ROY'S POTATOE SALAD
Roy who is an old friend of mine brought this potatoe salad to work for a food day and it tasted just like the potatoe salad my Grandma used to make. I asked for the recipe and this is what he gave me.
Provided by Niteflyer
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- chop potatoes and put in large bowl.
- mix miracle whip, vinegar, sugar and mustard and add to potatoes.
- add chopped onion.
- add pickles and pickle juice.
- salt to taste.
- best if prepared a day in advance.
Nutrition Facts : Calories 337.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 12.5, Sodium 557.5, Carbohydrate 58.4, Fiber 6.4, Sugar 10.7, Protein 6
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
WASABI POTATO SALAD
Although I haven't tried this yet, I think it sounds delicious and spicy and a nice change from the usual! Recipe source: local newspaper
Provided by ellie_
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat place potatoes covered with water.
- Reduce heat to simmer and cook for 12 minutes or until tender.
- Drain and spread potatoes on a cookie sheet. Cool to room temperature.
- While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
- Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
- Refrigerate until serving. Serve cold or at room temperature.
Nutrition Facts : Calories 432.9, Fat 21.6, SaturatedFat 3.5, Cholesterol 19.7, Sodium 539.9, Carbohydrate 55.8, Fiber 5.7, Sugar 8.2, Protein 6.7
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