Potato Salad Recipes

Contributed by Kristina Romo-Wanous (Daughter of Eric Romo). This is her mother's (Anna Romo) famous Potato Salad Recipe.

• 4 large baking poratoes - cooked and peeled
• 1 stalk celery - chopped
• 3 green onions, or ¼ cup red onion, chopped
• 1-½ cups mayonnaise
• 3 Tablespoons mustard
• ¼ cups dill pickle juice
• 1-½ garlic powder
• 4 sweet pickles, sliced
• salt, pepper to taste

Cut potatoes into cubes; add other ingredients and mix well. Add salt and pepper to taste.

Emily Prieto, Columbus, Ohio. Family Circle Magazine Reader Recipe - June 2008

• 5 pounds Yukon gold potatoes
• 4 oz. reduced-fat cream cheese, softened
• 1 bottle (8 oz.) light blue cheese dressing
• 1-¼ cups light mayonnaise
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 medium-size red onion, diced
• 3 cloves garlic, minced
• Chives or dill for garnish, optional

1. Bring a large pot of salted water to a boil. Scrub potatoes and add to pot;if potatoes are not uniform in size, add largest first then smaller ones, waiting a few minutes between additions. Cook about 20 minutes, or until tip of knife can be inserted easily into center of potatoes. Drain and rinse under cool water.
2. While potatoes are cooking, bring a pot of salted water to a boil; add green beans. Cook 5 minutes or until crisp-tender. Drain; rinse under cool water.
3. In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well. When potatoes are cool enough to handle, peel (if desired) and cut into cubes. Stir intomayonnaise mixture alongwith drained green beans, onion and garlic. Refrigerate until ready to serve. Garnish with chives or dill, if desired.

Per Serving: 274 calories; 12g fat (3 g sat.); 6g protein; 37g carbohydrate; 5g fiber; 660mg sodium; 14mg cholesterol.

Recipe courtesy Guy Fieri

• 6 Yukon gold potatoes, medium size, cut into large dice
• 8 ounces thick sliced bacon, cut into pieces
• Canola oil
• Salt and freshly ground black pepper
• 1/2 red onion, diced
• 2 tablespoons capers, drained
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil

1. Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
2. While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
3. Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
4. After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.

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The reason why this potato salad recipe is so special is that it doesn't contain any mayonnaise. It's more about potatoes, onion and spices. Great for picnics or tailgating!

• 3 potatoes
• 1 large onion, chopped
• 1 Tablespoon chopped parsley
• Salt, to taste
• Pepper, to taste
• 1/3 cup olive oil
• juice of 1 lemon
oregano

Boil potatoes until almost tender. Drain. Slice. Place in large bowl. Add onion, parsley, olive oil and lemon juice. Sprinkle with oregano, salt and pepper. Toss lightly. May be garnished with Greek olives or more chopped parsley.

TONI'S TIP: I like to cook potatoes with skin on; and then peel. They don't seem so mushy and watery this way!

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