Potato Salad (4) Collection
meat or chicken potato salad 
dilled potato salad 
emeril's smashed potato salad 
low-fat dijon potato salad 
> from: crobin4...@aol.com 
> it's getting to be potato salad weather at our house. i'd like to see 
> some of your favorite potato salad recipes! 
dilled potato salad 
2 lb.  potatoes, unpeeled (about 12 small)
3/4 cup  light mayonnaise or 1/2 cup plain yogurt and 1/4 cup regular
1/4 cup  finely chopped fresh dill or 1 tsp dried dill weed
1 Tbsp  freshly squeezed lemon juice
1/4 tsp  salt and freshly ground black pepper to taste
2   celery stalks, chopped
1   green pepper, seeded and chopped
cook potatoes just until tender, about 15 minutes. do not overcook. 
quarter but do not peel and place in large bowl. 
meanwhile, in a small bowl, stir mayonnaise and yogurt, if used, with 
dill, lemon juice, salt and pepper. taste and add more lemon juice, if 
you wish. add chopped celery and green pepper to potatoes in bowl, then 
toss with mayonnaise mixture. 
serve right away or refrigerate after salad cools to room temperature. 
salad will keep for 2 or 3 days, covered and refrigerated. makes 6 
servings of 225 calories each. 
emeril's smashed potato salad 
2 lb.  new potatoes, chopped
1/2 cup  minced onions
3   hardboiled eggs, chopped
1 tsp  minced garlic
1 Tbsp  light brown sugar
1/2 to 3/4 cup  mayonnaise
1/4 cup  yellow mustard
1 dash  worcestershire sauce
1 dash  tabasco sauce
1   lemon, juiced
  salt and pepper
place potatoes in saucepan; cover with water. season the water with 
salt. bring to a boil, reduce to simmer; cook potatoes until fork 
tender, about 8 to 10 minutes. remove from heat; drain. turn potatoes 
into a mixing bowl. 
using a hand-held masher, mash potatoes; stir in onions, eggs and 
garlic. stir in brown sugar, mayonnaise and mustard; mix thoroughly. 
season salad with worcestershire sauce, tabasco sauce, lemon juice, salt 
and pepper. cover; refrigerate until chilled. 
yields 4 servings. 
emeril live tv show posted to the azstarnet bbq mailing list 
low-fat dijon potato salad 
(tastes even better the second day) 
1-1/2 lb.  red potatoes, cooked
1 cup  non-fat plain yogurt
1/4 cup  fat-free mayonnaise
1 Tbsp  dijon mustard
2 tsp  coarse mustard
1/2 Tbsp  cider vinegar
1 Tbsp  chopped fresh parsley
1 tsp  white pepper
cut potatoes into 1/2 inch slices. in large bowl, whisk yogurt, 
mayonnaise, mustards, vinegar, parsley and pepper. add potatoes; toss 
until coated. cover ; refrigerate until well chilled, at least 30 
minutes. makes 4 servings, each 197 calories, 0.6g fat (3% of calories), 
1mg cholesterol, 368mg sodium and 2.3g dietary fibre. 
meat or chicken potato salad 
1 lb.  new small potatoes
1 Tbsp  olive oil
1 Tbsp  vinegar
2 tsp  dijon mustard
4 large  black olives, preferably brine-cured
1 cup  diced celery
1/2 small  sweet red pepper, slivered
6 oz.  diced or sliced cooked sausage, cooked fish or cooked chicken,
  preferably smoked
2 Tbsp  chopped fresh parsley
  salt and pepper
  lettuce leaves and tomato wedges for garnish
scrub potatoes, but do not peel. place in saucepan, cover with water and 
cook, covered, just until tender, about 10 to 15 minutes. 
meanwhile, in serving bowl, whisk oil, vinegar and mustard. stir pitted, 
sliced olives into dressing. add celery, red pepper, sausage or chicken 
or fish and parsley. toss. 
when potatoes are cooked, drain and cut into bite-sized pieces. add warm 
potatoes to salad. season mixture with salt and pepper; toss to blend. 
serve on lettuce leaves with tomato wedges. makes 3 main course 
(ID: 13074) Mirror: rec.food.recipes: Sun, Apr 27, 2003

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