Jumat, 02 September 2016

Perfect Red Potato Salad Recipe

Red Potato Salad RecipeWhy use Red Potatoes when making Potato Salad? Red Potatoes are perfect when making potato salad because they have thin skins, they don’t need to be peeled Red Potatoes are high in fiber which makes your potato salad a very healthy side dish Red Potatoes will add color to your potato salad

How To Make Red Potato Salad

4 pounds of red potatoes, cubed but not peeled
1 small onion, diced
4-6 stalks of celery, diced
2 hard-boiled eggs, peeled and sliced
1 cup of mayonnaise (or more if your not on a diet)
3 tablespoons of parsley
salt & pepper to taste
1 tablespoon oil
1 tablespoon vinegar

In a large pot put in potatoes and cover with water. Boil the potatoes until fork tender. Do not overcook the potatoes. You want cooked cubed potatoes–Not potatoes that are going to end up mashed.
When fork tender, drain the water and refrigerate potatoes in a large bowl until cool.
You are draining the water and refrigerating to stop the cooking process.
When cooled, add the onion, celery and eggs. Gently (I said gently) mix in the mayonnaise, parsley, salt & pepper, oil & vinegar.
Place back in the fridge and cool before serving.

Roasted Red Potato Salad Recipe

With everybody’s busy schedule in today’s hectic world, there is seldom time to cook elaborate meals and explore complicated side dish recipes.  The answer is Quick Food.  A Quick Food Recipe that is easy, simple, and is a food for comfort is what everybody is seeking.

When it comes to seeking out a Quick Food that fits the bill, you have come to the right place.  This Roasted Red Potato Salad Recipe hits on so many of the right notes it is amazing.

It is Quick Food (of course)
It is an Easy Potato Salad Recipe
It is Homemade Potato Salad (admit it…store bought taste generic)
It is a Make Ahead and Make From Scratch salad recipe
If you leave out the bacon it is the perfect Vegan Recipe or Vegetarian Recipe for Roasted Red Potato Salad
Speaking of bacon..yum yum..anything better than red skin potato salad bacon and summertime
The reasons why this is really the Best Potato Salad goes on and on.  But for Quick Food you can’t go wrong with an American Potato Salad.  And this is one of the best Potatoe Salad Recipes you will ever try out.  A Quick Food Recipe is what you need and it is a Quick Easy Food Recipe that we are going to deliver.  Quick Foods is the wave of the future…And the Quick Food Revolution has arrived

How To Make Roasted Red Potato Salad Recipe

2 pounds of baby red potatoes, scrubbed–unpeeled–and quartered
1 tablespoon canola oil
4 green onions, thinly sliced (white and green parts)
6 slices of bacon, cooked crisp and crumbled (vegetarian recipes and vegan recipes sub vegetarian bacon bits)
1/4 cup mayonnaise (for vegan recipe sub vegan mayonnaise)
1 teaspoon fresh rosemary, finely chopped
1/4 tablespoon of black pepper
1/2 teaspoon of salt

Preheat oven to 400F
In a large bowl toss the quartered potatoes in with the canola oil.
Sprinkle with salt & pepper
Place the potatoes on a cookie sheet and roast them until browned
In the large bowl mix together the mayonnaise, rosemary, bacon, and green onions
Once the potatoes are done add them to the contents of the bowl and mix well
Salt & Pepper to taste
Serve warm
As you can see this really is a quick food recipe.  Not only a quick food recipe but also one of the best red  potatoes salad recipes you will ever eat.  It makes a great side dish recipe, a fantastic salad cup, and a tremendously tasty summertime food.  As a matter of fact this is a great quick food recipe for the picnic table.

Other potato Recipe :
Sweet Potatoes Mashed Recipes

Red Potato Salad With Dijon Recipe

Red Potatoes taste great in a potato salad.  And when you add a Dijon Vinaigrette to the potato salad then your really talking.  This is a quick, simple, and easy red potato salad  side dish recipe that will make you taste buds scream with delight!

How To Make Red Potato Salad

2 pounds red skin potatoes
1/3 cup scallions, sliced
1/4 cup wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Marjoram
1 clove minced garlic

Scrub and cut the potatoes into small bite size chunks and place in a medium sauce pan
Cover with water and boil for about 10-12 minutes, until just tender. Remember, we are not making mashed potatoes, so don’t over cook the potatoes or they will just fall apart later.
Drain the water. Now put the potatoes in a large bath of cold water so that they cool quickly.
You can add the scallions to the potatoes
Separately mix the 1/4 cup of vinegar, 2 tablespoons Dijon mustard, 1 tablespoon Marjoram, and the one clove of minced garlic.
Toss the mixture with the cooled potatoes.
This should make about 6 yummylicious servings

Red Bliss Potato Salad Recipe

Red Potatoes are really good in a potato salad.  This Red Potato Salad Recipe taste great.  This potato salad recipe is also a “Make Ahead” recipe.

Here is some informative information on Red Bliss Potatoes that came from  Produce Pete’s website:

Red Bliss Potatoes, which are grown in California, Minnesota, and the Dakotas, have a slightly different taste and texture than the Florida reds.  The skin is flakier and the flesh is white, harder, and contains less moisture.  Red Bliss potatoes are available most of the year.  The spring and summer varieties go directly to the market and always have a sweeter, milder flavor.  Just like white potatoes, the later fall crop of red potatoes is put into storage for shipment during the winter.

How To Make Red Bliss Potato Salad

8-10 red potatoes, skins left on and washed, cut in large cubes
1/2 cup onion, diced fine
2/3 tablespoon sweet green relish
1/2 cup mayonnaise, light or regular
1/2 teaspoon celery salt
Fresh dill, as much as you like, minced
4 hard boiled eggs, peeled and sliced
Optional-Grilled chicken breast, sliced
Tomato wedges

Place potatoes in a large saucepan.
Cover potatoes with room temp water and bring to a boil.
On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue for a few minutes longer while they’re draining. Another way to tell if they are done is when the peels just start to pull away from the potatoes.
Run cold water over the potatoes and drain. Set aside to cool
When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.
Place in a serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.
Add the tomato wedges and sliced chicken breast.
Serve right away or refrigerate.

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