Showing posts with label Potato Salad. Show all posts
Showing posts with label Potato Salad. Show all posts

Monday, July 18, 2011

Potato-Cauliflower Salad

This salad was very popular with my husband but my son told me for the first time that he does not like cauliflower.  I enjoyed the salad very much.  This is one of the few recipes that I have made almost completely in the microwave.  I suggest using more bacon and blue cheese.  Instead of using sour cream dip, I made some myself with sour cream, chives and lemon juice.  I left out the breadsticks.

Potato-Cauliflower Salad
Prep: 25 minutes

12 small fingerling or round new potatoes scrubbed
1 medium head cauliflower, cut into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
1/3 cup sour cream chive dip
2 Tbsp. lemon juice
2 Tbsp. salad oil
1/4 to 1/3 cup blue cheese, crumbled
1/4 cup fresh Italian (flat-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt and freshly ground pepper


1.  Arrange potatoes in a single layer in microwave on clean white paper towels.  Microcook on 100 percent power (high) for 5 minutes.  Turn potatoes, microcook until tender, about 3 minutes more.

2.  Place cauliflower and 2 tablespoons water in a 2-1/2 quart microwave safe casserole.  Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once.  Drain.  Cool slightly.

3.  In a large serving bowl combine potatoes, cauliflower, onion and celery.  In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese.  Chill up to 24 hours.  Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper.  Makes 8 to 10 servings.


Wednesday, July 6, 2011

Blueberry Potato Salad

This is one of the most unusal blueberry recipes I found.  It sounds good to me, though.  I am not sure why.  The color contrast of the blueberries and the white of the potatoes would be interesting on a plate.  I am definitely going to try this recipe.

Blueberry Potato Salad
Servings:  8
¼ cup white wine vinegar
1 tablespoon olive oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon dried basil (crushed)
1/8 teaspoon freshly ground black pepper
4 cups potatoes cooked and sliced
1 cup fresh blueberries
½ cup cucumber, diced
½ cup carrot, shredded
2 tablespoons scallions, chopped
2 tablespoons parsley, chopped
1.       Combine vinegar, oil, sugar, salt, basil, and pepper the blend well.
2.       Combine dressing with the potatoes and mix well.
3.       Stir in the blueberries, carrots and cucumber.
4.       Sprinkle with chopped scallions and parsley.
5.       Serve.


Thursday, July 8, 2010

French Red Potato Salad

I made this recipe for 4th of July so I made it into "American Red White & Blue Potato Salad".  I used baby red, white and blue potatoes.  If you can't find the blue potatoes, use the purple ones.  They will do just fine.  The main thing is to cook the potatoes just right.  Be careful not to over cook or under cook them.  This recipe was created by Catherine Kitcho for her "Use It Up Cookbook: Creative Recipes for the Frugal Cook."  She is a caterer turned author. This is one of her favorite recipes from her catering business.  She did not like the idea of serving salads with mayonnaise base for events that were held outdoors in hot weather.  Catherine Kitcho says that this potato salad actually tastes better when it's warm and I agree. 

French Red Potato Salad
by Catherine Kitcho

2 pounds red potatoes
8 green onions, sliced thin (scallions)
2 tablespoons Italian parsley, minced
2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons rice vinegar
1/4 cup white wine
2 teaspoons minced garlic
1/2 cup olive oil

Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.

Drain in a colander and rinse in cold water.  When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.

Add the onions, parsley, dill weed, salt and pepper, and stir to distribute.

In a small bowl, whisk together the vinegar, wine, garlic, and olive oil.  Pour over the potatoes and stir thoroughly.

Serve immediately or chill and serve later.


The Creative Cook

Sunday, August 23, 2009

Potato Salad Problems

I offered to make potato salad for a cookout at a friend's house. Big mistake.... I followed the recipe for potato salad that I posted on my blog. I increased the amounts by 4 because I didn't want to make enough for just 4 people. I also followed the instructions on how to easily peel the potatoes in the video I posted with Dawn Wells of the Idaho Potato Council.

I had no problem at all mixing the ingredients for the potato salad. It was a combination of mayo, mustard, relish, and garlic. The recipe calls for celery and eggs chopped up along with the potatoes. None of that was a problem for me. I read someone who posted that her potato salad became "watery" on the second day. That is not my problem.

My problem is in the boiling of the potatoes. I followed the instructions to boil the potatoes for 15 minutes. Of course, the potatoes were under cooked. In fact, when I asked my husband to taste-test the potato salad for me he asked if the potatoes in potato salad were supposed to be cooked! "Houston, we have a problem." That was when I knew I was going to have to send him out to the store to buy some potato salad. I was so frustrated. I had spent the entire morning boiling, chopping, mixing and washing pots and pans to no avail! I feel like Julie in the Julie & Julia book not the Julie in the movie, she is way too nice. I didn't drop the "F" bomb quite as many times as Julie in the book but I was upset. I have made potato salad before. I have often overcooked and/or undercooked those "darn" potatoes. I have made Dijon potato salad and had someone make fun of it. He said it tasted "spoiled" so I never made that potato salad again. Even though I really liked it quite a bit myself. I should probably just give up on the potato salad but I really want to be able to make a good potato salad. It really shouldn't be that hard. Why is it that if I boil the potatoes 15 minutes they are too raw and if I cook them 20 minutes they are too over cooked?

Can you help me? Any ideas? Maybe I'm using the wrong type of potatoes. I just bought cheap white potatoes. Could that be the cause of my failure? Maybe I'm just going crazy or it is because, as my son suggested, I'm approaching 50 this year?!

The Frustrated Creative Cook

Thursday, June 25, 2009


I received this kind of funny video about how to peel a potato very easily. At first, I thought it was a joke but after watching the video I've decided that it might be very useful. I can see using this method of peeling a potato when making potato salad or mashed potatoes. If you need to boil and peel a boatload of potatoes, give this method a try. I'm definitely going to try it since peeling potatoes is one of my least favorite cooking tasks. We all do it but I don't know anyone who really enjoys it. In honor of discovering this new easy method to peel potatoes, I thought I would provide a few great potato salad recipes and an interesting potato ice cream recipe. We haven't tried it yet but I think we will.

Southern Potato Salad

Serves 4


4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.


Serves 4


4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste


Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.


Serves 8


8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup minced onion
5 hard-boiled eggs


1. Boil peeled potatoes in salted water till done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix next 7 ingredients in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.


By H. Alexander Talbot

500g raw russet potatoes, cut into quarters lengthwise
530g skim milk
80g agave nectar
4g salt
370g whole milk yogurt

Cook the potato quarters on the grill until they are charred on all sides. Once the potatoes are grilled, cut them into chunks and put them in a pot with the skim milk, salt and the agave nectar. When the potatoes are falling apart, turn off the heat and fold in the yogurt. Use a food mill to coarsely pulverize the base mixture.

Chill the mixture. We use a pacojet to make ice cream, a device which thinly shaves the frozen mixture into creamy ice cream. In lieu of the pacojet, I would recommend quickly pulsing the ice cream mixture in a blender to smooth the mixture. This process must be done quickly so as not to overwork the gluten in the potatoes. At this point, freeze the mixture in an ice cream maker.

Grilled Idaho® Potato Ice Cream


2 cups milk
2 cups cream
4 - 5 each skins of grilled Idaho® potatoes
¾ cup sugar
9 egg yolks


Bring the milk and cream to a boil with the potato skins.

Whisk the yolks and the sugar together. Temper the liquid into the yolk mixture and return to stovetop.

Cook until the mixture thickens enough to coat the back of a spoon.

Strain and cool in an ice bath. Process in ice cream machine.

Saturday, September 20, 2008

German Dinner

Last week, D decided that we should make an international meal each week. This week he chose the country. He picked Germany. I am not particularly fond of sausage and I didn't want to deal with marinating beef for Sauerbraten. Since we hadn't really planned this event for a very long time, I decided to go easy on myself. I picked a Chicken Schnitzel recipe that claims to be "low fat" but who knows. I also made "Authentic" German Potato Salad. The potato salad was an especially big hit with D. But both the boys enjoyed our German dinner. I didn't have time to bake any Kuchen or Strudel so I went to our local grocery store and bought some mini apple strudels which were also wonderful.

Chicken Schnitzel (Low Fat)

1 lb chicken breasts or tenderloins
3 eggs, beaten
1 cup all purpose flour
1 cup cracker meal
2 tablespoons oil, low fat
salt and pepper to taste

1. Beat chicken with a mallet until thin.
2. roll chicken in flour.
3. Dip chicken in egg and then roll in cracker meal.
4. Fry in hot oil until brown.
5. Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6 people.

Sauce for Schnitzel or Noodles:

1 medium onion, chopped
1 tablespoon oil
1-1/4 cup water
2-1/2 cups dry white wine
2 tablespoons butter

1. In saucepan cook onion in oil until brown. Remove and set aside.

2. Melt butter in saucepan then deglaze pan with the wine. Add water. Cook until reduced to half.

Authentic German Potato Salad


3 cups diced, peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley


1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Well, German day was a complete success. Next week is my choice. I chose Chinese because I love Chinese food and there aren't any decent Chinese restaurants in our area. We have to drive over half an hour to find descent Chinese. We'll see next week how my first attempt at a Chinese meal goes.


The Creative Cook