the potatoes and toss lightly.

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste, and adjust the seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

No-Frills Red Potato Salad: Omit the asparagus, artichoke hearts and blue cheese. The dill can be omitted too if you wish. Add 1/4 medium red onion, diced and 1 large celery rib, diced.

From "3Bowls, Vegetarian Recipes from an American Zen Buddhist Monastery" By Seppo Ed Farrey with Myochi Nancy O'Hara. Houghton Mifflin Publishers.
MsgID: 312028
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