Iranian Potato Salad Recipes

COLCANNON (IRISH POTATO SALAD)

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

IRISH POTATO SALAD

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

IRANIAN POTATO SALAD

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

IRISH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.