It's Summer! Time for Potato Salad!

[justaprogressive]

4 Variations on a theme...

New Potato Salad

Ingredients:
3lbs Red Bliss Potastoes
Kosher Salt
1 Cup good mayonnaise
1/4 cup buttermilk
2 Tb Dijon mustard
2 Tb whole-grain mustard
1/2 cup chopped fresh Dill
1/2 cup diced celery
1/2 cup diced Red Onion

Directions

Place a generously salted pan of water on a medium to high heat. Add the potatoes when the water begins to boil, reduce the heat a little and leave the potatoes to simmer until fork tender. (Note 5)
Meanwhile, mix the mayonnaise, paprika, salt, pepper, mustard, honey, scallions/spring onions, capers, lemon juice and zest, parsley, and chives in a large bowl.
When the potatoes are done, drain them, and leave to cool for at least 10 minutes.
Toss the cooked potatoes with the dressing.
Top with optional crunchy onions and serve. (Note 6)

]https://www.foodnetwork.com/recipes/ina-garten/new-potato-salad-recipe-1916536

******************************************************************************

Red Potato Salad

3 lb. small red potatoes
2/3 cup mayonnaise
1/2 cup sour cream
2 Tbsp. white wine vinegar
1 Tbsp. dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 cup chopped dill
6 slices cooked bacon, chopped

Directions
1 Place the potatoes in a large pot and cover with water. Season with salt. Bring the
water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the
potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and
cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.

2 Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.

3 I Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

https://www.thepioneerwoman.com/food-cooking/recipes/a35888627/red-potato-salad/

*********************************************************************************

Red Skin Potato Salad

Ingredients
• 700 g red skin potatoes cut into even bite-size pieces (Note 1)
• 115 g mayonnaise (Note 2)
• ½ tsp paprika
• ½ tsp salt
• ½ tsp pepper
• 2 tsp mustard (Note 3)
• ½ tsp honey (Note 4)
• 6 scallions/spring onions finely chopped
• 20 g capers finely chopped
• 1 lemon zest and juice
• 10 g parsley finely chopped
• 10 g chives finely chopped
• 4 tbsp crispy fried onions optional

Instructions
1. Place a generously salted pan of water on a medium to high heat. Add the potatoes when the water begins to boil, reduce the heat a little and leave the potatoes to simmer until fork tender. (Note 5)
2. Meanwhile, mix the mayonnaise, paprika, salt, pepper, mustard, honey, scallions/spring onions, capers, lemon juice and zest, parsley, and chives in a large bowl.
3. When the potatoes are done, drain them, and leave to cool for at least 10 minutes.
4. Toss the cooked potatoes with the dressing.
5. Top with optional crunchy onions and serve. (Note 6)

Notes
1. Potatoes: Choose small waxy red-skinned potatoes like Red Bliss, Norland, Chieftain
and Dakota Pearl. Avoid floury potatoes that will fall apart like Cranberry Red or Viking
Red. There's no need to peel the potatoes unless you want to. The red skins add tasty texture to the salad.
2. Mayonnaise: you can use full-fat, low-fat, store-bought or homemade.
3. Mustard: you can substitute with a third of the amount of mustard powder.
4. Honey: substitute with the same amount of sugar.
5. Cooking the potatoes: the chopped potatoes usually take 10-15 minutes to cook,
but this can vary depending on their size. Ensure you check on them often. They are
done when you can easily put a fork into them.
6. Crunchy onions: Add them when serving the salad. You don't want them going soggy.


Storage instructions:

The potato salad will keep in the fridge for up to 3 days. Storing the potatoes and dressing separately is advisable if making ahead. This dish is not suitable for freezing.

https://knifeandsoul.com/red-potato-salad/

*********************************************************************************************************

...and my own tried and true recipe:

Baby Red Potato Salad

2 bags baby red potatoes, boiled.
Halve them (cut) and halve the largest ones again...
2 hard-boiled eggs diced
5 cloves garlic minced
1 med red onion diced
The juice of 1 lime
2 Tbsp Dijon Mustard
2tsp Dill weed
mayo to coat...


Put in freezer for 45 minutes, then move to fridge...

Enjoy Everyone!!

[iwillalwayswonderwhy]

1. None of these recipes have sweet pickle and sweet pickle juice!

I can hear the southern women crying.

[moniss]

2. I go for an Amish type of potato salad with vinegar, bits of dill pickle

and using dill pickle juice. Some people only put a small amount of hard boiled egg in but I like more.