Tangy Mashed Potato Salad * Tomato & Potato Salad
Tex Mex Potato Salad * Turkey Sweet Potato Salad
Turkey-Potato Salad * Tuscan Potato Salad
Tater Salad * Tarragon Potato Salad
Tofu Potato Salad with Dill * Tomatillo Potato Salad
Tangy Mashed Potato Salad
2.00 lb Red-skinned potatoes, scrubbed and quartered
1 cup Plain yogurt
1 cup Mayonnaise
3 tb Minced fresh dill
2 tb Red wine vinegar
1 ts Fresh black pepper
1/3 cup Finely diced red onions
Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared to this point a day ahead. Cover and refrigerate, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving.
From Michael McLaughlin's book 'Cooking for the Weekend'. Christie Aspegren, September 93 Round Robin.
Tomato & Potato Salad
3 Medium fresh tomatoes -- peeled & cored
1 Pound small red potatoes -- quartered
3 Slices cooked bacon -- crumbled
1 Tablespoon butter
1/4 Cup chopped onion
1 1/2 Teaspoons sugar
1 Teaspoon salt
1/8 Teaspoon ground black pepper
1 Tablespoon cider vinegar
1 Cup sugar snap peas
1/4 Cup water
Cut the tomatoes into chunks. In a saucepan, cook the potatoes in just enough water to cover until a fork can easily pierce through them; about 15 minutes. Drain well.
In a large skillet, saute the onion in the butter until soft. Add the sugar, salt, and black pepper. Stir until smooth. Add the vinegar, 1/4 cup water and the snap peas. Cook, stirring occasionally, until mixture boils and begins to thicken. Stir in the tomatoes. Combine the potatoes and bacon in a large bowl. Pour the tomato mixture over the top. Toss to coat. Chill.
Recipe By : http://www.cdkitchen.com
Tex Mex Potato Salad
2 1/2 pounds Yukon gold potatoes -- peeled
1/4 cup red wine vinegar 2 garlic cloves, minced 1 tsp dijon mustard 1/4 cup canola oil 1 tsp sesame oil 1 tbsp fresh chopped basil 1/2 tsp EACH salt and pepper 1/8 tsp EACH chili powder and ground cumin
1 EACH red, orange and yellow bell peppers, seeded and diced 14oz tin of red kidney beans, rinsed and drained 1 large ripe avocado, peeled and sliced 1/4 cup shredded fresh basil Cook potatoes until fork tender, drain, cool and cut into bite sized chunks. Mix in remaining salad ingredients. Whisk together the dressing ingredients, pour over salad, toss gently to coat. Chill salad for at least 1 to 1-1/2 hours to allow flavours to blend. Sprinkle fresh basil on top as garnish. Makes 6-8 servings.
For more authentic taste and looks, roast peppers until skin is charred, peel off blackened skin and then cut into chunks.
Origin: Adapted from a recipe in Appeal, Spring 1995.
Turkey Sweet Potato Salad
1 tablespoon red currant jelly
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
12 ounces cooked turkey -- cubed
1 large cooked sweet potato -- peeled & cubed
2 green onions with tops -- thinly sliced
1 cup corn kernels
8 romaine lettuce leaves -- optional
In a small saucepan, warm the jelly and stock over moderate heat for 2 minutes or until jelly has melted. Whisk in lemon juice, oil, poultry seasoning and salt. In a large bowl, combine the turkey, sweet potato, corn and green onion. Add dressing and toss until well coated. Place 2 lettuce leaves on each individual plate if desired and spoon the salad on top.
Recipe By : http://www.cdkitchen.com
3/4 c Turkey, cooked, diced (from Braised Turkey-Drumsticks)
1/4 c Celery, chopped
1 c Cooked diced potato (peeled)
1 tb Onion, chopped
2 tb Green pepper, chopped
2 tb Salad dressing mayonnaise type
1/4 ts Prepared mustard
1/8 ts Salt
1. Mix turkey, celery, potato, onion, and green pepper.
2. Mix salad dressing, mustard, and salt. Stir lightly into turkey
2 servings of about 1 cup each 230 calories per serving
Yield: 2 servings
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
Tuscan Potato Salad
3 Pounds Potatoes -- cubed
2/3 Cup Parmesan Cheese
1 Cup Ricotta Cheese
4 Cloves Garlic -- mashed
1/2 Red Onion -- thinly sliced
1/2 Cup Olive Oil
6 Tablespoons Cider Vinegar
Salt And Pepper -- to taste
1/2 Cup Fresh Parsley
Cook potatoes in boiling salted water until just tender. Drain. While potatoes are still hot, stir in remaining ingredients. Chill before serving.
8 potatoes, peeled and cubed
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon ground turmeric
1 onion, chopped
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3 In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.
Makes 8 servings
Tarragon Potato Salad
12 ounces tiny new potatoes
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 tsps capers
3 tablespoons non-fat sour cream
2 tablespoons nonfat yogurt
2 tsps tarragon vinegar (Heinz)
Few dashes cayenne pepper
Freshly ground black pepper
Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook unti they are tender but firm, 10 to 20 minutes, depending on size. In a large bowl, mix the dill, parsley, and capers with the sour cream, yogurt, vinegar and cayenne. When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper.
Tofu Potato Salad with Dill
5 large potatoes 1/2 tsp. salt
10 oz. soft (MoriNu) lite tofu 2 to 3 cloves garlic, minced
Water for steaming 4 Tbs. fresh dill weed
2 to 3 Tbs. brown rice vinegar (or 1-1/2 Tbs dried dill)
or lemon juice Water if needed for blending
2 tsp. low-sodium tamari 4 stalks celery, minced
2 tsp. prepared mustard 1/2 cup minced fresh parsley
Bake, boil, microwave, or pressure cook potatoes until tender. Run under cold water to remove skins. Chill. Meanwhile, steam tofu for 10 minutes. While tofu is cooking, place rice vinegar (lemon juice), oil (if desired), tamari, mustard, salt and garlic in a blender or food processor. Blend until smooth. Drain tofu, crumble and add to blender or food processor along with dill. Blend until smooth and creamy. You may need to add a few tablespoons of water (up to 1/4 cup) depending on how soft the tofu is and how well your blender purees. You will want it a little "loose" and liquidy, as the potatoes will absorb some of the moisture. Chop chilled potatoes into 1-inch cubes and place in a large mixing bowl. Pour tofu mixture on top of potatoes and mix, evenly coating potatoes. Stir in celery and parsley. Be careful not to mash potatoes as you mix.
Makes 6 side-dish servings.
Tomatillo Potato Salad
10 tomatillos, husked
2 jalapenos, veins & seed removed
1/2 large onion, cut into large chunks
3 peeled cloves garlic (I used 5 since mine were small :-)
large bunch cilantro (I used about 1 cup lightly packed)
optional cumin...I forgot & didn't miss it.
Put tomatillos, jalapenos, onion & garlic into boiling water. Simmer (don't boil) until tomatillos turn bright green, then olive green(took about 10 minutes, the tops of mine never turned olive green).Don't overcook or the the tomatillos will split open. Take vegies out w/slotted spoon into blender, add cilantro (I just took off the thickest stems) and puree. Add cumin and more (raw) peppers or garlic if you want it spicier. Add cooking liquid to thin sauce if necessary.
Potato salad w/tomatillo sauce
1-1.5lb red potatoes
sliced radishes (I sub'd cucumbers)
2 thinly sliced scallions or chives
1/2 green pepper, chopped (I used red)
Slice potatoes into 1/4" rounds, and steam till soft (about 15-20 minutes). Toss gently w/rest of ingredients and as much sauce as you want (you will probably have extra sauce left over).
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