Gourmet Potato Salad Recipes

Steps:

• Place the potatoes and 1 tablespoon of salt in a large pot of water.
• Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are just tender when pierced with a knife.
• Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
• Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon of ground black pepper.
• (I find the salt from the mayo and mustards is enough for us but add salt to taste if you like.)
• Set aside.
• When the potatoes are cool enough to handle, slice them (Using an egg-slicer can be very helpful here).
• Place the sliced potatoes in a large bowl. Add the celery and red onion. Pour enough dressing over to moisten.
• (As the salad sits, you may need to add more dressing.)
• Toss well, Taste and adjust any seasoning you feel is necessary, cover, and refrigerate for a few hours to allow the flavors to blend.
• Serve cold or at room temperature.

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

Steps:

• Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.