MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Martha's Potato Salad

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Salad
Recipe Preparation Level: moderate
    Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha joins Bryant Gumbel on “The Early Show” to share her recipe for a traditional version of potato salad, to introduce some unusual variations, and to share some potato-salad tips.

    When you’re making a potato salad, peel your potatoes when they’re still hot, because the heat helps the skin come off more easily. Pour at least three tablespoons of vinegar on the peeled potatoes; it keeps them firm and imparts a tangy flavor. And if you’re using diced white onions in your potato salad, or any dish for that matter, rinse them under cold water after cutting to keep them crisp.

    ALL-AMERICAN POTATO SALAD
    Serves 10 to 12

    Cooking time depends on the size of the potatoes. You’ll know they are done when a paring knife is easily inserted into the center of one.

    4 pounds russet potatoes (about 8 potatoes)
    1 tablespoon plus 2 teaspoons coarse salt
    3 tablespoons cider vinegar
    3 large eggs
    1 cup mayonnaise
    1/2 teaspoon celery seed
    1 teaspoon dry mustard
    1/2 teaspoon freshly ground black pepper
    3 stalks celery, cut into 1/4-inch dice (3/4 cup)
    1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
    1 medium onion, finely diced (1/2 cup)
    10 cornichons, cut into 1/4-inch dice (1/4 cup)
    3 scallions, thinly sliced (1/2 cup)
    2 tablespoons freshly chopped flat-leaf parsley
    teaspoon paprika

    1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel the potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.

    2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, cook for 8 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop two into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.

    3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add the celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.


    CURRIED POTATO SALAD
    Serves 10 to 12

    3 pounds baby white potatoes, scrubbed
    1 tablespoon plus 1 teaspoon coarse salt
    2 tablespoons white-wine vinegar
    5 eggs
    1 cup mayonnaise
    3 tablespoons curry powder
    1 medium onion, thinly sliced into slivers
    1/4 cup fresh cilantro, finely chopped

    1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.

    2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, cook for 8 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.

    3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.


    GRILLED MEDITERRANEAN POTATO SALAD
    Serves 6 to 8

    2 red bell peppers
    2 pounds medium red-skinned potatoes, sliced 1/4 inch thick
    1/4 cup plus 2 tablespoons olive oil
    1 teaspoon coarse salt
    4 anchovy fillets
    1/4 cup red-wine vinegar
    1/4 teaspoon freshly ground black pepper
    1/4 cup drained capers
    1 cup black olives, pitted
    1/2 cup fresh flat-leaf parsley leaves

    1. Heat grill or oven to 450°. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.

    2. In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.

    3. Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.

    4. Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.


    PICKLED POTATO SALAD
    Serves 10 to 12

    3 pounds new red potatoes (18 to 20 potatoes)
    2 tablespoons plus 1 teaspoon coarse salt
    1/2 cup red-wine vinegar
    1 bunch radishes (about 8 radishes), trimmed and thinly sliced into rounds
    1 medium red onion, thinly sliced into rounds
    2 cucumbers, peeled, cut lengthwise, seeds removed, and cut on the bias 1/4 inch thick
    1/4 cup fresh dill
    1/4 cup extra-virgin olive oil
    3/4 teaspoon freshly ground pepper
    1 bunch arugula, stems trimmed, for garnish

    1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 2 tablespoons salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch-thick wedges while still hot. Drizzle with 1/4 cup vinegar, and set aside.

    2. Place radishes and red onion in a large bowl; add remaining 1/4 cup vinegar. Let stand 30 minutes, stirring every 5 minutes.

    3. Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon salt. Set aside.

    4. When potatoes are cool, add the red-onion mixture. Add reserved cucumbers, dill, olive oil, remaining 1/2 teaspoon salt, and pepper, and toss to combine. Chill until ready to serve. Garnish with arugula.


    GERMAN POTATO SALAD
    Serves 8 to 10

    You can substitute small regular Yukon gold potatoes for the baby ones; adjust the cooking time accordingly.

    4 pounds baby Yukon gold potatoes
    1 tablespoon plus 2 teaspoons coarse salt
    1/2 cup cider vinegar
    1 tablespoon sugar
    1 pound bacon, cut into 1/2-inch pieces
    2 small white onions, finely diced
    (about 1 cup)
    2 cups beef broth
    1/2 cup freshly chopped flat-leaf parsley

    1. Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.

    2. While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.

    3. Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.

    4. Sauté bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; sauté until translucent but not browned.

    5. Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.


    GARDEN POTATO SALAD
    Serves 10 to 12

    Any new potatoes can also be used.

    3 pounds fingerling potatoes
    1 tablespoon plus 2 teaspoons coarse salt
    2 tablespoons white-wine vinegar
    1 bunch asparagus, ends trimmed
    1 cup fresh shelled peas
    1/2 cup fresh mint leaves, plus sprigs for garnish
    1/2 cup fresh basil leaves, plus sprigs for garnish
    3/4 cup mayonnaise
    2 tablespoons freshly squeezed lemon juice (1 lemon)
    1/2 teaspoon freshly ground pepper
    8 ounces sugar snap peas, cut in half, with strings removed
    1 fennel bulb, finely diced (10 ounces, 2 cups diced)

    1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.

    2. Fill a large bowl with ice and water. Fill a large straight-sided sauté pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.

    3. Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.


Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.