Louisiana New Potato Salad Recipes

NEW POTATO SALAD

Steps:

• Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
• Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
• Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

LOUISIANA POTATO SALAD

Steps:

• Mix potatoes, dressing and seasonings in a large bowl, set aside.
• Cook bacon in skillet on medium heat to desired crispness.
• Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.
• Drain bacon on paper towels.
• Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
• Add to potato mixture with crumbled bacon; mix lightly.

CREAMY NEW POTATO SALAD

Steps:

• Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool completely.
• Cut potatoes crosswise into quarters.
• Combine potato, chopped green onions, and celery in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

NEW POTATO SALAD

Steps:

• Rinse the potatoes and boil in their skins until just tender.
• Drain, then turn on to a clean tea towel to dry.
• When they're cool enough to handle, peel off their skins and slice thickly.
• To make the dressing: combine the oil and vinegar and season.
• Add the onion and chives.
• Gently stir the dressing into the potatoes and marinate for at least 1 hour.
• Blend the mayonnaise with the yoghurt and mustard.
• Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
• This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

CAJUN STYLE POTATO SALAD

Steps:

• (If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
• Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
• Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
• Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
• Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
• Chill well before serving.