Lauras Potato Salad Recipes
LAURA BUSH'S SOUTHWESTERN POTATO SALAD
I found this recipe in the local paper. Haven't tried it yet but it sounded interesting. (after all it is the first lady)
Provided by Just Cher
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water to cover 15 to 20 minutes or until tender.
- Rinse under cold water, peel and dice in a large bowl.
- Add chopped egg, olives& jalapeno, tossing gently until combined.
- Combine mayonnaise, mustard, cilantro and oregano.
- Stir gently into potato mixture.
- Season to taste with salt& pepper.
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- Preheat your oven to 400 degrees, line a baking sheet with some parchment paper, toss the potatoes with the oil, salt, pepper and granulated garlic, roast until golden brown and crispy, about 45 minutes making sure to toss half way through, allow to cool to room temperature.
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- In a small bowl, whisk together the vinegar, mustard, granulated garlic, salt and pepper and stream in the oil and whisk until combined.
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- Add the potatoes and garlic to a large pot, cover with water, add a generous pinch of salt, bring to a boil and simmer for about 10 to 15 minutes or until the potatoes are tender but still hold their shape.
- Drain the potatoes, discard the garlic, and add them to a large bowl along with the parsley and set aside.
- In a small bowl or measuring cup, whisk together the oil and lemon juice with a pinch of salt and pepper.
- Drizzle the dressing over the potatoes (you might not need all of it so drizzle a little at a time) toss to make sure they are all coated in the dressing, allow it to sit at room temperature for about 20 minutes and then serve!
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- Fill a pot with water and add in a good pinch of salt. Add the potatoes, bring the water to a boil and cook the potatoes for about 15 minutes or until tender but not mushy. Drain the potatoes and Place them in a single layer on a paper towel lined baking sheet to absorb the excess water as much as possible.
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- Preheat your oven to 375 degrees, place your potatoes in the oven and bake them until tender, about an hour or so. You can omit this step if you want cubed pieces of boiled potatoes. Just peel and cut your potatoes into small cubes and boil until tender.
- Allow the potatoes to cool, cut them in half and using a small spoon, scoop out the flesh into a bowl (you’re meant to have smaller pieces and slightly bigger pieces, this makes the salad extra good), add the vinegar and toss the potatoes with the vinegar.
- In a small bowl, whisk together the mayo, sour cream, paprika, granulated garlic, yellow mustard and just a touch of salt and pepper, set aside.
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