Any good recipes on how to make a potatoe salad???

Answer 1

Potatoe salad recipe

2 tablespoons cumin seeds
2 tablespoons paprika
1 tablespoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon powdered ginger
1 tablespoon cinnamon
1 teaspoon powdered mustard
8 red Bliss potatoes about the size of golf balls
2 medium cucumbers
2 firm mangoes (or papayas)
1/2 red bell pepper, seeded
1/4 cup orange juice
2 tablespoons minced ginger
2 tablespoons fresh lemon juice
1/4 cup chopped fresh mint
salt and freshly ground black pepper to taste

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saute pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.

Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.

Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.

In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium
(before salting), 4 grams protein, 40 grams carbohydrate.

Answer 2

Picky eaters in my family when it comes to potatoe salad. They like it simple. I make it that way and it seems to appeal to alot of people because so many dislike this or that. You might like it but here are the ingredients and you can use your own judgement with quantities. Start with a little of each and build up so that you won't have a soupy salad. You can always add more but you can't take it out. Also make sure you do this while the potatoes are hot because they will absorb the flavors better.


potatoes (about 2 1/2 lbs)
equal portions of miracle whip and mayonnaise
diced sweet baby gherkins
a little of the pickle juice (taste to see if you need more but becareful or the juice will make the salad soupy)
6 eggs boiled, peeled, and diced
sprinkle mccormick season all salt ( to your taste; not too much)
Chill

Optional Add-ins
diced onions
black olives
celery
crab meat

Answer 3

Ingedients:
Serves: 5

4 Medium Potatoes
2 Hard boiled eggs
3 Tablespoon Mustard
4 Tablespoon Mayo
3/4 Teaspoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Tablespoon Sweet cube pickles
One pinch Shredded carrot
1 Tablespoon Chopped onions

Peel potato and and cut into cubes. Boil until tender. Drain in a colander. Let cool for a few mintues. In a bowl mix potato cubes, mayo, mustard, sugar, salt, and pepper. Stir well. Stir in onions, carrots, and pickles. Chop up boiled eggs then add to mixture. Mix throughly. Refrigerate for at least an hour. Enjoy.

Answer 4

Ok Dan Quayle, here's one for roasted potato salad:

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves


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.

Answer 5

6-8 red potatoes (red potatoes are the key! russets are too soft and will get mushy)
6 eggs hard cooked peel and chop
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced onion or green onion
1/2 tsp celery seed
Hellman's mayonnaise
boil potatoes in lg. pot until soft. let cool, peel potatoes with a sharp knife, cut in half then slice the halves about 1/4 in thick., place in bowl and layer a portion of the remaining ingredients, add another layer of potatoes do the process again until all ingredients are used. fold over with a spoon being care full not to break the potatoes too much . if it seems too dry for your taste add more mayo...sprinkle with paprika and refrigerate

Answer 6

1 onion, 1 green pepper, black olives, boiled potatoes, salt, sun-flower oil

Answer 7

more mayo and mustard the better!! I like Creamy!!! plus add some eggs and paprika for color!have you ever put a little dill in it? its good!

Answer 8

www.foodnetwork.com has tons of great recipes