Zingy Potato Salad Recipes

Steps:

• If the potatoes are larger than mouthful sized, cut them into smaller chunks. Boil in salted water for about 15 mins, until just done. Meanwhile, halve the red onion, then slice it as thin as you can.
• Whisk the vinegar and honey with 1 tsp salt until the salt dissolves, then whisk in the olive oil. Drain the potatoes, mix with the dressing, onion and capers. Leave to cool. Serve at room temperature.

Steps:

• Fill 3-quart saucepan 2/3 full of cold water and bring to a boil.
• Add potatoes and dash of salt.
• Cook over medium heat about 15 minutes or until tender.
• Drain potatoes and put in fridge.
• In bowl add olive oil, cider vinegar, Miracle Whip and Hot Sauce.
• Make sure taste is to your likeing.
• Add pickles, green peppers, onions, and celery to the potatoes.
• Add Miracle Whip mixture and mix well.
• Decorate dish with slices of hard boiled eggs and paprika.

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
• Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
• Refrigerate several hours or until chilled.

Steps:

• 1. In a medium pan, cover whole potatoes with cold water. Bring to boil, reduce heat to simmer, and cook until tender, 15-20 minutes. Drain. Set aside to cool.
• 2. In medium bowl, combine rest of ingredients. Stir. When potatoes are cool enough to handle, cut into large bite-sized pieces and place in serving bowl. Add dressing to potato mixture and stir well. Cover and refrigerate until ready to serve.

Steps:

• To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized).
• Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.
• Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.
• Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.
• Divide the salad between four plates, then top with the cod and remaining coriander.