Chef Joeys Summer Potato Salad Recipes

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Steps:

• Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
• In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
• I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
• Put the potatoes into a big bowl and gently toss with the mayo mixture.
• Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
• Refrigerate for a few hours to let the flavours combine.
• Bon Appetit!

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

Steps:

• Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
• Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
• In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
• Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
• In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
• Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.