mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Potato Salad Recipes
RECIPES
Classic Potato Salad
Roasted Potato Salad
Deviled Potato Salad
Sweet Potato Salad
Warm Potato Salad
Caesar Potato Salad
Sicilian Potato and Green Bean Salad
Siciilian Potato and Green Bean Salad
Sicilian Potato and Green Bean Salad
Warm weather brings picnics, barbeques, and family get-togethers. Cooler weather ushers in holiday parties and open house gatherings. None of these eating
occasions would be complete without a big bowl of potato salad.  Your family may have a traditional recipe for this classic treat but what make s a great potato salad is
different for everyone.  Some prefer creamy and some prefer vinegar-based.  Some like their salad cold and others like it warm. Most cooks prefer a waxy-type potato,
such as creamers, Yukon Gold, or red potatoes, for potato salad.  Their high moisture means that they have a more pleasant texture when cold and they hold up better
to tossing with dressing than drier, more mealy, Russets.  Some recipes call for the dressing to be added to the potatoes while they are still warm when they are most
absorbent.  We prefer to chill our potatoes before adding the dressing because the potatoes seem to stay more crisp. If you're making your potato salad several hours,
or even a day, in advance, the flavors will intensify. So unless otherwise noted, we do recommend making potato salad a day ahead to achieve optimum flavor.
Classic Potato Salad

Ingredients:

4 cups red-skin potatoes, peeled and cut into chunks
1 cup sliced celery
2 hard-boiled eggs, chopped
1 tablespoon grated onion (optional)
Salt and pepper
1 cup mayonnaise
1 tablespoon apple cider vinegar

Directions:

Cook potatoes in boiling water until fork tender.  Drain and rinse under cold
water.  Place the potatoes in the refrigerator to chill for 1 hour.

Combine the potatoes, celery, eggs, and (optional onion) in a large bowl.
Season with salt and pepper.  In a small bowl, combine the mayonnaise and
vinegar.  Mix into the potato mixture.  Chill until serving time.
Roasted Potato Salad

Ingredients:

4 cups unpeeled small red potatoes, quartered
1 cup mayonnaise
2 hard-boiled eggs, chopped
4 slices bacon, diced and fried until crisp
1/4 cup scallions, sliced
Salt and pepper

Directions:

Preheat oven to 450┬░ F.  Grease a large baking pan.  Place the potatoes on the
prepared pan.  Bake for 30-35 minutes, stirring once during baking time. 
Potatoes should be tender and golden brown.

In a large bowl, combine mayonnaise, eggs, bacon and scallions.  Add the
potatoes and mix gently to combine.  Season with salt and pepper.  May be
served immediately or chilled.
Deviled Potato Salad

Ingredients:

5 medium-size potatoes, peeled and cubed
1 small onion
3 tablespoons yellow mustard
3/4 cup mayonnaise
1 teaspoon paprika
1 teaspoon Tabasco
Salt and pepper
2 scallions, chopped

Directions:

Boil potatoes until tender, about 10-12 minutes.  Drain and rinse potatoes
under cold water.  Place the potatoes in the refrigerator to chill 20-30 minutes.

Grate the onion, using a hand grater.  In a large bowl combine the onion,
mustard, mayonnaise, paprika, and Tabasco.  Add the potatoes and stir to
combine.  Season with salt and pepper.  Garnish with chopped scallions.
Sweet Potato Salad

Ingredients:

2 pounds sweet potatoes, peeled and cubed
3/4 teaspoon salt, divided
2 celery stalks, sliced
1/2 cup chopped onion
1/4 cup diced green pepper
3 tablespoons light brown sugar
2 tablespoons chopped fresh parsley
5 tablespoons white vinegar
1 tablespoon canola oil
1 teaspoon hot sauce, such as Tabasco
1 teaspoon. Dijon mustard

Directions:

Preheat oven to 400┬░ F.  Grease a large baking pan and arrange potatoes on it.
Sprinkle potatoes with 1/2 teaspoon salt.  Bake 25 minutes or until tender. 
Allow to cool.

In a large bowl, stir together remaining salt and all remaining ingredients.
Add potatoes and stir gently to blend.  Serve warm or chilled.
Warm Potato Salad
(Serves 2-3)

Ingredients:

1 shallot, finely minced
2 tablespoons white wine vinegar
1 tablespoon white wine
2 medium red potatoes, peeled and quartered
Kosher salt and fresh ground pepper
1-1/2 tablespoons olive oil
1 teaspoon chopped parsley
1 teaspoon chopped chives

Directions:

Place shallots in a shallow bowl and cover with vinegar and wine.  Allow to sit
for 1 hour.

Cook potatoes 15 minutes, or until fork tender.  Drain, rinse under cold water,
and cut into small chunks.  Place in a serving bowl and season with salt and
pepper.  Whisk olive oil into shallot mixture.  Season with salt and pepper. 
Add chopped herbs.  Toss dressing with potatoes.  Serve warm.
Caesar Potato Salad

Ingredients:

3 anchovy fillets
2 garlic cloves
3 tablespoons olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon Worcestershire sauce
1/3 cup mayonnaise
Salt and pepper
1 large red onion, peeled
2 pounds small red potatoes
3 tablespoons grated Parmesan cheese
Romaine leaves (optional)

Directions:

In a small food processor, puree anchovies and garlic.  Add 2 tablespoons oil,
lemon juice, mustard, hot sauce, and Worcestershire.  Process until smooth.
Add mayonnaise and blend.  Season with salt and pepper.

Heat a stove top or outdoor grill.  Cut onion into thick slices.  Brush with
remaining oil, season with salt and pepper.  Grill until lightly charred, about 12
minutes.  Cool.  Cut the onion slices into 1-inch pieces.

Cook the potatoes in boiling water about 15 minutes, or until tender.  Drain and
cool. Cut the potatoes into wedges.

Place the potatoes, Parmesan, and grilled onions in a bowl.  Pour the dressing
over; toss gently to coat.  Season with salt and pepper.  Refrigerate until
serving.  To serve: Line a serving platter with Romaine leaves and spoon potato
salad in center.
Sicilian Potato and Green Bean Salad

Ingredients:

2 pounds small red potatoes
1 pound green beans
2-3 scallions, sliced
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1.2 teaspoon black pepper
4 tablespoons olive oil
3 tablespoons red wine vinegar
Juice from half of a lemon
Salt
Pinch of sugar

Directions:

Cook potatoes in boiling water until tender.  Drain the potatoes, rinse with cold
water and allow to cool.  Cook the green beans in the same manner.  Cut the
potatoes into bite-size chunks.  Cut the beans into 1-inch pieces.  In a bowl,
whisk together all of the remaining ingredients.  Add the potatoes and beans
and toss gently to coat.  Serve immediately or refrigerate and serve cold.
 
 
 
 
 
 
 
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
SALAD RECIPES  >  POTATO SALAD RECIPES
INGREDIENTS
Borlotti Beans - Dry
REGIONAL ITALIAN COOKING
COLORFUL KITCHEN
Print Friendly and PDF
Share
8 (6 oz.) Omaha Steaks Brisket Burgers
8 (3 oz.) Italian Sausages
You Might Also Like
Mediterranean Chicken Burger
Panzanella
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
1 (1.5 lb.) Tri-Tip Roast
Fun party favors and supplies @ Beau-coup.com
ELECTRIC PEELER
Peels potatoes, fruits and vegetables at the push of a button. Great for when you need to peel large batches of potatoes for a crowd.