Potato Salad Recipes- American, Italian, Southern, Canadian, German

Good Morning, my little blogees...What to do today?? Well, since it is summer and it is sunny and hot and I personally HATE cooking indoors in the heat..Hate to sweat while I cook....(in the kitchen at least)....(and I can't possibly eat take out pizza every night..although I would like to try..and not look like Jabba the Hut.. but I don't think that is possible, pizza being the crack cocaine of the food world.. except you DON'T lose weight when you eat a ton of it, in fact I am pretty sure it works the other way.. mmm pizza ) ..Nicole and I are discussing music and food.. how perfect, eh?

...I am trying to convince Doug to share his grilling techniques with us. Not sure how a Canadian has learned such things...never even saw Texas or Louisiana.. Mine are not very exciting..turn on grill, put meat of your choice on said grill, cook until not raw anymore... ta da! And if you want to get really wild, about 5 minutes before meat is done..throw on barbeque sauce of your choice...since I have NO flying idea when that would be, ever..I just kind of throw it on at the end. I know...and I call myself a good cook... well..yeah, I cant know how to cook EVERYTHING...


So I will not discuss grilling.. Instead I will wax ecstatically on what to eat with grilled meat (careful there.. mind out of the gutter).


There is such a choice of things to eat with Barbecue.. the traditional potato salad and/or in all its varieties and forms..coleslaw, pickles, corn on the cob....and the like... these I can cook..so I guess I will start there...mmmm Potato Salad...Food Porn at it's finest

**Potato Salad- Traditional with Mayonnaise and Egg


Now, my mom never used egg in her potato salad..don't ask me why..I just know cause as a kid I never ate meat..of any kind...or eggs of any kind...but I did love potato salad.. but as I got older (IE..married with children, I learned to like eggs and other things too). So this is a good basic recipe..if you don't know where to start... (as always my little foodies... feel free to adjust... and I will give you some hints at the end as always).. This recipe is from the jar of Hellman's Mayonnaise.. you usually can't go wrong with a recipe on a label...But I guess it does depends the label. and what you are making...



Ingredients

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks


• 1 cup Mayonnaise (and I wouldn't use a cup..I would add some and keep adding till the consistency is where I want it..I don't like mayonnaisey potato salad...like like as little as possible actually)


• 2 Tbsp. vinegar


• 1-1/2 tsp. salt


• 1 tsp. sugar ( I would always leave out the sugar..but that's me)


• 1/4 tsp. ground black pepper


• 1 cup thinly sliced celery


• 1/2 cup chopped onion


• 2-4 hard-cooked eggs, chopped (optional)

Directions

1. Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.


2. Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (I would never eat it at room temp but that's me... and it really needs to sit in the fridge overnight..for flavors to meld well)

Serves: 8 (on another planet, in another dimension, maybe..lol)

See the above recipe..PFFT..that makes enough potato salad for 8 people... for a real people (with a few left overs)..you need to at least double this ( or triple this depending on the potato salad eating lovers in your circle of family and/or friends).



HELPFUL HINTS:



Now, I use Miracle Whip Light instead of Mayonnaise.. I think Mayonnaise is too heavy and greasy.. but that's just me... and I don't use vinegar either.


Diane suggests using thin sliced green onions (scallions) which I prefer myself. And she crumbles cooked bacon on top.

Doug gives thumbs up to added bacon...surprised?

**Italian Style Potato Salad version 1.0

Ingredients

• 6 medium red potatoes, cooked and cubed
• 2 garlic cloves, minced
• 1/2 cup thin sliced red onion
• 3 plum tomatoes, quartered
• 1/3 cup olive oil
• 3 leaves fresh basil, chopped
• 1 can of pitted black olives (optional..but not really)
• 1 (5 ounce) jar stuffed green olives, drained and halved (optional)
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

In a large bowl, combine ingredients; toss to coat. Cover and refrigerate until serving.  This is easier and tastier than it sounds...

Are you lazy???  Cook some potatoes, cut up some onion and tomatoes..and add bottled Italian Dressing..let sit chilling for a few hours.

**ITALIAN POTATO SALAD Version 2.1

Ingredients

5-6 Medium to Large Yukon Gold Potatoes – cooked and cut into large pieces – skins on or off: up to you

2 Large Cloves Fresh Garlic – chopped finely

2 Stalks Celery – chopped coarsely

2 Tbsp. Fresh Chopped Flat Leaf Italian Parsley

4 Tbsp. Chopped Fresh Chives (you might want a few more to sprinkle on top)

1/2 c. Sliced/chopped Black Olives or Kalamata Olives or Cerignola Black Olives

1/4 c. Sliced, drained Peperoncini (optional..cause I don't like it)

Salt to taste & lots of fresh ground black pepper

2 Tbsp. Drained, rinsed, patted dry Capers for sprinkling over top (optional..cause I hate capers)

Dressing

1/3 Extra Virgin Olive Oil

Juice of a fresh lemon

Salt and Pepper to Taste

Instructions:

You can make this a day ahead if you like – it just gets better!

Prepare potatoes, garlic, celery, & parsley as directed above

.Add chives, olives, peperoncini, salt and pepper.

Mix gently.
Mix dressing ingredients well and add to the potato mixture.

Gently toss and incorporate.

Top with capers and refrigerate.

HINT..this tastes better day 2.  and I prefer vinegar to lemon juice ...

**Southern Style Potato Salad

3 pounds boiled potatoes

4 hard boiled eggs, chopped

4 tablespoons of mayonnaise or miracle whip, then add to taste

2 tablespoons of sweet pickle relish, then add to taste

1 teaspoon of yellow mustard, then add to taste

1/4 teaspoon salt, then add to taste

1/4 teaspoon pepper, add to taste to taste

paprika, sprinkled over top of salad

parsley, sprinkled over top pf salad

Cooked bacon

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

1. Rinse potatoes thoroughly under running water. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don't allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool. Go ahead and clean your large pot because you will use it later to mix up your potato salad.


2. Place eggs into a small boiling pot and add cold water. Cook eggs on medium-high heat until done. Remove from heat, add cold water and allow to cool before chopping.


3. Now that the potatoes have cooled peel them and mash them up one at a time into your large pot. Add chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mix all of the ingredients thoroughly. Start with the exact measurements and adjust to your desired taste.


4. Spoon the combined mixture into a suitable size bowl with lid. For the purpose of presentation, top mixture with a sprinkle of paprika and parsley. Now you have southern style potato salad. Cover with lid and refrigerate. Serve potatoe salad cold.

I figure the trick that makes this Southern...is SWEET...

**German Potato Salad

5 slices bacon, diced and cooked until crisp

2 tablespoons bacon drippings

1 1/2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 tablespoon prepared mustard

1/2 cup cider vinegar

1/2 cup water

4 cups sliced cooked potato

Cook bacon; set aside. Heat bacon drippings; blend in flour, sugar, salt and mustard. Gradually add vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon. Can be served hot or chilled...or even room temperature I guess.

 Serves 3-4.

 (figure it this way...more potatoes and more bacon!!!)

 **Canadian Potato Salad 

 (I kid you not...lol..You do realize Canada is part of America...just saying.. and this seems more Mexican than Canadian.. no moose meat at all)

With its smoky chipotle dressing, this two-tone salad complements many barbecued dishes. Tote the salad and dressing separately, then all you need is a quick toss together for the table.

Ingredients

• 4 Yukon Gold potatoes , (about 2 lb/1 kg)Yukon Gold potat
• 3 sweet potatoes , (about 2 lb/1 kg)sweet potat
• 3 tbsp vegetable oil (45mL)tbsp(ll(45 m\
•  1/2 1/2tsp tsp(2 mL) (2 mL) salt

•   3/4 3/4cup cup(175 mL) (175 mL) frozen or canned corn kernels
• 1 sweet red pepper , dicedsweet red pepper
• 2 green onions , finely chopped

dgreen onio

• Dressing:
• 3/4 3/4cup cup(175 mL) (175 mL) light mayonnaise
• 1/3 1/3cup cup(75 mL) (75 mL) buttermilk
• 1/4 1/4cup cup(60 mL) (60 mL) chopped fresh coriander or fresh parsley
• 2 tbsp lime juice  tbsp(30 mL) (30 mL)
•  2 2tbsp tbsp(30 mL) (30 mL) minced chipotle peppers in adobo sauce
•  1/2 1/2tsp tsp(2 mL) (2 mL) ground cumin
•  1/4 1/4tsp tsp(1 mL) (1 mL) salt
•  1/4 1/4tsp tsp(1 mL) (1 mL) pepper

Preparation

Peel and cut Yukon gold and sweet potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add oil and salt ; toss to coat. Spread on large greased rimmed baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and golden, 60 to 65 minutes. Let cool on sheet.

Dressing: Meanwhile, in bowl, whisk together mayonnaise, buttermilk, coriander, lime juice, chipotle peppers in adobo sauce, cumin, salt and pepper.


In large bowl, combine potatoes, corn, red pepper and green onions.

  (Make-ahead: Refrigerate potato mixture and dressing in separate airtight containers for up to 2 days.) Pour dressing over salad; toss to coat.

Source : Canadian Living Magazine: July 2006


Recipe of the Day

    German Potato Salad and Kielbasa

3 pounds baby red potatoes, halved or quartered, depending on size

1 1/2 cups beef consommé, from a can

8 slices of thick-cut bacon, chopped

1 medium red onion, sliced thinly

2 tablespoons sugar

1/2 cup cider vinegar

1/4 cup Extra Virgin Olive Oil

Salt and freshly ground black pepper

1 cup parsley, chopped

In a large pot, place all the potatoes and cover them with cold water. Bring up to a bubble over medium-high heat and cook until tender. Drain thoroughly the return them to the pot. Add the beef consommé and give them a quick stir.

While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crispy. Remove to a paper towel-lined plate to drain. Cook the onion in the same skillet with the bacon drippings. If there's too much oil in the pan, drain off all but 1 tablespoon. Cook the onion until soft, about 3 minutes, then set aside.

Dissolve the sugar in the cider vinegar, about 1 minute. Season with salt and ground black pepper, and mix in the oil. Pour over the cooked potatoes and toss them together with the parsley and onion and bacon mixture.

Preheat a grill pan or large non stick skillet over medium high heat.  Drizzle sliced kielbasa with oil and cook for 2 minutes on each side, until hot and edges are crispy.  Fold into Potato Salad.