patbastrop
Well-known member
I remember this one! Randy/Or's KISS potato salad! My family loves this one!!
KISS = Keep It Simple Stupid!
KISS = Keep It Simple Stupid!
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Correction--Labor Day that is
- Thread starter charlie
- Start date
Another from Cooking Light REC: Herbed Potato Salad...
Herbed Potato Salad
Recipe By :Cooking Light
Serving Size : 6
2 pounds Yukon gold potatoes
3 tablespoons white wine vinegar
1/2 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
1 tablespoon canola oil
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon Fresh Dill -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove -- minced
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.
2. Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
Herbed Potato Salad
Recipe By :Cooking Light
Serving Size : 6
2 pounds Yukon gold potatoes
3 tablespoons white wine vinegar
1/2 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
1 tablespoon canola oil
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon Fresh Dill -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove -- minced
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.
2. Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
Gourmet's REC: Old-Fashioned Potato Salad--with a boiled dressing...
OLD-FASHIONED POTATO SALAD
Recipe By :Gourmet/June 2002
Serving Size : 6
2 Pounds Boiling Potatoes -- of equal size
3 tablespoons cider vinegar
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped white onion
3 large hard-boiled eggs -- chopped
1 Cup BOILED DRESSING -- (See Recipe) or mayonnaise
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
BOILED DRESSING
3 large egg yolks
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups whole milk
1 tablespoon cider vinegar
3 tablespoons unsalted butter
Large bowl of ice and cold water
Special equipment: fine sieve, wax paper
Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
OLD-FASHIONED POTATO SALAD
Recipe By :Gourmet/June 2002
Serving Size : 6
2 Pounds Boiling Potatoes -- of equal size
3 tablespoons cider vinegar
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped white onion
3 large hard-boiled eggs -- chopped
1 Cup BOILED DRESSING -- (See Recipe) or mayonnaise
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
BOILED DRESSING
3 large egg yolks
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups whole milk
1 tablespoon cider vinegar
3 tablespoons unsalted butter
Large bowl of ice and cold water
Special equipment: fine sieve, wax paper
Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
REC: Long Island Deli Potato Salad...
Long Island Deli Potato Salad
Serving Size : 4
2 pounds potatoes -- boiled in their skin
and cooled
***BRINE***
1 cup white vinegar
1 1/3 cups water
3/4 cup sugar
1 onion -- chopped
salt & pepper to taste
Hellman's Mayo -- to taste
combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot brine over them. Let them marinate for 24 hours. Drain in collander but do not drain dry. Add Helman's mayo, enough to make it as creamy as you like. The trick here is to use only Helman's, also sold under the "best foods" label in other parts of the country.
Long Island Deli Potato Salad
Serving Size : 4
2 pounds potatoes -- boiled in their skin
and cooled
***BRINE***
1 cup white vinegar
1 1/3 cups water
3/4 cup sugar
1 onion -- chopped
salt & pepper to taste
Hellman's Mayo -- to taste
combine brine ingredients and boil for 5 min. slice potatoes thin and pour hot brine over them. Let them marinate for 24 hours. Drain in collander but do not drain dry. Add Helman's mayo, enough to make it as creamy as you like. The trick here is to use only Helman's, also sold under the "best foods" label in other parts of the country.
music-city-missy
Well-known member
Phillip's Deli - I've begged for the recipe, played on our mutual
birthplace - Mississippi, you name it. He WON'T share the recipe. He uses red potatoes and green onions, other than that, I can't tell you much about what makes it unique but it's not too mayonnaisey, no mustard, no obvious herbs
http://www.phillipsdeli.com/
birthplace - Mississippi, you name it. He WON'T share the recipe. He uses red potatoes and green onions, other than that, I can't tell you much about what makes it unique but it's not too mayonnaisey, no mustard, no obvious herbs
http://www.phillipsdeli.com/
REC: Cast Iron Potato Salad...
Cast Iron Potato Salad
Recipe By :Mesa Grill
Serving Size : 4
2 pounds red bliss potatoes -- cooked and cut in half
2 tablespoons olive oil
1 medium red onion -- diced
Salt and pepper
1/4 cup fresh basil -- chiffonade
Lime -Garlic Vinaigrette:
2 tablespoons red wine vinegar
4 tablespoons fresh lime juice
2 cloves garlic -- minced
1 tablespoon Ancho powder
2 teaspoons honey
1/4 cup olive oil
Salt and pepper -- to taste
On the grill, heat a large cast iron skillet until almost smoking add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In a blender, combine all vinaigrette ingredients except olive oil, and blend until smooth. While the motor is still running, slowly add olive oil in a thin stream until vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.
Cast Iron Potato Salad
Recipe By :Mesa Grill
Serving Size : 4
2 pounds red bliss potatoes -- cooked and cut in half
2 tablespoons olive oil
1 medium red onion -- diced
Salt and pepper
1/4 cup fresh basil -- chiffonade
Lime -Garlic Vinaigrette:
2 tablespoons red wine vinegar
4 tablespoons fresh lime juice
2 cloves garlic -- minced
1 tablespoon Ancho powder
2 teaspoons honey
1/4 cup olive oil
Salt and pepper -- to taste
On the grill, heat a large cast iron skillet until almost smoking add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In a blender, combine all vinaigrette ingredients except olive oil, and blend until smooth. While the motor is still running, slowly add olive oil in a thin stream until vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.
REC: New Potato Salad with Sauteed Onion Vinaigrette...
New Potato Salad With Sauteed Onion Vinaigrette
Recipe By :Bobby Flay
Serving Size : 4
3 tablespoons olive oil
1 large Spanish onion -- finely sliced
1 large shallot -- finely sliced
2 cloves garlic -- finely chopped
1/2 cup sherry vinegar
2 pounds new potatoes -- boiled and quartered
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Heat the olive oil in a medium skillet over mediumhigh heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.
New Potato Salad With Sauteed Onion Vinaigrette
Recipe By :Bobby Flay
Serving Size : 4
3 tablespoons olive oil
1 large Spanish onion -- finely sliced
1 large shallot -- finely sliced
2 cloves garlic -- finely chopped
1/2 cup sherry vinegar
2 pounds new potatoes -- boiled and quartered
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Heat the olive oil in a medium skillet over mediumhigh heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.