Heston Brown - Potato Salad for Enthusiasts: 30 Delectable Potato Salad Recipes
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Potato Salad for Enthusiasts: 30 Delectable Potato Salad Recipes: summary, description and annotation
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This book is designed to intimate you with the processes and steps involved in making the best potato salads. The recipes you will find in this book have been tested by chefs from the professional chef to the casual chef. You are a chef in your own right too, and you deserve all the help you can get.
The content in this book is divided into chapters to make for easy navigation and comprehension. In each stage, you learn something new.
In addition, this book is written in a way that facilitates easy understanding, and the recipes are presented in a way that ensures that they can be easily replicated irrespective of cooking experience. There is a variety to try out here, explore them all and see a new side to potato salad.
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Potato Salad for Enthusiasts
30 Delectable Potato Salad Recipes
Copyright 2019 Heston Brown
All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.
Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.
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If you do not want potatoes to break apart, cook them unpeeled and uncut. Purple potatoes give a vibrant look to this delicious recipe.
Cooking Time: 40 min
Yield:
List of Ingredients:
- 1 lbs. fresh purple potatoes
- 1 lbs. red potatoes
- cup mayonnaise
- cup of sour cream
- 2 tablespoons horseradish
- 2 teaspoons lemon juice
- teaspoons black pepper
- 3 green onions, finely cut
- teaspoons sea salt
- 5 bacon slices (cooked and crumbled)
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Instructions:
1. Use Dutch oven to bring potatoes and tap water to a boil over medium-high heat.
2. Heat for fifteen to twenty minutes or until it is thoroughly cooked; drain all the water from the potatoes. Let it sit for fifteen minutes, then dice into wedges.
3. Mix together mayonnaise and five other components in a mixing bowl. Put in green onions, potatoes and three tablespoons crumbled bacon; steadily mix so that all ingredients are mixed.
4. Add sea salt to taste. Sprinkle with the other bacon. Garnish, if you like.
This salad is different from other salads. The use of peppery arugula, herbs, kalamon olives and lemon gives it a very unique taste.
Cooking Time: 20 min
Yield:
List of Ingredients:
- 1 tablespoon olive oil
- lb. fingerling potatoes
- teaspoons lemon rind
- 1 teaspoon Dijon
- 1 tablespoon lemon juice
- teaspoons black pepper
- 1/3 cup diced arugula
- 2 tablespoons sliced Kalamon olives
- 1 tablespoon diced parsley
- 1 tablespoon diced chives
- 1 tablespoon diced basil
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Instructions:
1. Put a pan of tap water over medium-high.
2. Dice potatoes into cubes. Put the potatoes into the pan; put on a lid and heat until it boils.
3. Turn down the flame to medium heat; heat for five minutes or until thoroughly cooked.
4. Take out water and mix olive oil, rinds of limes, and lime juice into it.
5. Add the Dijon and black pepper using a mixing-bowl.
6. Mix in arugula and add Kalamon olives with parsley, chives and basil.
7. Put in potatoes; mix steadily so that all ingredients are mixed.
This easy to prepare salad gives an exquisite taste with crispy potatoes and bacon.
Cooking Time: 50 min
Yield:
List of Ingredients:
- 2 tablespoons olive oil
- 2 lbs. fresh red potatoes, chopped
- sweet onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon table salt
- teaspoons pepper, freshly ground
- 8 bacon slices (cooked and crumbled)
- 1 bunch green onions, diced
- cup Ranch dressing (prepared)
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Instructions:
1. Pour oil in a normal jellyroll pan; put in potatoes and the next four components while mixing so that all ingredients are mixed. Add potato mix in a layer.
2. Heat in the oven at 425F for thirty to thirty-five minutes or till potatoes are thoroughly cooked, mixing from time to time. Transfer to a mixing bowl.
3. Mix together green onions, potatoes, bacon and dressing. Put in black pepper and table salt to taste. Serve at once or put on a lid and chill until ready to serve.
This classic salad features a combination of potato, bell pepper and onion topped with apple cider and served at normal temperature.
Cooking Time: 25 min
Yield:
List of Ingredients:
- 2 lbs. red potatoes, cut into thin slices
- 8 bacon slices, cut into pieces
- 1/3 cup vinegar
- 2 teaspoons sugar
- teaspoons salt
- teaspoons pepper
- cup shallots, finely diced
- cup red bell pepper, diced
- cup fresh parsley, finely diced
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Instructions:
1. Cook the potatoes in steam, with a lid on top, ten minutes or until thoroughly cooked.
2. Heat bacon in a big non-stick pan over medium-high heat until crusty. Take bacon out from pan, reserving two teaspoons drippings.
3. Mix toaster drippings, sugar, salt, black pepper and vinegar in a mixing bowl.
4. Mix thoroughly. Put in the potatoes, bell pepper and onion.
5. Mix steadily so that all ingredients are mixed.
6. Put on a lid and simmer for one hour mixing from time to time. Put in the parsley and the bacon and mix steadily.
Yukon gold potatoes mixed with capers, tomatoes, anchovies and olives gives a Mediterranean look and taste to this salad, which is quite delicious.
Cooking Time: 45 min
Yield:
List of Ingredients:
- 6 Yukon Gold potatoes, cut lengthwise
- cup olive oil
- 2 teaspoons anchovies, minced
- cup oil-cured olives
- 1 teaspoon Dijon mustard
- 2 tablespoons red-wine vinegar
- 1 tablespoon capers, diced
- tsp red pepper, crushed
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