Potato And Romaine Salad With Creamy Dijon Dressing Recipes

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Steps:

• Cook potatoes in boiling, salted water until tender.
• Drain well.
• Peel and cube potatoes.
• Transfer to a large bowl.
• Add celery, onion, sweet relish and bacon bits.
• Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
• Add mayo mixture to potatoes.
• Toss lightly to coat potato mixture.
• Carefully fold in the chopped eggs.
• Cover and chill thoroughly.
• Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

Steps:

• Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
• To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

Steps:

• Make dressing:
• Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
• Make salad:
• Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
• Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

Steps:

• Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute.
• Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature.
• Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes.
• When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing.
• Cover and refrigerate until ready to serve.

Steps:

• Mix mayo, sour cream and mustard in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.

Steps:

• Heat a pan of salted water until boiling.
• Peel the potatoes and cut into rough bite size chunks and ads to the boiling water.
• Finely chop the spring onions .
• Add the cream cheese, mustard and mayonnaise to a bowl and thoroughly mix, then add the chopped spring onions and give another stir.
• When the potatoes are soft take them off the boil and strain through a sieve. Make sure they're not too soft as they'll mash as you stir them into the other ingredients. Cool the potatoes in cold water or the fridge.
• When cooled add the potatoes to the other ingredients and gently stir in.