Potatoe salad receipe

[AmandaJ]

I got some chat potatoes today and I want to make a potato salad, can anyone give me a recipe as well as the dressing (recipe and quanities if possible). Thanks.

hugs xoxo

[blue daisy]

hey amanda3

i dont have exact quantities...but

microwave tatoes until cooked though and give them a shake in the container to fluff them up...then add lots of fresh herbs of choice, glove garlic, some chopped up spinach and rocket...add wholeseed mustard to taste (bout 1-2t) and some sour creme, rock salt and pepper...yummo

or microwave until par cooked...again shake to fluff, than drizzle generously with olive oil, rock salt and pepper and put in pre heat oven (180) until golden and crispy...place in a bowl and mix in lots of fresh herbs and greens and some more good quality olive oil and some fresh grated romano or parmesan cheese

yogababy

[mumzy]

This is the yummiest potato salad I have had that I got the recipe from a friend.

Ingredients:
Potatoes
1 250ml thickened Cream
1/2 teaspoon garlic paste (or 1 clove crushed)
1 teaspoon mustard seeds
1 pkt French onion soup
bacon chopped into bits
Onion diced

Par-boil potatoes and at the same time cook onion till translucent with bacon. In a separate saucepan put cream,garlic,mustard seeds and French onion soup, mix well. Stir while runny, then when it starts to go a little browner and thicken up turn off. Mix with potatoes and onion and bacon mix.
You can put into the oven for about 20mins on 180 to really intensify flavours.
Or serve as is.

A real yummy warm potato salad. guess you could put greens in too if you want when cold.

[Erin_25]

A quick easy thing I love to do & hate to admitt it but got the idea from my MIL, LOL. Is simply microwave them, cut into rough chunks then in a cup mix mayonaise & honey seeded mustart & toss over whilst still warm. Very quick, easy & yummy. Geat if having a BBQ and dont have a lot of time or don't want to go out & buy all the ingredients.

_______________
Erin

[blue daisy]

roast pumpkin salad...

as much pumpkin as you like...chopped into generous mouthfuls, olive oil, rock salt, clove garlic still in its skin and pepper and put in preheat oven (180) until cooked

place in bowl with spinach and rocket (lots of) roasted pine nuts, unshell the garlic and chop up, plus some extra olive oil. Spice it up with some crispy pancetta or bacon, blue cheese of another strong flavored cheese of choice

xx

[AmandaJ]

Thanks ladies these are great, keep them coming.

hugs xoxo

[Harri]

sorry i don't have quantities either but this is a greek version of a potato salad!

potatoes
boiled eggs
spring onions
olives
feta cheese
olive oil
oregano
lemon
salt/pepper

boil potatoes until tender, add the chopped up the boiled egg, chopped spring onion, olives, crumbled feta, drizzle olive oil, lemon/oregano/salt/pepper to taste! yummo!! beautiful cold too in summer, i remember having it as a kid! also serve with crusty bread!!! hmmmmmmm might make this soon!

[krisp]

Cook the pots until just tender and chop roughly (maybe into halves if they are small). Finley slice up a couple of sticks of celery. Chop and cook 2-3 rashers of bacon. Mix the celery and the bacon into the pots. For the dressing mix together a good quality whole egg mayo with dijon mustard (depending on how much pot you have about 1/4 cup mayo and 2 tsp dijon) mix into the pots/celery and bacon. Mmmm!!!

[chon]

My familys 'hand me down' awesome potato salad!!! Friends ask me to make this potato salad all the time because of this recipe

*5 potatoes par boiled

*1 carrot par boiled

*while still hot put in finely chopped raw brown onion (amount is to personal taste)

*boil three eggs and chop up two only, stir into potatoes once cooled(last one is sliced and put on top of salad)

*Key ingredient..........pickled cucumber - chop up and add to salad (amount is to personal taste, I like lots!)

*After it has cooled stir in Soya mayonnaise (this mayo is usually found in the health food section of your supermarket, blue and white label, I think. Yummy and creamy!!!!)

Put last egg on top with some mixed herbs sprinkled on top

I also like to add peas and corn sometimes, especially if it is for a barbie

[Amelia]

Ohhhh my mum does the best one......

Sorry no quantities though....

Par boiled potatoes
Ceasar Salad Dressing
Mayo
Bacon - Fried to crisp
Red onion/Shallots
Eggs
And peas if you like them!!

Ohhhhh it is the best!!!

[Lisa]

Ohhhh my mum does the best one......

Sorry no quantities though....

Par boiled potatoes
Ceasar Salad Dressing
Mayo
Bacon - Fried to crisp
Red onion/Shallots
Eggs
And peas if you like them!!

Ohhhhh it is the best!!!

This is almost identical to the one I do!!!
I use whole egg mayonnaise or garlic aoli instead of the Caesar.
Mmmmm.... now I know what to have with our steak tonight

[Pandora]

I love potatoes! MIL makes a Croatian style potato salad, which is vegan, so grat for me as I used to be

Croatian potato salad
sorry no quantities, from memory about 15 or so golf ball sized potatoes. Says red potatos but I've used chats and its fine.

Boil small red potatoes until fork tender. Cool. Slice when cool.
Saute sweet onions (1 or 2) and 1 teaspoon of minced garlic in olive oil
(several tablespoons). Season with salt and pepper.
Toss with the potatoes and warm in oven.

French potato salad

Ingredients:
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

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.
In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight

German potato salad

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

Makes: 6 to 8 servings
Peel potato and dice into cubes. Boil potatoes and add salt.
Chop scallions into fine pieces and saute (in olive oil) until browned.
Drain water off potatoes. Mix with scallions. Add vinegar, sugar and dill.
Mix together, then add mayo (or sour cream).

Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan.
Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.

Potato salad with mustrad dressing - SFI

Ingredients (serves 8)
1.5kg desiree potatoes, peeled, halved
425g can baby beets, drained, halved
2/3 cup Maille dijonnaise (see note)
1 small red onion, finely diced
1/2 cup dill, roughly chopped

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.
Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

Horesradish potato salad - SFI
Ingredients (serves 8)

2kg large coliban potatoes, halved
1 cup sour cream
1 lemon, juiced
2 tablespoons horseradish cream (see note)
200g snow peas, trimmed, shredded lengthways
1/3 cup dill, roughly chopped

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain and set aside to cool slightly. Slice potatoes and place in a large bowl.
Whisk together sour cream, 1/4 cup lemon juice and horseradish cream. Season with salt and pepper.
Add snow peas and horseradish mixture to warm potatoes. Sprinkle with dill and season with salt and pepper. Serve.

Italian potato dressing - SFI
Ingredients (serves 4)

1kg potatoes (chat, nicola of kipfler)
2 sprigs rosemary, leaves removed
olive oil spray
1/2 cup feta-stuffed green olives, halved
1/2 cup semi-dried tomatoes, chopped

Dressing
1/2 cup extra virgin olive oil
1 tablespoon cider vinegar
1 teaspoon caster sugar

Scrub potatoes. Place into a large saucepan of cold, salted water. Bring to the boil. Boil, partially covered, for 15 minutes or until almost tender. Drain. Remove to a plate. Cut into 3cm pieces.
Preheat oven to 230°C. Spread potatoes over a baking tray. Sprinkle with rosemary leaves. Spray with olive oil. Season with pepper. Roast for 15 minutes or until potatoes are light golden and tender. Transfer to a bowl. Add olives and tomatoes.

To make dressing:

Combine ingredients in a screw-top jar. Shake well. Pour over potato salad. Toss gently to combine. Serve.