Holiday Bliss Potato Salad Recipes

Steps:

• Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
• In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
• In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
• Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
• Before serving, stir in parsley and bacon, reserving some to sprinkle on top.

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Steps:

• Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
• Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
• Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

Steps:

• Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
• Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
• Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
• One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.