| 51 | For a change of colour.. add a teaspoon of turmeric to the water when cooking the potatoes.. when cut into cubes they'll be golden yellow on the edges and white inside.. And we love chopped fresh mint in our potato salads.. Edited by juliewn at 12:28 pm, Tue 18 Dec juliewn - 2012-12-18 12:27:00 |
| 52 | I do new perla potato's whole egg mayo, capers, chopped gherkins, wholegrain mustard, and sliced spring onions. Simple but tastey. tjman - 2012-12-18 16:38:00 |
| 53 | New potatoes steamed until cooked through. Slice or quarter into a bowl, add chopped spring onions. In another bowl mix together mayo, 2 tablsp french dressing, 2 tablsp cream, chopped chives, parsley, dill and mint, and salt & pepper, add to potatoes & mix well. You can also add chopped hard boiled eggs if you like.
This can be served either hot or cold. nauru - 2012-12-18 17:58:00 |
| 54 | Greek style potato salad - really yummy! 750g baby waxy potatoes, washed
4 rashers bacon, diced
8 sundried tomatoes, chopped
2 spring onions, chopped
handful fresh mint, chopped
250ml bottle Eta Greek-style Feta with Oregano Dressing
1. Cut the potatoes in half or quarters if necessary. Cook in boiling lightly salted water until just tender. Drain and set aside to cool.
2. While the potatoes are cooking, heat a dash of oil in a frying pan and cook the bacon until crispy and golden. Remove from the pan and place on a piece of kitchen towel to absorb any excess fat.
3. Place the cooled cooked potatoes, bacon, sundried tomatoes, spring onions and mint into a large bowl. Toss through enough of the Eta Greek-style Feta with Oregano Dressing to generously coat. Chill before serving. just4jess - 2012-12-18 18:36:00 |
| 55 | Boiled jersey bennes, with crispy bacon bits or pancetta, finely chopped spring onions and the dressing being half good quality mayo and half sour cream (not lite version) and black pepper. gaspodetwd - 2012-12-18 19:42:00 |
| 56 | uli wrote:
Mine of course :) German type potato salad made from small waxy type potatoes, steamed, peeled and sliced finely then tossed with hot stock and let steep in it so the spuds soak up the stock, after 15 minutes add oil, vinegar, mustard, salt and pepper and chopped onions. Let sit for about 30 minutes to an hour and serve. ....and a sprinkling of caraway seeds! Mmm...perfect! |
| 57 | 1 kg potatoes, scrubbed, unpeeled, whole
4 eggs
1/3 cup cider vinegar
1/4 cup vegetable oil
2 tbsp sugar
1 tsp salt
1/4 tsp pepper
1/3 cup grated onion
2 tbsp chopped parsley
Directions Cook potatoes in a stockpot with boiling water to cover until just tender.
Drain and cool.
Hard boil eggs at the same time, then drain and peel.
Cool and slice; lightly cover on a plate and refrigerate until needed.
Meanwhile, in a small bowl combine vinegar, vegetable oil, sugar, salt and pepper.
Peel and chop the potatoes.
Add the egg slices, grated onion, and chopped parsley; toss gently.
Drizzle the oil mixture on top but do not toss. Cover and refrigerate.
try Best Foods mayo with a couple of tablespoons of horseradish sauce. Home Brand/select potato salad dresssing - add a little curry powder or: Mayo with add chopped herbs, chopped capers, gherkins or chopped pickled onions. 1/2 potato salad dressing and 1/2 sour cream, chopped gherkins, finely chopped mint, grated hard boiled egg plus finely chopped red onion or spring onions. http://culinarylove.weebly.com/potato-salad.html rosel4 - 2012-12-19 14:41:00 |
| 58 | juliewn wrote:
For a change of colour.. add a teaspoon of turmeric to the water when cooking the potatoes.. when cut into cubes they'll be golden yellow on the edges and white inside..
Or for a REAL change in colour add some Urenika potatoes :) uli - 2012-12-19 19:24:00 |
| 59 | Bumping for the Summer season floralsun - 2013-12-19 22:06:00 |
| 60 | minted pea dressing for Potato salad
cooked potatoes
Cook 1 cup frozen minted peas. Drain and add half cup mayonnaise
half cup sour cream
garlic , chopped mint
salt an d pepper
Blend in processor and pour over spuds. Can add spring onios and eggs if like . Looks festive clawed2 - 2013-12-22 21:17:00 |
| 61 | Rosemary Roasted-Potato Salad
2-3 lbs. tiny new potatoes, halved or quartered (not too big, skin on)
2 medium red onions, cut into wedges
1 small brown onion finely chopped
1 cup olive oil, divided use
¼ cp chopped FRESH rosemary (don’t use dried)
2 cloves garlic, minced
1/2 tsp. sea salt (or to taste)
1/2 tsp. coarsely ground black pepper
2 Tbsp. balsamic vinegar (add more to taste)
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 medium red sweet peppers, cut into bite-sized strips
3 Tbsp. pine nuts
1.Preheat oven to 200°c. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil – or enough to cover well,1/2 rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. (or use two pans if making a lot) Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
2. In a small bowl whisk together balsamic vinegar, Dijon, honey, other half of rosemary and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings taratoo - 2013-12-24 04:04:00 |
| 62 | wheelz wrote:
I always use half mayo and half sour cream in the dressing.
I make mine like this too plus I add a good tbsp of Sweetcor Relish. propagator - 2013-12-24 21:48:00 |
| 63 | far too good to lose bev00 - 2014-12-24 19:54:00 |
| 64 | shop-a-holic wrote:
I use canned potatoes. Already cooked, peeled, uniform, cold, convenient, delicious, waxy, consistent and great for photo shoots. :-)
canned potatos where do I find this interesting simon0071 - 2014-12-24 20:09:00 |
| 65 | taratoo wrote:
Rosemary Roasted-Potato Salad
2-3 lbs. tiny new potatoes, halved or quartered (not too big, skin on)
2 medium red onions, cut into wedges
1 small brown onion finely chopped
1 cup olive oil, divided use
¼ cp chopped FRESH rosemary (don’t use dried)
2 cloves garlic, minced
1/2 tsp. sea salt (or to taste)
1/2 tsp. coarsely ground black pepper
2 Tbsp. balsamic vinegar (add more to taste)
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 medium red sweet peppers, cut into bite-sized strips
3 Tbsp. pine nuts
1.Preheat oven to 200°c. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil – or enough to cover well,1/2 rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. (or use two pans if making a lot) Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
2. In a small bowl whisk together balsamic vinegar, Dijon, honey, other half of rosemary and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings omg amazing thanks simon0071 - 2014-12-24 20:10:00 |
| 66 | Cook Island Pink Salad Serves 4 8 - 10 medium potatoes - peeled and diced
1 clove garlic - crushed
1 small onion - chopped finely
1 medium tin beetroot - diced
1 -2 cups cooked mixed vegetables - allow to cool
4 hard boiled eggs
Mayonaise(small bottle - best food mayonaise)
Salt
2 tbsp chow chow - optional 1. Cook potato in salted water until just tender(be careful not to overcook) Strain and allow to cool.
2. Add rest of ingredients, except eggs.
3. Mix well (add enough mayonnaise so vegetables are sticking together)
4. Chop or grate eggs and cover salad dee238 - 2014-12-25 07:29:00 |
| 67 | use sour cream,bacon and mayo pussy01 - 2014-12-26 20:06:00 |
| 68 | Thanks taratoo for sharing the amazing Rosemary Roasted-Potato Salad recipe, it is so nice to have a different kind of potato salad to serve - really unique and delicious, you're a star :-) pony_girl - 2014-12-27 11:33:00 |
| 69 | jaybee6 wrote:
Canned potatoes are lovely and taste just like fresh spuds. If you have not had them then dont comment till you have. The make an awesome salad and are very reasonable to buy like this. You will always have a salad on hand as long as you have a tin of these in your pantry. Yummmmmmmm.
I have and they don't - too soft, no flavour - a kg of actual potatoes is not only cheaper but tastier too sarahb5 - 2014-12-27 14:19:00 |
| 70 | Mashed eggs and Aioli for the dressing, and add minted peas and finely chopped spring onion to the potatoes gardner12 - 2014-12-27 16:32:00 |
| 71 | jaybee6 wrote:
Canned potatoes are lovely and taste just like fresh spuds. If you have not had them then dont comment till you have. The make an awesome salad and are very reasonable to buy like this. You will always have a salad on hand as long as you have a tin of these in your pantry. Yummmmmmmm. Canned potatoes taste nothing like fresh new potatoes IMO. nauru - 2014-12-27 19:56:00 |
| 72 | Melt some philly cream cheese with some cream to make as thick or thin as you like. Add the cooked potatoes, crushed raw garlic (or roasted garlic), chives, parsley chopped bacon, chopped onion, anything you like and you can have it hot, warm or cold, up to you. amiri1 - 2014-12-27 23:50:00 |
| 73 | This message was deleted. nzdoug - 2014-12-28 06:35:00 |
| 74 | nzdoug wrote:
Use lemon juice to thin the mayo!????
I don't like mayo based dressings on potato salad (find it too cloying) but use half mayo, half unsweetened natural or Greek yoghurt on my chicken salad - its delicious sarahb5 - 2014-12-28 08:19:00 |
| 75 | This message was deleted. whitehead. - 2014-12-28 10:19:00 |
| 76 | nauru wrote:
Canned potatoes taste nothing like fresh new potatoes IMO. Agree... canned anything tastes nothing like the fresh variety. However my darling Dad discovered canned potatoes in his eighties and liked them for convenience - although he still grew his own as well. karlymouse - 2014-12-28 10:20:00 |
| 77 | bump for Xmas uli - 2015-12-24 10:05:00 |
| 78 | This message was deleted. cleggyboy - 2015-12-24 11:15:00 |
| 79 | i like chorizo in a potato salad. christin - 2015-12-24 12:25:00 |
| 80 | wheelz wrote:
I always use half mayo and half sour cream in the dressing. yep me too. Gives the dressing a whiter lighter look. Squeeze a dash of lemon into it as well. Makes it far cheaper too.
This is lovely in an egg salad too. Edited by glasshalfull at 9:27 pm, Fri 25 Dec |
| 81 | I came in looking for a particular recipe & started reading ....this thread deserves a 'bump' for the festive/BBQ season. samanya - 2016-12-05 17:57:00 |
| 82 | This is my favourite and most quick and easy. There is never any left as it tastes so good. 2 kg Red Skin Potatoes
4 Rashers Bacon (streaky)
1-2 spring onions
2 - 3 hard boiled eggs chopped Cook bacon in a pan with a little oil until crispy. Once cooked reserve about a tablespoon of the juices. Chop up bacon into tiny pieces.
Cook potatoes (whole if you can) with skins on and add to the water the reserved tablespoon of bacon juice. NOTE DO NOT ADD SALT TO POTATOES
Once they are cooked, drain and cool then cut into smallish bite size pieces. Mayonnaise Recipe 1/2 cup Best Foods Mayonnaise
1 teaspoon Delmaine Dijon mustard
Pinch Salt & Pepper
In a jug mix mayo, mustard, salt & pepper together. Pour in a tiny amount of boiling water to thin it down. It's guess work how much so just little amounts at a time. You basically want the mayo to run off the spoon but not too runny. Put potatoes, chopped bacon, chopped egg, and chopped spring onions into a bowl then pour over the mayo and lightly mix. Serve chilled. Bon appetite stella40 - 2016-12-20 10:45:00 |
| 83 | Hmmm, This is the one I always use and is simple, straight up lovely and very basic. Potato Salad About 7 to 10 Average size Potatoes unpeeled or peeled cut into bite-sized pieces,
1 small onion finely chopped,
1 small green capsicum chopped,
2-3 celery sticks finely chopped,
1/4 cup finely chopped parsley. DRESSING:
3/4 cup mayonnaise (Edmonds Egg Mayo is very nice for this, Best brand is nice, or any nice creamy homemade),
1-2 tablespoons vinegar or lemon juice,
2 tablespoons sour cream. Cook potato in a large pan of boiling water for 5 minutes or until just tender (a sharp pointed knife just pierces), drain and cool completely.
Combine the onion, capsicum, celery and parsley with the cooled potato in a large salad bowl.
Mix together mayonnaise, vinegar and sour cream, season with salt and pepper.
Pour about two thirds of dressing over salad and toss gently to combine without breaking the potato, if well coated then keep remainder in fridge for future use, if still a little light add remainder to taste or liking.
Garnish with a little chopped parsley. valentino - 2016-12-20 12:14:00 |
| 84 | Peeled or unpeeled potatoes(can serve warm or cold)
A handful of grated carrot
A handful of grated cheese
Thinly sliced spring onion
Thinly diced red capsicum
2 hard boiled eggs diced small
Crispy bacon pieces
Half a red onion thinly diced. Mix together
A good dollop or so of Eta Potato salad dressing
A spoonful of wholegrain mustard
Pour over and toss with salad. ajn255 - 2016-12-20 16:09:00 |
| 85 | dee238 wrote:
Cook Island Pink Salad Serves 4 8 - 10 medium potatoes - peeled and diced
1 clove garlic - crushed
1 small onion - chopped finely
1 medium tin beetroot - diced
1 -2 cups cooked mixed vegetables - allow to cool
4 hard boiled eggs
Mayonaise(small bottle - best food mayonaise)
Salt
2 tbsp chow chow - optional 1. Cook potato in salted water until just tender(be careful not to overcook) Strain and allow to cool.
2. Add rest of ingredients, except eggs.
3. Mix well (add enough mayonnaise so vegetables are sticking together)
4. Chop or grate eggs and cover salad Sounds yum! rainrain1 - 2016-12-20 16:16:00 |
| 86 | I add mixed veges, finely chopped gerkins. hard boiled eggs. spring onions and a littlle chopped mint. Use a potato salad mayo, i find even Best food one dose;nt have that little bit of extra oomph.And enough salt and pepper to taste. dennyr - 2016-12-20 17:06:00 |
| 87 | I have made several of these very different potato salads last summer and all were excellent. A good selection to keep in your recipes folder:
https://www.southernliving.com/food/holidays-occasions/potat
o-salad-recipes#garden-potato-salad uli - 2017-12-11 16:05:00 |
| 88 | sarahb5 wrote:
And taste nothing like actual real freshly cooked potatoes *bleurk* Actually i asked a hostess for the recipe because her potato salad was so good.
I couldn't believe she used canned potatoes, she had to fish out the empty tin to show me.I had no idea you could buy them. vashti - 2017-12-14 14:01:00 |
| 89 | So now we have canned potatoes in NZ as well?
I thought that was an American fad... uli - 2017-12-14 14:13:00 |
| 90 | Cook spuds to the right texture..salted to taste. Heinz seriously good mayo
Finely diced red onion
Finely chopped gherkins
Some capers and parsley..
Whole grain mustard.... Hmmmmmm! fruitbat - 2017-12-14 14:18:00 |
| 91 | uli wrote:
So now we have canned potatoes in NZ as well?
I thought that was an American fad...
As far as I know canned potatoes are not a new thing - I have used them in salad nicoise in New Zealand since 1996 and before that in the UK. I definitely recall my grandmother using them in the 60s and 70s. sarahb5 - 2017-12-14 14:25:00 |
| 92 | Even stranger is salad in a can - this advert is from 1976. As a child I loved the Heinz canned vegetable salad but tastes, and times, change - now I probably wouldn't https://www.youtube.com/watch?v=S2syd9XGFaM Edited by sarahb5 at 2:43 pm, Thu 14 Dec sarahb5 - 2017-12-14 14:42:00 |
| 93 | Creamy Avocado & Mayo Potato Salad 700gr bag baby gourmet potatoes (perla)
4 rashers streaky bacon, cut into small pieces
3 spring onions chopped
1 ripe avocado
½ cup Eta thick and creamy Mayo
Juice of ½ lemon
3 eggs, hard boiled , peeled and cut into quarters
Handful fresh parsley leaves chopped
Wash and cook potatoes till tender in lightly salted water. Drain and set aside till cold. Cut in half.
Fry bacon till golden abd crispy.
Place potatoes in bowl, add spring onion and bacon.
Mash avocado flesh with fork,
Stir in mayo and lemon juice. Season with freshly ground black pepper.
Carefully mix the avocado dressing through the potatoes, spring onions and bacon. Transfer to serving bowl. Top with hard boiled egg quarters and sprinkle over chopped parsley. rainrain1 - 2017-12-14 18:12:00 |
| 94 | I chuck chunky walnuts into our potato salad ....yum |
| 95 | buzzy110 wrote:
Uli won't be back so you'll have to wing it. But I doubt that Uli actually uses measurements. She would just know, from experience, how much stock to use. As you say, it does sound quite delicious.
What did you know....lol pickles7 - 2017-12-14 18:39:00 |
| 96 | sarahb5 wrote:
As far as I know canned potatoes are not a new thing - I have used them in salad nicoise in New Zealand since 1996 and before that in the UK. I definitely recall my grandmother using them in the 60s and 70s. Yes, nothing new, been around for years. I remember that we used to take them with us (for convenience) on our camping trips in the 60's in the UK. My MIL used them sometimes too. Must admit that my tastes have changed since then. I also liked the Heinz vegetable salad which I think is no longer available, I couldn't find it when we last visited the UK . Edited by nauru at 9:28 pm, Thu 14 Dec nauru - 2017-12-14 21:22:00 |
| 97 | I am glad you all know about tinned spuds, however I have since checked Countdown, New World and Pak'n'Save and none of those shops up here stock it - or even have heard about it. Are we deprived again in the North? What is going on? uli - 2017-12-15 18:08:00 |
| 98 | Why would you want to even try them, the mere thought leaves me cold.
Can you still get instant mashed potatoes? What terrible things they were also. rainrain1 - 2017-12-15 18:23:00 |
| 99 | I checked the shops for the novelty rainrain1! I still have my own potatoes from last year to use up (shrivelly little bastards!) before the new lot arrives in the kitchen. I am sure you can still get those mashed spuds too - at least we got them daily when I was in hospital. uli - 2017-12-15 18:27:00 |
| 100 | uli wrote:
I checked the shops for the novelty rainrain1! I still have my own potatoes from last year to use up (shrivelly little bastards!) before the new lot arrives in the kitchen. I am sure you can still get those mashed spuds too - at least we got them daily when I was in hospital.
https://shop.countdown.co.nz/Shop/AccountDetails#url=/Shop/P
roductDetails%3Fstockcode%3D373818%26name%3Dhomebrand-potato
es-whole sarahb5 - 2017-12-15 19:03:00 |
