{"id":1472,"date":"2012-06-30T20:16:16","date_gmt":"2012-06-30T20:16:16","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1472"},"modified":"2021-03-23T08:49:18","modified_gmt":"2021-03-23T15:49:18","slug":"all-american-potato-salad","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/all-american-potato-salad\/","title":{"rendered":"Potato Salad &#8211; COLLECTION INDEX"},"content":{"rendered":"<h2>Simple potato salad<\/h2>\n<ul>\n<li>Eight Yukon gold potatoes cut into about 3\/4 inch pieces<\/li>\n<li>1\/4 CU apple cider vinegar\n<ul>\n<li>Cut and cook your potatoes<\/li>\n<li>Toss them in the vinegar<\/li>\n<li>Refrigerate overnight<\/li>\n<\/ul>\n<\/li>\n<li>1 CU Miracle Whip Salad Dressing<\/li>\n<li>1\/4 CU Dijon mustard<\/li>\n<li>1 tsp garlic powder<\/li>\n<li>1 tsp celery salt<\/li>\n<li>1 TBL tarragon\n<ul>\n<li>Mix well, then add chopped ingredients<\/li>\n<\/ul>\n<\/li>\n<li>One bunch chives<\/li>\n<li>1\/4 C chopped parsley<\/li>\n<li>2 TBL sweet pickle relish<\/li>\n<li>2 TBL (or 1 stalk) diced celery\n<ul>\n<li>Mix well then fold in potatoes<\/li>\n<\/ul>\n<\/li>\n<li>Optional: Fold in 2 hard boiled eggs (chopped)<\/li>\n<\/ul>\n<ol>\n<li>Put your vinegar in the freezer while you cook potatoes.<\/li>\n<li>Boil potatoes until softened, but not mushy<\/li>\n<li>Put potatoes into the cold vinegar<\/li>\n<li>Refrigerate overnight<\/li>\n<li>Mix everything except potatoes<\/li>\n<li>Toss potatoes in gently at the last minute\n<ul>\n<li>Add eggs at this point too, if you desire<\/li>\n<\/ul>\n<\/li>\n<li>Mix until uniformly coated<\/li>\n<li>Refrigerate and serve cold.<\/li>\n<\/ol>\n<hr>\n<h2>All-American Potato Salad<\/h2>\n<p><strong>INGREDIENTS<\/strong><br \/>\n4 1\/2 pounds small red-skinned potatoes<\/p>\n<p>1\/3 cup canola oil<br \/>\n1\/4 cup cider vinegar<br \/>\n1 teaspoon salt<br \/>\n1\/2 teaspoon freshly ground black pepper<\/p>\n<p>1 1\/4 cups mayonnaise<br \/>\n1\/4 cup dill pickle juice<br \/>\n3 tablespoons coarse-grained Dijon mustard<br \/>\n6 large hard-boiled eggs, chopped<br \/>\n1 1\/2 cups finely chopped green onions<br \/>\n1 cup finely chopped celery<br \/>\n3\/4 cup chopped fresh parsley<br \/>\n1\/2 cup chopped dill pickle<br \/>\n1\/2 cup sliced pimiento-stuffed green olives<\/p>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ul>\n<li>Working in 3 batches, cut potatoes into 3\/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.<\/li>\n<li>Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.<\/li>\n<li>Add potatoes and gently toss until most of dressing is absorbed.<\/li>\n<li>Stir mayonnaise, pickle juice and mustard in another large bowl to blend.<\/li>\n<li>Add all remaining ingredients and reserved potato mixture; toss to coat.<\/li>\n<li>Season to taste with salt and pepper.<\/li>\n<li>Cover and refrigerate.<\/li>\n<\/ul>\n<p><strong>DO-AHEAD TIP:<\/strong><\/p>\n<ul>\n<li>Salad can be prepared 1 day ahead. Keep refrigerated.<\/li>\n<li>Recipe created exclusively for Cooking.com by Bruce Aidells.<\/li>\n<\/ul>\n<p>Nutrition Information<br \/>\n8 servings &#8211; Facts Per Serving:<br \/>\nCalories: 619 Fat. Total: 42g Carbohydrates, Total: 52g<br \/>\nCholesterol: 179mg Sodium: 984mg Protein: 11g<br \/>\nFiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g<\/p>\n<p>\u00a91998- 2012 Cooking.com<\/p>\n<hr>\n<h2>Here is another Potato Salad recipe<\/h2>\n<p>from <em>Recipe du Jour<\/em><\/p>\n<p><strong>The Best Potato Salad Bill Ever Ate<\/strong><\/p>\n<p>1\/4 C vinegar<br \/>\n1\/4 C sugar<br \/>\n1\/4 C water<br \/>\n1\/4 tsp salt<br \/>\n1 tsp mustard<br \/>\ndash pepper<br \/>\n2 eggs, beaten<br \/>\n1 C salad dressing (Miracle Whip)<\/p>\n<p>Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook &#8217;til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool<\/p>\n<p>Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.<\/p>\n<hr>\n<h2><strong>Martha Stewart Potato Salad<\/strong><\/h2>\n<p>* 5 pounds medium red-skinned potatoes<br \/>\n* 1 medium white onion, finely grated<br \/>\n* 2\/3 cup cold water<br \/>\n* 1\/2 cup distilled white vinegar<br \/>\n* 1 teaspoon sugar<br \/>\n* 1\/2 teaspoon coarse salt<br \/>\n* 1 cup Hellmanns Mayonnaise<br \/>\n* Chopped parsley, for garnish (optional)<br \/>\n* Hard-boiled eggs, sliced , for garnish (optional)<\/p>\n<p>1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1\/4- inch-thick slices.<\/p>\n<p>2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and\/or sliced hard-boiled eggs, if desired.<\/p>\n<h2>Authentic German Potato Salad<\/h2>\n<p class=\"western\">Ingredients<\/p>\n<ul>\n<li>1 1\/2 C diced peeled potatoes<\/li>\n<li>2 slices bacon<\/li>\n<li>1\/2 small onion, diced<\/li>\n<li>1\/4 green bell pepper<\/li>\n<li>2 TBL white vinegar<\/li>\n<li>1 TBL water<\/li>\n<\/ul>\n<ul>\n<li>1 1\/2 TBL white sugar<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>scant ground black pepper<\/li>\n<li>1 tsp chopped fresh parsley<\/li>\n<\/ul>\n<p class=\"western\">Directions<\/p>\n<ol>\n<li>Steam potatoes, covered, 10 minutes or until tender.<\/li>\n<li>Set aside to cool.<\/li>\n<li>Cook bacon in a large nonstick skillet over medium heat until crisp.<\/li>\n<li>Remove from the pan and set aside, reserving 2 teaspoons drippings.<\/li>\n<li>Add onion to the bacon grease, and cook over medium heat until browned.<\/li>\n<li>Add the potatoes, onion, and bell pepper &#8211; toss gently to coat.<\/li>\n<li>Add the vinegar, water, sugar, salt and pepper to the pan.<\/li>\n<li>Bring to a boil, then add the potatoes and parsley.<\/li>\n<li>Crumble in half of the bacon.<\/li>\n<li>Heat through, then transfer to a serving dish.<\/li>\n<li>Add the bacon and parsley; toss gently.<\/li>\n<li>Crumble the remaining bacon over the top, and serve warm.<\/li>\n<\/ol>\n<p>Notes<\/p>\n<p>If you&#8217;d like, you can cook the potatoes a day ahead then keep them chilled until you&#8217;re ready to prepare the recipe.<\/p>\n<p>The potatoes in German Potato Salad are usually sliced, rather than cubed, but you&#8217;re the boss&#8230;make whatever shape your gang prefers.<\/p>\n<h2>Three Potato Salad<\/h2>\n<blockquote class=\"wp-embedded-content\" data-secret=\"fxVlYLH5tJ\"><p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/three-potato-salad\/\">Three Potato Salad<\/a><\/p><\/blockquote>\n<p><iframe title=\"&#8220;Three Potato Salad&#8221; &#8212; Grandpa Cooks\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.grandpacooks.com\/recipes\/three-potato-salad\/embed\/#?secret=fxVlYLH5tJ\" data-secret=\"fxVlYLH5tJ\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<h2>Amish Potato Salad<\/h2>\n<p>3 pounds Yukon Gold potatoes peeled<br \/>\nCut potatoes into approx three-quarter inch cubes<br \/>\nSalted water to cover by about an inch.<br \/>\nBring water and salt to a boil<br \/>\nAdd pieces of potato<br \/>\nCook about 10 minutes<\/p>\n<p>Dressing<br \/>\n1\/3 cup cider vinegar<br \/>\n1\/4 cup sugar<br \/>\nHeat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily<br \/>\n2 tablespoons Plochmann&#8217;s or French&#8217;s yellow mustard<br \/>\nAdd half teaspoon each of salt and celery seed<br \/>\nAdd the yolk from a hard-boiled egg, set white aside for later use<\/p>\n<p>Drain potatoes in a colander, and let them set for a few minutes to completely drain<br \/>\nDrizzle 2 tbl dressing over top of hot potatoes and mix very gently<br \/>\nPut into refrigerator for at least 30 minutes<\/p>\n<p>Mix remainder of dressing with 3\/4 c sour cream<br \/>\nBreak several hard-boiled eggs and the set aside egg white into the dressing mixture<br \/>\nAdd one ribs of celery diced very very small<br \/>\nMix everything together until well coated<br \/>\nRefrigerate 30 minutes and serve cold<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Simple potato salad Eight Yukon gold potatoes cut into about 3\/4 inch pieces 1\/4 CU apple cider vinegar Cut and cook your potatoes Toss them in the vinegar Refrigerate overnight 1 CU Miracle Whip Salad Dressing 1\/4 CU Dijon mustard 1 tsp garlic powder 1 tsp celery salt 1 TBL tarragon Mix well, then add &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/all-american-potato-salad\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Potato Salad &#8211; COLLECTION INDEX&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,196],"tags":[],"class_list":["post-1472","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-collection-index"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1472"}],"version-history":[{"count":19,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1472\/revisions"}],"predecessor-version":[{"id":21559,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1472\/revisions\/21559"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}