|
A variety of potato salad favorites |
Written by Daniel Jowssey
Monday, 17 March 2008
|
"Dressed with a light red wine vinaigrette, the vegetables in this potato salad really stand out. Cucumber and celery give the salad a great crunchy texture, while the olives lend a tangy saltiness that makes this potato salad pop with flavor. Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. With this article we provide you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious. Lets start with a few interesting Potato salad recipes. German-Style Potato Salad Ingredients: 1 1/2 pounds red-skin potatoes, cooked, peeled & diced large 2 ribs sliced celery 1 large red onion, minced 1 large clove garlic, minced 3 slices bacon 1/2 cup apple cider vinegar 2 tbsp sugar 1 tbsp mayonnaise salt pepper Directions: Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside. Use the rendered bacon-fat to cook the garlic and onion in a deep skillet. When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.Toss in the potatoes and celery. Stir well. Garnish the salad with the crumbled bacon. Indian Potato Salad Ingredients: 1 1/2 pound red or new potatoes, scrubbed & cut into 1/2"" dice 1/2 tsp toasted cumin seeds 1 tbsp garam masala 2/3 cup nonfat yogurt 3 to 4 tbsp fresh lemon juice 1 tomato, seeded & cut into 1/2"" dice 1/2 small red onion, finely chopped 3 tbsp coarsely chopped fresh cilantro 1 tbsp chopped fresh mint ( optional ) Directions: Place the potatoes in a large sauce pan and cover them with cold water.Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm. Drain the potatoes in a colander then place them in a large bowl.Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant. Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely. Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro. If you are using the mint, add that now as well. Season to taste with the lemon juice, masala, and salt. Place the salad on its platter or serving bowl. Spoon the yogurt into the center. Sprinkle it with the remaining cilantro and cumin seeds and serve. With this potato salad recipe you would enjoy every moment of your next picnic or weekend party. " Article Source: http://www.ArticleBlast.com |
About The Author:
Find food recipes and more useful information about food and drink at this dining directory.
Find food recipes and more useful information about food and drink at this dining directory.
| Comments On This Article: |
Only registered users can write comments.
Please login or register.
You are welcome to publish this article free of charge on your website, newsletter, or e-zine, provided:
- You don't change the article in any way
- You include the entire article, including the "about the author" box
- All hyperlinks must remain intact, including email addresses, and the link to ArticleBlast.com at the bottom
- In doing so you agree to indemnify the article's author, and ArticleBlast.com and its directors, officers, employees and agents from and against all losses, claims, damages and liabilities which arise out of its use
- It is also recommended that you provide a courtesy copy of your publication to the author of the article
