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Thread: Potatoe salad receipe

  1. #19

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    Quote Originally Posted by amelia_jones View Post
    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


  2. #20

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    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 230C. 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.

  3. #21

    Question potato salad

    How do you make yours?
    Which potatoes do you use?

  4. #22

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    I use whatever spud I have peeled chop into cubes & simmer,
    then I drainj once cold I pop in a bowl & add 4 boiled eggs (chopped) a handful or 2 of pickled onions sliced (the little ones) some sweet & sour Gherkins sliced a tin of drained tuna & a couple of table spoons of mayo..
    Mix & refrigertae..
    I have another recips & it's totally different but I cant remember it... Oh it has bacon in it too so probably not what your after anyways!!!

    P.S Posting teddy clothes tomorrow!!!

  5. #23

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    Ours is really basic - potato, onion & mayo, sometimes a bit of sour cream too. Aaron's Omi makes a beautiful German Potato Salad with diced gherkins & lots of other things in it, but it's a family recipe so I haven't been able to get it yet

  6. #24
    Amelia Guest

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    There was a thread the other week on potato salad!! I will go find it....

    ETA - http://www.bellybelly.com.au/forums/...ad.php?t=43765

  7. #25

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    I use what ever potatoes I have, and I put in sliced boiled egg, bacon (can omit if you like!) and spring onions mixed with the ETA brand of potato salad dressing. YUM!

  8. #26

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    Whatever potatoes Ive got - usually the white washed ones (can you tell I dont cook often! ) full egg mayo mmmmm, eggs, and I add some dill cucumber diced up finely and about 2 tablespons ofthe dill cucumber juice from the jar.

  9. #27

    Default Potato Salad

    I have been given the task of making the salads for Christmad lunch. My sisters would like potato salad and I have no clue how to make it as I dont eat it. So has anyone got soem good receipes for me? Any other salad ideas would be appreciated too.

  10. #28

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    A lady from another forum gave us this recipe - I've made it and its delish!

    Rels tatie salad.....

    1kg boiling/salad spuds (makes all the difference)
    4-5 rashers bacon chopped roughly
    1 onion, chopped
    60gm butter
    4 eggs (boiled), chopped
    3/4 cup cucumber, skin on, sliced finely

    Dressing

    2 parts S & W whole egg mayonnaise
    1 part light sour cream
    Finely chopped dill to taste (i use an entire packet of the ones in the vegie section at Coles)
    (i don't have specigic measurements for the dressing as it dpends how "wet" you like your salad)

    Boil cubed chunks of tatie until just cooked (either peeled or not) drain and place in bowl, saute onion and bacon in butter until cooked add to taties. When cool add the cucmber and chopped eggs. Combine dressing ingredients and mix into tatie mixture.....

  11. #29

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    Mine is just a simple one but taste delicious.

    6 Potatoes (depends on how much you want)
    Praise traditional creamy mayonaise
    Shallots

    Boil the potatoes til they are tender not soft.
    Drain and cover. Put in the fridge to cool.
    When cooled or ready to be served add mayo and chopped shallots.

    Simple but good.

  12. #30

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    As i'm a haphazard bit of this bit of that bit of whatever in the kitchen i can't give you exact quantities, escpecially as i say 'it's made to taste'.

    I just cook up 6-8 medium-large size spuds until they're soft enough to poke a fork into but not crumble, IYKWIM. Then of course let them cool for min 30 mins or you'll find it ends up a bit like mash.
    Mix in a tub of mayonnaise (coles brand goes just fine, but if you get something like kraft, it does have a richer, smoother taste to it).
    Mix in half a jar of Masterfoods Honey Wholegrain Mustard. It a) gives a nice flavour b) gives a bit of colour.
    Dice as much spring onion to your desire.
    And if throwing in some sliced boiled eggs takes your fancy it's also a nice touch.
    Mix it all together!

  13. #31

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    they all sound delicious try the kraft or praise websites they have great salad recipe ideas

  14. #32

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    Thanks so much everyone.

  15. #33

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    I just merged a few threads together, should give you some more ideas

  16. #34

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    Thanks Cailin.

  17. #35

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    I do a my families german potato salad:

    Potatoes, cooked untill just tender (smaller potatoes are best as they aren't as dry and crumbly)
    Tommy mayonaise (german whole egg mayonaise)
    Speck, cubed and fried
    Ghurkins (dill ones are best), diced
    Boiled egg, diced
    salt and pepper to taste

    Sorry i don't have quantities, I just do it as I go. It's very yummy though

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