Phylls Potato Salad Recipes

SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD

Steps:

• Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
• Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
• To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.

PHYLLIS DILLER'S DELI POTATO SALAD

Steps:

• Mix lemon juice, sugar and mayonnaise. Pour the mixture over the potatoes; then add onions, and salt to taste. Chill.

PHYLL'S POTATO SALAD

Steps:

• Place the potatoes (all equal size) in a large pot. Add cold water to cover. Place over medium high heat and bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until potatoes are cooked (but NOT soft!) depending on size of potatoes. Drain and cool until easy to handle.
• Meanwhile, in a medium size bowl, combine the chopped onion, lemon juice, salt, pepper and dry mustard. Set aside.
• If desired, peel potatoes while still hot. Cut into bite size pieces and place in a large bowl. Pour lemon juice mixture over potatoes while still hot. Gently toss to coat all pieces. Cool for one (1) hour.
• Add the chopped celery and hard cooked eggs to the potatoes. Add the mayonnaise and toss gently to coat all pieces. Garnish with a dusting of smoked paprika, if desired.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

WEST COAST POTATO SALAD

Steps:

• Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture. , In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.