VORTEX WORLD FAMOUS POTATO SALAD
The name says it all, a fantastic potato salad from a top Atlanta restaurant, The Vortex Bar and Grill on Peachtree Avenue. I agree with the reviewer that the cooking time does seem like a long time however, this recipe is from the Vortex Restaurant, and this was the way it appeared in the San Antonio Express News. Therefore each chef should be aware of this and make your own adjustments.
Provided by Miss Annie
Categories Lunch/Snacks
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes with skins on at a slow boil for 1 hour.
- Cool potatoes, then cut into 1/8ths and place in a large container.
- In a separate bowl, place onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar.
- Mix well.
- Add mayonnaise/vegetable mixture to potatoes and mix well.
- Chill before serving.
Nutrition Facts : Calories 239.9, Fat 7.5, SaturatedFat 4.2, Cholesterol 18.7, Sodium 674.8, Carbohydrate 39.4, Fiber 4.7, Sugar 5.1, Protein 5.4
WORLD'S BEST POTATO SALAD
I love to try new ootato salad recipes, and this one was very different than any I've made. Recipe courtesy of Kayle Lynn and allrecipes.com. Serving size is estimated.
Provided by AmyZoe
Categories Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with fork.
- Drain, cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, a teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.
- Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently until thickened, about 10 minutes. Remove from the heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 327.4, Fat 12.1, SaturatedFat 6.1, Cholesterol 206.4, Sodium 458.7, Carbohydrate 44.1, Fiber 3.9, Sugar 14.5, Protein 11
MR ED'S WORLD FAMOUS POTATO SALAD
This is my partners potato salad recipe. Although the ingredients are similar to other potato salad recipes, the technique is what makes it special. Try it this way the first time and I'm sure you'll agree it's the best you've ever tried.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 1 large bowl, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
- While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
- In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
- Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
- Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
- Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
- Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.
Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 67.1, Sodium 507.1, Carbohydrate 29.8, Fiber 2.8, Sugar 6.9, Protein 4.7
GRANDMA'S FAMOUS POTATO SALAD
Make and share this Grandma's Famous Potato Salad recipe from Food.com.
Provided by Millereg
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into cubes about 1inch squares.
- Boil potatoes until soft, but not mushy!
- Let cool, while mixing all ingredients except the mayonnaise.
- Blend in mayo last.
- Pour mixture over potatoes and lightly toss.
- Refrigerate before serving.
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
CONNIE'S FAMOUS POTATO SALAD
I originally learned this recipe from my stepmom. I have added to it over the years and came up with this final creation. Great for parties and as a side dish. Of course you can add or delete to the ingredients as you like.
Provided by Connie Kuhlman
Categories Potato
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- First step should be to peel and boil the potatoes.
- Boil the eggs (so eggs are hardboiled).
- I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
- I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
- Just test the potatoes.
- You don't want them to soft, but the fork should be able to pierce them easily.
- While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
- I cook the bacon, cut up onion and green onion, celery, cilantro.
- You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
- Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
- Then add all the other ingredients and stir together.
- The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
- I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
- Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
- All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
- I have had many people tell me this is the best potato salad they have ever had and I should market it.
- Hope you enjoy it as much as we do!
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