French Fried Potato Salad * Flo's Cilantro And Roasted Potato Salad
French Potato Salad #1 * French Potato Salad #2
5 Roses Cook Book Potato Salad * Fall-Feast Homestyle Potatoes
French Potato Salad * Fourth of July Turkey Potato Salad
French Fried Potato Salad
3 Double order of french fries from your favorite fast food restaurant
1/4 c Onion; finely chopped
3 tb Parsley; chopped
1 md Clove garlic; mashed
1 tb White wine vinegar
1/2 c Mayonnaise
Pepper to taste
Place french fries in a large bowl immediately, to prevent them from becoming limp. Set aside. In another large bowl, combine onion, parsley and garlic. Add vinegar. Add pepper, if desired. Mix thoroughly. Let stand for at least 1 hour, stirring occasionally. When ready to serve, add mayonnaise to onion mixture. Mix well. Addfrench fries. Serve immediately.
Yield: 6 Servings
Source: "The Unique Potato Salad Cookbook" by Vera Klein
Flo's Cilabtro and Roasted Potato Salad
2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt
freshly ground black pepper
3/4 cup Homemade Mayonnaise
2 tablespoons Creole Mustard
juice of one fresh lemon
1/4 cup fresh cilantro leaves, washed and patted dry
4 hard-boiled eggs, sliced
1/2 small red onions, thinly sliced
Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed
Yield: 4 to 6 servings
Recipe From Emeril Live (Emeril Lagasse)
French Potato Salad #1
8 to 10 potatoes
1 1/2 cups white wine
1/2 cup grated carrot
1/2 of onion grated
3/4 cup olive oil ( I used 1/2 cup )
3 tbs wine vinegar
salt and pepper
4 tbs mayonnaisse
3 eggs hard cooked
garnish: chopped almonds, chopped parsley
Cook potatoes in skins until fork tender. when warm enough to handle, peel. break up with a fork into pieces. Pour on the wine and let sit until cool. Mix in the onion, and carrot. Add the olive oil, vinegar, salt and peper, chopped egg. Chill very well. Stir in the mayo. Mound into a bowl and sprinkle with chopped parsley and almonds.
Serves 8 to 10
French Potato Salad #2
1 1/2 lb small yukon gold or baby red potatoes - boiled, peeled and sliced 1/4" thick
1/3 cup dry white wine
1/3 cup cold water
1 tablespoon shallots -- minced
3 tablespoons extra virgin olive oil
salt and pepper
Boil potatoes for 20 minutes. Drain and peel skin. Slice 1/4" thick. In medium bowl, blend wine, water, shallots, oil, 1/2tsp salt and a few grindings of pepper. Gently place potatoes in the bowl, and using a bulb baster so as not to break the slices, baste the potatoes with the liquid. Baste several times as the potatoes cool.
Serves 6
Recipe By : Julia Child
5 Roses Cook Book Potato Salad
6 medium potatoes
3/4 c slice celery
1/2 c mayonnaise
1/3 c chopped shallots
2 T chopped fresh parsley
1/2 t salt
1/2 t celery seeds
1/4 t pepper
For dryer & tastier potatoes, bake in the oven, wrapped in aluminum foil. Cool in fridge, peel & dice. Add celery. Combine mayonnaise, shallots, parsley, salt, celery seed & pepper together. Add to potatoes. Check seasoning. Chill & keep in fridge until ready to serve.
Makes about 5 cups.
NOTE: chopped hard -boiled eggs & finely chopped sweet pickles may be added if desired.
Fall-Feast Homestyle Potatoes
1 1/2 lb Red potatoes
1/3 c Whipping cream
2 tb Dijon mustard
1/4 c Fresh mint or parsley, chop
Salt
Pepper
Place potatoes in pot of cold salted water to cover.Bring to boil and boil for about 10 minutes, or until just tender. Drain well. Slice potatoes thinly and return to pot. In a small bowl, mix together cream and mustard. Stir into potatoes. Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes. Stir in mint. Season with salt and pepper, if needed.[if you like garlic, peel and slice three cloves and cook along with the potatoes]
Source: Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada.
French Potato Salad
9 potatoes
1/2 cup vegetable oil
1/4 cup tarragon vinegar
1/4 cup beef consomme
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
2 In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
3 Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Source: Christine Johnson
Fourth of July Turkey Potato Salad
1 lb Norbest smoked turkey breast, cubed
1 lb potatoes, cooked, cubed
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1/2 cup plain yogurt
1/4 cup mayonnaise
1/4 cup cilantro, chopped
1 tsp Dijon-style mustard
1/2 tsp salt
1/2 tsp pepper
Combine first 5 ingredients in a large bowl. In a small bowl combine
other ingredients, then fold into turkey mixture. Chill 1-2 hours and serve
with fresh cilantro sprigs as garnish.
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