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SaintLouieWoman
06-25-2008, 08:58 AM
Two crashes ago we had a super recipe thread on potato salad. I learned from that to print them, as they're now forever gone. Here's one that didn't sound too bad, but not as good as the long gone recipe from Chieftain, who formerly posted here.

Warm Sausage and Potato Salad
Source: Quick from Scratch - Soups and Salads
Serves 4
http://www.cooking.com.edgesuite.net/images/recipes/rerecite/RE_qfssou161v.jpg For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it.


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http://www.cooking.com.edgesuite.net/images/transp.gif RECIPE INGREDIENTS

For the Potatoes:
1 pound boiling potatoes (about 3), peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
3 tablespoons canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt

For the Dressing:
2 teaspoons Dijon mustard
1 1/2 teaspoons red wine vinegar or white wine vinegar
1/4 teaspoon fresh-ground black pepper
1/3 cup olive oil

For the Sausages:
1/2 pound smoked sausage, such as kielbasa (sausage) , quartered lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons chopped fresh parsley

1 large head romaine lettuce, shredded (about 2 quarts)

RECIPE METHOD

FOR THE POTATOES:
Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.

FOR THE DRESSING:
Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.

FOR THE SAUSAGES:
Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.

TO SERVE:
Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.

WINE RECOMMENDATION:
The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?

Recipe reprinted by permission of Food and Wine. All rights reserved.

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Nutrition FactsServes 4
Facts per Serving
Calories:441 Fat, Total:34g Carbohydrates, Total:24g Cholesterol:38mg Sodium:986mg Protein:12g Fiber:4g % Cal. from Fat:69% % Cal. from Carbs:22%

linda22003
06-25-2008, 09:00 AM
I always make lots of pesto during the summer, because my garden over-produces basil. My variation on potato salad is to toss the potatoes and diced red onions with pesto and olive oil. It's a nice change from the classics which involve mayonnaise and mustard.

SaintLouieWoman
06-25-2008, 09:11 AM
I always make lots of pesto during the summer, because my garden over-produces basil. My variation on potato salad is to toss the potatoes and diced red onions with pesto and olive oil. It's a nice change from the classics which involve mayonnaise and mustard.
Do you have a good pesto recipe? Sadly my basil isn't doing that well this summer. I have an over-supply of mint and thyme. Usually I have an overabundance of basil. :(

linda22003
06-25-2008, 09:21 AM
Do you have a good pesto recipe? Sadly my basil isn't doing that well this summer. I have an over-supply of mint and thyme. Usually I have an overabundance of basil. :(

There's a recipe? I just grind basil leaves, olive oil, and parmesan in the food processor until it "looks right", and add toasted pine nuts at the end.
Last year I had rampant overproduction of basil, so I channeled Martha Stewart and put the mixture (sans pine nuts) into ice cube trays. I just pop out a cube or two to cook with, and I'm still using up last year's crop, even as this year's is coming in.

A favorite recipe of mine is the Barefoot Contessa's Parmesan chicken, which we had last night. You pound a couple of skinless, boneless chicken breasts thin, dip them in butter and bread crumbs, press shredded parmesan cheese into them, and saute' them in a skillet. I put a couple of the basil cubes in the pan first, although the recipe doesn't call for it. Serve the breasts on a bed of salad greens, lightly tossed with a vinaigrette.

It takes about ten minutes, I add a nice glass or three of Pinot Noir, and voila, dinner.

megimoo
06-25-2008, 09:53 AM
A bunch of Potato Salads
Potato Salad, European Style

1 1/2 pounds potatoes
1/3 cup Finely chopped onion
2 tablespoons Diced dill pickle
1 teaspoon Caraway seeds, if you like.
1 teaspoon Paprika -- hot Hungarian
1 1/2 tablespoons Spicy brown mustard
1 1/2 tablespoons Dijon-style mustard
1 tablespoon Lemon juice
1/2 tablespoon sherry vinegar
1/3 cup Vegetable oil
1/2 teaspoon Salt or more to taste
Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes.combine onion, dill pickle, caraway seeds,paprika and both mustard's. whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired.Peel/or whole cooked potatoes, cut into medium cubes or small slices
and combine with dressing in the bowl. Set aside until serving,preferably at room temperature.with cold cuts,
sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank
................................
Danish potato salad

European-style potato salad is dressed with a mustardy vinaigrette along with capers, chives, and fresh parsley.
Ingredients
3 pounds medium potatoes
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil
Preparation
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)Choose potatoes that are all about the same size to ensure even cooking.
............................
German Potato Salad

keep a bowl of ice under your bowl of Potato Salad if you are serving it cold so that it will not sour.
8 medium new potatoes
6 slices bacon
2 1/2 Tbl flour
6 Tbl cider vinegar
1 1/2 Tbl sugar
1 tsp dry mustard
Salt to taste
1/2 tsp ground pepper
Boil the potatoes just until tender when pierced with a fork. While potatoes are boiling, fry the bacon until crispy but not burnt. Reserve 1/4 cup of the bacon fat. Drain bacon well and crumble; set aside.
Heat the bacon fat on medium low and stir in the flour. Cook slowly, continuing to stir for about one minute. Take off heat and add 1 1/2 cups hot water and the vinegar, mix well, and return to low heat, stirring, until smooth and thickened. Add sugar, mustard, salt and pepper. Cook for a ew minutes.
Drain the potatoes and, as soon as you are able to handle them, slice them while still warm. Toss with the dressing until well coated. Sprinkle with bacon crumbs and either eave be or toss gently.Service either hot or cold.
..................................................
pesto potato salad

Ingredients
5 pounds white potatoes, washed,halved lengthwise
1 pound green beans, trimmed, cut into 1-inch pieces
1 cup homemade pesto
1/4 cup chopped green onions
4 tablespoons white balsamic vinegar PreparationCook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
...............................
Pesto Sauce

Large bunch of basil(1 cup minced)
1 large garlic clove,sliced minced
1/2 cup diced sun-dried tomatoes in oil
2 t sugar
1/2 cup pine nuts, ground.
1/3 cup grated Parmigiano cheese
Enough extra virgin olive oil to produce desired
consistency.about 1/3 cup .
Process or mix everything You will not believe how good this pesto is on pasta, grilled chicken or fish.

CLibertarian
06-25-2008, 10:48 AM
My wife makes a potato salad that gets lots of compliments. It's a Persian potato salad. Most people like it and find it rather unique compared to any other potato salad. Most never realize that it had chicken in it until they were told.

I would have to scan it and post it and let the rest of you all translate it. It's written in Farsi.

SaintLouieWoman
06-25-2008, 01:40 PM
My wife makes a potato salad that gets lots of compliments. It's a Persian potato salad. Most people like it and find it rather unique compared to any other potato salad. Most never realize that it had chicken in it until they were told.

I would have to scan it and post it and let the rest of you all translate it. It's written in Farsi.

Can you translate it? Sounds good and I'll bet it would be a unique 4th of July picnic dish. :)

megimoo
06-25-2008, 04:25 PM
My wife makes a potato salad that gets lots of compliments. It's a Persian potato salad. Most people like it and find it rather unique compared to any other potato salad. Most never realize that it had chicken in it until they were told.

I would have to scan it and post it and let the rest of you all translate it. It's written in Farsi.
Is this it ?
Iranian Potato Salad

A traditional Iranian dish made for special occasions. It is similar to American potato salad,
but with chicken and lots of lemon. Very refreshing. A great summer side dish.
Cooking time includes setting time.
SERVES 8 -10
Ingredients
8 medium potatoes, boiled
4 hard-boiled eggs
3 lemons, juice of
1 lb chicken
1 (15 ounce) can baby green peas (drained)
3-4 cups mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)
Directions
Boil, bone and cool the chicken. Grate the potatoes & eggs. Tear chicken into small pieces.
Mix together with mayonnaise and salt. Mold the salad to your personal preferences by starting out using
3c of mayonnaise and adding more. Do the same with the salt. When mold is to your liking, add lemon juice and mix. Cover mold with a layer of baby sweet peas. Let set in the ice box overnight. Do not eat right away or lemon juice will be too overpowering.

CLibertarian
06-25-2008, 06:16 PM
Is this it ?
Iranian Potato Salad

A traditional Iranian dish made for special occasions. It is similar to American potato salad,
but with chicken and lots of lemon. Very refreshing. A great summer side dish.
Cooking time includes setting time.
SERVES 8 -10
Ingredients
8 medium potatoes, boiled
4 hard-boiled eggs
3 lemons, juice of
1 lb chicken
1 (15 ounce) can baby green peas (drained)
3-4 cups mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)
Directions
Boil, bone and cool the chicken. Grate the potatoes & eggs. Tear chicken into small pieces.
Mix together with mayonnaise and salt. Mold the salad to your personal preferences by starting out using
3c of mayonnaise and adding more. Do the same with the salt. When mold is to your liking, add lemon juice and mix. Cover mold with a layer of baby sweet peas. Let set in the ice box overnight. Do not eat right away or lemon juice will be too overpowering.

That's real close. My wife doesn't add peas. If she adds lemon, I can't tell. Iranian are big on lemon in many dishes. She uses boneless white meat chisken. It's good served hot or cold.

SaintLouieWoman
06-25-2008, 06:19 PM
That's real close. My wife doesn't add peas. If she adds lemon, I can't tell. Iranian are big on lemon in many dishes. She uses boneless white meat chisken. It's good served hot or cold.
Does she make it in a mold or just mix it in a bowl? Was wondering about some sort of mold, with the peas on the top, perhaps running off the mold.

It sounds good, though. Think I'd prefer it without peas. I'm not a big fan of peas. :D

megimoo
06-25-2008, 06:31 PM
That's real close. My wife doesn't add peas. If she adds lemon, I can't tell. Iranian are big on lemon in many dishes. She uses boneless white meat chisken. It's good served hot or cold.We don't have one pound chicken in America .Maybe they mean one pound of boneless chicken breast but then it wouldn't require de_boning would it ?

Anyway here's another one called chicken salad but it has potatoes !

Salad-e OlivieR - chicken salad

Ingredients: (4 servings)
chicken, 400 grams/ __3/4 lbs
potatoes, 500 grams __1 lbs
medium onions, 2
M edium eggs, 3
peas, 1/2 cup
medium carrot, one
dill pickles, 100 grams__ .22 lbs (should not be sweet)
fresh lime juice, 2 teaspoons
mayonnaise
cooking oil
salt and pepper
Directions:
Pronounced as "Salad-e Olivieh" among Persians, this salad is an all time favorite. To make it, peel and thinly slice onions. Fry in oil until slightly golden. Add chicken and fry until colour changes. Wash and peel carrot. Chop into small pieces. Add to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove bones and cut into small pieces.

Wash potatoes well. Add hot water and cook over medium heat for about 20 minutes, then mash them well using the back of a fork. Cook peas over medium heat for about 5 minutes. Finely chop dill pickles. Boil eggs until hard. Remove shells and crush well using the back of a fork.

Add potatoes, peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken (with a bit of juice) and mix well. Salad-e Olivieh should be served cold.

Optional: pour the mix in a dish and flatten the surface with the back of a spoon. Place some mayonaise on top and spread over the surface with a knife. Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh. Salad-e Olivieh is believed to have foreign origin but has been modified in Iran.

CLibertarian
06-25-2008, 06:40 PM
Does she make it in a mold or just mix it in a bowl? Was wondering about some sort of mold, with the peas on the top, perhaps running off the mold.

It sounds good, though. Think I'd prefer it without peas. I'm not a big fan of peas. :D

She uses pickles instead of peas. She usually puts it in the biggest tupperware type of container that we have. Sometimes, she puts it in a rectangular dish with a lid.

megimoo
06-25-2008, 07:02 PM
She uses pickles instead of peas. She usually puts it in the biggest tupperware type of container that we have. Sometimes, she puts it in a rectangular dish with a lid.
That sounds like the second one "Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh."