Heirloom Potato Salad Recipes

HEIRLOOM POTATO SALAD

Steps:

• 1. Place the celery and onions in a very large mixing bowl. Set aside.
• 2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
• 3. Drain water and allow the potatoes to cool just until you can handle them.
• 4. Pull skins off potatoes. Discard skins.
• 5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
• 6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
• 7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
• 8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
• 9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
• 10. Add to the potato bowl.
• 11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
• 12. Add salt and pepper to taste.
• 13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.

GERMAN POTATO SALAD HEIRLOOM RECIPE RECIPE - (4.4/5)

Steps:

• Slice the bacon and cook until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Finely dice the onion, parsley and fresh dill (dried dill is fine, too) NOTE: You want all of your ingredients to be prepped, because once you peel and slice the potatoes, you want to add the "dressing" so that it better absorbs into the potatoes. Boil the potatoes, skin on, until fork tender (approximately 20 to 30 minutes) in water. Drain and allow to cool so that they can be picked up, and held into a clean tea towel. TIP: Hold a potato in a tea towel and grip with one hand. Rub the peel off with the towel, and the other hand, and the peels should come right off! Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4")into a large bowl. Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Add the bacon, onion, salt and pepper, and dill. Add the reserved bacon fat, and chicken stock. Gently stir with a large spatula, being careful not to press the potatoes too much. Add about 3/4 cups of the vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of white sugar, not too much! Taste the salad. Adjust the salt, if necessary. Add a little more vinegar, so that it has a mild tartness to it. The potato salad should have a nice sheen to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. I like to add the fresh parsley, last. It's best served at room temperature. We love this with German Wiener Wurstl (veal sausages). It's delicious cold, but ideally, you want to serve it room temp-- never hot! That's Bavarian "blasphemy"!

POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

POTATO AND HEIRLOOM TOMATO SALAD

Steps:

• Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
• Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
• If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

HEALTHIER OLD FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
• Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.