Search Results for potato salad
Photo of yummy potato salad by JeffreyW, of course
At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue. Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
This is my new all time favoite potato salad of the month!
Thanks to Balloon Juice commenter NotMax for the tip and a recipe. I went with another recipe for purely logistical reasons: The Paprika app can strip recipes from a page where there is only one recipe but it struggles with comment sections. We like Paprika, it’s an android app we put on tablets because the larger screen puts the ingredients and directions on the same screen. Here’s a screenshot of the recipe page for this potato salad, the tablet is a Galaxy Tab S2 9.7″:
The app works on phones, too, but you have to swipe and scroll to get the same info. There is a windows desktop app but they want more money for that then we want to spend for very little added utility.NotMax’s recipe says to refrigerate for at least an hour so I presume the salad is good cold. We opted to reheat it for this tasty lunch.
I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
I have a new all time favorite potato salad of the month. Two pounds of red potatoes, a pound of bacon, one sweet onion, 6 hard boiled eggs, a couple of tablespoons of chopped fresh dill, 2 celery ribs chopped fine, mayo and sour cream, green onions, dill pickle relish, salt and pepper. It’s good fresh but refrigerate it overnight to let the dill and bacon soak into the potatoes.
I don’t know where I saw it but this is a foolproof method of cooking hard boiled eggs: Put eggs and cold water to cover in a sauce pan, bring them to a rolling boil, cover and turn of the heat. Let them sit for 10 minutes then cool them in running water.
I see this on offer at the Kroger deli pretty often and I’ve bought, and liked it, but it seemed a tad too expensive so I looked for a recipe. I found this one and used it for a guide. This one has two potatoes and the other ingredients are scaled to suit. I used four slices of bacon and two or three green onions and a handful of a cheddar/Monterey jack mixture left over from another dish. Use about 2 to 1 sour cream to mayo in a quantity sufficient to lube it all up. I boiled 6 eggs to make deviled eggs for an additional side and Mrs J suggested adding a couple to the potato salad. They work fine in there. I saw a recipe that mentioned baking the mixture until the cheese melts but I went with a cold dish. Made an excellent side for the roast pork sammich.
We were quite taken with the store-bought baked potato salad we bought the other day at the market. I was determined to make some and today seemed like a good day. Alas! I could only turn up a handful of small yellow potatoes. I did have a little bag of Brussels sprouts so I thought “why not”? I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first. When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo, about a cup each. Also add chopped crisp bacon, I used six slices, and a fair measure of cheese. I have about one and a half cups of mixed cheddar and jack cheese. Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient. I did rethink and add a bit of chopped parsley for a garnish. The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table. Yes, we keep napkins at the table. LOL
Holiday weekend coming up, so I thought I’d see what I had for cold salads. This one takes a bit of prep, but once that’s done, it’s easy and quick to assemble. And you can grill or broil, but grilled is definitely the cooking method of choice for me. You can grill the steak along with another meal the night before, to save you some time.
I’m hoping to spend the weekend out riding, maybe a picnic. Do you have anything fun planned?
Steak & Potato Salad
- ½ cup red wine vinegar
- ¼ cup soy sauce
- 1 tsp crushed garlic
- 1 lb sirloin
- 4 small red potatoes, quartered & cooked
- 1 head red leaf lettuce, washed, torn
- 4 green onions, chopped
- 1 yellow bell pepper, seeded, diced
- 1 red bell pepper, seeded, diced
- 1 tbsp orange zest
- salt & pepper to taste
- Red Wine Vinaigrette dressing
Zip-lock bag and Serving bowl
Combine vinegar, soy, garlic and steak in zip-lock bag, marinate 1 hour or overnight. Remove from marinade, grill or broil. Scrub, quarter & boil potatoes. Toss potatoes with ¼ cup of dressing. Refrigerate both potatoes and steak until cold (you can do all the prep the night before and assemble quickly next day). Slice steak into thin strips. In serving bowl, add lettuce, steak, potatoes, onions, peppers, zest, salt & pepper and toss with more dressing.