Just in time for grilling season, these three potato salad recipes are sure to make your day a little more delicious.
Just in time for grilling season, these three potato salads are sure to make your day a little more delicious.
2 pounds white potatoes, peeled
3 pounds celery ribs, chopped
2 scallions, chopped
1 1/2 cups mayonnaise
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Kosher salt
¼ teaspoon pepper
1. Cube the potatoes and boil until tender. Drain and set aside in a large bowl. Add the celery and scallions. Refrigerate for 30 minutes.
2. In a medium bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, salt and pepper. Pour over the potatoes and mix well.
3. Store the potato salad in an airtight container in the refrigerator until ready to serve.
2 pounds medium red potatoes, sliced into ¼ inch rounds
4 slices bacon, chopped
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh chopped parsley
1 teaspoon sugar
1/2 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1. Boil the potatoes until just tender (about 15 minutes), then immediately drain well. Set aside in a large bowl.
2. Brown the bacon in a small skillet until crisp. Remove the bacon to a paper towel-lined plate and then transfer to the large bowl.
3. Whisk together the vinegar, olive oil, mustard, parsley, sugar, paprika, salt and pepper. Pour immediately over the potatoes and stir well to combine.
4. Serve immediately, warm, or chill until ready to serve.
2 pounds sweet potatoes, peeled and cut into 1 inch chunks
salt and pepper
1/2 pound carrots, peeled and cut into 1 inch chunks
1/4 cup olive oil
1/4 cup lime juice
1/4 cup pineapple juice
1 tablespoon honey
1/8 teaspoon chipotle pepper powder
1/4 teaspoon cinnamon
1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking oil spray and arrange sweet potatoes on the sheet. Spray lightly with cooking oil spray (yes, again). Sprinkle with salt and pepper.
2. Cook for 25-30 minutes, flipping once, until soft and lightly browned.
3. Meanwhile, steam the carrots until tender.
4. Once the potatoes and carrots are done, combine them in a large bowl. Set aside.
5. Whisk together the olive oil, lime juice, pineapple juice, honey, chipotle pepper and cinnamon. Pour over the potatoes and carrots and let sit for a few minutes. Then mix well.
6. Transfer to a serving dish and chill until ready to serve.
Classic potato salad
Serves 82 pounds white potatoes, peeled
3 pounds celery ribs, chopped
2 scallions, chopped
1 1/2 cups mayonnaise
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Kosher salt
¼ teaspoon pepper
1. Cube the potatoes and boil until tender. Drain and set aside in a large bowl. Add the celery and scallions. Refrigerate for 30 minutes.
2. In a medium bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, salt and pepper. Pour over the potatoes and mix well.
3. Store the potato salad in an airtight container in the refrigerator until ready to serve.
German potato salad
Serves 82 pounds medium red potatoes, sliced into ¼ inch rounds
4 slices bacon, chopped
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh chopped parsley
1 teaspoon sugar
1/2 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1. Boil the potatoes until just tender (about 15 minutes), then immediately drain well. Set aside in a large bowl.
2. Brown the bacon in a small skillet until crisp. Remove the bacon to a paper towel-lined plate and then transfer to the large bowl.
3. Whisk together the vinegar, olive oil, mustard, parsley, sugar, paprika, salt and pepper. Pour immediately over the potatoes and stir well to combine.
4. Serve immediately, warm, or chill until ready to serve.
Sweet potato and carrot salad
Serves 82 pounds sweet potatoes, peeled and cut into 1 inch chunks
salt and pepper
1/2 pound carrots, peeled and cut into 1 inch chunks
1/4 cup olive oil
1/4 cup lime juice
1/4 cup pineapple juice
1 tablespoon honey
1/8 teaspoon chipotle pepper powder
1/4 teaspoon cinnamon
1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking oil spray and arrange sweet potatoes on the sheet. Spray lightly with cooking oil spray (yes, again). Sprinkle with salt and pepper.
2. Cook for 25-30 minutes, flipping once, until soft and lightly browned.
3. Meanwhile, steam the carrots until tender.
4. Once the potatoes and carrots are done, combine them in a large bowl. Set aside.
5. Whisk together the olive oil, lime juice, pineapple juice, honey, chipotle pepper and cinnamon. Pour over the potatoes and carrots and let sit for a few minutes. Then mix well.
6. Transfer to a serving dish and chill until ready to serve.
