Potato Salad with and without Mayonnaise
#PotatoSaladRecipes #CookingChannel #NoMayoPotatoSalad
Learn how to make my two summer potato salad recipes! One with mayonnaise and one without! A classic American-style potato salad and a lighter French-style potato salad! Both great for sides dishes for your next BBQ.
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CLASSIC AMERICAN POTATO SALAD
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
2 1/2 lbs of Yukon Gold Potatoes, peeled
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) sour cream
2 tsp (10 ml) Dijon mustard
1/2 tsp (2.5ml) salt
1 tsp (5 ml) celery seed
1 tbsp (15ml) parsley, chopped
1/4 cup (60 ml) red onion, diced
2 scallions, sliced
5-6 sliced cooked bacon, roughly chopped
METHOD:
Boil potatoes until fork-tender. Allow to cool. Cut potatoes into bite-sized chunks and set them aside.
In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.
Top with sliced scallions and crumbled cooked bacon.
ROASTED FRENCH POTATO SALAD WITH HARICOTS VERTS
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
1 tbsp (15ml) olive oil
¼ tsp (1.25ml) herbs de Provence
Large pinch of salt
Freshly cracked pepper
8 oz. (230g) French green beans, cleaned and trimmed
1 tsp (5ml) Dijon mustard
1 tsp (5ml) whole grain mustard
1 tbsp (15ml) white wine vinegar
5 tbsp (75ml) grapeseed oil
1 tsp (5ml) fresh chives, minced
1 tbsp (15ml) fresh tarragon, minced
METHOD:
Preheat oven to 400F (200C).
Toss potatoes with olive oil, herbs de provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside.
In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.
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The salad I make for everyone who comes over | FeelGoodFoodie
Greek Chicken & Potato Bowl - Food Wishes
We might have scaled down our Greek Chicken and Potatoes recipe to make it a little quicker and more “bowl-friendly,” but to even things out we also made our Big Fat Greek Salad recipe much bigger, and fatter. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Greek Chicken & Potato Bowl, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The Best Potato Salad You'll Ever Make (Deli-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to make the ultimate potato salad to serve at a backyard barbecue or bring to your next pot luck.
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araújo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
--
0:00 Tater Salad One Oh One
0:15 Chapter One - Cooking Potatoes and Eggs
2:39 Chapter Two - Peeling and Chopping
4:17 Chapter Three - Dressing The Salad
6:30 Chapter Four - Plating
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
PERFECT POTATO SALAD WAYS TO MAKE AT HOME WITH YOUR SUNDAY DINNER !! Jamaica Style Potato Salad !!
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[Video Title]PERFECT POTATO SALAD WAYS TO MAKE AT HOME WITH YOUR SUNDAY DINNER !! Jamaica Style Potato Salad !!
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