Showing posts with label potato salad. Show all posts
Showing posts with label potato salad. Show all posts

Monday, June 13, 2016

A Twist on Potato Salad

There are a million ways to make potato salad but most of them boil (pun intended) down to the same basics—potatoes and mayo. But I have fallen in love with a spice and it's delish in potato salad. It's smoked paprika. I think Penseys sent it as a freebee in my last order. I had ignored it until I was making fried chicken for an upcoming book. On a whim, I used the smoked paprika. There was no going back. Life would never be the same. I have been adding it to everything.

Smoked paprika adds a huge punch of flavor. In fact, I emailed Lucy right away because while I used salt in this recipe, it's so flavorful that it could compensate for lack of salt in a lot of dishes.

There are two other things that I love about this recipe. No peeling the potatoes! What a time saver. Cut them up and pop them into the water to cook. How easy is that? Not a soul even mentioned the fact that the peels were still on.

And this recipe really should be made a day ahead so the smoked paprika can do its thing. I love that! It makes life so much easier when we can cook major dishes a day ahead of time. That means more time to spend with guests and less to worry about the next day.

Smoked Paprika Potato Salad
(makes enough to feed a small crowd)

6-7 large red potatoes (about 4 pounds), leave peel ON
3-4 hard-boiled eggs
1/2 large onion
1 cup sweet and sour pickles (adjust to taste)
1 cup mayonnaise
1/4 cup pickle juice (from pickle jar)
3 tablespoons yellow mustard
1 tablespoon smoked paprika
1 tablespoon sugar

Put on a large pot of water and bring to a boil. Meanwhile, cut the potatoes into small cubes. When it boils, add the potatoes and 2 tablespoons of salt. Turn the heat down and simmer about 20 minutes, or until a fork easily pierces the potatoes. Drain and allow to cool.

Chop the eggs, onion, and pickles. Add to cooled potatoes and mix. Whisk together the mayonnaise, pickle juice, mustard, paprika, and sugar. Pour over potatoes and stir.

This should be made ahead. Simply cover and refrigerate overnight.

Cut the potatoes, no need to peel them.

Add chopped eggs, onion, and pickles.

Mix mayo, pickle juice, paprika, sugar, and mustard.

Pour over potatoes.

Potato salad does not make a pretty picture but it sure tastes great!

Thursday, January 7, 2016

Sally Bell’s Potato Salad Knockoff #recipe #lowsodium @lucyburdette

LUCY BURDETTE:  when we drive to Florida in the fall, and back north in the spring, we have developed one must-stop lunch place. Sally Bell’s Kitchen is in downtown Richmond and when you walk in, you feel like you’ve fallen back to an earlier time, with grandmothers in aprons and hairnets making you a Southern lunch. You choose your preferred sandwich and cupcake (strawberry in this case, though the caramel icing is killer,) and then potato salad, a deviled egg, and a Parmesan wafer are added. And the packaging is adorable—each lunch comes in a little white cardboard box, tied up with string.

We love everything about the lunch, but especially the potato salad. I wondered if I could make something that tasted like Sally Bell’s potato salad, which is a little sweet, and thus maybe lower-sodium. I started with Vicky Yates’s recipe and then tweaked. Here’re my results, which we liked a lot. 

Servings: 6-8

    2 1/2 pounds medium red-skinned potatoes, washed, with bad spots cut out (about 7-8)
    1  teaspoon BENTON’S TABLE TASTY (or salt if you don’t need low sodium)
    1/2 cup mayonnaise (I used Woodstock organic)
    3 tablespoons Rick’s pickle relish with juice (or other sweet, high-quality)
    1 1/2 tablespoons Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon freshly ground black pepper plus more
    5 large hard-boiled eggs, just the yolks folks
    2 tablespoons chopped red onion
    2 tablespoons chopped flat-leaf parsley

    Cut the potatoes into quarters, cover with water and simmer until tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.

    Meanwhile, whisk mayonnaise, pickle relish, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 tsp. Table Tasty in a small bowl for dressing.  Add onion and parsley.

Using a large wooden spoon or potato masher, coarsely smash potatoes.
    Add egg yolks to potatoes and coarsely smash them together. Then gently mix in the dressing. Cover and chill.

 Dust the top of the bowl with paprika.

Sodium count for the whole bowl, which made at least 10 servings: Benton’s Table Tasty, 0 mg, 5 egg yolks, 170 mg, potatoes, under 70 mg, Rick’s pickle relish, 225/3 TBSP, Woodstock organic mayo, 480/half cup, Dijon mustard, about 200 mg/1.5 TBSP. Approximately 130 mg sodium for a BIG serving.

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Thursday, July 3, 2014

Old-Fashioned Party Potato Salad @LucyBurdette

Big bash with the family
LUCY BURDETTE: As a kid we often celebrated holidays with my aunts and their families--my mother did not love to cook, but she loved holiday spreads. And these always included potato salad. (My mother's in the brown dress, I'm just to the right.)

Janet and Barbara goofing around
My Aunt Barbara was usually in charge of the potato salad. She had to make several kinds, because someone wouldn't eat onions and I wouldn't eat eggs and so on...(These were NOT allergies--they were preferences. She was more accommodating than I would be:)

But I started to think about those hard-boiled eggs--why shouldn't they be a main ingredient? What if I left out all the fancy stuff--the onions, the celery, the pickles, the peppers, the capers--and went back to something basic? Here's what I came up with--we decided we like it quite a bit, but as always, tinker away until it feels like yours!


6 medium red potatoes
2 eggs
Heaping tablespoon of fresh dill
1 tsp celery seed
1/2 tsp celery salt
2 Tbsp olive oil
1 Tbsp cider vinegar
1 Tbsp Dijon mustard
2 heaping Tbsp Hellmann's mayonnaise (I used the kind with olive oil)

Wash the potatoes, cut out any unappealing spots, and cut them in half or quarters, depending on size. Boil them gently until they are soft. Cut them into slices when cool.

 In another pan, boil the eggs about ten minutes and let them cool in the hot water.

Stir together the oil and vinegar and dill and marinate the warm potatoes in this mixture. 

Meanwhile, mix the other ingredients--the celery seed, celery salt, mustard, and mayo, and add fresh black pepper to taste.

Slice the eggs and add them to the potatoes. 

Fold the mayo mixture into the potatoes and eggs and taste to correct the seasoning.


Serve in a pretty bowl with grilled anything! Here's hoping you have a wonderful holiday weekend with all your favorite relatives and friends-- and food!

 Lucy is the author of the Key West food critic mysteries. DEATH WITH ALL THE TRIMMINGS coming this December!

 Follow her on Pinterest, Facebook, or Twitter.


Saturday, August 17, 2013

Roasted Potato Salad

by Peg Cochran

Summer is in full swing and everyone is thinking about ribs, hamburgers, hot dogs and cold desserts.  Unfortunately the menu so often includes the same old, same old potato salad, macaroni salad and cole slaw which by August is beginning to pale.  This recipe is a bit of a twist on potato salad that will have your family and guests sitting up and taking notice.  It makes a nice alternative when you've had your fill of the other kind.

2.5 lbs. small red potatoes
1 garlic clove chopped or pressed
5 tablespoons olive oil (divided)
salt and freshly ground pepper to taste
1.5 tablespoons red wine vinegar
1 tablespoon grainy mustard
1 teaspoons minced chives
1 teaspoon fresh rosemary.

Preheat oven to 425 degrees.

Cut potatoes into quarters, or, if very large, into eighths.

Scatter the garlic and 3 tablespoons olive oil in a large baking pan.  Add potatoes, salt and pepper and toss well to coat potatoes.  Roast for 30 to 40 minutes, tossing occasionally, until potatoes are soft on the inside and nice and crispy on the outside.

Beat the vinegar and mustard in your serving bowl.  Whisk in the remaining 2 tablespoons olive oil.  Add potatoes and mix gently.  Let cool to room temperature.  Just before serving fold in the chives and rosemary.

Makes six servings
Chopped fresh herbs lend taste and aroma

Potatoes tossed with olive oil and garlic about to go in the oven

A delicious alternative to regular potato salad

Second in my Gourmet De-Lite series out now!

Second in my Sweet Nothings Lingerie Series written as
Meg London

Catch up with me on my web site:
or Facebook:
or Twitter @pegcochran

Sunday, July 7, 2013

French Potato Salad or Pommes de Terre a L'Huile

Out Now!

by Meg London aka Peg Cochran

Time for me to 'fess up.  I'm actually two people.  As Peg Cochran (my real name) I write the Gourmet De-Lite series featuring Gigi Fitzgerald and as Meg London (my pen name) I write the Sweet Nothings Vintage Lingerie Series featuring Emma Taylor and her Aunt Arabella.  Today I'm posting as Meg London so I can share a recipe with you and also tell you about my latest Sweet Nothings book, Laced with Poison, which debuted on July 2nd.

I hope everyone had a wonderful 4th of July.  It's the start to the great summer season with everything we love about it--warm weather, swimming, picnics, vacations and spending time out of doors.  It's also  a time when potato salad is often on the menu. Today I'm offering the classic French potato salad a la Julia Child with its oil and vinegar dressing.  It's another wonderful alternative to potato salad with mayo and forms the basis for Salad Nicoise (just add tuna, green beans, olives, hard boiled eggs and tomatoes.)  This is my favorite kind of potato salad so I hope you'll enjoy it!

2 lbs. "boiling" potatoes (I used small red potatoes)
4 TB dry white wine or 2 TB dry white vermouth or 2 TB chicken stock

2 TB wine vinegar
1 tsp mustard
1/4 tsp salt
6 TB olive oil
Optional (but good!): 1 to 2 TB minced shallots or green onions
2 to 3 TB chopped parsley

Drop potatoes into boiling water to cover and boil until just tender when pierced with a small knife.  Drain. As soon as they are cool enough to handle, peel them (I leave the skin on small red potatoes) and cut them into slices (I find it helps to wet the knife with cold water every few slices so they don't stick to your knife.)  Place in a bowl and pour your liquid (wine, vermouth or stock) over them and toss very gently.  Set aside.

Beat the vinegar, mustard, salt in a bowl and whisk in the olive oil.  Add the shallots or green onions.  Pour the dressing over the potatoes and add the parsley.  Stir gently.  Can be served warm or chilled (I think the flavors are stronger if warm.)  

As Julia would say "Bon Appetit!"

Boil potatoes until tender then drain

Carefully toss with dressing

Ready to serve

Great with sliced, grilled London Broil and green salad

Stop by my website or catch up with me on Facebook here or here.  Chat with me on Twitter @pegcochran!

Thursday, January 6, 2011

Football Frenzy - Potato Salad


First off, a big congratulations to JULIE HYZY for her acclaimed new release, BUFFALO WEST WING. Chef Ollie is at it again! My copy is waiting by my bedside.

We've had lots of new books coming out these past few months:



Check out the side bars on the blog. Congratulations to all for bringing good reading to our fans!

* * *

Okay, New Year's Day has come and gone, but college football lives on. The championship game is being played at the Fiesta Bowl.

I don't know about you, but I really enjoy a good game, where the players are trying their darnedest to win. And watching a good football game can make me hungry.

But not just for chips and slaw and deli sandwiches. I want a potato salad that sticks to my ribs.

Bit of trivia: Charlotte, the protagonist in A Cheese Shop Mystery
series, went to Ohio State University. (I, myself, went to a west coast college: Stanford. Go Cardinal!) OSU played in the Sugar Bowl this past week and won by a slim margin. Stanford played in the Orange Bowl and won by a big margin.

BUT back to the recipe.

For this potato salad, because I'm always open to trying new things - tastes, textures, etc., I used my basic recipe and added Mozzarella because it's just a fun cheese. It doesn't add a lot of color, but the texture is so much fun.

Trivia for 10: Buffalo mozzarella is made from the milk of water buffalos and not from cows.

Trivia for 20: There is a question as to how water buffalos got to Italy. A story I read on the Internet suggested that Anthony and Cleopatra had something to do with it. Wikipedia (which we all know is 100% reliable, right? LOL) suggested the Goths. But then, under the same history, the author suggests that the Arabs introduced them into Sicily and the Normans brought them north from Sicily during the medieval ages. A final theory suggests that Arabs brought the buffalo from Mesopotamia and European pilgrims and crusaders brought them north.

Note: References to recipes made with buffalo mozzarella surfaced around the 12th century.

Who knows what the truth is? It tastes great.



4 red potatoes

1 hard-boiled egg

½ cup cider vinegar

1 teaspoon dried parsley

½ teaspoon garlic salt

1 teaspoon salt

1 tablespoon relish

2 tablespoons oil

2 oz. fresh mozzarella

1 teaspoon paprika


Bring 6 cups of water to boil in a pot. Slice red potatoes in half, add to water, and boil for approximately 20 minutes, until a fork pierced in potatoes slides out easily. Remove pot from heat and drain.

Pour potatoes into a bowl and pour vinegar over the potatoes. Let the potatoes drink in the vinegar as much as possible. {Some people prefer less vinegar, I love the taste.} After 10 minutes, pour off the vinegar.

For hardboiled egg, set egg into 2 cups of cold water. Bring water to a boil. Boil for 2 minutes and reduce heat to medium high for 10 minutes. Turn off water. Let egg sit for 5 more minutes. Pour off hot water and immerse egg in cold water until needed. [*I usually make a batch of 5 eggs or more. They seem to cook better.]

Peel and dice egg and add to potatoes. Add the salt, garlic, parsley, relish and oil. Stir until coated.

Cube the mozzarella. Add to the cooled potatoes. Serve cooled or cold. Sprinkle with paprika.

And when celebrating (like the "college of your choice" football game win), good drinks go along with the fun. My mother used to make a mean margarita, so I've given the recipe to one of my characters in A Cheese Shop Mystery -- Charlotte's grandmother. Grandmere knows how to mix up the drinks. It's a fun little quirk. Inspired by my mother's margarita, I made a new recipe that would taste great at brunch--or early football games. This turned out fun. It's tasty and colorful. Enjoy.



[per drink]

1 ounce Scotch

1 ounce Triple sec

2 ounces orange juice 100% juice

3-4 cubes ice

1 sprig fresh thyme for decoration


Mix scotch, Triple sec and orange juice. Add ice. Stir. Add thyme.


Easy and delish!

* * * * * * * *

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the mailing list to get in on the next contest...coming soon.

Say cheese!

Thursday, July 22, 2010

Potato Salad

Thank you so much for coming to our cookout! We have a lot of fun blogging here, and we appreciate all the wonderful friends we've made over the last year. We hope you enjoy it as much as we do!

I'm honored to be part of this group of talented writers, and love to see what
they've created every day.

As promised, we're giving away prizes every single day this week and we're giving away an ice cream maker as our grand

Today's winner will receive 12 adorable laser cut cupcake wrappers. Whether you bake your own cupcakes or buy them (shh, we won't tell), these wrappers will be the talk of your gathering.

Not planning a party right now? You get to choose the design. Pick Happy Birthday wrappers, Christmas wrappers with reindeer prancing, or this wonderfully spooky Halloween wrapper.

To enter, all you have to do is leave a comment! Good luck! Don't forget to check back every day to see if you won.

When we decided to throw this barbecue, I was undecided about what to bring. Frankly, I love potato salad, but wasn't that too expected? So, without mentioning a specific dish, I asked on Facebook what dish people look forward to most at cookouts. There were lots of fascinating responses, but potato salad and baked beans definitely dominated the answers. (And you thought I didn't pay attention to what you say on Facebook!) Sometimes the expected food is the most appreciated. What's Thanksgiving without turkey?

There was another reason I wanted to make potato salad, too. I wanted some! Potato salad is one of those dishes that everyone makes a little bit differently. It seems like the last few times I've eaten potato salad, something was missing and it wasn't quite right -- not to my taste anyway. Either someone didn't like pickles, or vinegar, or eggs, or decided to forgo the mayo! So, today, I'm throwing in all the things that I love in potato salad. Like Julie's pasta salad, there's room to make this your own. Add the things you love and remove the ingredients you hate.

When I told my mom I would be making potato salad, she got excited and asked if I would be making it like her sister did. Yup. My aunt had a secret! It's coming up.

It's hard to go wrong with potato salad. Probably the worst thing that will happen is it will become mushy (but the flavors will still be great!). Two little things can help you avoid that.

First, pick the right potato. Russet potatoes are great for baking, because they become so wonderfully flaky on the inside. But for potato salad, you want a firm potato, like a red-skinned potato.

Second, cut the potatoes when they're cold. They're easier to handle, but they also keep their shape better so there's less chance of the mush factor. The great news is that you can boil the potatoes the day before, or in the morning, and refrigerate them until you're ready to use them.

Cook them with the peel on. Whether or not you peel them is up to you. I like the peel, but not everyone does. While you're at it, go ahead and hard boil the eggs, too, to save time later.

Here's my aunt's clever secret. Take the time to cut the potatoes into 1/2 inch cubes. That way, the dressing is spread throughout the potatoes better, and each mouthful has more of the yummy ingredients in it. So simple but what a difference!

Krista's Favorite Potato Salad

5 pounds of red-skinned potatoes
6 hard-boiled eggs
1 Vidalia onion
5-6 large ribs of celery
6 pickles
1/3 cup mayonnaise
1/3 cup pickle juice
3 tablespoons mustard
salt to taste

Cook the potatoes and cut into small pieces when cold. Peel and cut the eggs. Slice the onion, celery and pickles (I like the pickles in little chunks). Place all in a large bowl. Add the pickle juice (if you're unsure about this, add slowly to taste), mayonnaise, mustard, and salt, and mix well.

Mmmm. This is great with those ribs!

Thursday, August 20, 2009

Summer Send-Off: Southern Potato Salad

Riley Adams Food Blog Post pic

First, we have a winner! Ellen of Jacksonville, FL
is this week's winner of the $25 Williams-Sonoma
gift card.
Congratulations, Ellen, and thanks for joining us here at Mystery Lover's Kitchen. If you didn’t win, there are still three more chances to score your own gift card. Just keep those comments and emails coming!

Well, school is about to start back here next week so there are groans and grins alike in my household (the 7th grader doesn’t want to go back, the third grader does.)

We pretend in North Carolina that it’s fall when school reconvenes, even though it’s probably going to be at least 90 degrees all next week. My daughter will want to wear her cute new fall clothes, which are totally inappropriate for hot summer days. But…well, I’ll probably let her. Where’s the harm, after all?

It’ll be nice to have the taste of summer in their little lunchboxes, anyhow. And, thanks to the magic of blue ice, I’ll put some in a Tupperware.


Southern-Style Potato Salad

3 pounds red potatoes
4 hard-boiled eggs, finely chopped
1/2 cup mayonnaise
3/4 cup sour cream
2 tablespoons chopped onion
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound cooked, crumbled bacon

  • Boil potatoes until soft. Cut into cubes.
  • Sir potatoes and eggs together.
  • Stir all other ingredients together if serving immediately. If chilling and serving, sprinkle bacon on last.

Enjoy! :)

Pretty is as Pretty Dies
Memphis BBQ series (May 2010)