Potato Salad With A Twist Recipes

Steps:

• 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
• Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
• Sprinkle the mixture with sea salt.
• In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
• Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
• Pour the dressing over the potato salad ingredients. Mix thoroughly.
• Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
• Before serving, sprinkle with paprika.

Steps:

• Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
• You want them to retain their shape in the salad and not turn into mush.
• Meanwhile, make the Thai dressing.
• Start by removing the hard outer stalks of the lemon grass.
• Chop into small pieces and set aside for a moment.
• If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
• Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
• Add a bit of salt and pepper and set aside.
• When the potatoes are cooked, drain and chop into bite-sized pieces.
• You can leave the skin on or take it off according to your taste.
• Let cool, then mix with the pesto and put in a serving bowl.
• Put in the fridge for an hour to let the flavours blend.
• Taste for seasoning.
• Add salt and pepper if needed.
• Serve chilled.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.
• Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.