Pesto Potato-Sausage Salad * Pickled Potato Salad
Potato, Chorizo and Red Pepper Salad
Potato Salad #1 * Potato Salad #2 * Potato Salad #3
Potato And Egg Salad * Potato Salad Vichyssoise
Potato Salad Almost Like Mom Used To Make
Potato Salad Supreme * Potato-Cucumber Salad With Mango
Picnic Potato Salad * Picnic Potatoe Salad (Cajun)
Potato Salad a la Alexander Dumas and Peggy Martin
Potato, Cucumber and Dill Salad
Potato Salad #4 * Platt's "Red, White & Blue Potato Salad
Potato Salad With Bacon, Olives, and Radishes
Potato Salad with Cream * Potato Salad #4
Potato-Cucumber Salad With Mango * Papa Pedro's Potato Salad
Potato Salad #5 * Potato, Shrimp And Sardine Salad Recipe
Potato Salad Alfredo * Pickled Potato Salad #2
Potato Salad with Shiitake Vinaigrette
Pesto Potato-Sausage Salad
1 1/2 lb Red potatoes; small, halved
-or quartered if large
1 lb Smoked hot sausage or
-kielbasa
1 pt Cherry tomatoes; halved
2 tb Red-wine vinegar
1/3 c Prepared pesto
1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl.
2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes.
3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature.
Yield: 8 servings
From: McCall's August 1993 Happy Charring
Pickled Potato Salad
4 medium baking potatoes
3/4 cup mayonnaise
1/2 medium onion -- chopped
1/3 cup chopped dill pickle
2 hard-boiled eggs -- chopped
1 rib celery -- chopped
1/2 green bell pepper -- chopped
1/2 red bell pepper -- chopped
2 tablespoons minced parsley
1/2 teaspoon paprika
1/2 teaspoon salt
Paprika -- for garnish
In a large pan of boiling salted water, cook the potatoes over high heat until tender, about 5 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set aside to cool. Combine mayonnaise, onion, dill pickle, eggs, celery, green and red bell pepper, parsley, paprika, and salt in a large bowl. Cut potatoes into bite-size chunks and stir into the mixture. Taste, and adjust seasonings as needed. Refrigerate at least 2 hours, or overnight. Sprinkle paprika generously over the salad shortly before serving. Serve cold.
Serves 6
Recipe By : http://www.cdkitchen.com
Potato, Chorizo and Red Pepper Salad
150 g mayonnaise
75 ml soured cream
1/2 teaspoon chilli sauce
500 g salad potatoes; cooked, cooled, diced
110 g chorizo sausage; chopped
1 small red pepper; chopped
3 tablespoons fresh chives; snipped
sprinkle paprika; for garnish
Mix mayonnaise, soured cream and chilli sauce together. Add to the potatoes, sausage, red pepper and chives. Stir well. Pile into a serving dish and chill until ready to use. Just beforeserving, garnish with paprika.
Yield: 4 servings
By: Dairy Diary 1998
Potato Salad #1
1 2/3 c Cooked diced potatoes
-(peeled)
3 tb Chopped celery
1 tb Chopped onion
2 tb Salad dressing
- mayonnaise-type
1/2 ts Prepared mustard
1/8 ts Salt
1 ds Pepper
1. Mix potatoes, celery and onion.
2. Mix salad dressing, mustard, salt, and pepper. Stir lightly into potato mixture.
3. Chill.
2 servings of about 3/4 cup each 160 calories per serving
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias
Potato Salad #2
2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish
1) Wash the potatoes but don't peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mushy, about 30 minutes. Drain them and cool.
2) Peel the potatoes - a butter knife works well. Finely chop the potatoes and place them in a large bowl. Add the remaining ingredients and beat well until blended. The potatoe salad should be the consistency of a chunky purZe. Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.
Serving Size : 12
Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Potato Salad #3
Boil enough potatoes (preferably red potatoes) to make 4 cups. Refrigerate until cool.
Cut potatoes into 1/2 inch cubes
Mix the following ingredients:
1 cup Miracle Whip Salad Dressing (if you REALLY hate MW, use mayo)
4 eggs, hard boiled and chopped
1 large onion, chopped finely
2 tablespoons sweet gerkin pickles, chopped finely
1/2 cup hamburger dill pickles, chopped finely
1 tablespoon Dijon mustard
2 tablespoons yellow prepared mustard (Heinz, French1s)
1 tablespoon minced parsley
2 packets Equal sweetener
1 teaspoon ground celery seed
Salt and Pepper
Add above mixture to potatoes. Blend gently - try to not break up potato pieces. Taste and correct seasonings. Cover and refrigerate until ready to serve.
Potato And Egg Salad
1 Lb New Red Potatoes -- Scrubbed, Quartered
3/4 C Plain Yogurt
1/4 C Minced scallions
2 Tb Mayonnaise -- Plus 2 Tablespoons
1 Tb Red Wine Vinegar
2 Tsp Dijon Mustard
1 Tsp Basil
1/4 Tsp Salt
1/8 Tsp White pepper
2 Lg Hard Cooked Eggs -- Chopped
2 Slices Bacon -- Cooked And Crumbled
In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.
Recipe By : http://www.cdkitchen.com
Potato Salad Vichyssoise
salt, to taste
6-8 small baking potatoes (about 3lbs)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh chives, chopped
ground white pepper
In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water. Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished. Remove one potato from water. Cut potato widthwise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes.
In colander, drain potatoes and slip them carefully into boiling water. Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes.
In colander, drain potatoes, taking care not to break slices. With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top. With heat turned off, let potatoes sit in pan about 5 minutes.
Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended. Cover and refrigerate. Cover and refrigerate potatoes until needed. Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices. Turn potatoes into serving dish and, if desired, garnish with chives.
Serves 4
Potato Salad Almost Like Mom Used To Make
4 lb Boiling potatoes: white- or red-skinned, peeled and cut into 1-inch pieces
1/2 c Sweet pickle juice
1/2 c Diced red onion
1 c Mayonnaise (can be light)
1 c Sour cream (can be light)
3 tb Horseradish mustard
1 ts Salt
1 ts Freshly ground black pepper
1 c Diced sweet pickles
1/4 c Chopped chives
6 Hard-cooked eggs; shelled
- and cut into 1-inch pieces
Paprika for garnishing salad
1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drain and transfer to a large bowl. Pour the pickle juice over the hot potatoes, stir gently and cool to room temperature.
2. Place the diced red onion in a small bowl and cover with ice water. Let sit 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Add to the potatoes.
3. In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Spoon into a serving container. The salad can be prepared up to 1 day ahead. Refrigerate, covered. 4. Sprinkle salad with paprika at serving time.
Yield: 10 servings
Potato Salad Supreme
4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed and cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing (Nonfat or Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced
Mix all ingredients in a large bowl, saving olives for garnish. Serves at room temperature for best flavor.
Yield: 6 servings
This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
Potato-Cucumber Salad With Mango
2 tablespoons Cumin seeds
2 tablespoons Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper -- seeded
1/4 cup Orange juice
2 tablespoons Minced ginger
2 tablespoons Fresh lemon juice
1/4 cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside.
2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.
Yield: 6 servings.
From: LD Goss
Picnic Potato Salad
diced potatoes 4 cups
vegatable oil 1/3 cup
vinigar 2 thsp
salt 1/2 tsp
pepper 1/4 tsp
chopped green onions 1/2 cup
Boil diced [potatoes until tender. in a jar shake oil , vinigar, salt, pepper , and combine with potatoes. Sprinkle onions over top . mix lightly and chill.
Picnic Potatoe Salad (Cajun)
10 lb Potatoes 1 c Celery, finely chopped
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x Salt, to taste
2 c Onions, finely chopped 1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.
Servings: 24
From Justin Wilson's "Outdoor Cooking With Inside Help"
Potato Salad a la Alexander Dumas and Peggy Martin
8 - 9 medium size potatoes waxy ones if possible
1 1/2 cups dry white wine
1/2 cup finely chopped onion
1/2 cup shredded carrot
3/4 cup olive oil
3 tablesp wine vinegar
salt and pepper
1/2 cup slivered blanched toasted almonds
4 tablesp mayonnaise
3 hard-boiled eggs
2 tablesp chopped parsley
Boil the potatoes until just pierceable. Peel as soon as possible and break apart with two forks. Pour the white wine over them. Coo. Add the onion, carrot, oil, vinegar, salt and pepper to taste. Chill several hours. When ready to serve, toss with the mayonnaise and garnish with the almonds and hard-boiled eggs. Sprinkle with chopped parsley.
Potato, Cucumber and Dill Salad
2 lb baby red potatoes -- sliced
3 1/2 tbsp rice wine vinegar
1 1/2 tbsp country style dijon mustard
6 tbsp canola oil
1/2 c fresh dill -- chopped
3/4 lb pickling cucumbers -- sliced
sprigs of dill
Cook potatoes in boiling water until just tender. transfer to large bowl. Add 2 Tbsp vinegar to hot potatoes, and stir gently. Combine remaining 1 1/2 Tbsp of vinegar and mustard in small bowl. gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. Cover, and chill in refrigerator. Bring to room temp before serving. Add dill sprigs.
Serving Size : 4
Recipe By : Bon Appetit
Potato Salad #4
2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish
1) Wash the potatoes but don't peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mushy, about 30 minutes. Drain them and cool.
2) Peel the potatoes - a butter knife works well. Finely chop the potatoes and place them in a large bowl. Add the remaining ingredients and beat well until blended. The potatoe salad should be the consistency of a chunky purre. Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.
Serving Size : 12
Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Platt's "Red, White & Blue Potato Salad"
10 medium Red Potatoes, Chunked and cooked -- Unpeeled
Onion, to taste -- Minced
1 Lg. Red Bell pepper -- Seeded and chopped
1 C. Ripe Olives -- Chopped
8 Strips Bacon -- Cooked and crumbled
Mayonnaise
Blue Cheese Dressing
Toss potato, pepper, and olives with dressing made of equal parts of mayo and blue cheese dressing. Chill, top with crumbled bacon before serving.
Recipe By : Platt 5
Potato Salad With Bacon, Olives, and Radishes
5 potatoes
1 pound bacon
2 stalks celery
4 small green onions
12 stuffed green olives
5 radishes
1/4 cup mayonnaise
1 tablespoon lemon juice
1 Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
2 Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
3 Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top.
Source: Lawrence Fay
Potato Salad with Cream
2 1/2 pounds potatoes
1/2 cup vinegar, boiling
4 eggs, beaten
1 tablespoon butter
1 cup heavy cream
4 tablespoons chopped fresh parsley
2 tablespoons chopped onion
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch ground cayenne pepper
1 Peel the potatoes and add to a large pot of boiling salted water. Cook until tender but still firm, about 15 minutes. Drain, cool and cube. Place into a large bowl and set aside.
2 In a double boiler, bring vinegar to a boil. Gradually beat in eggs and cook over simmering water until thickened. Stir in butter and cook 1 minute. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne. Pour over hot potatoes and combine. Cool, sprinkle with parsley and refrigerate until serving time.
Makes 6 servings
Potato Salad #4
2 pounds waxy or new potatoes, scrubbed, unpeeled, cut in 1 1/2 inch wedges - boiled and cooled
3 hard-cooked eggs, peeled & chopped
1 1/2 cups minced celery, about 3 large ribs
1 cup finely chopped scallion or mild onion
1/2 cup blender mayonnaise
1 teaspoon prepared mustard, heaped
1/2 cup sweet pickle cubes with juice
salt, fresh ground black pepper, & cayenne, to taste
1 to 2 Tb chopped fresh herbs of your choice, to taste, optional
paprika, optional
Combine all the ingredients except paprika. It's traditional to dust the top of the salad with paprika.
Serves 6 to 8.
From: The New Southern Cook - John Martin Taylor Bantamp
Potato-Cucumber Salad With Mango
2 tablespoons cumin seeds
2 tablespoons paprika
1 tablespoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon powdered ginger
1 tablespoon cinnamon
1 teaspoon powdered mustard
8 red Bliss potatoes about the size of golf balls
2 medium cucumbers
2 firm mangoes (or papayas)
1/2 red bell pepper, seeded
1/4 cup orange juice
2 tablespoons minced ginger
2 tablespoons fresh lemon juice
1/4 cup chopped fresh mint
salt and freshly ground black pepper to taste
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside.
2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.
Papa Pedro's Potato Salad
5 large red potatoes (I used organic yellow potatoes)
1/3 cup cider vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/8 teaspoon hot sauce
1/8 teaspoon freshly grated black pepper
1 can whole corn (I used a 15 oz can)
1 small onion, thinly sliced
Cook the potatoes about 8 minutes and cut into 1/2 inch cubes [or cut them, then cook them, it doesn't seem to matter], and drain them. [Combine all spices. Combine all vegetables. Pour sauce over potatoes, toss, cover and refrigerate for 1 hour.]
4-6 servings
From: Cooking with PETA
Potato Salad #5
2 lbs (about 6 large) potatoes, peeled and quartered
2 stalks celery, chopped
1 small onion, finely chopped (cook in microwave on HIGH for 1 minute to
reduce "hotness" if desired)
4 green onions, sliced 1/4 inch thick
1 large carrot, shredded
1/4 cup sweet pickle relish
1/4 cup chopped red onion
1/2 tsp mustard seeds
1 tsp dry parsley
salt/pepper to taste
balsamic vinegar or wine vinegar to taste
nonfat mayo or yogurt (very optional!) to taste
Cook potatoes in boiling water for about 15 minutes or until just barely tender (check every minute or so after the first 10 minutes). Cut into smaller pieces. Let cool. Mix together all other ingredients in a large bowl. Add cooled potatoes. Mix well. Chill (stir a couple of times during the chilling time).
By: Lucinda Rasmussen
Potato, Shrimp And Sardine Salad Recipe
Proportions of ingredients to taste:
potatoes, cold boiled, diced
shrimps, cold boiled, shelled, diced
sardines (canned), chopped
lettuce
Russian dressing
(To make Russian dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add 1/2 tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape. Next add thick chili sauce)
Potato Salad Alfredo
16 cups Mr. Dell's Southern Style or Country Chunks
1 lb. Monterey Jack or Swiss cheese, shredded
2 cups salad dressing or mayonnaise
1/2 cup sour cream
1 teaspoon salt
2 tablespoons chopped chives or green onions
2 dashes Tabasco
1/2 lb. ham, chopped or shredded
1/2 green pepper, cut into strips
Cook Mr. Dell's Potatoes in boiling water for five minutes; drain and chill in cold water. Toss potatoes and cheese together. In a small bowl mix salad dressing, sour cream, salt, onions, and Tabasco. Toss gently with potatoes and cheese mixture. Cover and refrigerate overnight. Before serving, arrange ham and green pepper strips on top.
By: Edna Milton
Pickled Potato Salad #2
1 1/2 pounds red potatoes, cooked until tender
1 package (8 oz) sliced bacon, cooked until crisp
1 cup of Strub's pickles, cut into chunks
2 green onions, chopped
1/4 cup vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In 1 tablespoon bacon drippings, add cubed potatoes, pickles, green onions, vinegar, sugar, salt and pepper. Cook until potatoes are lightly browned and mixture is heated through, stirring frequently.
Serve warm. Serves 6.
Potato Salad with Shiitake Vinaigrette
5 1/2 cups cubed unpeeled Yukon Gold potatoes (about 2 lbs)
vegetable cooking spray
1 cup thinly sliced fresh shiitake mushroom caps (about 2 1/1 oz)
2 cloves garlic, minced
1/2 cup rice wine vinegar
1/4 cup water
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp dried whole rosemary
1/4 tsp pepper
2 Tbsp olive oil
1/2 cup sliced green onions
Place potatoes in large saucepan; cover w/water, bring to a boil. Cover, reduce heat, simmer 8 min or til tender. Drain, set aside. Coat a small nonstick skillet with cooking spray; place over med.-hi heat til hot. Add mushrooms, saute 3 min. Add garlic, saute 1 min. Stir in vinegar and next 5 ingredients, cook 3 min or til liquid is reduced by half. Remove from heat, stir in oil. Combine potato and green onions in large bowl, stir well. Pour vinegar mixture over potato mixture, toss gently to coat. Serve warm. or cover and chill. Makes 5 servings.
Baked & Smashed Potatoes Fried Potatoes
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Potato Pies Potato Soups Various Recipes
Potato Varieties, Tips and Misc.
