Cracked Potato Salad Recipes

CRACKED POTATO SALAD

Steps:

• Boil the new potatoes for 15-20 minutes then drain and return to the pan. Lightly bash each potato with a masher or fork so they are cracked but still whole. Return to the heat and pour in the white wine. Boil fiercely for 2-3 minutes until most of the wine has evaporated. Stir in the olive oil, small thinly sliced red onion and roughly chopped parsley. Season and toss together.

SCANDI SALMON AND CRACKED POTATO SALAD

Steps:

• In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
• Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
• Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.

FIRECRACKER POTATO SALAD

Steps:

• Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
• Pour off hot water and submerge potatoes in cold water.
• Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
• Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
• Combine, chill & serve.
• NOTES:
• To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
• UPDATE: 5/25/08.
• If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
• Fingerling or baby red potatoes can be used.

CRACKED POTATOES

Steps:

• Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
• Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.
• Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.
• Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

GEORGIA CRACKER SALAD

Steps:

• Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

BAKED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
• Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

FAVORITE POTATO SALAD

Steps:

• Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
• Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
• Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.