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Correction--Labor Day that is
- Thread starter charlie
- Start date
Orignally posted by "Light my Fire Susan" REC: Wasabi Potato Salad...
Wasabi Potato Salad
Recipe By :Chef Alan Wong/Honolulu, HI.
Serving Size : 12
2 2/3 Pounds Potatoes -- cut into 1-inch pieces (about 8 medium)
8 slices bacon
2 cups mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Wasabi Powder -- (1 to 2)
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool. Meanwhile, in large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside. In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley; tossing carefully until combined. Cover; refrigerate until serving.
Wasabi Potato Salad
Recipe By :Chef Alan Wong/Honolulu, HI.
Serving Size : 12
2 2/3 Pounds Potatoes -- cut into 1-inch pieces (about 8 medium)
8 slices bacon
2 cups mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Wasabi Powder -- (1 to 2)
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool. Meanwhile, in large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside. In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley; tossing carefully until combined. Cover; refrigerate until serving.
REC: Jacques's French Potato Salad--from Jacques Pepin...
Jacques's French Potato Salad
Recipe By :Julia Child and Jacques Pepin
Serving Size : 4
2 pounds fingerling potatoes -- or other small waxy potatoes
1/2 cup extra-virgin olive oil -- or so
1/2 cup scallion -- 1/4-inch slices, green and white parts
1/2 cup chopped onion
3 cloves garlic -- mashed and coarsely chopped (1 1/2 teaspoons)
1/3 cup white wine
1 1/2 tablespoons Dijon mustard
2 tablespoons chopped chives -- (2 to 3)
2 tablespoons coarsely chopped fresh green basil -- or purple basil, or fresh tarragon, or parsley (or more)
1 teaspoon kosher salt -- plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse) -- plus more if needed
For serving and garnishing:
1 Large radicchio leaves -- about 6, from the outside of the head
1 hard-boiled egg -- coarsely chopped (1 to 2)
Chopped fresh parsley
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
Jacques's French Potato Salad
Recipe By :Julia Child and Jacques Pepin
Serving Size : 4
2 pounds fingerling potatoes -- or other small waxy potatoes
1/2 cup extra-virgin olive oil -- or so
1/2 cup scallion -- 1/4-inch slices, green and white parts
1/2 cup chopped onion
3 cloves garlic -- mashed and coarsely chopped (1 1/2 teaspoons)
1/3 cup white wine
1 1/2 tablespoons Dijon mustard
2 tablespoons chopped chives -- (2 to 3)
2 tablespoons coarsely chopped fresh green basil -- or purple basil, or fresh tarragon, or parsley (or more)
1 teaspoon kosher salt -- plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse) -- plus more if needed
For serving and garnishing:
1 Large radicchio leaves -- about 6, from the outside of the head
1 hard-boiled egg -- coarsely chopped (1 to 2)
Chopped fresh parsley
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
REC: Alton Brown's REC: Cold-Fashioned Potato Salad...
Cold-Fashioned Potato Salad
Recipe By :Alton Brown
Serving Size : 4
2 1/2 pounds red potatoes -- large diced
3 tablespoons cider vinegar
3/4 cup Mayonnaise -- (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
Cold-Fashioned Potato Salad
Recipe By :Alton Brown
Serving Size : 4
2 1/2 pounds red potatoes -- large diced
3 tablespoons cider vinegar
3/4 cup Mayonnaise -- (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
music-city-missy
Well-known member
Charlie - need you to come visit Nashville & help decode a local potato salad
it is without a doubt the BEST potato salad ever. I coworker got me addicted and I have gotten countless others addicted. Even a friend that is a wonderful and avid cook and has a SIL that graduated from CIA can't break it.
Or maybe at least when it cools down this fall, Maybe I can overnight some to you to break the code. You would make a whole lot of women very happy!
it is without a doubt the BEST potato salad ever. I coworker got me addicted and I have gotten countless others addicted. Even a friend that is a wonderful and avid cook and has a SIL that graduated from CIA can't break it.
Or maybe at least when it cools down this fall, Maybe I can overnight some to you to break the code. You would make a whole lot of women very happy!
From Cooking Light REC: Farm Stand Potato Salad...
Farm Stand Potato Salad
Recipe By :Cooking Light
Serving Size : 8
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon Mustard -- country-style
1 teaspoon Minced Fresh Thyme -- or 1/4-teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seeds
Salad:
1 3/4 pounds fingerling potatoes
1 cup sugar snap peas -- trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped green onions
1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
3. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
Farm Stand Potato Salad
Recipe By :Cooking Light
Serving Size : 8
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon Mustard -- country-style
1 teaspoon Minced Fresh Thyme -- or 1/4-teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seeds
Salad:
1 3/4 pounds fingerling potatoes
1 cup sugar snap peas -- trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped green onions
1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
3. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
REC: Grandma's Potato Salad...
Grandma's Potato Salad
Serving Size : 6
6 medium potatoes -- cooked, peeled and cubed
2 celery stalks -- chopped
4 bacon slices
3/4 cup sugar
1/2 cup vinegar
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon black pepper
2 large eggs -- hard-boiled, sliced
1. Place potatoes and celery in large serving bowl.
2. Fry bacon in medium frying pan until crisp. Remove to paper towels to drain, then crumble and add to potatoes.
3. Leave 1 tablespoon of bacon grease in pan.
4. Mix sugar, vinegar, eggs, dry mustard, salt, celery seed and black pepper in medium bowl. Pour into pan with bacon grease and heat over medium heat. Stir and scrape frequently until sauce thickens and just begins to boil.
5. Pour sauce over potatoes.
6. Garnish with sliced eggs
Grandma's Potato Salad
Serving Size : 6
6 medium potatoes -- cooked, peeled and cubed
2 celery stalks -- chopped
4 bacon slices
3/4 cup sugar
1/2 cup vinegar
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon black pepper
2 large eggs -- hard-boiled, sliced
1. Place potatoes and celery in large serving bowl.
2. Fry bacon in medium frying pan until crisp. Remove to paper towels to drain, then crumble and add to potatoes.
3. Leave 1 tablespoon of bacon grease in pan.
4. Mix sugar, vinegar, eggs, dry mustard, salt, celery seed and black pepper in medium bowl. Pour into pan with bacon grease and heat over medium heat. Stir and scrape frequently until sauce thickens and just begins to boil.
5. Pour sauce over potatoes.
6. Garnish with sliced eggs
REC: Richard's Austrian Style Potato Salad...
Richard's Austrian Style Potato Salad
Serving Size : 15
8 pounds small waxy red potatoes
For the Dressing:
1 pound bacon -- cut into dice
4 large onions -- chopped
4 tablespoons sugar
1/2 cup flour -- (more or less)
1/2 stick butter
2 tablespoons dry mustard
1 teaspoon black pepper
1 tablespoon tarragon
12 ounces strong chicken broth
12 ounces dark beer
1 teaspoon cumin
1 teaspoon salt -- (or to taste)
4 tablespoons tarragon vinegar -- (4 to 5)
1 lemon -- juice of
1 bunch fresh parsley -- chopped
Scrub the potatoes. Bake the potatoes (unpeeled) until just done. I don't peel the potatoes, but if you don't like the peel, you can do that here. Cut into cubes and place in alarge ceramicserving bowl.
Meanwhile, you've cooked the dressing by fry bacon slowly to render fat until crisp.Remove bacon from skillet and fry onion in bacon fat until just starting to brown. Remove onion. Add butter to skillet and melt. Add sugar, melt, and cook briefly to slightly carmelize the sugar. Add flour, stir and make a roux, do not let this brown too much. Add spices, stir. Add chicken (I sometimes use beef) broth, the beer, and vinegar. Stir the dressing until it thickens, if it's too thick, stir in more beer. Stir the onions and 3/4 of the bacon into the dressing with the lemon juice. Pour the hot dressing over the hot potatoes. Throw a couple handfulls of fresh chopped parsley on top. Mix carefully. Garnish with more parsley and the remaining bacon.
Serve right away, or at room temp.
Richard's Austrian Style Potato Salad
Serving Size : 15
8 pounds small waxy red potatoes
For the Dressing:
1 pound bacon -- cut into dice
4 large onions -- chopped
4 tablespoons sugar
1/2 cup flour -- (more or less)
1/2 stick butter
2 tablespoons dry mustard
1 teaspoon black pepper
1 tablespoon tarragon
12 ounces strong chicken broth
12 ounces dark beer
1 teaspoon cumin
1 teaspoon salt -- (or to taste)
4 tablespoons tarragon vinegar -- (4 to 5)
1 lemon -- juice of
1 bunch fresh parsley -- chopped
Scrub the potatoes. Bake the potatoes (unpeeled) until just done. I don't peel the potatoes, but if you don't like the peel, you can do that here. Cut into cubes and place in alarge ceramicserving bowl.
Meanwhile, you've cooked the dressing by fry bacon slowly to render fat until crisp.Remove bacon from skillet and fry onion in bacon fat until just starting to brown. Remove onion. Add butter to skillet and melt. Add sugar, melt, and cook briefly to slightly carmelize the sugar. Add flour, stir and make a roux, do not let this brown too much. Add spices, stir. Add chicken (I sometimes use beef) broth, the beer, and vinegar. Stir the dressing until it thickens, if it's too thick, stir in more beer. Stir the onions and 3/4 of the bacon into the dressing with the lemon juice. Pour the hot dressing over the hot potatoes. Throw a couple handfulls of fresh chopped parsley on top. Mix carefully. Garnish with more parsley and the remaining bacon.
Serve right away, or at room temp.
REC: Potato And Pickle Salad...
POTATO AND PICKLE SALAD
Recipe By :Wayne Harley Brachman
Serving Size : 4
1 1/2 pounds red potatoes
1/4 cup mayonnaise
1/4 cup whole grain mustard
1/4 cup prepared horseradish -- (or fresh grated)
1/4 cup pickle juice
1 medium onion
2 half sour pickles
Salt and pepper
Cut potatoes and boil to just cooked. Drain and rinse. Mix together mayonnaise, mustard, horseradish, and pickle juice. Transfer still warm potatoes to mixing bowl and blend in dressing. Chop pickles and onions to 1/4-inch dice and add. Season with salt and pepper. Serve chilled.
POTATO AND PICKLE SALAD
Recipe By :Wayne Harley Brachman
Serving Size : 4
1 1/2 pounds red potatoes
1/4 cup mayonnaise
1/4 cup whole grain mustard
1/4 cup prepared horseradish -- (or fresh grated)
1/4 cup pickle juice
1 medium onion
2 half sour pickles
Salt and pepper
Cut potatoes and boil to just cooked. Drain and rinse. Mix together mayonnaise, mustard, horseradish, and pickle juice. Transfer still warm potatoes to mixing bowl and blend in dressing. Chop pickles and onions to 1/4-inch dice and add. Season with salt and pepper. Serve chilled.
this Pantellerian Potato Salad is a break from the 'normal' recipes
Pantellerian Potato Salad
Insalata Pantesca
serves 4-6
from Red, White & Greens The Italian Way with Vegetables by Faith Williger
Tracking down recipes on the island of Pantelleria isn’t easy. Everyone I spoke to had a slightly different version of the same dish and insalata pantesca is no exception. It’s found with green or black olives or sometimes with no olives at all, with or without tuna. I like to cut the tomatoes and potatoes into chunks although most island cooks prefer them sliced. And although it’s usually assembled at the last minute I like to prepare this salad at least 30 minutes before serving so that the vegetables marinate in the extra virgin, wine vinegar and oregano dressing. Don’t bother with jars of supermarket oregano. Fresh oregano is a better choice.
Ingredients:
1 pound potatoes
1 tbs sea salt
1 pound tomatoes
1 large red onion
2-3 tbs capers
1/4 cup black or green olives
1 tbs wine vinegar
1/4 cup extra virgin olive oil
I tbs dried Sicilian oregano (or fresh if you can’t find quality dried oregano)
Freshly ground pepper
Preparation:
1 Place the potatoes in a large pot and add water to completely cover. Add 1 tbs salt and boil potatoes for 20-30 minutes or until tender when pierced with a toothpick. Drain the potatoes, peel while still warm, and cool.
2 Cut the tomatoes in half and squeeze into a sieve over a small bowl, pressing contents to extract juice. Save juice for another purpose. Cut seeded, juiced tomatoes into chunks.
3 Cut the onion in half, then into 1/4-inch-thick slices.
4 Slice the potatoes 1/2 inch thick or into chunks.
5 Rinse the capers to eliminate excess salt. Toss the potatoes, onions, tomatoes, vinegar, extra virgin olive oil, oregano, and salt and freshly ground pepper to taste and serve.
Notes:
1 I didn’t peel the potatoes. I feel that it’s a waste of good vitamins and I used red new potatoes for the color. Besides, I’m lazy.
2 I used grape tomatoes cut in half. They didn’t need squeezing.
3 I used a medium onion cause I don’t like too much onion.
4 I used a mix of green Italian and Kalamata olives. Prolly more like 1/2 cup total.
5 The olive oil was extra virgin when I bought it. Considering the loud music I heard coming from the pantry a few days before I made the salad, I won’t swear to it’s morals come dinnertime.
6 Try sautéing a mix of onion and scallions (from Charlie)
Pantellerian Potato Salad
Insalata Pantesca
serves 4-6
from Red, White & Greens The Italian Way with Vegetables by Faith Williger
Tracking down recipes on the island of Pantelleria isn’t easy. Everyone I spoke to had a slightly different version of the same dish and insalata pantesca is no exception. It’s found with green or black olives or sometimes with no olives at all, with or without tuna. I like to cut the tomatoes and potatoes into chunks although most island cooks prefer them sliced. And although it’s usually assembled at the last minute I like to prepare this salad at least 30 minutes before serving so that the vegetables marinate in the extra virgin, wine vinegar and oregano dressing. Don’t bother with jars of supermarket oregano. Fresh oregano is a better choice.
Ingredients:
1 pound potatoes
1 tbs sea salt
1 pound tomatoes
1 large red onion
2-3 tbs capers
1/4 cup black or green olives
1 tbs wine vinegar
1/4 cup extra virgin olive oil
I tbs dried Sicilian oregano (or fresh if you can’t find quality dried oregano)
Freshly ground pepper
Preparation:
1 Place the potatoes in a large pot and add water to completely cover. Add 1 tbs salt and boil potatoes for 20-30 minutes or until tender when pierced with a toothpick. Drain the potatoes, peel while still warm, and cool.
2 Cut the tomatoes in half and squeeze into a sieve over a small bowl, pressing contents to extract juice. Save juice for another purpose. Cut seeded, juiced tomatoes into chunks.
3 Cut the onion in half, then into 1/4-inch-thick slices.
4 Slice the potatoes 1/2 inch thick or into chunks.
5 Rinse the capers to eliminate excess salt. Toss the potatoes, onions, tomatoes, vinegar, extra virgin olive oil, oregano, and salt and freshly ground pepper to taste and serve.
Notes:
1 I didn’t peel the potatoes. I feel that it’s a waste of good vitamins and I used red new potatoes for the color. Besides, I’m lazy.
2 I used grape tomatoes cut in half. They didn’t need squeezing.
3 I used a medium onion cause I don’t like too much onion.
4 I used a mix of green Italian and Kalamata olives. Prolly more like 1/2 cup total.
5 The olive oil was extra virgin when I bought it. Considering the loud music I heard coming from the pantry a few days before I made the salad, I won’t swear to it’s morals come dinnertime.
6 Try sautéing a mix of onion and scallions (from Charlie)