Time 55m Yield 2/3 C Servings, 12 serving(s) Number Of Ingredients 6 Steps:
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes – the skin gives it part of it’s unique texture and taste). In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY – you want salad, not mush – until blended. Serve at room temp for up to 2 hours after making – refridgerate leftovers. It tastes best when room temp, but is delicious cold too – so if you are making this in advance, it’s fine to chill it. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste! ***Wanted to say THANKS to all the reviews! Here’s another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air “bubble” inside it (it’s the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they’ve cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
Time 2h30m Number Of Ingredients 6 Steps:
Cook potatoes with skin on until fork tender using the desired method. Once cooked, remove from water carefully Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl. Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes Add green onions to the bowl as well. Lightly stir, taking care not to mash the potato In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl. Mix with the potato mixture. Top with eggs Refrigerate until ready to serve. Best when served chilled.
Time 40m Yield about 4 servings Number Of Ingredients 18 Steps:
To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle. Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool. When ready to serve, carefully fold in the parsley and scallions. Serve. Copyright 2001 Television Food Network, G.P. All rights reserved
Time 35m Yield 6 servings Number Of Ingredients 10 Steps:
Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
Yield Makes about 8 cups Number Of Ingredients 14 Steps:
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. Do ahead: Can be made 1 day ahead. Keep chilled. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
Time 1h35m Yield 12 servings (1 cup each). Number Of Ingredients 18 Steps:
Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
Time 45m Yield 5 Number Of Ingredients 8 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow. Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil. Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.
Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Number Of Ingredients 5 Steps:
Mix potatoes, hard boiled eggs, green onions, mayonnaise, and celery salt in a large bowl. Serve at room temperature for best flavor.
