New Potato Or Red Potato Salad Ala Nita Recipes

Steps:

• Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
• While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
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Steps:

• In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
• Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

Steps:

• Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
• Place eggs in a medium 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 dice.
• In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Steps:

• Heat oven to 400°F.
• Scrub, but don't peel the potatoes.
• Mix olive oil and garlic powder.
• Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
• Bake about 25 minutes, or until just fork tender.
• Don't overcook!
• Remove to a dish or rack to cool.
• Add the dressing when they're warm, but not hot.
• For dressing: Add sugar to vinegar; stir to dissolve.
• Add sour cream and celery seed, and stir until smooth.
• Stir in scallions and parsley.
• Cut potatoes into bite-size pieces (about 8ths).
• Carefully stir in potatoes.
• Chill at least one hour.

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Steps:

• Bring a large pot of water to a boil.
• Drop in the new potatoes and reduce to low.
• Cover and cook for 20 min, or until potatoes are done.
• Dice potatoes into a lg bowl (I don't peel them).
• Add onion.
• Mix all remaining ingredients in sm bowl.
• Pour over the potatoes and mix well.
• Best if refrigerated for 1-2 hours.