New Generation Potato Salad * New Potato and Red Onion Salad
NYC Deli Style Potato Salad * New York Deli Style Potato Salad
New Potato Salad * New Potato Salad With Dried Tomatoes
New Potato Salad
New Generation Potato Salad
3.00 lb Red-skinned potatoes
0.50 c Thinly sliced green onions
0.75 ts Garlic salt; divided
0.25 ts Fresh ground black pepper
1.00 c Plain low-fat yogurt
2.00 tb Buttermilk
1.00 c (4 oz) crumbled blue cheese
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine. Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10.
Yield: 10 Servings
From Dairy Council Inc. Christie Aspegren, September 93 Round Robin.
New Potato and Red Onion Salad
2 pounds red potatoes
10 ounce frozen artichoke hearts -- defrosted or
18 ounces canned artichoke hearts -- drained and rinsed
2 medium red onions -- thinly sliced
Salt and pepper
1/2 cup Parmesan cheese-- shavings
--Lemon Vinaigrette--
1/4 cup fresh basil -- finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper
In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved Parmesan before serving.
Serves 6
Recipe By : Nat Dupree, TVFN
NYC Deli Style Potato Salad
5 pounds boiled potatoes (new potatoes are best), chilled, then peeled and sliced 3/16" thick (not diced). Do not use baking potatoes. Do not overcook.
1/2 cup grated carrot
1/4 cup each red and green bell pepper - small dice
1/4 cup minced curley parsely
Dressing
1 1/2 cups Hellman's Mayo
1/4 cup white vinegar
1 Tbls kosher salt
1/2 Tbls ground black pepper
1/2 Tbsp powdered mustard (optional)
Mix potatoes with dressing (mix with hands). Not all potatoes are created equal, so....Thin dressing with milk (buttermilk is best) if necessary. Adjust vinegar, salt, pepper to taste. Refrigerate 24 hours before serving. Dust finished salad with paprika.
NYC deli-style potato salad contains no onion, no sugar.
New York Deli Style Potato Salad
3-4 medium new red potatoes
1 celery rib cut in large dice
1 carrot cut in large dice
1 small onion, finely chopped
chopped parsley
2 Tblsp. mayonnaise
1 Tblsp. white vinegar
salt & pepper to taste
Boil potatoes with skins on for about 20-25 minutes until tender. Let cool. Mix all ingredients and chill.
You can also add green or red pepper if desired. Enjoy!
New Potato Salad
12 Potato, new red
3/4 c Mayonnaise
Whipping cream
1/2 ts Salt
Pepper, white; to taste
2 ts Dill, fresh; snipped
2 Garlic clove; minced
Boil potatoes in their skins until just tender; cool and quarter. Thin mayonnaise slightly with cream. Add salt, white pepper, dill, and garlic. Taste and correct seasoning. Chill.
Yield: 4 servings
New Potato Salad With Dried Tomatoes
3 lb Small new potatoes, scrubbed
And quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with
Some of the green
1/4 c Snipped fresh dill "OR"
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper
Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes. Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat. Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparting ahead. Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.
Yield: 8 servings
New Potato Salad
700 g new potatoes; small
2 hard boiled eggs; yolks only
large pinch cayenne pepper
1 teaspoon caster sugar
1/4 teaspoon anchovy essence
1 tablespoon herb vinegar
150 ml double cream
fresh chives; snipped for garnish
Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoon of cold water. Stir in the cream. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives.
VARIATION Replace the cream with soured cream or natural yogurt and substitute the anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon, chives, mint or parsley.
Yield: 4-6 servings
By: Dairy Book of British Food
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