Jalapeno Potato Salad * Jeanne's Creamy Potato Salad

Japanese-style Potato Salad

 


Jalapeno Potato Salad

 

4 Large potatoes, peeled and cutup 3/4 inch cubes

1/4 c Dijon mustard

1/4 c White wine vinegar

2 Cloves garlic, crushed

1/4 ts Salt

1/4 ts Ground black pepper

1/2 c Olive oil

3 1/2 oz Can pitted black olives drained

1/4 c Small bunch scallions -thinly sliced

6 oz Feta cheese, crumbled

4 Jalapeno peppers, seeded - chopped

 

Place potatoes in 3 quart saucepan or Dutch oven and pour in cold water to cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain. Meanwhile, in a large bowl combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese and peppers. Toss to mix well. Serve chilled or at room temperature.


Jeanne's Creamy Potato Salad

6 md Potatoes, boiled

1/2 c Eggless mayonnaise

1/4 c Distilled white vinegar

1 lg Onion, chopped

1 c Chopped celery

Salt to taste

Pepper to taste

Paprika (opt)

 

From "The Compassionate Cook." Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle with paprika on top, if desired.

Yield: 6 servings


Japanese-style Potato Salad

 

This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slices to surprise your taste buds.

 

1 lb. russet potatoes

1/2 cucumber (see directions)

1/2 small white or yellow onion, thinly sliced (see directions)

1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)

3 large sandwich slices of ham, cut into small squares

1/2 cup mayonnaise

Salt and black pepper to taste :

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

Servings: 4

Source: Noriko's Kitchen

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